Before walking you through how to make saskatoon strawberry jam, it helps to know a little about this northern treasure. The saskatoon berry, also called the serviceberry or juneberry, grows throughout much of Canada and in northern parts of the United States. When fully sun-ripened, these berries develop a deep sweetness and contain relatively large, soft seeds that are easy to chew.
Saskatoons, whether wild or cultivated, are naturally high in pectin, in part because of their soft seeds. They are also a relatively dry fruit, which makes them an excellent partner for juicier fruits like strawberries. Combining saskatoons with strawberries balances texture and moisture, producing a jam with rich flavor and a thick consistency.
If you are new to making jam without commercial pectin, this recipe is a forgiving and rewarding place to start—assuming you can source fresh saskatoons. The natural pectin in the berries helps the mixture set while the strawberries provide needed liquid and complementary flavor.
HOW TO MAKE SASKATOON STRAWBERRY JAM
Ingredients:
- 12 cups saskatoons
- 8 cups strawberries
- 2/3 cup honey
- 2 teaspoons ground cinnamon
Directions:
Start by thoroughly cleaning and hulling the strawberries. Reserve eight cups of strawberries and puree them in a blender or food processor until smooth. Set aside four cups of the puree; pour the remainder into a large, heavy-bottomed pot. Because saskatoons are comparatively dry, the extra strawberry liquid helps create the proper cooking consistency.
Next, place approximately five cups of saskatoons into the blender and pulse briefly until the berries are lightly broken up but not completely liquefied. If your blender is small, work in batches to avoid overfilling. Add the lightly blended saskatoon-strawberry mixture to the pot with the reserved strawberry puree.
Stir in seven cups of whole, fresh saskatoon berries to provide texture and bursts of flavor. Add the honey and the cinnamon, then bring the mixture to a gentle simmer over medium heat. Stir frequently to prevent sticking. Allow the jam to simmer for 15–20 minutes, or until it thickens to your desired consistency. Keep in mind it will continue to gel slightly as it cools.
While the jam is cooking, prepare canning jars, lids, and a water-bath canner according to standard canning safety procedures. Heat your jars and lids so they are hot when filling. When the jam has finished cooking and your water in the canner is simmering, carefully ladle the hot jam into the hot pint (about 500 ml) jars, leaving appropriate headspace.
Process the jars in the water-bath canner following the recommended time for your altitude and jar size. Because this jam is quite thick, consider adding an extra ten minutes to the processing time to ensure a proper seal. After processing, remove the jars and allow them to cool completely on a towel or rack. Once cool, check the seals; properly sealed jars can be stored on a pantry shelf until you are ready to enjoy them.
This jam yields an exceptionally thick, flavorful preserve. Its dense texture makes it ideal as a layer in cakes, a spread for muffins, or a topping for waffles and pancakes. If you prefer a pourable syrup, you can gently thin a portion of the jam with a little warm water, add extra honey to taste, and whisk in a small amount of your preferred thickener to achieve a smooth, pourable consistency.
Serving suggestions: spread the jam on toasted bread or scones, spoon it over yogurt or ice cream, or use it as a filling for tartlets and pastries. The blend of sweet strawberries and the unique, slightly nutty flavor of saskatoons creates a versatile preserve that elevates both sweet and savory dishes.
Storage and shelf life: unopened, properly processed jars should keep in a cool, dark pantry for several months. Once opened, store refrigerated and use within a few weeks for the best flavor and quality.
Making saskatoon strawberry jam is a wonderful way to enjoy the seasonal bounty of these northern berries. The recipe highlights the natural pectin of saskatoons and the bright, sweet flavor of strawberries, producing a richly textured jam that showcases both fruits.