Small batch no-pectin Saskatoon jam. This easy homemade Saskatoon jam recipe yields a small batch of jam and requires only three ingredients: Saskatoon berries, sugar, and lemon juice. It is delicious on toast, pancakes, waffles, ice cream, yogurt.
Song of the day: Coloratura - Coldplay
Before coming to Canada I had no idea what Saskatoons were. Saskatoon berries are native to North America and they go for a variety of names: prairie berry, serviceberry, shadbush, juneberry. They resemble blueberries, although they are firmer, sweeter, less juicy, and have a crown or feet, depending on how you look at it, lol. They also have a lovely almond-y vanilla-y flavor, one that I have come to love. And they are packed with nutrients.
Small batch jam
A small batch of jam is easy to make and even easier to finish once the jar is open. So, if your family is composed by one, or two, like us, this jam is ideal. Do you have more berries to use up and more people to feed? Double the recipe without hesitation.
As for me, I am not used to working with huge batches of anything. Maybe because I have never been part of a big family, but also because I like to eat as fresh as possible and I do not freeze, can, or store big quantities of food for a long time.
Three ingredient jam
Saskatoon berries, cane sugar, and lemon juice are the only ingredients in this jam. Oh, and touch of water, because these berries are not juicy. Believe me when I say that you do not need pectin to make this jam. The natural pectin in the berries, combined with the sugar and lemon juice is enough to thicken the jam to a wonderful consistency.
Moreover, you do need a lot of sugar because Saskatoon berries are far from tart and they possess a natural sweetness, some say nuttiness. For this Small batch no-pectin Saskatoon jam I used 2 cups of berries, ¾ cup cane sugar, and ½ lemon juice and zest.
Small batch jam: how to
- Add the washed Saskatoon berries and the sugar to a medium-size saucepan (I use a Dutch oven) over low-medium heat and stir.
- As berries start to soften, add the water and mash them slightly with a potato masher.
- Bring mixture to a boil over medium-high heat, stirring often. Add in the lemon juice and the lemon zest.
- Continue to cook on a steady boil, stirring frequently, until it starts to thicken, about 10-15 minutes. You could use a candy thermometer checking that the jam reaches 210°F- 220°F. The jam keeps thickening even after you turn off the heat.
- Pour into a hot sterilized 8 oz jar, leaving a little space on top. Wipe jar rim with a clean paper towel, then apply the lid and close tight.
- I had just some jam leftover in the pot that I placed in a container with a lid to use in the next couple of days.
This Saskatoon jam is sweet and just slightly tart, with a vanilla undertone. I like some chunks in my jams for added texture, and I do not mind the occasional crunchiness from the seeds.
More no-pectin jams for you
- 3-Ingredient Easy Raspberry Jam
- Blackberry Peach Ginger Jam
- Sour Cherry Jam with Lemon and Grand Marnier
- Easy Quince Jam
- Vanilla Bean Stone Fruit Jam
- Plum Jam