Homemade Salmonberry Jam

Follow our step-by-step guide on how to make Homemade Salmonberry Jam.

1. Step 1

   Start by carefully inspecting seven 8-ounce jars for any cracks and checking the rings for rust.

2. Step 2

   If you find any defects, it’s best to discard those jars and rings.

3. Step 3

   Once you’ve confirmed your jars are in good shape, immerse them in simmering water to keep them warm while you prepare your jam.

4. Step 4

   Don’t forget to wash new lids and rings in warm, soapy water to ensure they’re clean and ready to seal your delicious creation.

5. Step 5

   Next, it’s time to crush those vibrant salmonberries! If you prefer a smoother jam, you can place half of the crushed berries in a sieve or cheesecloth to remove some of the seeds.

6. Step 6

   Once you’ve got your berries ready, transfer them to a large pot.

7. Step 7

   Stir in the sugar, and then bring the mixture to a full rolling boil over high heat, stirring constantly to prevent sticking.

8. Step 8

   When it’s bubbling away, quickly add the pectin and return to a full boil, stirring continuously for exactly one minute.

9. Step 9

   This is where the magic happens! After that minute, remove the pot from the heat and skim off any foam that may have formed on the surface using a metal spoon.

10. Step 10

    Now, it’s time to ladle your beautiful jam into the prepared jars.

11. Step 11

    Fill each jar, leaving about 1/8 inch of space at the top.

12. Step 12

    To ensure your jam is perfectly sealed, use a clean knife or thin spatula to gently run around the insides of the jars to release any trapped air bubbles.

13. Step 13

    Wipe the rims with a damp paper towel to remove any residue, then place the lids on top and screw the rings on tightly.

14. Step 14

    For the next step, set a rack in the bottom of a large stockpot and fill it halfway with water.

15. Step 15

    Bring the water to a boil, then carefully lower the jars into the pot using a holder, making sure they’re at least 2 inches apart.

16. Step 16

    If needed, pour in more boiling water to cover the jars by at least an inch.

17. Step 17

    Bring the water back to a rolling boil, cover the pot, and process the jars for 5 minutes.

18. Step 18

    Once the time is up, carefully remove the jars from the stockpot and let them rest several inches apart on a clean towel or cooling rack for 24 hours.

19. Step 19

    After this time, gently press the center of each lid with your finger to ensure it’s sealed properly; it shouldn’t move up or down.

20. Step 20

    Finally, remove the rings for storage and keep your jars in a cool, dark place.

21. Step 21

    Your homemade salmonberry jam will be good for up to a year, ready to bring a taste of summer to your breakfast table whenever you like! Enjoy the satisfaction of your homemade creation and the delightful flavors it brings.