Best 4 Saskatoon Berry Jam Recipes
Saskatoon berry jam is a delicious and versatile condiment that can be enjoyed on toast, pancakes, waffles, or ice cream. It can also be used as a filling for pies, tarts, and other pastries. The jam is made from saskatoon berries, which are also known as juneberries or serviceberries. These berries are native to North America and have a sweet and slightly tart flavor.
This article provides three recipes for saskatoon berry jam: a traditional recipe, a low-sugar recipe, and a no-pectin recipe. The traditional recipe uses sugar, lemon juice, and pectin to create a thick and flavorful jam. The low-sugar recipe uses less sugar and more fruit, resulting in a jam that is still delicious but has a lower sugar content. The no-pectin recipe uses no pectin, which makes it a good option for people who are allergic to pectin or who want to avoid using commercial pectin products.
All three recipes are easy to follow and can be made in about an hour. The traditional recipe yields about 6 jars of jam, while the low-sugar and no-pectin recipes yield about 4 jars each. So, whether you're looking for a classic saskatoon berry jam recipe or a healthier alternative, you're sure to find a recipe in this article that you'll love.
SASKATOON BERRY JAM: THE TRADITIONAL RECIPE
This is my great grandmother's recipe from the late 1800's in Alberta.
Provided by Valerie Lugonja
Categories Preserve
Time 35m
Number Of Ingredients 5
Steps:
- Crush Saskatoon berries in a Dutch oven; heat gently until juice starts to flow
- Add sugar and water and bring to a boil, stirring constantly
- Add lemon juice and peel; bring to a boil and cook, stirring frequently until thick, about 15 minutes
- Pour into hot sterilized jars, leaving 1/4 inch (6 mm) headspace; wipe jar rims thoroughly
- Seal and process in a boiling water bath for 10 minutes
SASKATOON BERRY JAM RECIPE - (3.6/5)
Provided by รก-153
Number Of Ingredients 5
Steps:
- Place the berries in a large pot and crush them. Add the water, lemon juice and peel and pectin. Cook over medium high heat, stirring constantly, until the mixture comes to a full boil. Add the sugar or sweetener and bring the mixture back to a boil, again stirring constantly. Boil hard for 1 minute. Remove from heat. Ladle the jam into jars which have been washed and sterilized. Leave 1/4 inch space at the top. Put on the lids (also washed and sterilized) and screw on until fingertip tight. Place the jars into a canner of boiling water. Make sure there is enough water that it comes up about 1 inch over the jars. Process for 10 minutes. Remove the canner from heat and carefully remove the jars placing them on a protected surface - I use a tea towel on my counter top. After they have cooled check to make sure they all sealed. If any jars did not seal place them in the fridge and use within a couple of weeks.
SASKATOON BERRY JAM
Make and share this Saskatoon Berry Jam recipe from Food.com.
Provided by Diana Adcock
Categories < 60 Mins
Time 45m
Yield 7 8 oz jars
Number Of Ingredients 5
Steps:
- Prepare canner, jars, lids.
- In a large stainless steel saucepan combine the crushed saskatoons and lemon juice.
- Whisk in pectin until dissolved.
- Bring to a boil over high heat, stirring constantly.
- Add sugar all at once, return to a full, rolling boil while stirring constantly.
- Boil hard for 1 minute.
- Immediately stir in Grand Marnier.
- Remove from heat.
- Skim off foam if needed.
- Ladle hot jam into hot jars leaving 1/4 inch head space.
- Remove air bubbles, wipe rims, adjust caps and screw rings to finger tip tight.
- Process for 10 minutes in a boiling water bath.
- Remove canner lid and let stand 5 additional minutes.
- Remove jars, cool and store.
WILD BERRY FREEZER JAM
One year, I decided I wanted to make a wild berry jam but couldn't find a recipe, so I invented my own. - Barbara Hohmann, Petawawa, Ontario
Provided by Taste of Home
Time 15m
Yield 6 half-pints.
Number Of Ingredients 8
Steps:
- Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a large bowl, thoroughly crush all of the berries. Stir in sugar; let stand 10 minutes, stirring occasionally., Combine pectin and lemon juice; add to fruit, stirring constantly until sugar is dissolved, about 3 minutes.(A few sugar crystals may remain.) , Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.
Tips:
- To ensure the best quality jam, use ripe and fresh saskatoon berries.
- Before cooking, remove any stems or leaves from the berries.
- Use a large pot or saucepan to allow the jam to boil without splattering.
- Stir the jam frequently to prevent it from sticking to the bottom of the pot.
- Use a candy thermometer to accurately measure the temperature of the jam.
- Process the jam in a hot water bath to ensure it is properly sealed and can be stored safely.
- Store the jam in a cool, dark place for up to one year.
Conclusion:
Saskatoon berry jam is a delicious and versatile spread that can be enjoyed on toast, scones, pancakes, or even ice cream. With its unique flavor and vibrant color, it is sure to be a hit with family and friends. By following these tips, you can easily make your own saskatoon berry jam at home and enjoy the taste of summer all year long.
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