Saskatoon Berry Jam
A properly set saskatoon jam, canned safely for the pantry shelf.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 60
- Difficulty
- Medium
- Calories
- 45 kcal
Equipment
- •Preserving pot
- •Boiling water canner
- •250 ml jars with new lids
Nutrition
Per serving, approximate
- Calories
- 45 kcal
- fat
- 0 g
- carbs
- 11 g
- protein
- 0 g
- calories
- 45
Instructions
- 1
Sterilise the jars and set up a boiling water canner deep enough to cover them by 3 cm.
- 2
Crush the berries in a wide pot, add the lemon juice and pectin and bring to a rolling boil.
- 3
Add all the sugar at once, return to a boil that will not stir down and boil exactly 1 minute.
- 4
Skim, then fill hot jars to 5 mm headspace.
- 5
Wipe rims, apply lids fingertip tight and process 10 minutes, adding time for altitude.
- 6
Leave 24 hours before checking seals.
Chef's tips
Crush the berries rather than pureeing them; whole-fruit texture is what people expect from prairie jam.
Ingredient substitutions
- powdered pectin → low-sugar pectin with that box's own sugar quantity
Storage
12 months sealed and cool; 3 weeks refrigerated once opened.
Common mistakes to avoid
- •Cutting the sugar
- •Skipping the water bath
Serving suggestions
Cooked Saskatoon Berry Jam?
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