I’ve forgotten how much I love canning my own foods. There’s something comforting about prepping food to be stored for a long period of time, let alone the feeling of cracking a seal on a jar of some preserves long after you’re able to find the fruit locally fresh.
My Dad has found a “source” for his Saskatoons – which are considered a prairie fruit. Wikipedia tells us the name “saskatoon” is derived, “from the Cree inanimate noun misâskwatômina (misâskwatômin NI sg saskatoonberry,misâskwatômina NI pl saskatoonberries). The city of Saskatoon, Saskatchewan is named after the berry.”
Saskatoons look kinda like a blueberry but have a bit of a nutty flavour. And they are great for jams, pies, tarts, breads and even savoury recipes.
Thanks to his “source”, I have over 32 cups of Saskatoons that needed to be processed. It’s been a while since I made jam, so that was the first order of the day. 12 jars of jam, that is! I was a jam processing machine!
I used a basic Saskatoon jam recipe that requires you to boil together 12 cups of Saskatoons with 8 cups of sugar, 3/4 cups of water and 1/2 cup of lemon juice. What I learned about Saskatoons recently is that you should bring them to a boil first before you add the sugar – otherwise the outside of the Saskatoons can get hard. So add the Saskatoons to a large pot, bring to a boil while mashing, and then add the remaining ingredients and boil for at least 15 minutes. I tested my jam by putting a small amount on a plate and setting it in the freezer to see if it was set up enough yet. Ladle the warm jam into prepared jars, top with seals, and process in a hot water bath for 10 minutes.
I also wanted to try out something a little different and found a recipe for Saskatoon Chutney that came together really easily. Manitoba Chicken shares their recipe for this savoury addition to any meal. It came together really quickly. I omitted the onions because… well… I know it sounds strange but I don’t really like onions. And I doubled the recipe so I could just keep it in my fridge and use it over an oven-baked or a sauté chicken breast any night of the week for a quick dinner. And I added a bit more “warmth” to the recipe with the addition of some allspice. My recipe turned out as follows:
2 cups of Saskatoon berries
1/2 cup of brown sugar
1/2 cup of water
4 tbsp of cider vinegar
1/2 tsp of allspice
3 tsp of cornstarch
and a pinch of salt
You just heat this in a sauce pan till it starts to boil, and then boil for 3-5 minutes more. I just let mine cool and then put in in a glass jar with a good seal and off to the fridge to set up till I’m ready to use!
Who’s coming for dinner this week??