Saskatoon Berry Jam with Honey
This homemade Saskatoon berry jam is sweetened with honey and made with pectin for a delicious, traditional jam texture. It’s a wonderful way to preserve the flavour of fresh prairie berries and enjoy them throughout the year!
Equipment
- Blender
- Boiling water canner or a large, deep pot
- 6 - 8 Small glass mason jars I use 250 ml jars
- Rubber/silicone spatula
Ingredients
- 2 L Saskatoon berries frozen or fresh
- 500 mL honey
- 80 mL pectin
- 1 lemon juiced
Instructions
Clean/Thaw Berries
- Blend washed/thawed berries in a blender until smooth.
Mix, Heat & Thicken
- Transfer berry puree to a large saucepan and add honey, pectin, and lemon juice.Simmer over medium-low heat without the lid for 30 minutes, or until thickened.
Sterilize Jars
- While the jam is thickening, sterilize the jars.Wash and rinse glass canning jars, lids and bands thoroughly using hot soapy water.Place a trivet in a large, deep pot and set jars on top. Cover them completely with cool water, ensuring there are at least 3 inches of water above the tops of the jars.Cover the pot with a lid and bring to a simmer (not a boil) over medium heat.Remove jars from the water and place on a clean, flat surface (a counter or table works fine).
Fill Jars
- Fill jars with jam, leaving a little space at the top.Remove any air bubbles by sliding a clean plastic spatula down the inside edge of the jar. Tap jars gently on the counter to remove any remaining air bubbles.Wipe rims thoroughly with a clean cloth before adding lids.
Heat Process Jam
- Ensure lids are tightened before placing back in the same water-filled pot.There should be at least one inch of water covering the tops of the jars. Add more water if necessary.Cover the pot with its lid and bring the water to a rolling boil, then let it boil for 10 minutes at sea level (or 20 minutes if you live at a higher altitude).
Remove and Cool Jars
- Remove the pot lid and wait 5 minutes before removing jars.Remove jars carefully and set them on a tea towel. Allow to cool here for 12-24 hours.
Check Seals and Label
- After the cooling period, check that each lid has sealed.Label and date each jar before storing.
Notes
-
- Berries: Fresh or frozen Saskatoon berries can be used for this recipe. If using frozen berries, thaw them first and include any juices.
- Honey: The flavour of honey will influence the sweetness and flavour of the finished jam. Use the amount specified in the recipe.
- Pectin: Use a pectin suitable for honey-sweetened or reduced-sugar jam (like this one), and follow the manufacturer’s instructions for the correct proportions and cooking method.
- Texture: The jam may take some time to reach its final consistency as it cools.
- Storage: Store the jam in the refrigerator or freezer if you are not following the instructions for heat processing the jam. Sterilizing jars alone does not make jam safe for pantry storage.