Monday, July 2, 2012

Rhubarb and Saskatoon Jam

You really know you're from the prairies of Canada when you walk into a market in Ontario and you're the only one who knows what a Saskatoon berry is.  A rare find, the vendor laughed at my excitement and said "you're from the prairies aren't you".  Busted!

The size of a blueberry, with a more tart and less juicy consistency, Saskatoons are considered a "superfruit"; high in antioxidants and fibre, they help fight cancers and extremely good for the heart.    Saskatoons were and still are used by the first nations people; especially delicious in a sauce with game. The shrub this exceptional berry grows on looks like this:

I could have made a pie; that would have been delicious but after one meal, that's it, all gone.  I decided to make some jam and make my treasured berries last as long as possible.  When I heard that adding rhubarb stretches the quantity, well, let's just say the kitchen became my playground.

This recipe is adapted from The Alberta Farm Fresh Producers Association

1 large navel orange, finely chopped
3 1/2 cups diced rhubarb
3 cups sugar 
4 1/2 cups saskatoons
Juice of 1 lemon

Combine orange, rhubarb and sugar in a Dutch oven. 
Bring to boil, stirring constantly    
Add saskatoons and lemon juice. Boil, stirring frequently until thick, about 15 minutes. Pour into hot sterilized jars, leaving 1/4 inch headspace. 
Wipe jar rims thoroughly. 
Seal and process in boiling water bath for 10 minutes.

*NOTE:  I wanted a smoother jam so I used my immersion blender before I filled the jars.  Some would say to mash the berries before adding them to the boiling pot.

Yield: 7 cups (250 ml mason jars)

Although not at all related to the preparation of jam, my foodie travels brought me to this rare site.  How many outdoor ovens do you get to see?



That Girl said...

I probably would have made a bigger fool of myself with the berries. Pegged not only as someone from the praries, I'd have been pegged as a foreigner from the States!

Valerie Harrison (bellini) said...

When I lived in Alberta I used to make a lot of Saskatoon berry jam, but that was back in the day when I used to make jam too. Bring on the good old days.

Chaya said...

Orange Rhubarb sounds like a great combination.

La Cuisine d'Helene said...

I love anything with rhubard. When I lived in Alberta I never bought Saskatoon berry jam. Looks delicious.

Lori Lynn said...

Good to know about Saskatoon berries. You folks in those Northern climes are so lucky. I remember in Alaska, picking salmonberries...hoping I got it right, and that they were indeed edible...

Nicola said...

I made this jam today and it is delicious. A perfect use for the rhubarb and Saskatoon berries in our back yard. Thanks for the recipe!
Nicola, Alberta.

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