SASKATOON BERRY AND LAVENDER JAM RECIPE

Yield: ~5 cups

Ingredients

  • Saskatoon berry puree                          3 cups
  • Fresh lemon juice                                 3 Tbsp.
  • Fine white sugar                                   3 cups
  • Liquid commercial pectin                     1 pouch (85 mL)
  • Fresh lavender sprigs/stalks                  small bunch

Method

To make the puree:

  • Combine 4 or 5 cups of fresh Saskatoon berries with 2 cups of water. Bring berries and water to a boil, simmer for 5 to 10 minutes, then puree in a blender. Strain seeds from the berry puree.

To make the jam: 

  • Combine berry puree, lemon juice and sugar in a deep sauce pot. Stir to combine, then slowly bring all ingredients to a boil, stirring regularly to prevent scorching. 
  • Immediately remove the saucepot from the heat source and fully stir the mixture again, making sure that all of the sugar has dissolved into the fruit puree. 
  • Wrap fresh lavender in a small square of cheesecloth and secure with butcher’s string. Soak the bundle in water and then add it to the sauce pot with the still-hot jam ingredients. Allow the lavender to infuse into the mixture for 30 minutes or up to 2 hours (taste periodically to assess for lavender flavour; it should not be too strong). 
  • Remove lavender once infused, squeezing all moisture out of the bundle into the mixture.
  • Return saucepot to heat source and bring mixture to a boil again for 30 seconds to one minute, then remove saucepot from heat and stir in liquid pectin, stirring continuously for up to 5 minutes to disperse and activate the pectin (or follow specific instructions on the pamphlet from the pectin manufacturer). 
  • Ladle hot jam into sterilized 250 mL glass jars and top with lids. Cool jam jars fully then refrigerate; consume jam within 6 months.

NOTES:

  • Always follow the directions for your specific brand of pectin for optimal finished product.
  • If planning to process your jam for shelf stability, make sure to follow specific directions for properly sterilizing jars, lids and utensils, and heat processing jam from an accredited preserving book or website.
  • Natural pectin content is different for fruits of different ripeness and from different seasons; jams may set either firmer or softer as a result.