- 2 cups Saskatoon berries
- 3/4 cup cane sugar
- 1 tablespoon water
- 1/2 lemon, juice and zest
- Wash berries in a colander, under cold running water and let drain.
- Add the 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 thick, about 10-15 minutes. You could use a candy thermometer checking that the jam reaches 210- 220°F.
- Pour into hot sterilized 8oz jar (see note), leaving 1/4 inch space on top. Wipe jar rim with a clean paper towel, then apply the lid and close tight.
To sterilize the jars, wash them in hot soapy water, rinse, and place on a baking sheet in a 230°F oven until ready to use.
Once you open the jar, keep in the fridge and consume in the next week or two.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Canning
- Method: Stovetop
- Cuisine: North American
Keywords: jam, saskatoons, canning, summer, easy, no pectin, delicious, breakfast