Saskatoon Rhubarb Jam - NO Certo Pectin

by on 11/23/2012 - 11:35 am |

Tag: Recipes

Saskatoon Rhubarb Jam - NO Certo Pectin

Saskatoon Rhubarb Jam - NO Certo Pectin




For the love of jam we break open the cookbooks every two years or so and make up a few batches to tide us over till the next time.

This year we ran into a slight glitch.  The plan was to take our Saskatoon berries (thanks to Hounjet Family Orchard) and the rhubarb we stole from our mother-in-law :), mix 'em up, cook 'em, jar 'em, process 'em & then enjoy for the next year. 

This is as far as we got:

Saskatoon berries & rhubarb in food processor
     Step #1: 
Grind 4 cups of Saskatoon Berries &
     4 cups of Rhubarb
in food processor...aaaand
     Stop, because that's when we realized we had the 
     wrong kind of Certo pectin! 

     The thought of packing up four kids to drive into 
     the city to get one box of liquid pectin DID NOT
     appeal - so we then ask..."Do you NEED to use
     Certo pectin when making jam??

     Google that one and you will spend the next half
     hour learning that you CAN make jam with NO

     I recommend the following site to get you started:
          Bernadin Home Canning


As for exact measurements and ingredients to use, it of course varies from recipe to recipe.  I suppose it's because the natural pectin level in the fruit is different every time you make jam: depending on how ripe, how large, when you picked and so on.

The following is what we did here - using fully ripe berries and rhubarb.  We did end up with jam (not syrup), a little stronger on the lemon flavor than I'd like and not as thick as the jam we normally make but still considered a success for the first time out!

The point of this blog is that it CAN be done - you just have to play around a bit and trust what you think is best :)

Our next step was to take our ground berries, 4 cups of sugar, the juice of 1 freshly squeezed lemon, the rind of 1/2 a lemon and 1/2 tsp. butter:  Mix into a large pot.

                                                          Saskatoon Rhubarb Jam

As it cooked we:

Skimmed off the foam as it formed:             Steralized our canning lids:                           Steralized our jars:
                                                                   (simmer, don't boil)                          (225 degree for 15 min in oven)

Saskatoon Rhubarb Jam    Saskatoon Rhubarb Jam    Saskatoon Rhubarb Jam

To check that the jam was 'done' we placed a spoonful of jam on a chilled plate and placed in freezer until cooled.  We then used a spoon to draw a line through the center of the jam - if the jam stays seperated than it's good to go.

Next step was to fill the jars.  We used a soup ladle and a canning funnel - highly recommend the funnel, makes things less messy!  Wipe the jar edges with a damp cloth and then put on sealers and rings until finger tight.  We process our jars for 15 min in a water bath to help against spoilage.  (Place jars in canner, ensure water covers jars by at least 1 inch.  Heat on high with lid on and bring to a boil.  I start timing once the water starts to boil.)

   Saskatoon Rhubarb Jam         Saskatoon Rhubarb Jam


Once the timer goes, remove the jars from the canner and place on cooling racks.  Once cool check to make sure they've sealed - when you press on the lid it shouldn't move.  If it does than your jam didn't seal and you should then store in the fridge and eat first.

Voila!  Jam is done.



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