Saskatoon berries are a Prairie favourite for preserving. This version follows Bernardin’s tested fruit-pectin method and exact proportions for a set jam. It uses no optional liqueur. The filled jars are processed in a boiling-water canner, with extra time added for elevation.
Saskatoon berries are a Prairie favourite for preserving. This version follows Bernardin’s tested fruit-pectin method and exact proportions for a set jam. It uses no optional liqueur. The filled jars are processed in a boiling-water canner, with extra time added for elevation.
Step 1Inspect seven 250 mL jars for chips or cracks. Wash jars, new lids and bands in hot soapy water and rinse. Put jars on the canner rack, cover with water and heat to a simmer; keep hot. Leave screw bands at room temperature. Do not reuse lids.
Step 2Wash and crush the berries, then measure exactly 4.5 cups (1,125 mL). In a large, deep stainless-steel pan, stir together the measured berries, lemon juice, butter or margarine, and the full pectin package. Measure the sugar separately. Do not change the amounts, jar size or pectin type.
Step 3Over high heat, bring the berry mixture to a full rolling boil. Add all the sugar while stirring. Return to a full rolling boil that cannot be stirred down, then boil hard for exactly 1 minute, stirring constantly. Remove from heat and skim foam if needed.
Step 4Ladle hot jam into one hot jar at a time, leaving 0.5 cm (¼ inch) headspace. Slide a non-metallic utensil around the jar to remove bubbles; check headspace again. Wipe the rim clean, centre a clean new lid and tighten the band to fingertip tight. Return jars upright to the rack.
Step 5Cover jars by at least 2.5 cm (1 inch) water. Cover the canner and bring to a full rolling boil before timing. Process 10 minutes at elevations up to 305 m (1,000 ft); add 5 minutes at 306–915 m (1,001–3,000 ft), 10 minutes at 916–1,830 m (3,001–6,000 ft), 15 minutes at 1,831–2,440 m (6,001–8,000 ft), or 20 minutes at 2,441–3,050 m (8,001–10,000 ft). Keep the boil steady.
Step 6When processing ends, turn off the heat, remove the canner lid and wait 5 minutes. Lift jars upright to a protected surface; do not tilt or retighten bands. Cool undisturbed for 24 hours, then check every seal. Refrigerate any jar that did not seal. Date and store sealed jars cool, dry and dark; use within 1 year for best quality. Refrigerate after opening.
Use only sound canning jars, new self-sealing lids and the tested 250 mL jar size. Do not use open-kettle sealing, change the ingredient proportions or guess the canner time. The correct boiling-water time depends on your elevation; if your location is above 3,050 m, use a current tested source for an appropriate process rather than extrapolating this table.
Rounded estimate per 15 mL tablespoon. Berry composition is approximated from University of Saskatchewan data; crushed berries are estimated at about 675 g per 4.5 cups and 6 cups sugar at about 1.2 kg. Generic values are used for lemon, pectin and the very small amount of butter or margarine. Finished yield and gel density vary. This is not laboratory analysis or a product label.
If using butter, contains milk. Margarine or pectin may contain soy, milk or other allergens; check package labels. Use clean jars and new lids. Refrigerate any jar that fails to seal; refrigerate opened jam. Do not eat jars that leak, bulge, have a broken seal or appear tampered with.
No. This tested recipe depends on the stated fruit, lemon, pectin and sugar proportions. Changing the amounts or pectin type can alter the gel and canning process.
