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.