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Canning time

August is here! Even though I hate to acknowledge it, the last month of Summer does bring me into my favourite season; Jamuary (sorry, couldn’t resist)

Anyways, I thought I’d share on of my favourites. This one not only because of it’s tastiness, but also because it always turns out. Saskatoons have such high pectin levels that gelling is a breeze!

Rhude and Sassy Jam

6 cups saskatoons

4 cups diced rhubarb

½ cup water

6 cups sugar

Crush saskatoons with a potato masher. DO NOT USE FOOD PROCESSOR. Combine rhubarb with water in a large heavy saucepan, bring to a bowl. Cover and simmer for 5 minutes or until rhubarb is soft. Stir in crushed saskatoons and bring to rolling bowl. Meanwhile, warm sugar in a 200 F oven ( this prevents sugar from crystallizing in jam) Slowly add sugar to hot fruit. Stirring often, let boil for 10 minutes or until a spoon of jam quickly cooled in the freezer had the desired consistency. Ladle into sterilized jars and seal.

A few tips:

Do not cut back the sugar! Jam is sweet by nature, and changing the amounts will cause it not to gel!

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Make sure the rims of your jars are nice and clean to ensure a good seal. A canning funnel helps with this.

Sterilizing jar lids is much easier with one of these little guys, it’s a magnetic lid lifter! Perfect for pulling the sterilized lids out of the water.