there’s a whole lot of these out at Chief Whitecap Park right now: beautiful saskatoon berries baking in the sun, being gobbled by birds and waiting to be enjoyed by anyone willing to work a bit for them.
What do you do with them?
you pick them.
are they good to eat, you ask?
they think so.
I hope you do too. Guess what everyone is getting for festivus this year.
jam making notes- 4L (that’s about 16 c.) of saskatoons. 11/2 c. blueberry/pomegranate juice. 2 c. honey from the farmer’s market. 2 pkg. Bernardine Low sugar. Stewed to perfection following the instructions in the Bernardine packaging.
I use my aunt’s method of heating up the jars in the oven to 300degrees, heat up the lids in water on the stove top, add boiling jam to jars, put lids on, screw on the sealer and let cool. I do this because I don’t have a water-canner. You have to be quick and very careful not to burn yourself, but it works well and i’ve never had a problem with jars not sealing. Of course, I always make jam on a sunny day and that makes all the difference.