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Saskatoon Berry Jam (regular and sugar free)

Saskatoon Berry Jam (regular and sugar free)

Saskatoon Berry Jam (regular and sugar free)

It’s finally Saskatoon berry season and I couldn’t be happier!  It’s one of my all time favorite summer treats.  We recently went out on a berry picking trip and came home with a bounty of lovely purple berries. I now have a pantry stocked with jam to fill our Saskatoon cravings!

Saskatoon Berry Jam (regular or sugar free)

Makes 12 125 ml jars


  • 9 cups of whole Saskatoon berries
  • the juice and grated peel of 1/2 lemon
  • 1/2 cup of water
  • 6 cups of granulated sugar
  • 1 package of pectin


  • 2 cups of splenda or sweetner of your choice
  • 1 package of no sugar needed pectin


Place the berries in a large pot and crush them.  Add the water, lemon juice and peel and pectin.  Cook over medium high heat, stirring constantly, until the mixture comes to a full boil.  Add the sugar or sweetener and bring the mixture back to a boil, again stirring constantly. Boil hard for 1 minute.  Remove from heat.

Ladle the jam into jars which have been washed and sterilized.  Leave 1/4 inch space at the top.  Put on the lids (also washed and sterilized) and screw on until fingertip tight.

Place the jars into a canner of boiling water.  Make sure there is enough water that it comes up about 1 inch over the jars.  Process for 10 minutes.

Remove the canner from heat and carefully remove the jars placing them on a protected surface – I use a tea towel on my counter top. After they have cooled check to make sure they all sealed.  If any jars did not seal place them in the fridge and use within a couple of weeks.

saskatoon berry jam

This article has 7 comments

  1. I've always wanted to make jam and/or pickle things. Around here it would be something with apples, strawberries, beets or pickles. I've never had a Saskatoon berry. Hope you bring some jam to Blissdom.

    Besos, Sarah

  2. Yum! I've never thought of making jam with saskatoon berries.  Although I've never picked more than a handful or two at a time either…

  3. I have a plethora of saskatoon berries this year so decided to make some jam. I have been making jam for many years and I was skeptical about your method. It seems strange to add the pectin first before it boils and then the sugar after. I did try it and it didn't set as thick as I would have liked but my pectin was also past the best before date so who knows.

    • Hmmm interesting. This is the method I use for most of my jams – adding the pectin first – and I've never had any issues. There are so many variables when it comes to canning it's hard to say why it didn't thicken up to your liking. I bet it was still yummy! You just can't go wrong with Saskatoons!

  4. You need to start using Pomona’s pectin. Only need 1/2 cup of sugar. Dousing jam with 6 cups of sugar is ludicrous.

    • Hi Cate. Pomona pectin isn’t something we have here. However, it is just sort of the middle ground between the regular pectin and the no sugar needed pectin that I have listed in the recipe. I’m sure it would be a great option if you want something in the middle.

      • Pamonas pectin is available in Canada and US online at Amazon. It seems to be lauded as a healthier pectin in that it has less additives. I haven’t tried it yet but will soon.

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