Preserve the bounty of sweet summer saskatoon berries in jars of gleaming saskatoon jelly. A small addition brings out the berries’ natural flavor.
I’m heading off to my parents’ cabin, and before I go I want to leave you with another saskatoon recipe — in case you’re still enjoying the tail end of your berry harvest.
For years I relied on my mother-in-law’s generous supply of jewel-toned jars — everything from lemon and apricot to raspberry and deep saskatoon. Now that she’s enjoying retirement and her crafts, I’m back at the preserving kettle and happily making my own jams and jellies.
We’ve had an abundant saskatoon season this year, and I’ve been keeping busy in the kitchen.
The jelly pot has been bubbling and I’ve been humming along — at least when nobody’s within earshot (the dog doesn’t count).
Saskatoons are a luscious berry: sweet with nutty, floral and almond-like overtones. They’re unique and hard to compare to other berries.
In botanical terms, saskatoons belong to the same order and family as roses, which explains the faint floral note. The berries resemble small purple rosehips and contain many tiny seeds, but they are far juicier.
Adding a touch of rosewater to homemade saskatoon jelly enhances the berries’ delicate floral character. That whisper of rose lifts the jelly from simply fruity to something memorable.
Don’t Be Afraid of Making Jelly
It really is straightforward.
Cook the saskatoons gently with a little water, then strain the cooked berries through a jelly bag, damp tea towel, or several layers of cheesecloth set in a colander over a bowl. Tie the cloth into a bundle and hang it so the juice can drip slowly into the bowl — three to four hours will give you a clear, bright juice.
Tie the bag over a wooden spoon or similar support and let it drip undisturbed. Do not squeeze the bag — squeezing forces solids into the juice and makes cloudy jelly.
When the juice has collected, you’ll have a clear base ready to cook into sparkling saskatoon jelly. It makes mornings on toast feel like a gourmet treat, and it’s also excellent folded into ice cream or other desserts.
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Saskatoon Jelly
Ingredients
- 2 kg (4 lb 6 oz) saskatoons (about 14 cups / 3½ quarts)
- ½ cup water
- ¼ cup + 2 tbsp (6 tbsp / 90 ml) bottled reconstituted lemon juice
- 1 tbsp rosewater (optional)
- 7½ cups (1.5 kg) sugar
- 2 pouches (85 ml each) liquid pectin
Instructions
- Pick over the saskatoons, rinse, and drain well.
- Combine the berries and water in a large saucepan. Bring to a boil, then reduce heat, cover and simmer 15 minutes. Pour the cooked berries into a jelly bag, damp tea towel, or cheesecloth-lined colander set over a bowl and allow the juice to drip.
- Let the bundle drip for 3 to 4 hours until you have 3½ cups (860 ml) of juice. Do not squeeze the fruit; if you have less juice, top up with water to reach 3½ cups.
- Prepare and sterilize canning jars and lids. Keep jars hot and lids simmering until ready to use.
- In a large saucepan, combine 3½ cups saskatoon juice, the lemon juice, rosewater (if using), and sugar. Use a pot no more than half full. Bring to a full rolling boil over high heat.
- Stir in the liquid pectin, squeezing the pouches to release all of it. Boil hard for one minute, stirring constantly.
- Remove from heat and skim off any foam from the surface.
- Working quickly, ladle the hot jelly into warm, sterilized jars, leaving ¼ inch headspace. Wipe rims clean, apply lids, and screw bands finger-tight. Let the jars cool undisturbed; you should hear lids “pop” as they seal.
- If any jars fail to seal, refrigerate and use those jars within a few months.
- Makes about 8 cups (eight half-pint / 250 ml jars).
Notes
* The jelly may not set correctly if you double the recipe; make single batches.
You can omit the rosewater and still have a lovely saskatoon jelly with full fruit flavour.
Rosewater is a gentle essence made from steeped rose petals; it is available in some specialty and larger grocery stores.
Bottled reconstituted lemon juice is recommended because its acidity is standardized, helping ensure reliable jelling and safe preservation.
Guten Appetit!
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More delicious saskatoon recipes:
Gluten Free Saskatoon Scones
A Method to Easily Clean Saskatoon Berries
How to Freeze Saskatoons
How to Can Saskatoons and Make Saskatoon Preserves
Saskatoon Ice Cream and Saskatoon Jelly
Saskatoon Roll or Saskatoon Cobbler
Saskatoon Slump
‘Prairie Mess’, a Delectable Dessert with Saskatoons and Rhubarb
Saskatoon Juice
Saskatoon Muffins
Pork Chops with Saskatoon and Green Apple Chutney