Strawberry-Saskatoon Jam
It’s a good weekend when I get to putter, and make jam, and pick up a loaf of crusty sourdough to toast and eat with sauteed chard and over easy eggs. And then toast some more to eat with jam.
We had been berry picking last week, and had a bagful in the fridge. The boys wanted to make jam. Straight-up Saskatoon berry jam can be a little hardcore – they’re a little hardier than blueberries – and so I picked up some strawberries and let them squish them directly into the pot with their hands. We made strawberry-Saskatoon jam, and as far as combos go, it’s just about perfect.
The berries get cooked down anyway – normally you chop or mash them first or in the pot – and they got a great kick out of demonstrating their respective superhuman strengths by squeezing the guts out of strawberries with their bare hands. Hopefully now they won’t grow up to be those guys who smash beer cans against their foreheads.
The mixture is thick at first, before the fruit has had a chance to release its juices. The boys pushed stools up to the stove and attempted to stir without flicking sugared fruit all over the kitchen.
You think at first that the fruit might singe, being so dry in the pot. But then once it gives up its juice, you think it’s far too liquidy. But it’s not.
Just keep cooking it. It will foam up all big and pink but not (quite) overflow if you’ve chosen your pot correctly. Eventually the foam will subside and the jam will thicken – keep in mind though that it will still be runnier than it will be cool. This is why you need to put a small spoonful on a small dish that you’ve stashed in the freezer at some point during the last few steps.
Once it cools, it should wrinkle when you push it with your finger.
Ladle it into hot jars, or the containers of your choice. If you’re nervous about canning, cool the jam completely and store it in heavy duty freezer bags or other containers in the freezer. That works too.
If you don’t have access to them where you are, blueberries are a perfect substitute for Saskatoons.
Strawberry-Saskatoon Jam
AuthorJulieIn a large pot (it will bubble up as it cooks) stir together the fruit, pectin, sugar and lemon juice. Bring to a full boil and cook, stirring often, for about 20 minutes, or until a small spoonful set on a small dish you've stashed in the fridge or freezer gels enough that your finger leaves a trail when you run it through the puddle of jam.
Ladle into clean, hot jars, wipe rims and seal according to the jar manufacturer's directions (I use the snap lid jars). Set aside to cool. Refrigerate any that don't seal properly.
Our batch made almost ten 250 mL jars.
Ingredients
I’ve never had a Saskatoon berry, but I’m really intrigued! Your jam looks delicious, and how awesome that you all had a hand in making it.
julie, your post on skillet jam last summer changed my life! this summer i made strawberry rhubarb and strawberry peach. i still need to make some raspberry jam!
It looks like you had a perfectly perfect day.
That jam looks amazing, I LOVE Saskatoon berries.
Thanks for the lesson in Saskatoon! I’ve never even heard of them before, but they sound and look fantastic. Hoping for a weekend like yours soon since I have not been able to preserve a single thing yet this summer. Enjoy that jam!
Looks delicious! Strawberry goes with just about anything, doesn’t it? Next time you have saskatoons to make into jam, think about adding rhubarb; also very delicious, and my personal favorite. 🙂
Saskatoon/rhubarb jam recipe: http://30yearsworth.wordpress.com/category/preserves/
Beautiful jam, and I love the step-by-step photos! Sounds like a perfect summer weekend:)
Some parts of Canada and northern US may be familiar with saskatoons as serviceberries. Encountered this in Newfoundland while trying every new berry I could find and exclaimed – It’s a saskatoon!!!!! In a cookbook from Montana they were called sarvis berries!!
Always fun to try new/old foods to love.
wow this looks delicious!!
Lovely pictures of the jam making process. Your sourdough bread in first picture made my mouth water.. mm crusty sourdough
I’m the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!
There seems to be a shortage of liquid pectin. Just got back after hitting Coop, Superstore, Zellers and Canadian tire . Have you substituted this for crystal.. I have some outdated pectin and am tempted to use it! have you?
Julie, loved your article on the uses of jars in Swerve, looks like my Dad was hip when we took him coffee or tea in jar during harvesting!!LOL
I love your suggestion for nervous canners, like myself!! I want to make jam but never thought about freezing it.
I’ve noticed that a lot of your jam recipes don’t use pectin, but this one does. Do you think it could be left out? Any changes needed to the rest of the recipe if I do so?
This was outstanding. Made my first batch of jam this weekend and this and the atco strawberry/rubarb was outstanding! My plan saskatoon needs to be recooked. 2/3 isn’t bad for the first time! Thanks for your amazing recipes
Oh yay, so glad to hear it!
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