When I was a kid growing up on the family farm, the fence line we shared with the neighbors contained a goodly number of saskatoon trees. My creative and inventive Mom concocted this recipe to use an abundance of rhubarb and saskatoon berries (two prairie staples!). It has become my most favorite jam of all. Now on our little city “acre”, Don has carefully cultivated 4 berry trees, well, actually 1 tree and 3 bushes. This didn’t seem like it would be a particularly abundant year, but there should be enough for a another batch of jam, and we’re hoping for a couple of pies! The blue jays that frequent our yard also enjoy the berries, although they don’t bother making jam. Bon Appetit – your morning toast should be so lucky to have a lick of this tasty treat!
6 cups saskatoons
6 cups rhubarb, chopped finely
1 ½ cups water
1 pkg. pectin (I use liquid Certo)
5 cups sugar
In a large pot, simmer together the rhubarb and ¾ cup of the water. Stir often and when completely soft, mash with a potato masher. Meanwhile, blend together the saskatoons and ¾ cup water. Add the saskatoons to the rhubarb and cook together for about 5 minutes. Stir in the sugar and mix well. Turn up the heat and boil and add Certo according to the directions for jam in the Certo package. Makes 8 – 10 small jars of jam. Note: Saskatoons have a high natural pectin content, so when you blend the berries, they will begin to gel immediately. You will have to mash them up to get them to combine with the rhubarb.