Salmonberry Jam Recipes

WILD BERRY FREEZER JAM

Wild Berry Freezer Jam image

One year, I decided I wanted to make a wild berry jam but couldn't find a recipe, so I invented my own. - Barbara Hohmann, Petawawa, Ontario

Provided by Taste of Home

Time 15m

Yield 6 half-pints.

Number Of Ingredients 8

Ingredients

1 cup saskatoon berries or blueberries
1 cup raspberries
1 cup strawberries
1 cup blackberries
1 cup blueberries
4 cups sugar
1 pouch (3 ounces) liquid fruit pectin
1 tablespoon lemon juice

Steps:

Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a large bowl, thoroughly crush all of the berries. Stir in sugar; let stand 10 minutes, stirring occasionally., Combine pectin and lemon juice; add to fruit, stirring constantly until sugar is dissolved, about 3 minutes.(A few sugar crystals may remain.) , Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.

Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.

HOMEMADE CLOUDBERRY JAM OR HOMEMADE BAKEAPPLE JAM

Homemade Cloudberry Jam or Homemade Bakeapple Jam image

A simple, delectable, two ingredient recipe that is a Northern Canadian specialty, particularly in Newfoundland. Almost impossible to find the fruit anywhere else but the regions it grows in.

Provided by Valerie Lugonja

Categories Preserve

Time 15m

Number Of Ingredients 3

Ingredients

500 g fresh or canned Cloudberries or Bakeapples
125 g sugar
¼ cup (50g ) water if berries are fresh

Steps:

Place berries into a heavy pan; heat gently until juice starts to flow
Add sugar and water (if necessary - canned berries will have enough juice); bring to a boil, stirring constantly
Cook, stirring frequently until thickened (8-10) minutes
Pour into hot sterilized jars, leaving ¼ inch (6 mm) head space; wipe jar rims thoroughly
Seal and process in a boiling water bath for 10 minutes or store in refrigerator for up to 3 months

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