Saskatoon Berry Jam | SHIFTING ROOTS

Saskatoon Berry Jam

I love the taste of Saskatoon berries and this jam recipe keeps the deliciousness going all summer long. American friends, you might also know these berries as serviceberries or juneberries. Whatever you call them, this jam is delicious and easy to make.

One thing that might be a little different about this recipe than others you might find, is that I like to chop up the Saskatoons beforehand, instead of mashing them with a potato masher while they’re cooking. I just don’t like eating a full berry on my toast, I like the texture that comes from blending them up a bit beforehand better.

Enjoy!

Yield: 5-6 small jars

Saskatoon Berry Jam

Saskatoon Berry Jam

A basic Saskatoon Berry Jam recipe that your family will love.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 5 cups Saskatoon berries
  • 1 medium apple
  • 5 cups white sugar
  • 1 tbsp lemon juice
  • 1 package pectin

Instructions

  1. Sterilize jars you'll be using for canning be either boiling for 10 minutes, running through a bottle sterilizer, or cooking in the oven for 10 minutes at 275 degrees Fahrenheit. Boil the lids and rings in water for 10 minutes.
  2. Pulse clean Saskatoon berries and cored apple in a blender for a minute.
  3. Pour mixture into a tall pot, and add sugar and lemon juice.
  4. Cook on medium high heat, stirring frequently. Add the pectin when the mixture boils.
  5. The pectin package says to boil for one minute, but I frequently find that my jam never sets with that short of a boil. I suggest boiling for 3-5 minutes.
  6. Turn off heat and pour jam into sterilized jars, leaving 1/4 inch headspace..
  7. Clean off any spillage on the rims with a clean cloth.
  8. Put on lids and secure with rims. Boil in water for 10 minutes. The water must be at least 1 inch over the top of the jars.
  9. Remove after 10 minutes and set jars on a clean towel. Do not tilt the jar as you remove it, as that could compromise the seal. Do not move jars for 24 hours.
  10. If you have any jars that don't seal, or a jar with too much headspace, put it in the fridge and use that one first.

Notes

If you live at a higher altitude, you may need to boil your jars, lids, rims, and jam for more than 10 minutes to sterilize them. Please see this guide for proper altitude adjustments.

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Kristen Raney

Kristen Raney

Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots.  She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden.  She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.

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Kristen

Welcome!

Hi, I'm Kristen and I help new gardeners learn to grow their own vegetables and beautify their yards. I also share recipes that use all that delicious garden produce. Grab a coffee (and your gardening gloves) and join me for gardening tips, simple recipes, and the occasional DIY, all from the lovely city of Saskatoon, Saskatchewan.

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