Traditional Saskatoon Berry Jam (No Pectin)
It’s Saskatoon berry season, and there’s no better time to make a batch of homemade jam! This small-batch Saskatoon jam skips the pectin and keeps things simple with just berries, sugar, and lemon juice. It’s an easy way to hold onto that rich, wild flavor and enjoy a taste of summer all year round.
Servings 4 half-pint (8 oz) jars
Equipment
- Large deep pot
- Potato masher (optional)
- Canning jars & lids
- Water bath canner (optional)
- Jar lifter & canning funnel (recommended)
Ingredients
- Saskatoon berries (fresh or frozen) 4 cups
- water ½ cup
- granulated sugar 3 cups
- fresh lemon juice 2 tablespoons
- lemon zest (optional, but adds brightness) 1 teaspoon
Instructions
Make It
- If you’re planning to can: Get your water bath canner, jars, and lids ready before the jam starts cooking. Keep everything hot.
- Toss all your ingredients into a deep, heavy pot—don’t fill it more than halfway. These berries like to foam up.
- Turn the heat to medium-high and start stirring. The water is there to keep things from burning while the berries wake up and start releasing their juice.
- Mash them a little, if you like a smoother jam. I usually leave mine mostly whole—it gives the jam more texture and a rustic feel.
- Once the pot hits a full rolling boil, keep it boiling hard for about 15 minutes. Stir often. It’s ready when it reaches 220°F at sea level, or when it passes the freezer plate test (wrinkle = done).
- Pull it off the heat, skim any foam, and ladle it into jars (leave ¼ inch headspace).
If You’re Canning
- Process in a boiling water bath:
- 10 minutes at sea level
- 15 minutes if you’re above 6,000 ft
- Let jars sit in the water for 5 extra minutes before removing.
- Cool on a towel overnight. Check seals the next day.
- Store sealed jars in a cool, dark spot for up to 18 months. Unsealed jars go in the fridge.
Notes
- Don’t skip the lemon juice if you’re canning—it helps with safety and flavor.
- You can drop the sugar down to 2 cups if you want a softer, less sweet jam.
- Saskatoons don’t break down much, so mash them well early on if you like it smooth.