Low Sugar Saskatoon Jam

Using your canning pot, sterilize your jars, lids, and screw tops by boiling in water for 20 minutes. Remove from heat. Remove the jars from the pot but keep the lids and screw tops in the warm water.

Place the berries and lemon juice in a blender or food processor. Blend on low or pulse with the food processor until the berries are broken up but not pureed. Look for a chunky texture.

Transfer to a large pot. Stir in the pectin.

Heat over medium heat until boiling. Stir frequently.

Then add the sugar 1 soup ladle at a time, stirring well in between.

Return to a boil. Once it’s at a rolling boil, keep it at a boil for 1 full minute.

Remove from heat. Fill the jars leaving ¼ inch (0.5 cm) head room (space at top). Either use a non-metal utensil to slide between jar and jam to remove air bubbles or gently lift the jar an inch or so off the counter and drop to remove air bubbles.

Remove the lids and screw tops from the water. Place the lids and screw tops on the jam jars. Only tighten until finger tip tight. This means just until you start to feel some resistance. You don’t want the lids to be super tight.

Return jars to the water bath. Make sure the water level is at least 1 inch above the tops of the jars. Return water to a boil. Once the water has returned to a boil, set a timer for 15 minutes.