Sour Cherry Saskatoon Jam

Sour Cherry Saskatoon Jam

 

This Sour Cherry Saskatoon Jam got a thumbs up from the whole family. The first flavour that comes through is the saskatoons, but it’s quickly followed by the tartness of the sour cherry.  It will be perfect for our morning toast and peanut butter sandwiches.

Sour Cherry Saskatoon Jam

*Makes approximately 5 cups of jam

Ingredients

  • 2 cups saskatoons (measured then crushed)
  • 1 1/2 cups crushed sour cherries (about 3-4 cups whole)
  • 1/4 cup bottled lemon juice
  • 1 box pectin crystals
  • 1 teaspoon margarine or butter
  • 3 1/2 cups sugar

Directions

  1. Crush two cups of saskatoons in food processor or one layer at a time in a dutch oven using a potato masher.
  2. Chop cherries very fine (I used the food processor and basically made into a paste) to make 1 1/2 cups.  If chopping by hand, reserve juice and add to the saskatoons before chopping.
  3. Add cherries to saskatoons, then lemon juice, margarine/butter and pectin.
  4. Stir to combine.
  5. Bring mixture to a full boil over high heat.
  6. Add sugar and bring back to full boil stirring constantly.
  7. Allow to boil for one minute.
  8. Remove from heat and skim any foam from the top.
  9. Pour into hot sterilized jars to 1/4 inch from the top of the jar.
  10. Wipe the jar rims to remove any spills.
  11. Place the lids on the jars being careful not to tighten too tight.
  12. Process for 10 minutes in a boiling water canner on a wire rack.
  13. Using a jar lifter, carefully remove the jars from the water bath and place on a cooling rack or tea towel.
  14. Cover with a tea towel and leave to cool overnight.
  15. Check to ensure lids have inverted and sealed.
  16. Store in a cool, dark location

NOTES:

  • I used both frozen berries and cherries in this recipe.  Fresh would also work well.
  • The butter or margarine is added to reduce foaming and bubbling of the cooked jam.
  • To sterilize jars, wash in warm soapy water, rinse, then place onto a cake pan with about a 1/4″ of water in it.  Then place into a 225°F oven for 30 minutes.  The lids and rings are brought to a NEAR boil on the stove top along with any tools I use (funnel, magnetic lid lifter, etc)
  • A lot of people do not process jams, jellies and syrup as they are high acid foods, but Canadian Food Standards suggests it should be done to prevent the growth of bacteria.
  • Do not double

Sour Cherry Saskatoon Jam

We are not fans of really chunky jam so the fruit was crushed to very fine in the food processor.  

Sour Cherry Saskatoon Jam

The hot jam before processing.  It seemed very thin, but firmed up nicely once cooled.

Vanilla Citrus Saskatoon Jam

Process jars in a boiling water canner for 10 minutes – make sure jars are covered by at least 1 inch of water once dropped below the surface.

Sour Cherry Saskatoon Jam

Isn’t jam pretty?  

Author:  Red Dish Kitchen

Sour Cherry Saskatoon Jam
 
Prep time
Cook time
Total time
 
This Sour Cherry Saskatoon Jam got a thumbs up from the whole family. The first flavour that comes through is the saskatoons, but it's quickly followed by the tartness of the sour cherry. It will be perfect for our morning toast and peanut butter sandwiches.
Author:
Recipe type: Preserves
Cuisine: Jams & Jellies
Serves: 5 cups
Ingredients
  • 2 cups saskatoons (measured then crushed)
  • 1½ cups crushed sour cherries (about 3-4 cups)
  • ¼ cup bottled lemon juice
  • 1 box pectin crystals
  • 1 teaspoon margarine or butter
  • 3½ cups sugar
Directions
  1. Crush two cups of saskatoons in food processor or one layer at a time in a dutch oven using a potato masher.
  2. Chop cherries very fine (I used the food processor and basically made into a paste) to make 1½ cups. If chopping by hand, reserve juice and add to the saskatoons before chopping.
  3. Add cherries to saskatoons, then lemon juice, margarine/butter and pectin.
  4. Stir to combine.
  5. Bring mixture to a full boil over high heat.
  6. Add sugar and bring back to full boil stirring constantly.
  7. Allow to boil for one minute.
  8. Remove from heat and skim any foam from the top.
  9. Pour into hot sterilized jars to ¼ inch from the top of the jar.
  10. Wipe the jar rims to remove any spills.
  11. Place the lids on the jars being careful not to tighten too tight.
  12. Process for 10 minutes in a boiling water canner on a wire rack.
  13. Using a jar lifter, carefully remove the jars from the water bath and place on a cooling rack or tea towel.
  14. Cover with a tea towel and leave to cool overnight.
  15. Check to ensure lids have inverted and sealed.
  16. Store in a cool, dark location
Notes
I used both frozen berries and cherries in this recipe. Fresh would also work well.
The butter or margarine is added to reduce foaming and bubbling of the cooked jam.
To sterilize jars, wash in warm soapy water, rinse, then place onto a cake pan with about a ¼″ of water in it. Then place into a 225°F oven for 30 minutes. The lids and rings are brought to a NEAR boil on the stove top along with any tools I use (funnel, magnetic lid lifter, etc)
A lot of people do not process jams, jellies and syrup as they are high acid foods, but Canadian Food Standards suggests it should be done to prevent the growth of bacteria.
Do not double
Makes 5 cups

 

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