Saskatoon Jelly
Saskatoon jelly is sweet, fruity, and easy to prepare! Also known as serviceberry jelly and Juneberry jelly, it's sure to be a new favorite!
Servings: 64 Tablespoons
Calories: 44kcal
Equipment
- 6-qt Dutch oven
- 8 four ounce jars
- 1 canner (optional)
Ingredients
- 4 cups saskatoon berries
- 4 cups water
- 3 Tbs RealFruit Pectin
- 2 Tbs lemon juice
- 3 cups granulated sugar
Instructions
Optional Step
- If you plan to can your jelly, prepare a water bath canner by completely covering eight 4-ounce mason jars with water, then boiling them for 10 minutes. Keep the jars in the hot water until needed. The lids can be added a few minutes before you need them.
Prepare Jelly
- Wash saskatoons and remove any stems as well as dried or underripe berries. Add to a six-quart Dutch oven and cover with 4 cups of water. Bring to a boil, then simmer, uncovered, for 20 minutes. Smash the fruit with a masher to release the berry juice.
- Strain the berry juice through a fine sieve lined with a few layers of cheesecloth, or use a jelly bag. You should have approximately 3 cups of juice. If not, add enough cherry or cranberry juice to equal 3 cups total.
- Clean Dutch oven and return to the stove. Pour strained juice back into it. Turn heat up to medium, then whisk in RealFruit Classic Pectin until dissolved. Bring to a hard boil for one full minute. Skim foam from surface. I like to use a skimmer to do this.
- Add lemon juice and sugar, then whisk over medium heat to dissolve. Return mixture to a full rolling boil for two minutes. Turn off stove, then ladle jelly into sterilized jars, leaving ¼-½" headspace. Wipe rims with a clean damp cloth or paper towel and hand-tighten collars.
Canning Instructions
- Add jars to a hot water canner and make sure the water level is at least a few inches above the jars. Process the filled jars in boiling water based on the processing time by elevation chart in this post.
Notes
- Jelly needs to fully cool to set and may take up to 24 hours. Don't move the jars until the jelly has set.
- It is generally recommended to let the berry juice drip into the bowl, undisturbed. Squeezing the berries may cause the jelly to be cloudy. I squeeze the fruit to extract as much fruit as possible, and no one has complained yet!
- Store unsealed jars in the fridge for up to a few months or until consumed.
- Sealed and processed serviceberry jelly can be stored in the pantry for up to a year.
Nutrition
Serving: 1tablespoon | Calories: 44kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 0.1g | Sodium: 2mg | Fiber: 0.3g | Sugar: 10g
