Saskatoon Jelly


When my mother moved to a smaller place, I inherited all the frozen saskatoons from her freezer. Added to the pile in my freezer, this was a considerable amount, so I decided to make Saskatoon jelly for us. I am not a big fan of Certo as I find it makes the jelly too “tight” for my liking, so I winged it a bit here. The result was a loose jelly that I think will thicken a bit once it has set for a couple of weeks. It tastes delicious.


We have an apple tree in the back yard, so I picked some green, immature apples to hopefully add some pectin to my berries. If you are new to making jelly, check out the website which gives details on sterilizing jars etc. I wash mine in the dishwasher and then process an extra five minutes at the end.


Quarter eight green apples and boil then in 1 cup of water for 10 minutes. This gives the firmer fruit a chance to give up some of its pectin before adding the soft berries. I added 16 cups of berries and 1/3 cup of lemon juice, returned the pot to a boil and simmered for 15 minutes.

Strain the juice through a jelly bag.


Combine 6 cups of the strained juice with 5 1/2 cups of sugar, stirring to dissolve the sugar. Bring to a boil, uncovered, for 30 minutes. Test with the cold plate method to see if jelly will set. If not, boil another 5 minutes and retest. Skim any foam off the top.

Funnel jelly into jars and finger-tighten lids. Process for 10 minutes (plus 3 for my altitude at 3500 feet) in a boiling water bath. Remove and cool.


With our very hard water here, I have discovered that adding 1/2 cup of vinegar to the water bath ensures all my jars seal. When I first moved here, I couldn’t understand why I was having difficulty getting them to seal when it had never been a problem before. Vinegar was the fix.


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