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Saskatoon Berry Jam

toast with fruit jam


6 cups Saskatoon berries (or a combination of Saskatoons and other berries)

3 Tbsp lemon juice

5 cups sugar

1 tsp cinnamon

2 pouches (3 oz/85 mL each) liquid pectin

In a large, deep, heavy bottomed pot, combine the berries and lemon juice; crush with a potato masher. Bring to a boil over high heat, stirring constantly. Reduce heat and simmer, covered, for 15 minutes or until berries are softened.

Bring to a full boil, stirring constantly. Stir in the sugar and cinnamon and return to a full, hard boil, stirring constantly to dissolve the sugar. Immediately stir in the pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5-8 minutes to prevent floating fruit.

Ladle into sterilized jars (I run them through a hot dishwasher), filling them within 1/4-inch of the rim. Wipe the rings and put on the lids and rings, tightening them just until fingertip-tight. If you like, process the jars in a boiling water canner for 10 minutes, then remove with tongs and let rest on a tea towel until sealed and set. Refrigerate any unsealed jars for up to 3 weeks, or freeze.

Makes about 6 8 oz (250 mL) jars.

From Best of Bridge Home Preserving: 120 Recipes for Jams, Jellies, Marmalades, Pickles and More.

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