- 4 cups haskap berries
- a handful of wild raspberries
- 2 cups granulated sugar
- the juice of 1/2 organic lemon
- Put the empty jars in a canning kettle and cover with water. Turn on the burner and bring to a boil. Boil for about 10 minutes. Then, place the jars and lids on a baking sheet in the oven at 200° F to dry. Leave them in the oven until you need them.
- Wash the haskaps and raspberries, and pick out any bad ones.
- Put the berries in a saucepan with the sugar and lemon juice. Bring to a boil, stirring frequently until the sugar is dissolved. Keep at a rolling boil, stirring occasionally, and skimming off any scum that forms on the surface.
- Cook for about 20 minutes, or until the mixture thickens.
- Ladle into the hot jars, wipe the rim and seal tight with the lids.
- Return the sealed jars to the boiling water bath, and boil for 10 minutes. Take out of the water, let cool at room temperature, then label them, adding the month and year of production.
- Store in a cool, dark place, but once opened, keep in the fridge.
Haskap berries have an odd shape, oblong, almost like a lima bean. Some varieties are very tart, other sweeter, some are smaller, some bigger. Once cooked they are so sweet and flavorful, for my taste, a combination of raspberry, blackberry, Saskatoon, and blueberry all into one. As Loreto would say, a very intense raspberry/blueberry flavor.