Saskatoon Season: Jam and Chutney Recipes


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.

Saskatoon Berries -

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 SaskatoonSaskatchewan 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!

DSCF1538I 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!

Saskatoon Chutney -

Who’s coming for dinner this week??



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18 thoughts on “Saskatoon Season: Jam and Chutney Recipes

  1. Judy

    Hmm I have never heard of chutney or Saskatoon before until now. Added to my knowledge base hehe. Thank you for sharing at Pin It Monday Hop.


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  3. brent

    tried your saskatoon chutney recipe.. had never even ehard of chutney before, but thought it sounded like an interesting flare for saskatoons… went together very well.. ended up with an amazing creation! tastes great, looks nice in jars too.. think we have a winner! Thank-you for the post!! …I didn’t put onions in either.. might try a batch with depending on how many berries I have left over after straight canning some! Thanx again & keep up the great work!

  4. Doreen Neilley

    Mostly you will find Saskatoons at pick your own places. You MIGHT find them at farmers’ markets. I don’t think I have ever seen them at a grocery store. I just discovered that I have wild Saskatoon, pin cherry, and choke cherry bushes on my 10 acre house block! This has been a bumper crop year for them. I knew about Saskatoon jam, but not chutney. My husband and I LOVE chutney. THANKS SO MUCH!

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