Click here for a PDF print version!
For more information about saskatoons, see Saskatoon Picking Tips
For other types (strawberry, blackberry, peach, raspberry, etc.) of jellies and jams click here, and for easy applesauce or apple butter directions, click on these links. And here are simple directions to make saskatoon desserts: cobbler, coffee cakes / buckles and pie!
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Optional stuff:
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This example shows you how to make saskatoon jelly! The yield from this recipe is about 10 eight-ounce jars (which is the same as 5 pints).
It's fun to go pick your own and you can obviously get better quality ones!
I prefer to grow my own; which is really easy - but that does take
some space and time.
As mentioned in the Ingredients section; you may use frozen saskatoons (those without syrup or added sugar); which is especially useful if you want to make some jelly in December to give away at Christmas!
At left are saskatoons (in my yard, actually; they make a great hedge or landscaping bush) almost ripe! If you want to pick your own, here is a list and links to the pick your own farms.
If you are starting out with saskatoon juice (canned, fresh or frozen), just skip straight to step 8.
Jelly
can ONLY be made in rather small batches - about 6 cups at a time - like
the directions on the pectin say, DO NOT increase the recipes or the jelly
won't "set" (jell, thicken). It takes about 10 cups of raw, unprepared
saskatoons per batch. For triple berry jelly, I use 6 cups of mushed
(slightly crushed) saskatoons, 1 cup of raspberries and 1 cup of
blackberries.
Now's a good time to get the jars ready, so you won't be rushed later. The dishwasher is fine for the jars; especially if it has a "sanitize" cycle, the water bath processing will sanitize them as well as the contents! If you don't have a dishwasher with a sanitize cycle, you can wash the containers in hot, soapy water and rinse, then sanitize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used.
NOTE: If a canning recipe calls for 10 minutes or more of process time in the canner, then the jars do not need to be "sanitized" before filling them.
But really, sanitizing them first is just good hygeine and common sense! See this page for more detail about cleaning and sanitizing jars and lids.
Put the lids into a pan of hot, but not quite boiling water (that's what the manufacturer's recommend) for 10 minutes, and use the magnetic "lid lifter wand" to pull them out.
Leave the jars in the dishwasher on "heated dry" until you are ready to use them. Keeping them hot will prevent the jars from breaking when you fill them with the hot jelly.
Need lids, rings and replacement jars?
Get them all here, delivered:
Lids: put the very hot (but not quite boiling; around 180 F, steaming water is fine)
water for at least several
minutes; to soften up the gummed surface and clean the lids. I just
leave them in there, with the heat on very low, until I need them!
I'm
sure you can figure out how to wash the fruit in a colander of plain cold
water.
Then
you need to pick out and remove any bits of stems, leaves and soft or
mushy berries. It is easiest to do this in a large bowl of water and
gently run your hands through the berries as they float. With your
fingers slightly apart, you will easily feel any soft or mushy berries get
caught in your fingers.
Then just drain off the water!
You
can go wild, be a conquering Genghis Khan crushing the peasants.. watch them
flee. Well, if they're not fleeing, the berries sure do manage to roll
everywhere. You won't find them until the next time you clean behind
your refrigerator!
Anyway, to crush them, you can either do one layer at
a
time in a pan or bowl, using a potato masher..
OR you can be lazy like me and use the slice mode on your food processor or
a blender. I believe you will get higher yields this way, because the
blender or food processor will reduce the particle size, releasing more
juice. It also helps to release the blue color form the skins, giving the
jelly a better blue color.
Either way, if you start with 10 pints of berries, you will end up with about 6.5 cups of crushed saskatoons. Anywhere from 5 cups to 7 cups will work fine with this recipe. Don't go all anal-retentive and worry that you only had 6.2567 cups of crushed berries.... Just take your OCD meds and the jelly will turn out fine!
We just want to bring the saskatoons to a boil to help release the juice and break down some of the fruit to help it pass through our jelly strainer. Put the crushed saskatoons, with 1/2 cup of water, in a big pot on the stove over medium to high heat (stir often enough to prevent burning) for until it starts to boil, then reduce the heat and simmer for 10 minutes. If you are adding 1/4 cup lemon juice, do so now!
You
can either put the soft cooked saskatoons through a jelly strainer
(about $9.00, see ordering below) which results in the most clear jelly
and is easiest to use, or pour them through cheesecloth in a colander.
Or if you don't mind chunky jelly, just let the juice stand for 20
minutes, and Decant (pour off) the clear liquid to use and leave the
solids behind.
You may also want to run the crushed cooked saskatoons through a Foley food mill (about $20 - see this page) BEFORE the jelly strainer - it helps to extract more juice and jet out the large skins that will clog the strainer. It's not necessary, but helps you get the most out of the saskatoons.
I haven't tried a steam juicer on saskatoons yet, but people report excellent results with it on other fruit.
If you need a stopping point and want to finish up the next day, this is a good place. Sometimes, jelly gets crystals, called tartrate crystals, forming in the jelly. They're not harmful and don't affect the taste, but some people don't like the appearance. I rarely even see them! But if you do, let juice stand in a cool place overnight, then strain through two thicknesses of damp cheesecloth to remove any crystals that have formed.
Depending upon which type of jelly you're making (sugar, no-sugar, Stevia (but you will have to experiment with amount, each brand of Stevia is a different concentration), or Splenda, or a mix of sugar and Stevia (or Splenda) or fruit juice) you will need to use a different amount of sugar and type of pectin. The precise measurements are found in directions inside each and every box of pectin sold (every brand, Ball, Kerr, Mrs. Wages, etc. has directions inside). I don't recommend using Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you will need do your own conversion) - or Splenda, if you prefer, by itself - plain old sugar makes a big difference in the color and taste. Unless you're diabetic, for best results, try the low or lower sugar formula below.
Type of jam |
Type of pectin to buy |
Sweetener |
regular | no-sugar or regular | 7 cups of sugar |
low sugar | no-sugar | 4.5 cups of sugar |
lower sugar | no-sugar | 2 cups sugar and 2 cups Splenda (or about 1/3 that if you use Stevia, which is my preference) |
no sugar | no-sugar | 4 cups Splenda (or about 1/3 that if you use Stevia, which is my preference) |
natural | no-sugar | 3 cups fruit juice (grape, peach, apple or mixed) |
Keep this separate from the rest of the sugar. If you are not using
sugar, you will just have to stir more vigorously to prevent the pectin from
clumping.
Notes about pectin: I usually add about 25% - 30% more pectin (just open another pack and add a little) or else the jelly is runnier than I like. With a little practice, you will find out exactly how much pectin to get the thickness you like.
For more about the types of pectin sold, see this page!
Is your jelly too runny? Pectin enables you to turn out perfectly set jelly
every time. Made from natural apples, there are also natural no-sugar
pectins that allow you to reduce the sugar you add by half or even eliminate
sugar.!
Get canning jars, rings, lids and pectin deliverd:
Stir the pectin into the saskatoon juice and put the mix in a big pot on the stove over medium to high heat (stir often enough to prevent burning). It should take about 5 to 10 minutes to get it to a full boil (the kind that cannot be stirred away).
Notes about pectin: I usually add about 20% more
pectin (just open another pack and add a little) or else the jelly is runnier than I like. With a little practice, you will find out exactly how much pectin to get the thickness you like.Another tip: use the low sugar pectin. It cuts the amount of sugar you need from 7 cups per batch to 4 cups! And it tastes even better! On the other hand; I have never had success using no sugar at all; even with the No-sugar-needed pectin. It always turned out runny and bland. You might want to try using the low sugar recipe with a mixture of sugar and Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you will need do your own conversion) - or Splenda, if you prefer, ; that could work.
Is your jelly too runny? Pectin enables you to turn out perfectly set jelly
every time. Made from natural apples, there are also natural no-sugar
pectins that allow you to reduce the sugar you add by half or even eliminate
sugar.!
Get canning jars, rings, lids and pectin deliverd:
When
the berry-pectin mix has reached a full boil, add the rest of the sugar
(about 4 cups of sugar per 6 cup batch of saskatoons) or other sweetener,
and then bring it back to a boil and boil hard for 1 minute.
I
keep a metal tablespoon sitting in a glass of ice water, then take a half
spoonful of the mix and let it cool to room temperature on the spoon. If
it thickens up to the consistency I like, then I know the jelly is ready.
If not, I mix in a little more pectin (about 1/s to 1/2 of another
package) and bring it to a boil again for 1 minute.
Fill
them to within 1/4-inch of the top, wipe any spilled jelly off the top, seat
the lid and tighten the ring around them. Then put the filled jars into the canner!
This is where the jar tongs and lid lifter come in really handy!
Keep
the jars covered with at least 2 inches of water. Keep the water
boiling. In general, boil them for 5 minutes. I say "in general"
because you have to process (boil) them longer at higher altitudes than
sea level, or if you use larger jars, or if you did not sanitize the
jars and lids right before using them. The directions inside every
box of pectin will tell you exactly. The directions on the pectin
tend to be pretty conservative. Clemson University says you only
need to process them for 5 minutes. I usually hedge my bets and
start pulling them out after 7 minutes, and the last jars were probably
in for 10. I rarely have a jar spoil, so it must work.
Note: Some people don't even boil the jars; they just ladle it hot into hot jars, put the lids and rings on and invert them, but putting the jars in the boiling water bath REALLY helps to reduce spoilage! To me, it makes little sense to put all the working into making the jelly and then not to process the jars to be sure they don't spoil!
Lift
the jars out of the water and let them cool without touching or bumping
them in a draft-free place (usually takes overnight) You can then remove
the rings if you like, but if you leave them on, at least loosen them
quite a bit, so they don't rust in place due to trapped moisture. Once
the jars are cool, you can check that they are sealed verifying that the
lid has been sucked down. Just press in the center, gently, with your
finger. If it pops up and down (often making a popping sound), it is not
sealed. If you put the jar in the refrigerator right away, you can still
use it. Some people replace the lid and reprocess the jar, then that's a
bit iffy. If you heat the contents back up, re-jar them (with a new lid)
and the full time in the canner, it's usually ok.
Once cooled, they're ready to store. I find they last up to 12 months. But after about 6 to 8 months, they get darker in color and start to get runny. They still are safe to eat, but the flavor and texture aren't as good. So eat them in the first 6 months after you prepare them!
Summary - Cost of Making Homemade Saskatoon Jelly - makes 10 jars, 8 oz each** |
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Item | Quantity | Cost in 2024 | Source | Subtotal |
Saskatoons | 1 gallon | $10.00/gallon | Pick your own | $10.00 |
Canning jars (8 oz size), includes lids and rings | 10 jars | $11/dozen 8 oz jars or $0.92/jar |
Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores | $6.00 |
Sugar | 5 cups | $2.00 | Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores | $2.00 |
Pectin (low sugar, dry) | 1 and a quarter boxes | $2.00 per box | Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores | $2.70 |
Total | $20.70 total or about $2.07 per 8 oz jar |
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* - This assumes you already have the pots, pans, ladles,, and reusable equipment. Note that you can reuse the jars, and that reduces the cost! Just buy new lids (the rings are reusable, but the flat lids are not)! |
Comments from a visitor on June 28, 2012: "We made your saskatoon jelly recipe yesterday and ate it on some biscuits this morning. FANTASTIC! Through the years we've made about 5-6 of your recipes, and the results are always excellent. Thank you for this site. I hope it's paying its bills. Sincerely, The Williams Family Hartsville, SC"
These are my favorite essential canning tools, books and supplies. I've been using many of these for over 50 years of canning! The ones below on this page are just the sampling of. my preferred tools. but you can find much more detailed and extensive selections on the pages that are linked below.
This is THE book on canning! My grandmother used this book when I was a child.; It tells you in simple instructions how to can almost anything; complete with recipes for jam, jellies, pickles, sauces, canning vegetables, meats, etc.
If it can be canned, this book likely tells you how! Click on the link below for more information and / or to buy (no obligation to buy)The New Ball Blue Book of Canning and Preserving
Canning and Preserving for Dummies by Karen Ward
This is another popular canning book. Click here for more information, reviews, prices for Canning and Preserving For Dummies
Of course, you do not need to buy ANY canning book as I have about 500 canning, freezing, dehydrating and more recipes all online for free, just see Easy Home Canning Directions.
I have several canners, and my favorite is the stainless steel one at right. It is easy to clean and seems like it will last forever. Mine is 10 years old and looks like new.
The black ones are the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce.
This complete kit includes everything you need and lasts for years: the canner, jar rack, Jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, It's much cheaper than buying the items separately. It's only missing the bible of canning, the Ball Blue Book.
You will never need anything else except jars & lids (and the jars are reusable)!
The complete list of canners is on these pages:
If you plan on canning non-acidic foods and low acid foods that are not pickled - this means: meats, seafood, soups, green beans corn, most vegetables, etc., then you ABSOLUTELY must use a Pressure Canner.
Of course, you can use a pressure canner as a water bath canner as well - just don't seal it up, so it does not pressurize. This means a Pressure Canner is a 2-in-1 device. With it, you can can almost ANYTHING.
There are also other supplies, accessories, tools and more canners, of different styles, makes and prices, click here!
From left to right:
Don't spend money on books. that you don't need to. Almost everything you can find in some book sold online or in a store is on my website here for free. Start with theEasy Home Canning Directions below. That is a master list of canning directions which are all based upon the Ball Bblue book, the National Center for Home Food Preservation and other reputable lab tested recipes. Almost every recipe I present in addition to being lab tested com. is in a step by step format with photos for each step and complete. explanations. that tell you how to do it, where to get the supplies and pretty much everything you need to know. In addition, there almost always in a PDF format so you can print them out and use them while you cook.
[ Easy Home Canning Directions]
[FAQs - Answers to common questions and problems]
[Recommended books about home canning, jam making, drying and preserving!]
Water bath canner with a jar rack
Pressure canners for gas, electric and induction stoves: Presto 23Qt or T-fal 22Qt
Canning scoop (this one is PERFECT)
Ball Blue book (most recent version)
Jars: 8oz canning jars for jams
Farm markets and roadside stands
Road trips and camping resources
Local Honey, apiaries, beekeepers
Consumer fraud and scams information
Home canning supplies at the best prices on the internet!
Maple Syrup Farms, sugarworks, maple syrup festivals
Environmental information and resources
Farms For Your Event for birthday parties, weddings, receptions, business meetings, retreats, etc.
Festivals - local fruit and vegetable festivals
Get the
most recent version of
the Ball Blue Book
With this Presto 23 quart pressure canner and pressure cooker, you can "can" everything, fruits, vegetables, jams, jellies, salsa, applesauce, pickles, even meats, soups, stews. Model 01781
You can make jams, jellies, can fruit, applesauce, salsa and pickles with water bath canners, like this Granite Ware 12-Piece Canner Kit, Jar Rack, Blancher, Colander and 5 piece Canning Tool Set