As the coffee perked out delicious smells wafted upward of cinnamon, cloves, and nutmeg, and turmeric. The room was cold, it is 5:45, but I was well equipped with my favorite flannel. The writer’s mind had begun. My first endeavor, as stated was coffee. Then jam. Thankfully not writer’s jam but this delicious homemade Saskatoon jam my dear friend had given me. Now, I am not one to shy away from “jam judgment”. Sounds like that should be a game show or something.
Anyway, this jam is the Coup De Grâce of jams! The Saskatoon, otherwise known as Service-Berry or June-Berry is one of my favorite berries to pick as well. Quite a tedious task as the berries are quite small and prove a trifle difficult to pick being nestled back in the Saskatoon bush. Quite a trickster these berries are, resembling something of a blueberry someone might categorize them in the same fruit family. However, the Saskatoon is walkin’ its own jam with the Pome family. The apple family that is. The taste profile of these berries begins with a sweet lullaby and ends with a tangy nutty kick. Which makes sense that I like them because I’m kind of a nut myself sometimes.
Unbeknownst to me, the Saskatoon flaunts its flavor packed with a whole gamut of fibers, protein, and antioxidants. Say what??! These berries are my jam, literally and in my tummy, I for sure recommend these sweet little delicacies.
Below is a recipe for Saskatoon jam:
9 c. of whole Saskatoon berries
Juice and grated peel of one lemon
1/2 c. water
6 c. granulated sugar/ I sometimes decrease this depends on how tart you want it- or add honey for a, I think fresher jam taste
1 package pectin
Crush the berries in a large bowl. Next, pour in water, lemon juice, and pectin. Pour into deep pan and pop on stove set on medium, and keep that hand stirring. When the jam to be, reaches a rolling boil add your sweetener of choice and return to boil. Remember, keep that hand stirring! Boil for 1 minute and “take off the fire”, as my grandma would say (take off the stove.) Ladle the jam into washed and sanitized jars filling till 1/4 inch below the top of the jam jar. Put on the lids and screw on the rounds. Not too tight!
Next, place in canner with one inch of water covering the jar lids. Process jam for 10 minute. Remove canner from heat and gingerly remove jam jar with, I use a jar lifter Ball Jar lifter. Place the jars on a towel, I use Hot Damn It’s Jam Tea Towel, I Eat Local Because I can dish Towel. After they are cooled check to see that all of the lids are sealed. If a jar is unsealed you can just pop it in the fridge.
And just because Funny Jam Making Mug
Ahh, sweet jam! And just for a couple jam jokes.
What do you call a group of blueberries playing guitars?
-A jam session
Quite simply my favorite jam!