Saskatoon Berry Jam: A gift from our Alberta
I made Saskatoon berry jam for my new friends at the Slow Food Canadian National Conference at Vallée-de-la-Batiscan, April 2011!
When I decided to go, I knew immediately that I was taking Saskatoon Jam. Originally named misâskwatômin by the Cree, and spoken in English as Saskatoon, I had never made it before, always wanted to and now was the time! Saskatoons are too precious. Even here. What do we do with them? Pies! We make the flakiest flavourful prairie Saskatoon Berry Pies you have ever puckered up to in any kitchen. This is a berry with some personality. This is a berry with a mind of its own. This is a berry that knows how to rise above the crowd and be noticed. This is our Saskatoon berry. And these are from my own garden. Foraging for them is almost not possible, so I planted some bushes and they are bearing berries this year!
Saskatoon Berry Jam: Saskatoon vs Blueberries
My friend, Maria, tasted her first Saskatoon last week. “They are waaayyy better than blueberries!” Awe and wonderment in her eyes. Why do people compare Saskatoons to blueberries? It is like comparing a raspberry to a strawberry. Yet, they do look very much alike:
Shape: round and Saskatoon berry has an “unofficial crown” (can you see it, below?)
Size: similar
Colour: Blueberry is “bluer” and Saskatoon berry is more purple
Taste: Saskatoons sing. They are clear and concise and loud and strong and free.
Can you tell which is which, below? The Saskatoon berry (right) is more purple and the blueberry (left) is bluer.
Texture: The Saskatoon berry is denser and have twice the fibre as a blueberry
Nutrition: Saskatoon berries WIN! They have more calcium, three x the protein, potassium and antioxidants and 5 x the iron than their blueberry counterpart.
Saskatoon Berry Jam: The Traditional Recipe
Mom and I searched for the right recipe. The oldest one we could find, with the least amount of sugar and no pectin. We found grandma’s recipe and learned it is the traditional one used by all in the prairies: 4 cups berries to 3 cups sugar with about 1/4 cup of water and juice and zest of 1/2 a lemon. We made our first Saskatoon Jam together and it was so easy and so much fun. As I am growing my own Saskatoon berries. I will have enough for pies, and jam every year. I hope my new Canadian Slow Food friends will enjoy this little labour of love.
Saskatoon Berry Jam: My Berry Picking Memories
When I taste this beautiful berry, I always think of my grandma, Maude. Oh, how she loved her berries. She would know where the best spots were around her home in the Clive-Lacombe area of our province. She would know the best days to go berry-pickin’. We would all go: my mom, my grandmother, my sister and I. The picnic lunch was packed. Ice cream buckets tied around our waists and strict instructions to “pick and don’t eat!” Of course, that was not what we did. And, at the end of the day, thick fresh cream from Bell’s farm would wash over these berries and there was no better place on earth at that moment than my grandma’s kitchen table in the last rays of the evening sun.
Cleanly scrubbed pink bare feet fresh from the bath bobbing back and forth under my chair as I spooned fresh Saskatoon berries ripe from the heat of the day with the lush cool heavy cream. The ultimate satisfaction for a day’s work well done. Unforgettable were times like these as a child. Foraging for berries, or berry picking was something everyone did when I was a child. We all understood intimately the value of the Saskatoon berry. We were there. We knew.
Not any more.
Saskatoon Berry Jam: Preserving the berries
The beauty of preserving is that it all doesn’t have to be done in the fall if you have a freezer. These berries were washed. The “bad” ones rise to the top of the water and are scooped out. Then they are dried and frozen on a parchment-lined cookie sheet in a single layer overnight. Once frozen, I bag them in 4 cup bags. Generous 4 cup bags for pie-making. And, this recipe is also a 4 cup recipe. They are a dense berry, so even beautiful for sauces after being thawed.
Saskatoon Berry Jam: Making the Jam
I made two double batches of the recipe. Now was the time to translate the recipe from the stovetop to my Thermomix. We had 2 batches going on the stove and two in my Thermomix.
I puréed the pulp below, as some like a puréed jam. After seeing the texture, and knowing what I like, I decided to leave the second batch whole and combine the two and it worked perfectly. Since then, I just leave them whole, as indicated in the recipe.
I don’t care to mash my berries very much as I prefer my jam to have berries as part of the structure and texture.
Whenever you boil anything in the Thermomix, you are wise to cover it with a simmering basket or a Splash Guard to avoid splatter! It will happen if you don’t tend to that. Both jams were lovely. I used grandma’s wooden spoon method to test their readiness: watch while the two drips finally join and become one thick drip. Mom used her method which was to set a bit in the fridge to see how it was. I didn’t wait, as I knew it was the consistency I wanted: it is a loose, fruity consistency.
Saskatoon Berry Jam: To Process or Not
I rarely process my jams, either. I usually just hot-pack them and then keep them in the fridge, but these ones I did process as I was travelling with them.
One for everyone. That is what we do. It is a part of the prairie farm culture. We feed people.
Saskatoon Berry Jam: Are You Going to Make Some?
Please DO comment below if you try this recipe. I love it with EXTRA lemon zest added to the serving jar or pot just prior to serving. Mix to fully incorporate and you will find that this enhances the berry flavour and adds a delightful sparkle to the preserve and your morning or afternoon tea. This is most definitely a taste of Canada! Now, be sure to also make the Saskatoon Berry Pie!
Saskatoon Berry Jam: The Traditional Recipe
Ingredients
- 750 g Saskatoons, washed (see Tips)
- 50 g water
- 575 g granulated sugar
- 30 g fresh lemon juice
- 1 tsp zest of fresh lemon (approx 1/2 lemon)
Instructions
-
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
Instructions for Thermomix:
-
Place small bowl on mixing bowl lid, weigh water and set aside
-
Place medium bowl on mixing bowl lid, weigh sugar and set aside
-
Place a small bowl on mixing bowl lid, weigh lemon juice and set aside
-
Place Saskatoons in mixing bowl, cover with lid and splash guard and cook for 30 min/V/R-speed 1
-
Meanwhile, add water and sugar through hole in mixing bowl lid when berries start to boil approximately at the 10 min point (see Tips)
-
Add lemon juice and peel through hole in mixing bowl lid 10 min later at 20 min point
-
Pour into hot sterilized jars with wide-mouthed canning funnel, leaving 6 mm or ½ inch headspace and wipe jar rims thoroughly
-
Store in fridge for up to 3 months
Recipe Notes
Frozen berries are fine to use but check thickness at the 30 min point and increase time by 5 min, if needed. When ready, ingredients will be thick, but still loose. As the jam cools, it will thicken considerably yet this will remain a loose jam.
Blueberries may replace Saskatoon berries in this recipe. The yield will be 750ml with blueberries simply due to the difference in the density of the berries.
Setting a timer for the two 10 min points to add ingredients is helpful.
Prior to serving, adding fresh lemon zest to the jam pot (fully incorporate) enhances the berry flavour and adds a delightful sparkle to the preserve.
Yield: there will be a scant 700 mL so two 250 mL containers and then one to use right away that will not be full
A wide-mouthed canning funnel is very handy for pouring sugar through the hole in the mixing bowl lid as it avoids spillage when the berries start to boil.
Saskatoon is a Cree word for the sweet, fleshy berries that were a primary food source for Aboriginal people and early settlers on the Canadian prairies. These delicious berries grow from western Ontario to British Columbia and the Yukon and are beloved by Canadians where family foraging stories are abundant during Saskatoon berry season. These have become available commercially only in the past 20 years due to their diminishing availability in the wild. Saskatoon berry pies and Saskatoon berry jam have been farmhouse favourites for generations. A jar of Saskatoon berry jam is a coveted tourist purchase, and a homemade jar is gold!
Saskatoon berries do resemble blueberries in size as well as colour but they are discernably different in flavour from one another. The Saskatoon berry has a much more intense flavour and when baked or in a jam may present an almond note. Both are complemented beautifully by lemon. Wild blueberries are accessible commercially coast to coast and Saskatoon berries are much less accessible
Wow! These jams look amazing! I love berries any kind and would be in heaven making jams like this! You are a pro through and through!
Everything homemade! Wow…the berry jam looks heavenly spread over that chunky piece of bread. Simply mouthwatering!
I never heard of Saskatoons before. How fabulous of you to make that gigantic batch and share them. What a lovely gift 😀
*kisses* HH
When I lived in Calgary I used to make Saskatoon Berry Jam. They grow wild here too so not sure why I don’t make it gere as well!
I don’t know if I’ve ever had a Saskatoon Berry before. One day I must really forage your garden. I would learn so much in that amazing garden of yours. By the time I’m done, I think I would’ve eaten a whole vegetarian meal in there. Teehee. Always learning something new from your posts. I love your Grandma’s spoon method! I’ve never made jam before, don’t know why. Guess I’ve always been more a butter and bread type. With kiddies now, I should learn to. You are always an inspiration, my friend. Like everything else you make, that jam looks perfect and delicious. I love that last close up picture right before the recipe. Now I want toast and jam for breakfast. Hope you’re doing well, dear!
Followed your recipe without exception and while the jam is tasty and not runny, it is full of crunchy, woody pits. This isn’t a fault of the recipe, but I’m sure the type of Saskatoon. Picked an hour out of Edmonton, they were not dry, but juicy and plump. Have never experienced this before in years of making berry jams.
I have experienced this – not with the jam – but simply with wild fresh Saskatoons in a very dry season – though they are not plump and juice, either. The pit is just huge and almond tasting which I love.
Odd
and sad.
V
How I wish I could taste your Saskatoon jam! I think I’d love a berry with attitude 🙂
My grandma used to make the best pies ever….Saskatoons are amazing berries. I have fond memories of picking berries with those ice cream buckets in the middle of bear territory hahaha!
What a lovely ode to the saskatoon berry. Nicely done. Next time I harvest my share, I’ll be looking to this recipe for a tasty jam!
I’ve never had a saskatoon! I would love to do a comparison of all the blue berries- blueberries, huckleberries, marion berries, even the saskatoon!
Whow! After a day of starvation, what an owesome writing!
Only after reading this I can understand your drive to pack all those jars of pure gold and hand them out to your new friends from all over.
The only thing left is to test Saskatoon Jam against Pava’s Apricot on a perfectly flipped palacinka!
And Beave?
This jelly looks amazing and sadly I have never heard of a saskatoon berry. Now I really really really want to try them.
I know one berry I won’t be finding in my local markets!! Valerie, OMG, that jam is gorgeous! I went through a canning phase about a year ago. I still have jars and jars of hot and sweet pepper relish, triple berry jam and strawberry-kiwi jelly all over my kitchen! I didn’t want to just give them away to anyone because it was my first time canning, and what if wasn’t sealed properly? Well..it’s been a year, they’re sealed 🙂
I’ve never had a saskatoon pie or saskatoon jam. They look wonderful!
I know I’ve never tasted Saskatoon Berry jam but boy I sure want to now. You’ve made them sound amazing Val & the jam & the pictures look stunning too. Well done 🙂
I love making jams, and this one looks amazing. I love Saskatoon berries, but they are hard to find here.
A beautiful berry like this deserves to be preserved in all its bright color and flavor – and you have! My mouth is watering at that first and last few pictures especially. Nice to see the Thermomix in action to make your Saskatoon Jam! I’ll have to try making some myself. I also try to find recipes with as little sugar as possible when I make preserves, although I’ve never made jam without pectin. Do these berries have natural pectin of their own, or is it naturally thick (although also loose, like you said)?
Man, I’m so jealous that LeQuan lives near you! I would love to spend an afternoon in your kitchen, Valerie!
I have cooked my berries 15 min and they not thickening
Darlene,
Did you get my message? You cannot reduce the sugar. This is as low as the reduction can go in this recipe. The sugar is required for thickening and preservation. If you have followed the recipe, it should have thickened. Were your berries dry?
🙂
Valerie
mine didn’t thicken either 🙁 I followed the recipe exactly! but my berries were washed and not dry. were they supposed to be dried?
HI Geri,
I don’t know what to say about this exactly. You don’t need to dry them per se – but they shouldn’t be wet wet… the amount of liquid will affect the time for cooking – but cooking a little longer should theoretically solve the problem. Last gal did not have the total amount of sugar, which will affect the result, but I did already alter the recipe to the least possible amount of sugar to get a thickened jam. It is loose until cold. Then it is thicker. The photo shows the cold jam on hot toast, so though it is a thickened jam, it isn’t firm and does still “flow” a bit. As long as there are two strands of syrup that fall close together from the spoon, once cold, it should be a nice consistency. Did that happen for you once the jam was refrigerated. You can see everyone has found the recipe successful, so I am stumped regarding how to assist. The only other thing I can think of is that your berries lacked the amount of pectin most have. But, that is a bit crazy – as it is just always in the berries.
My fingers are crossed that you finally did get jam.
🙂
Valerie
I’ve made Saskatoon jam and pies for years and always want a good supply in the freezer to use all year. For jam I use 6 C saskatoons and 4 C rhubarb. Then don’t need lemon. Good old rhubarb goes so well with saskatoons . Pies are especially good with rhubarb . G.
Wonderful tips, Gladys!
My grandmother used to do the same thing with rhubarb and Saskatoon berries, but I really prefer the taste of them without the rhubarb. I love them with it, too, and I love rhubarb. SO, I guess it’s win win win!!
Love plain old rhubarb pies, for sure, too!!!
Hugs,
Valerie
I love saskatoons! I keep a bag in the freezer most of the time – pick them locally.
How lovely! I don’t think I’ve ever had Saskatoons, definitely not if they’re as different from blueberries as you say. Now I’m curious!
This jam looks amazing-I so want a jar of this jam. We were in Montana two years ago and I quite enjoyed their huckleberry pie and jam.
Oh Valerie…this jam would be perfect with my homemade bread. I love how you said that Saskatoon’s sing (such an apt personification). Thank you for sharing another beautifully rendered post, my friend. You know how to get my week off to a great start. I hope your week bursts forth with flavor and love. Hugs from Austin!
mmm…this looks so good. I love jam on fresh, hot biscuits.
Saskatoons are great, I was introduced to them when I moved to Edmonton about 8 years ago. You don’t really hear too much about Saskatoons in the Okanagan, but now that we’re aquainted, I always make a pie or two in the summer 🙂
-Courtenay
I won’t dare admit that the first thing I thought was wow, they look like blueberries. Of course, I think that, only because my frame of berry reference is narrow. Also, because I live in north Florida where blueberries are abundant in June.
Your saskatoon jam looks amazing. The flavor, the color pops out of the screen.
Cheers.
Velva
P.S. would you be interested in submitting the photo of the bread and jam as Wordless Wednesday pic for my blog? of course credit would be given to you, and a link back to your blog.
Valerie! The jam is amazing, I ate it again for breakfast today on local sourdough toast! Lovely to meet you this past week, keep in touch 🙂 Eva
Eva!
I am thrilled! Thrilled you enjoyed the jam, and thrilled you found my site.
So wonderful to meet you and I am looking so forward to a “cyber” and “real” relationship with you!
🙂
Valerie
Saskatoon jam, how wonderful!! I love the color and texture to me in jams is important, oh I love the pic of the jam slathered on the bread..how sweet of you to share!!
sweetlife
Beautiful berries and the process detail is exceptional.What a wonderful mom and daughter day canning jam together. I don’t have a thermomix, but it sounds expensive.
Oh my gosh Val, this would be Devon and Denver’s “heaven”! When you make this again can I get some from you, I will pay you big bucks………or hugs……..this looks soooooo yummy! ox
Unfortunately some of the people who would love to be fed..and 1000s of miles away!!!!!!!!!!! Delicious. Have a blessed Easter
We love making jams. There is nothing like an ‘old-fashioned’ original recipe. I’ll have to give this one a try.
I have been hearing about Saskatoon Berries for years and have seen the plants without knowing what they were. I’ve always wanted to try them. When we moved to a new house here were all these plants so I looked them up and verified what they were at the Extension office. Saskatoons! I can’t wait for them to ripen so I can try your jam!
Carolyn,
I believe you will love them, but the way they really shine is in a pie. I will post one as soon as mine are ripe – and I ate the first ripe one off of my bushes today! Two actually. If we get some sun, they should be ripe in a week or two.
🙂
Valerie
Now, if I can just keep the birds from feasting on them before they’re ripe!;-) Pie sounds good. I’m looking forward to it.
About half my berries were ripe and I picked them last night. I’m waiting for that pie recipe! Can they be frozen until all are ripe?
Carolyn
Carolyn,
Absolutely! That is exactly what I do with all of my berries when they begin to ripen. There are a few too pick, but not enough to do anything with: I freeze them on a cookie sheet with parchment, single layer, then bag and label once frozen. In all honesty, unless a fresh pie was made and tasted beside one made with frozen berries, I am not sure you would be able to tell the difference – even then. Saskatoons are a denser berry and can handle the freezing beautifully. Right now I am doing a bowl a day – about 4 cups – right into the freezer. And it is pouring rain with so many to pick that I cannot get at… but, they will be OK for 2 – 3 days after ripening as long as the birds don’t beat me to it!
🙂
Valerie
Hi Carolyn!
The pie recipe is up! Hope you saw it!
Valerie
Greetings from Finland!
just got my first berries from my saskatoon bushes. i’m not sure if it’s same as you have there. I’m defenetly drying your recipie it looks so good. I have to take a good look your pages.
BG
-Satu
Satu!
I would be surprised to hear you have this berry native to Finland, but very curious! Definitely keep in touch and let me know if your berries are called Saskatoons!
🙂
Valerie
Hi Valerie,
No we don’t have Saskatoons as native berry in Finland but few years ago it came possible to buy it from gardening shops and as gardenin is my hobby I had to try it and now I have two plants and they are fylly or berries :).
When I bought those plants I was told that it was a berry that native indians used to eat in Cananda. Am I right?
At least those berries look just same as in yours pictures.
Just waiting next weekend cause then I’m going to make that jam.
Is there any delicious pie recipies on your pages?
Satu
Satu –
that is correct! I will be making a Saskatoon pie, soon – but yes, search for the apple pie. It is definitely here!
🙂
Valerie
Hi Valerie,
Just made jam from my berrie. Can I eat it right now or should I wait a week or two? Next weekwnd I’m going to make some pancakes and I’m going to eat this jam with them. And some berries I put to freezer and waiting for that pie recipie
And now I have to jump to my garden again and pick some blackcurrant for another jam.
Very busy times right now… 🙂
-Satu
Satu!
I am picking black currants now, too!
It is a busy time! You can eat the jam immediately. You can it only so it will last for months, but as soon as you make it, it is edible. Unlike dill pickles where you actually have to wait for the cucumbers to transform into dill pickles, the jam is ready to eat immediately!
Make your pancakes today! What are you doing with your black currants?
🙂
Valerie
Hallo Valerie
I have 100 plants sascatoon only one year old a sort called Martin, its come from Finland
and I atemt to plant them on the feld this soon
How do it come out with Yor plants? Any berry yet?
Regards
Hans
Dear Hans,
You probably won’t get any berries until the second year. In Canada, they are out at the end of July.
🙂
Valerie
Valerie,
The jam is SO good!! love it with pancakes and with toast.
Still have been picking black currant and I have one red currant bush too. Mostly I make juice from black currant and jello (it’s wery good with roast) I also jus frozen some black and red currant for winter and make smoothies, very healthy 🙂 or pies.
Today I also picked some blueberries and rasberries. I’m so happy that I live in rural area of Finland and I just can go to forest and pick some berries or mushrooms.
If you have some good recipies for black currant just let me know. I love to try new recipies. 🙂
– Satu
Satu!
I am thrilled you enjoyed the recipe. It is a very old one. I would love to have your recipe for Black Current jelly. That sounds divine and I have not made it for years. I have been trying to replicate the cassis sorbet I tasted at Bathillion in Paris. It was to-die-for, but I haven’t got the recipe right yet!
🙂
Valerie
Hi Valerie,
It is very easy to make black currant jelly with the recipie I use. You only need black currants, water and sugar. Black currants are bestif they are half raw.
1.5 kg Blackcurrants
750 g sugar
500 ml water
Just heat water and currants until the burst and drain the juice.
Add sugar to juice and heat gently for about 25-30 min stirring with a spoon.
Check the cooking stage by pouring a few drops onto a plate they shouldn’t spread out
Skim the surface and pour the jelly into small sterilized jars.
Very easy and good!
My sorbet recipie:
40mL frozen black currants
10 mL icecold water
10mL sugar
2 eggwhite
Put currants, water and sugar to blender and mix untill it’s smooth. Add eggwhite one at the time and mix about 4-5min.
You can eat it at once or put it into freezer but remember to mix it now and then. ( you can try to spice it up with Cointreau ) 🙂
Enjoy!
-Satu
Satu!
Thank you!
You are brilliant.
I appreciate it so much. Don’t you strain the currants to have a clear jelly?
🙂
Cannot wait to try BOTH!
Valerie
Hi, sorry when I wrote drain I meant strain, sorry :)(english is not my motherlanguage, you know 🙂 )
But you know, I have heard that if you don’t strain currants there is more dietary fibres, healthy you know 🙂
-Satu
Hi Valerie . . Just wanted to let you know that your recipe for Saskatoon berry jam is being made in our kitchen today! Love the fact that it has less sugar and no pectin! Can’t wait to try it! My husband is British and had never heard of Saskatoon’s, but once he tried them he was hooked. We live just north of Devon AB and find our berries about a 5 minute walk from home along the ditch. Like Satu says, we’re very happy we live in a rural area where nature is at our doorstep.I have read that these berries grow in other parts of the world but they are known by other names.
Susan
Hi, Susan!
VERY COOL! I hope you love it as we do! And the pies are the best. I will post one, soon, but if you make pies, you will know how. I don’t think, from my research, that they are indigenous to another part of the world. They have actually been accepted into the Arc of Taste by Slow Food International as an indigenous berry only found in Canada… but, we are all always learning.
🙂
Valerie
Hi all, I’m a Saskatchewan girl living in the Vancouver bc area, and I’ve done a lot of research to find Saskatoon plants I can grow here. I’ve discovered that the Latin name is amalanchier alnifolia, and they are naturally found from Alaska, through the western Canadian provinces and down into the western and north central states. I think the confusion is from the many different names they have been known by, including service berry and pigeonberry, among others. The reason we Canadians know them as saskatoons is because the Cree people local to the city of Saskatoon area named the berries mis-sask-quah-too-mina, and the city was named after the berry 🙂
Those of you who have never tried them should do what you can to do so. They are amazing!! Google them, they have an interesting history. Everyone in Saskatchewan seems to know of their own local patch and they all differ slightly in taste. Professor Bob Bors of the U of S has developed some new hybrids, even asking people in SK to bring him samples of their fave berries so he can continue to develop new varieties. They are susceptible to a type of rust and that is one of the issues he is trying to mitigate.
One other little known berry you all may want to look into is the lonicera caerulea, aka haskap, edible honeysuckle or honeyberry. They are an amazing, intensely flavoured berry with a very unique shape.
Apologies for the lengthy post but wanted to pass this info along as saskatoons are very dear to me as well and I’m about to make jam from a bunch of saskatoon berries I foraged up in the Cariboo region of BC a few days ago.
Cheers everyone!
Thank you for your insight, Barb,
and for taking the time to share it with us all.
🙂
V
I know I’m CLOSE to Canada, but my Saskatoons grow here in Washington State USA. Maybe someone who loves them imported them.;-)
Carolyn
P.S.
I only got about a quart. Pie or jam? Pie or jam? Hmmm.
I think it’s going to have to be jam.
Carolyn
I found your site today while hunting for a recipe for saskatoon jam. It seems we have wild berries growing on our farm and we didn’t even know it! We found out today. Thanks!
Bernie!
Isn’t that thrilling? I am surprised they are not all dried up by now. Mine have been finished for a week and the ones in the river valley are tasty little raisins. Lucky you! And I will be posting my Saskatoon pie, soon, too!
🙂
Valerie
Hi Valerie,
I was just picking my black currants when looked up my blackberrie bushes. Oh my they are coming to ready for ripe too, so big and so sweet 🙂 Any goog jam recipies for blacberries?
I’m so happy that I found your pages 🙂
– Satu
Satu!
Not one, YET!
And, I am still looking forward to making your black currant recipes! I am so happy we found each other!
🙂
V
My cottage is in Tulameen BC, I just picked an ice cream bucket full of Saskatoon Berries and I am going to use your recipe. It sounds fantastic! I have to compete with the deer to pick the berries before they get them, lol. I’m going to try your pie as well. It would be great if you could share your pie crust recipe too 🙂
Hi, Janet!
I have an entire post on how to make pie crust and the link to it is on the Saskatoon Pie recipe where it says you need two discs of frozen pastry. I would love to hear how all turns out. It is extremely late to be picking Saskatoons here. There are some, but they are all Saskatoon raisins!
🙂
Valerie
Hi Valerie,
Thanks for the quick reply. Our berries here are the best I’ve ever seen them. In a week or so I can see them drying up but we haven’t had the warmest summer this year so everything is late. I will let you know how mine turns out in the next couple days.
Janet
Hi Valerie,
The saskatoon pie was SO GOOD! I made it last weekend. I think i make it for next Christmas and suprice my family. Last weekend I was also starting pick mushrooms not quite the time yet but I found some. I have to wait few weeks and then its really time (if it doesn’t get too cold). I also have to find out what to do with my pumpkins. 🙂
Have a great week!
– Satu
Satu!
I am so happy about the pie! I wished you had a website so I could see your mushrooms – and your pie!
🙂
Valerie
Let me give you my pumpkin pie recipe. This is my daughter’s request for her birthday every year instead of cake.
To prepare pumpkins, cut in half and clean out the inside (a metal egg separater does a fantastic job) and place inside down on a jelly roll pan. Pour 2 tbsp. of water into the pan and cook at 350° for about an hour or until tender. Scrape pumpkin from shell and blend.
Leave 2 cups punpkin in the blender.
Add:
1 tsp. salt
2-1/2 tsp. cinnamon
1-1/2 tsp. ginger
1/2 tsp. cloves
1/4 tsp. nutmeg
2 cups dry milk powder
8 eggs
Pour into a large bowl.
Add:
6 more cups of pumpkin
2 cups sugar
Mix thoroughly.
Pour into unbaked pie shells.
Place in 400° oven and bake until a toothpick or knife comes out clean (about 1 hour…maybe a little longer.
For the last 1/2 hour shield crust with aluminum foil or I use the pie shields from Pampered Chef for the first half hour.
I converted this recipe from a regular pumpkin pie recipe.
The problem was that if you used condensed milk with fresh pumpkin like most recipes call for, the pie was much too runny, or took forever to set up.
I also freeze it in 8 cup portions…just right for a large (not gallon) zip lock freezer bag and freeze them flat on cookie sheets…just enough for a recipe.
Enjoy!
Carolyn
Carolyn!
Thank you!
I will definitely be trying this recipe – but not this year (BOO HOO)! And, thank you for answering the condensed milk question that was forming on my lips as I read through your ingredients! Makes sense and sounds incredible. We are great pumpkin pie fans here, too! Have you ever used a sugar pumpkin?
Not this year – for two reasons: first year EVER travelling in the fall and away during Canadian Thanksgiving. And, my second daughter called on Saturday with a wonderful announcement! She will be getting married on American Thanksgiving in San Francisco…. so we will return from Europe mid November to head South! Not so much fall cooking happening here! But, lots of celebrating and money spending going on, anyway!
I might make it for our Christmas season. YUM!
THANK YOU so very much! I love blogging for this very reason!
XO
Valerie
This makes the BEST pumpkin pie, Valerie. It is not too runny and not too heavy, which I find is the problem with most ‘boughten’ pumpkin pies and those made from canned pumpkin. (I use the large cans of pumpkin for weights on grilled cheese sandwiches after I bought three cans and the pie was so terrible after opening the first one that I didn’t use the other two)
I was in Canada one year on my birthday, which just happened to fall on your Thanksgiving…only a little over a month away. Have a good one.
Also, I made the jam. I cheated and sieved the berries (I do this with all seedy berries cuz I’m a wimp) and added plum sauce which doesn’t change the flavor of most fruits for added pectin. Very good! A unique flavor…nothing like blueberry. Saying they are like the blueberry is like saying that frogs legs taste like chicken.
Hugs,
Carolyn
Carolyn!
Thank you for validating my consistent claim that Blueberries and Saskatoon berries taste NOTHING alike! It is hard for people to understand when they look so similar! I wish you had a website so I could see the photos of your glistening Saskatoon jam!
🙂
Valerie
Hi, Valerie,
It only made 3 half pints, one of the reasons I cheated with the plum sauce ;->. I looked for wild ones,(e.g. not in my yard) but none of the trees I found had any berries on them. Next year I’ll scope them out early so I can beat the birds, although it might have been because of the weird spring we had and a long dry spell. I love chatting with you!
Carolyn
By the way, I use whatever pumpkin I can get my hands on! I planted pumpkins this year, but spring was so late the pumpkins on the vine are about as big as a golf ball ;-> probably no pumpkins this year…but I still have enough for 4 batches in the freezer!!!enough to get me through my daughter’s birthday AND the holidays!
C.
If I remember correctly my mother said she used Lemon Pie Filling whenever she made Saskatoon Pie Filling or Saskatoon Jam. She also said that it was important to add sugar at a certain stage in cooking to avoid having the Saskatoon berries resulting in a woody texature and taste. I am not certain if she used certo or not. Would someone please help me with this receipe and provide their own experience.
Ron,
Did you try my recipe? It is excellent and others have tried it and written to me about their success. That may be a great place to start. There was a time that pie fillings and convenience foods were added into everything. I avoid that at all costs these days to ensure I know what is in my food.
🙂
Valerie
Thanks Valerie, at what point does one add the sugar to avoid the woody texture.
Hi, Ron.
I have made this for years and never had a woody texture. Nor have I heard of this being a problem with Saskatoons – so this is all new to me. The berries should be plump and ripe not hard and dry. If they are, then I do exactly what it says in the recipe:
1. Crush Saskatoons in a Dutch oven; heat gently until juice starts to flow – and when the berries are crushed and the juices start to flow….
2. Add sugar and water and bring to a boil, stirring constantly
3. Add lemon juice and peel; bring to a boil and cook, stirring frequently until thick, about 15 minutes
The product should be absolutely delicious and not one bit woody! Let me know how it goes. I am very curious about this… and where are you in the world? That may help me help you.
🙂
Valerie
The world I was in, during my earlier years, was east of Edmonton, on a farm, now I am nearer to Edmonton, in a condo.
If you could point me to where I could obtain a sample of your Saskatoon Jam, that would be great, otherwise I will have to wait until next summer, to make our own. 🙂
Hello Ron,
I have to say that this recipie by Valerie is so, so good! I made it last autummn here in Finland and I have to say that it is delicious! I still have few kilos in my freezer waiting for Christmas so I can make a pie and serve it to my hole family as a dessert 🙂
Thanks for chiming in Satu!
Saskatoon pie is our family favourite! Yours will LOVE it!
XO
Valerie
Hilarious, Ron!
I was wondering as I couldn’t think of where in the world there would be fresh Saskatoons right now – although – they are selling bushed, I have learned through my readers (Satu and others), almost everywhere now… and then I did think that you may have frozen ones you wanted to make into jam. IF I had any I could spare – and I do love these kinds of invitations – I would say, COME ON OVER and pick up a jar. I make mine in the little 1/2 cup jars. Get back to me after Christmas. You are on then, if I have any left. It is my dad’s favourite jam in the whole world, and if her doesn’t get through what I have on hand over the holidays, I will happily feed your curiousity with a jar!
🙂
Valerie
I have not eaten a Saskatoon berry in over 20 years! Jeeze! I miss them! I’m from Saskatchewan but live in Florida. Decided to search for a cranberry sauce of some sort and happened on your site. How does one go about finding Saskatoon berries in Florida??? Can you buy them frozen or would you have to grow your own? 🙂
Greetings, fellow Canadian!
First – my cranberry sauce recipe is simple and deadly delish! Hope you make it and let me know how it goes. Second, I do not believe they will grow in Florida, as they do need a colder climate. If you are serious about wanting some frozen berries shipped to you, I could definitely hook you up with some farmers here, but have no idea what the shipping cost would be. There are all sorts of products out in Canada now from pie fillings to liqueurs with Saskatoon berries!
So glad you stopped by! Wish I could share a piece of Saskatoon berry pie with you. There is nothing like it, is there?
🙂
V
Hi Valerie;
I am visiting from Hawaii (staying at my sister’s by Beaumont) and leaving early tomorrow morning (5:00 am Nov 13th) and noticed you live north of Devon. I was wondering if you might have some Saskatoon Jam for sale as I would like to take some back to Hawaii. We could come and pick it up today. Please let us know if this would be possible.
Blessings & Thank You
Wanda
Wanda!
I have frozen Saskatoons – it takes an hour to make the jam. I live in Lewis Estates – so if you want to give me a call, come over and we’ll make a batch for you.
🙂
V
I live in Lewis Estates – so if you want to give me a call, come over and we’ll make a batch for you. I will post one as soon as mine are ripe – and I ate the first ripe one off of my bushes today! Just made jam from my berrie. I was wondering as I couldn’t think of where in the world there would be fresh Saskatoons right now – although – they are selling bushed, I have learned through my readers (Satu and others), almost everywhere now… and then I did think that you may have frozen ones you wanted to make into jam.
Virginia!
Wonderful to have a cooking partner in my own neighbourhood! You are on! But, I don’t understand what you are saying: ” I will post one as soon as mine are ripe – and I ate the first ripe one off of my bushes today!” as there is snow outside 2 feet deep right now.
🙂
Valerie
I live in LaSalle — Essex County, southern most part of Canada. There are Saskatoon berry bushes growing in the park behind my house — I didn’t even know they were Saskatoon berries until confirmed by the horticularist from the town of LaSalle. I am going to make something with these berries — probably jam. What a find! All kinds of fruit grow here in Essex County, but I didn’t know Saskatoon berries could grow here.
Janet
Good for you for getting the berries identified. Now keep it a secret and enjoy your own little stash! ;0
Cannot wait to hear how your jam turns out. I also have made individual galettes which are phenomenal and require less berries than a whole pie.
🙂
Valerie
I was born and raised in Manitoba. I laughed when I read about the ice cream pail and “pick don’t eat”. Exactly as it was on the farm where I grew up. I moved to Ontario years ago and just this week found a market selling fresh saskatoons. Then I found your jam recipe. I am ashamed to say I am eating it straight out of the jar with a spoon. Absolutely delicious! Thank you so much for posting the recipe.
Hi Velerie,
You likely won’t remember, but we met briefly at Eat Alberta this year. What a great event! I just made this Saskatoon jam this evening but I do not appear to be that successful. The saskatoons were a bit small as they had started to wrinkle a tiny bit, but I don’t think they were over ripe. I only boiled it for about 12 minutes, maybe a little less and it was getting too thick so I turned it off and put it in jars. I now fear I’ve made rock candy instead of jam! It is almost like the sugar re-hardened. Could that be because there wasn’t enough juice in the saskatoons? Not sure what else it could be. I did have a rather large (8L) Dutch oven and only did a single batch so maybe it simply reduced to much due to the larger surface area? In any event, I will try again next year when the Saskatoons are more at their “peak” and see if that improves things.
HI, Neil,
Same thing happened with me when I used Saskatoons I had picked fresh that had been plump and juicy 2 weeks later in a pie. They were not mouldy and were still very tasty, but they had definitely “shrunk”. The pie was tasty, but not juicy and “delicious” as usual. I knew there would be a difference… so this is interesting that you have made jam with berries that have started to dry on the tree. That is what they tend to do… you do need plump Saskatoons at their peak to make any of the recipes on my site… but, the drier berries would be tasty in breakfast cereal or muffins, I think.
🙂
The recipe is a great one, and I am sorry this happened to you. Nothing is more frustrating.
🙂
V
PS: Glad you liked Eat Alberta!
Just discovered eight cups of saskatoons in the freezer (I took your two yrs. ago and freeze by 4-cup bags); they would be from the summer of ’12. I just finished making jam; this recipe has been my go-to since you published it; thank you so much!
We had a terrible crop of saskatoons in central AB last year BTW and then the birds ate what little I had (I have eight trees) but my office had some bushes and I managed to get a few pies made; I like serving with lemon/raspberry swirl ice cream which has the added benefit of using up some of the 20 lbs. or so of raspberries I harvest every year. If the horses don’t get them 😉
So so happy to hear this, Sam! Making jam with frozen berries in the middle of winter is the perfect way to do it. The harvest is long over and we crave the taste of the heat of the summer. So happy the recipe works for you as we love it, too!
🙂
Valerie
Just tried this a few days ago. The jam pot is in my fridge, but it isn’t set up like jam. It’s thick, but loose, and runs off my bread. Did I do something wrong? Should I boil it more? Add pectin? I would like something stiffer.
This is not like a jelly, Christia… it is like a jam. Not super loose, but somewhat loose. Does yours look like mine on the bread? If not, you may have not cooked it long enough?
🙂
V
can I reduce the sugar and add a little pectin ???
HI Ejay,
My home economist says no. But, I am not an expert in this area. I just have a lot of them as friends.
🙂
Valerie
Hi Valerie,
I have a lot of Saskatoons and would like to make a quadruple batch in one fell swoop. Is that possible and if so do you have any recommendations regarding amounts of sugar, water and cooking time? I’d noticed you had some slight modifications for a triple batch.
Kind regards,
Janay
HI Janay
It is recommended that batches NOT be doubled or tripled, but as this is such a small batch, I managed with the triple batch. I wouldn’t do any more than that. You must not delete any more sugar. This is a low as you can go and still get a jam. It will be a bit loose, but still a delicious jam. I know that isn’t what you wanted to hear. Bottom line is, keep cooking it until you get the desired consistency. However, I don’t like to cook the heck out of my beautiful fruit, either.
Hope this helps. Let me know how it goes.
🙂
Valerie
Seems like an awful large amount of sugar.i just found your recipe today and 17 jars are cooling on the counter now. I’m really hoping it’s not too sweet. I left out the lemon, is that ok? I didn’t see the purpose of it……..
Hi Janet,
This is the least amount of sugar possible for this jam to set. You will find it lovely and not to sweet. Let me know what you think!
🙂
Valerie
I’ve just made my first batch of your recipe. Listening happily to the “pop” of the lids. The lemon zest and juice is an old favorite of my fathers for any jam.
Hi Susan!
Thrilled to hear that! Just picked my first bucket this morning and am planning to do the same Monday! Let me know how you like it! Thank you so much for chiming in!
🙂
Valerie
I followed this recipe and took not of the different heat & cook times…… mine turned out super sweet, too sweet! Is there anything I can do to save it? Fix it?
That’s a shame, Janet.
Did you read the other comments? I don’t write and post recipes recklessly. I did my research and am using the absolute least amount of sugar in this recipe to make a jam. A specific amount of sugar is needed to preserve the fruit. I didn’t even add enough to get it to set. You can see how loose it is. So, I am not sure why yours is so sweet. Jam is always sweet, but anyone who makes jam or preserves on a regular basis is aware this recipe is low on sugar. Call your local home economist to discuss and you will find this to be true. The Blue Flame Kitchen will take those calls. Also, do some more research online, and you will not find any recipe with the positive comments you can find on this one – with less sugar. I do understand the time, effort and passion involved in making homemade jam, and am so sorry you went to such hard work and don’t like the recipe. I am confident your friends will, so these should be great host gifts.
Sincerely,
Valerie
I too prefer less “sweetness” but understand the need for minimal amount of sugar to “make it happen.” This year is an amazing Saskatoon-picking-season in our part of Alberta. Thanks Valerie for sharing this amazing recipe. I love the vintage recipes from the pioneers of yesteryear. I will give this one a try!
Let me know how it goes, Steve! Lovely to hear from you! What part of Alberta are you from?
I am in Edmonton and mine are ready to pick today!
🙂
Valerie
Over here in Ontario we have “serviceberries” which I am told are the same or nearly the same as saskatoons. Ive just made this jam from some service/Saskatoon berries my son and I picked from a local park, and it is absolutely wonderful!! Thanks!
So glad you enjoyed it too! One of our very favourites – and SO Canadian!
🙂
Valerie