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Saskatoon Berry Jam: The Traditional Recipe

This is my great grandmother's recipe from the late 1800's in Alberta.
Course Preserve
Cuisine Canadian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 cups
Author Valerie Lugonja

Ingredients

  • 4 cups (480g) Saskatoons
  • 3 cups (540g) sugar
  • 1/4 cup (50g ) water
  • Juice and grated peel of 1/2 lemon

Instructions

  1. Crush Saskatoon berries in a Dutch oven; heat gently until juice starts 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
  4. Pour into hot sterilized jars, leaving 1/4 inch (6 mm) head space; wipe jar rims thoroughly
  5. Seal and process in a boiling water bath for 10 minutes

Instructions for Thermomix:

  1. Scale Saskatoons in TM bowl; purée until desired consistency (i like to leave mine whole)
  2. Cook for 15 minutes at V, Reverse Speed 3
  3. Add water and sugar through hole in the lid when berries start to boil (after about 10 minutes)
  4. Bring back to a boil (about 5 more minutes at V, speed 3
  5. Add lemon juice and peel; bring to a boil and cook until thick at V, speed 3 for 15 minutes
  6. Pour into hot sterilized jars, leaving 1/4 inch (6 mm) head space; wipe jar rims thoroughly
  7. Seal and process in a boiling water bath for 10 minutes

Recipe Notes

I tripped this batch which is topping out the capacity of the TM bowl:

1440g berries

1500g sugar (with a bigger batch, it is fine to add a little less sugar)

100g water (with a bigger batch, this is enough water)

The times changed, too:

It took 20 minutes to get hot enough to add the sugar

Then 20 minutes after the sugar and water was added to cook and thicken