Vanilla Citrus Saskatoon Jam

Vanilla Citrus Saskatoon Jam

 

There is something extremely satisfying about canning and freezing preserves.  All the beautiful colours and flavours of summer sealed into a jar just waiting to be opened and enjoyed during the winter months.  The deep magenta of Saskatoon Jam is one of my favourites.

Picking berries is kind of a family tradition.  Not something we did together a lot, but something that is enjoyed by so many especially my dad, my grandma and grandpa.  I hope to spend many hours picking berries with my boys.  What a fun time we have had this summer doing just that together.  It’s great quality time in the fresh air and sunshine.  A perfect opportunity for a picnic in the country.

Vanilla Citrus Saskatoon Jam

The best part of berry picking… sneaking a few from mom’s pail.  

Vanilla Citrus Saskatoon Jam

Okay maybe more than a few.

Vanilla Citrus Saskatoon Jam

The berries were huge this year and so juicy.  

Vanilla Citrus Saskatoon Jam

Thank goodness it washes off.

Vanilla Citrus Saskatoon Jam

*Makes approximately 8 cups of jam

Ingredients

  • 6 cups cleaned and crushed saskatoons
  • 1/2 cup bottled lemon juice
  • Peel of 1 lemon (optional)
  • 1 package (57 grams) pectin
  • 1 teaspoon butter or margarine
  • 6 cups sugar
  • 2 teaspoons vanilla (optional)

Directions

  1. Place saskatoons in food processor with blade attachment and pulse to desired texture.  Saskatoons may also be crushed one layer at a time with a potato masher.  I used frozen berries in the food processor.  To mash, the berries would need to be thawed.
  2. In a large dutch oven, stir together the crushed berries, bottled lemon juice, grated peel, pectin and margarine.
  3. Bring the mixture to a full boil over medium high heat being sure to stir frequently.
  4. Once the mixture has reached full boil, add the sugar and vanilla.  Stir continually until the mixture returns to a full boil and continue to boil for 1 minute.
  5. Remove from heat and pour into sterilized jars.  Fill to approximately 1/4″ from the top of the jar.
  6. Remove any bubbles that may have formed on the top of the jam with a non-metallic utensil (I didn’t have any using the butter).
  7. Wipe the jar rims to remove any spills.
  8. Place the lids on the jars being careful not to tighten too tight.
  9. Process for 10 minutes in a canner kettle on a wire rack.
  10. Using a jar lifter, carefully remove the jars from the water bath and place on a cooling rack or tea towel.
  11. Cover with a tea towel and leave to cool overnight.
  12. Check to ensure lids have inverted and sealed.
  13. Store in a cool, dark location

Notes:

  • Bottled lemon juice should be used instead of fresh because of the level of acidity.
  • 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

Author:  Red Dish Kitchen

 

Vanilla Citrus Saskatoon Jam

Frozen berries can easily be used in this recipe.  Don’t these look delicious?

Vanilla Citrus Saskatoon Jam

Crushed frozen berries in the food processor.  I pulsed 3-4 times for a couple of seconds to get this consistency.

 Measure berries after crushing.

Vanilla Citrus Saskatoon Jam

Add the first 5 ingredients to the dutch oven, stir and bring to a boil over medium high heat.

Vanilla Citrus Saskatoon Jam

Once the mixture comes to a full boil, add the sugar and stir constantly.  Return to full boil for 1 minute.

Vanilla Citrus Saskatoon Jam

The finished product.  All ready for the sterilized jars.

Vanilla Citrus Saskatoon Jam

Using a funnel and a small ladle or measuring cup, pour jam into sterilized jars to about 1/4″ from the top.

Place the lids on the jars being careful not to over tighten.

Vanilla Citrus Saskatoon Jam

Place jars into a canner kettle and lower into the boiling water.  Process for 10 minutes.

Vanilla Citrus Saskatoon Jam

Remove jars from water and place on a cooling rack or tea towel.  Cover with another tea towel.

Our water tends to leave a residue on the lids.  I just give them a wipe after the jars are completely cooled.

Vanilla Citrus Saskatoon Jam

Once cooled, you can enjoy right away.  So yummy!

Vanilla Citrus Saskatoon Jam

A perfect afternoon treat with a cup of tea…

Vanilla Citrus Saskatoon Jam
 
Vanilla Citrus Saskatoon Jam is a delicious twist on traditional Saskatoon jam. It looks beautiful, smells so good and can be served in many yummy ways.
Author:
Recipe type: Preserves
Serves: 8 cups
Ingredients
  • 6 cups cleaned and crushed saskatoons
  • ½ cup bottled lemon juice
  • Peel of 1 lemon (optional)
  • 1 package (57 grams) pectin
  • 1 teaspoon butter or margarine
  • 6 cups sugar
  • 2 teaspoons vanilla (optional)
Directions
  1. Place saskatoons in food processor with blade attachment and pulse to desired texture. Saskatoons may also be crushed one layer at a time with a potato masher. I used frozen berries in the food processor. To mash, the berries would need to be thawed.
  2. In a large dutch oven, stir together the crushed berries, bottled lemon juice, grated peel, pectin and margarine.
  3. Bring the mixture to a full boil over medium high heat being sure to stir frequently.
  4. Once the mixture has reached full boil, add the sugar and vanilla. Stir continually until the mixture returns to a full boil and continue to boil for 1 minute.
  5. Remove from heat and pour into sterilized jars. Fill to approximately ¼" from the top of the jar.
  6. Remove any bubbles that may have formed on the top of the jam with a non-metallic utensil. (I didn't have any using the butter)
  7. Wipe the jar rims to remove any spills.
  8. Place the lids on the jars being careful not to tighten too tight.
  9. Process for 10 minutes in a canner kettle on a wire rack.
  10. Using a jar lifter, carefully remove the jars from the water bath and place on a cooling rack or tea towel.
  11. Cover with a tea towel and leave to cool overnight.
  12. Check to ensure lids have inverted and sealed.
  13. Store in a cool, dark location
Notes
Bottled lemon juice should be used instead of fresh because of the level of acidity.
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 stovetop 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

 

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