Before telling you how to make saskatoon strawberry jam, there’s usually a need to identify this northern gem! The Saskatoon berry is also known as the Service or June berry.
They grow wild in the northern states and are widely spread throughout most parts of Canada. When sun-ripened, these berries are very sweet and contain large, soft seeds that are easy to chew.
Both wild and domestic berry are high in natural pectin, partially due to these large, soft seeds. This berry is a relatively dry fruit. For this reason, it combines wonderfully with the strawberry or other fruits high in liquid content.
If you are new to making jams without commercial pectin, this recipe is a wonderful place to begin! Provided you have access to the berry, that is!
HOW TO MAKE SASKATOON STRAWBERRY JAM
For this recipe, you’ll need:
- 12 C saskatoons
- 8 C strawberries
- 2/3 C honey
- 2 tsp cinnamon
Directions: puree 8 C of fresh strawberries in the blender until smooth.
Pour all but 4 C of strawberry puree into a large pot. Because saskatoons are so dry, you’ll need the extra liquid for this next part!
Add 5 C of saskatoons to the blender and pulse until they are lightly broken up. Side note: if you have a small blender, you may have to do this in two batches!
Add lightly blended saskatoon/strawberry mixture to the pot, along with 7 C of whole, fresh saskatoon berries. Also stir in honey and cinnamon. Simmer your jam for 15-20 minutes.
Prepare canning jars and your waterbath canner. When water is simmering, ladle hot jam into hot pint (500 ml) jars.
Process according to altitude and size, adding on extra 10 minutes due to the thickness of this finished product. After removing from the waterbath canner, allow jars to fully cool before testing for a seal.
Once sealed, your jars of jam can be stored on a pantry shelf until ready to use.
This is an incredibly thick jam! It makes a beautiful layer or topping for cakes, goes well with muffins, on morning waffles or pancakes. You can even add water, some extra honey and your favorite thickener to make a pour-over syrup. The options are endless!