Tuesday, August 11, 2009

Homemade Jam


Among home renovations this past few days I had some Saskatoon berries that I had picked off my parents tree that needed to be used.

I typically make 5 - 6 batches of jam over the summer, which lasts us throughout the year and even give us a couple to give away as gifts. Yesterday I got a good start with two batches of Saskatoon Rhubarb and one batch of Saskatoon Strawberry. I will likely still make some Raspberry Rhubarb, my raspberry bushes are not looking so good this year and we have had a really late season overall, but even if I get one batch I will be happy.

Saskatoon Rhubarb Jam

4 cups Saskatoon berries
2 cups Rhubarb, diced small

1 pkg Reduced sugar pectin powder
2 1/2 cups Sugar

Put the fruit, 1/4 cup of the sugar and the pectin powder into a large pot. Bring to a boil. Add the remaining amount of sugar and boil for 1 minute.

Pour into sterilized jars. If the lids to not snap within a few hours then refrigerate.

(*Note: I always put my jams into a hot water bath - Bring a large pot of water to a boil, place jars of jam in the hot water and let boil for 10 minutes.)

For more recipe ideas check out Tempt my Tummy, Tasty Tuesday and At the Table!



  1. Oh, I love jam and so enjoy making it !
    Thanks for sharing, have a wonderful day.

  2. there is nothing like homemade jam. Delicious,and frugal. I have never heard of a Saskatoon berry...what is it?

  3. I am so impressed with you homemakers who can stuff!!!!

  4. It looks absolutely delicious. Thanks for sharing!

    I do have to ask what a Saskatoon berry is though. I've never heard of it; maybe I know it by a different name?

  5. Too funny!!! Saskatoon berries are native to western Canada, but can be found up in Alaska as well. They grow in colder climates, and can survive cold winters, which makes them perfect for Canada!

    They are similar to blueberries in taste and size. My parents have a tree in their yard that narmally gives 2 big buckets, about 6 - 8L (3.9L = 4 quarts).

    Here is a link if anyone is interested :)


  6. Looks good, although I have never worked much with rhubard

  7. Saskatoons are plentiful in Northern Alberta this summer of 2011 and with all the the rain there is no shortage of rhubarb. In the past I have noticed through my experiments that it makes good pancake syrup too if the jam does not jell properly. It has always been a favorite combination with my family.