Jams

Saskatoon Jam

Ingredients:

4 ½ cups of crushed saskatoons

2 tbsp of lemon juice

7 cups of granulated sugar

2 pouches of CERTO liquid pectin

Directions:

Crush saskatoon berries one layer at a time or pulse in a food processor. Mix saskatoons and lemon juice in a large pot and bring to a boil.  Then add sugar and bring to a boil again.  Boil hard for 1 minute. Remove from heat and stir in CERTO liquid pectin.  Stir and skim for 5 minutes (to prevent floating fruit or chunks). Pour into warm sterilized jars to ¼ inch from rim. Cover with lids and screw rings on tightly.

Saskatoon-Rhubarb Jam

Ingredients:

2 ½ cups of crushed saskatoons

2 cups of sliced or chopped rhubarb

1 tbsp of lemon juice

7 cups of granulated sugar

2 pouches of CERTO liquid pectin

Directions:

Crush saskatoon berries one layer at a time or pulse in a food processor. Thinly slice or chop rhubarb. Mix saskatoons, rhubarb, and lemon juice in a large pot and bring to a boil.  Then add sugar and bring to a boil again.  Boil hard for 1 minute. Remove from heat and stir in CERTO liquid pectin.  Stir and skim for 5 minutes (to prevent floating fruit or chunks). Pour into warm sterilized jars to ¼ inch from rim. Cover with lids and screw rings on tightly.

Strawberry Jam

Ingredients:

3 ¾ cups of crushed strawberries

½ cup of lemon juice

5 cups of granulated sugar

1 pouch of CERTO liquid pectin

Directions:

Hull and crush strawberries one layer at a time or pulse in a food processor. Mix strawberries, lemon juice, and sugar in a large pot and bring to a boil. Boil hard for 1 minute. Remove from heat and stir in CERTO liquid pectin.  Stir and skim for 5 minutes (to prevent floating fruit or chunks). Pour into warm sterilized jars to ¼ inch from rim. Cover with lids and screw rings on tightly.

Strawberry-Rhubarb Jam

Ingredients:

2 cups of crushed strawberries

1 ½ cups of thinly sliced or chopped rhubarb

6 cups of granulated sugar

1 pouch of CERTO liquid pectin

Directions:

Hull and crush strawberries one layer at a time or pulse in a food processor. Thinly slice or chop rhubarb. Mix strawberries, rhubarb, and sugar in a large pot and bring to a boil. Boil hard for 1 minute. Remove from heat and stir in CERTO liquid pectin.  Stir and skim for 5 minutes (to prevent floating fruit or chunks). Pour into warm sterilized jars to ¼ inch from rim. Cover with lids and screw rings on tightly.

Raspberry Jam

Ingredients:

3 ¾ cups of crushed raspberries

¼ cup of lemon juice

6 ½ cups of granulated sugar

1 pouch of CERTO liquid pectin

Directions:

Crush raspberries one layer at a time or pulse in a food processor. Mix raspberries, lemon juice, and sugar in a large pot and bring to a boil.  Boil hard for 1 minute. Remove from heat and stir in CERTO liquid pectin.  Stir and skim for 5 minutes (to prevent floating fruit or chunks). Pour into warm sterilized jars to ¼ inch from rim. Cover with lids and screw rings on tightly.

Rhubarb Jam

Ingredients:

3 cups of prepared rhubarb

5 ½ cups of granulated sugar

1 pouch of CERTO liquid pectin

Directions:

To prepare rhubarb, thinly slice or chop stalks of 2 lbs of unpeeled rhubarb. Add ¾ cup of water and bring to a boil.  Simmer, covered, until soft (for about 5 minutes).  Mix rhubarb and sugar in a large pot and bring to a boil. Boil hard for 1 minute. Remove from heat and stir in CERTO liquid pectin.  Stir and skim for 5 minutes (to prevent floating fruit or chunks). Pour into warm sterilized jars to ¼ inch from rim. Cover with lids and screw rings on tightly.