Saskatoon Berry Jam Recipes

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.

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.

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.