Ma Ingalls, eat your heart out!

Half of me thinks this is pure brilliance… half of me thinks that if you add 7 cups of sugar to anything it’s going to make acceptable jelly.  Either way, this week I have collected something from a wild bush in my back yard and made super wintery goodness from it.  Oh yes… I am most certainly patting myself on the back.

This is how I did it. 

Saskatoon’s taste like a blueberry for the most part. They have a pulpy interior with a large seed or two which makes making them into anything slightly difficult… unless you have a food mill.

Recipe:

• 7 cups of Saskatoon berries
• 7 cups of sugar (organic was used but any will work)
• 6 Tbsp of fruit pectin

1. I boiled the berries and the sugar together until they made a watery mash with berries floating on the top.
2. Just to release the juices, I mashed the berries on top with a potato smasher.
3. I then used my food mill to reduce it even more to a thick juice. 
4. I only used the juicey part and added the pectin.  Bringing it to a light boil. 
5. Then I put them in clean, hot jars and added clean hot lids and rings. 
6. Boiled for 10 minutes in a hot water bath canner and was done!
7. (I basically  just used the recipe from the inside of the pectin container for blueberry jam but made jelly instead by milling the berries and getting rid of the pulp. Saskatoons may look like blueberries but don’t let them fool you.  They have more seeds than raspberries )