Saskatoon Berry Jam ~ Last Vegan MoFo Post
Weekend in Review will be posted tomorrow because I wanted to share this post about making Saskatoon Berry Jam with you before the end of Vegan MoFo!
Chad and I made the lovely discovery that there were tons of Saskatoon Berry (also known as Serviceberry) bushes in the new park by our building. We were planning on harvesting them soon, but then one day Chad was taking Luna for a walk and saw construction workers harvesting lots of them. He came home, woke me up and we went back without the dog and with a big bucket to make sure we got some ourselves.
The men weren’t even construction workers though. They were part of the landscaping crew that worked on the park and their boss sent them to harvest ALL of the bushes for his wife! They were fine with us taking enough for ourselves though since there were so many berries. The next day though, the bushes were practically bare, even the ones in the harder to get to places.
We decided to use Pomona’s Pectin because it’s sugar-free and preservative-free. We used their recipe inside the package for their Blueberry Jam since Saskatoon berries are similar. We used the higher amount of sugar because Saskatoon berries are tarter than blueberries.
Sakastoon Berry Jam
4 cups Sakastoon berries, mashed or pulsed in blender
1/4 cup lemon juice
2 cups sugar
2 tsp pectin powder
2 tsp prepared calcium water (instructions come with the package)
~ Prepare jars, lids and rings for canning. Keep large pot of water boiling to seal the jars later.
~ Wash and prepare fruit. It’s good to leave it chunky. Transfer to a large sauce pan and add the lemon juice. Add calcium water and stir in.
~ In a separate bowl, combine the sugar and pectin powder.
~ Bring the fruit to a boil, then add the sugar. Stir vigorously for 2 minutes until the sugar is dissolved. Return to boil then remove from heat.
~ Fill jars 1/4″ from the top. Wipe the rims and put the lids on. Put jars into pot of boiling water, making sure they are covered. Boil for 10 minutes. Remove and let jars cool. Seal should be sucked down.
Last 3 weeks once opened.
We had to repeat this recipe a few times to use up all of the berries we picked. We have enough jam to last us a very long time! It’s really tasty. I’ve recently been doing a parfait in the morning for breakfast with plain soy yogurt, homemade granola and the Saskatoon Berry Jam. Delicious!
I love that we can do some urban foraging so close to home. This jam is about as local as we could get!