15 responses

  1. Michelle
    August 21, 2011

    I’ve never had a Saskatoon berry, but I’m really intrigued! Your jam looks delicious, and how awesome that you all had a hand in making it.

  2. Robyn {Planet Byn}
    August 21, 2011

    julie, your post on skillet jam last summer changed my life! this summer i made strawberry rhubarb and strawberry peach. i still need to make some raspberry jam!

  3. Terri
    August 21, 2011

    It looks like you had a perfectly perfect day.

  4. Megan
    August 21, 2011

    That jam looks amazing, I LOVE Saskatoon berries.

  5. Elizabeth
    August 21, 2011

    Thanks for the lesson in Saskatoon! I’ve never even heard of them before, but they sound and look fantastic. Hoping for a weekend like yours soon since I have not been able to preserve a single thing yet this summer. Enjoy that jam!

  6. Kathy
    August 21, 2011

    Looks delicious! Strawberry goes with just about anything, doesn’t it? Next time you have saskatoons to make into jam, think about adding rhubarb; also very delicious, and my personal favorite. :)

    Saskatoon/rhubarb jam recipe: http://30yearsworth.wordpress.com/category/preserves/

  7. CookiePie
    August 22, 2011

    Beautiful jam, and I love the step-by-step photos! Sounds like a perfect summer weekend:)

  8. LJR
    August 22, 2011

    Some parts of Canada and northern US may be familiar with saskatoons as serviceberries. Encountered this in Newfoundland while trying every new berry I could find and exclaimed – It’s a saskatoon!!!!! In a cookbook from Montana they were called sarvis berries!!

    Always fun to try new/old foods to love.

  9. jacin {lovely little details}
    August 22, 2011

    wow this looks delicious!!

  10. Stephanie
    August 22, 2011

    Lovely pictures of the jam making process. Your sourdough bread in first picture made my mouth water.. mm crusty sourdough

  11. Sean
    August 23, 2011

    I’m the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!

  12. marilyn
    August 31, 2011

    There seems to be a shortage of liquid pectin. Just got back after hitting Coop, Superstore, Zellers and Canadian tire . Have you substituted this for crystal.. I have some outdated pectin and am tempted to use it! have you?

    Julie, loved your article on the uses of jars in Swerve, looks like my Dad was hip when we took him coffee or tea in jar during harvesting!!LOL

  13. Ashley
    September 9, 2011

    I love your suggestion for nervous canners, like myself!! I want to make jam but never thought about freezing it.

  14. Susy
    June 24, 2013

    I’ve noticed that a lot of your jam recipes don’t use pectin, but this one does. Do you think it could be left out? Any changes needed to the rest of the recipe if I do so?

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