SASKATOON BERRY JAM: THE TRADITIONAL RECIPE
This is my great grandmother's recipe from the late 1800's in Alberta.
Provided by Valerie Lugonja
Categories Preserve
Time 35m
Number Of Ingredients 5
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
The Atco Saskatoon jam recipe is simple, quick and tasty!
Provided by Karlynn Johnston
Categories Dessert
Time 43m
Number Of Ingredients 4
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
SASKATOON BERRY JAM
Make and share this Saskatoon Berry Jam recipe from Food.com.
Provided by Diana Adcock
Categories < 60 Mins
Time 45m
Yield 7 8 oz jars
Number Of Ingredients 5
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.
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