Sarahs Berry Jam Recipes

TRADITIONAL SASKATOON BERRY JAM

Traditional Saskatoon Berry Jam image

The Atco Saskatoon jam recipe is simple, quick and tasty!

Provided by Karlynn Johnston

Categories Dessert

Time 43m

Number Of Ingredients 4

Ingredients

4 cups saskatoons 1 L
3 cups sugar 750 mL
1/4 cup water 50 mL
Juice and grated peel of 1/2 lemon

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).

Nutrition Facts : Calories 891 kcal, Carbohydrate 230 g, Protein 1 g, Sodium 5 mg, Fiber 5 g, Sugar 219 g, ServingSize 1 serving

BASIC JAM

Basic Jam image

The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Yield Makes about 5 cups

Number Of Ingredients 4

Ingredients

3 pounds fruit (see options, below), cut into 1-inch chunks if large, stone fruit pitted
1 1/2 pounds sugar (3 1/3 cups)
Coarse salt
2 tablespoons fresh lemon juice

Steps:

Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

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