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: 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
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.
WILD BERRY FREEZER JAM
One year, I decided I wanted to make a wild berry jam but couldn't find a recipe, so I invented my own. - Barbara Hohmann, Petawawa, Ontario
Provided by Taste of Home
Time 15m
Yield 6 half-pints.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.
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