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!