Best 6 Saskatoon Berry Jam Recipes

SASKATOON BERRY JAM: THE TRADITIONAL RECIPE

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

TRADITIONAL SASKATOON BERRY JAM

Steps:

• Crush the saskatoons in a Dutch oven or a large heavy sauce pan. I like to leave some closer to whole than completely crushed to give the jam a little bit of chewy texture. Heat the berries on a medium heat until the juice starts to seep from them.
• Add in the sugar and the water and bring to a boil making sure to stir constantly. Once you have brought it to a boil, add in the lemon juice and the lemon peel. Bring to a boil again 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. Makes about 3 cups (750 mL).

SASKATOON BERRY JAM RECIPE - (3.6/5)

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.

WILD BERRY FREEZER JAM

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.

SASKATOON BERRY (SERVICEBERRY) PIE

Steps:

• Whisk 2 cups flour and salt together in a large bowl; cut in lard with a knife or pastry blender until the mixture resembles peas. Add 1/4 cup cold water, 1 tablespoon at a time, tossing with a fork, until mixture is moistened just enough to form a ball when squeezed. Divide dough into two pieces, form each into a ball, and refrigerate until cold, about 1 hour.
• Place berries and 1/2 cup water in a saucepan; bring to a boil. Reduce heat and simmer berries until tender, about 10 minutes.
• Whisk sugar, 1 1/2 tablespoons flour, and cornstarch together in a small bowl. Stir sugar mixture into berries, return to a boil, and cook, stirring constantly, until filling is clear, about 2 minutes; stir in lemon juice. Cool filling to room temperature, about 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Roll one ball of pastry out on a lightly floured surface to fit an 8-inch pie plate; line pie plate with crust. Pour berry mixture into pie crust; dot with butter. Roll remaining pastry out for top crust, place over filled pie, and crimp edges tightly together.
• Bake in the preheated oven for 15 minutes; reduce oven temperature to 350 degrees F (175 degrees C) and bake until crust is golden brown and filling is bubbly, about 35 minutes.

SASKATOON BERRY JAM

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.