Saskatoon & Raspberry Jelly

Time: 3 hours

Music Selection: Barry Manilow – I Write the Songs


7 cups of mixed saskatoon berries and raspberries

¼ cup water

3 Tbsp lemon juice

1 tsp rosewater

1 vanilla bean  or 1 tsp vanilla (optional)

3 ½ cups sugar

1 pouch liquid pectin

5 – 6 small (1 cup) jars with sealable lids


In medium pot, combine the berries and water. If using a vanilla bean, split it lengthwise and scrape te bean filling into the berries, and put the full bean in the pot. Bring to a boil, then reduce heat, cover and simmer for 30 minutes.

Place a colander over a large bowl and line it with cheesecloth. Pour the berries onto the cheesecloth. Tie it up and let it drip for about 2 – 3 hours. If you squeeze the berries, you may have foamy jelly, but you do want to get between 1 ½ – 2 cups of juice.

Place strained juice back in the medium sized pot. Add the lemon juice, rosewater, and sugar. Bring to a full boil on high heat. Stir in the pectin, mixing the whole time and boil for one minute. Remove from heat.

In large pot, boil the jars and lids. Carefully take out a jar and ladle in some of the jelly, leaving at least ¼ inch from top. Wipe the jar top so there is no jelly around the rim. Take a lid out of the boiling water and carefully screw the lid on. Let cool undisturbed. Do this for remaining jars and jelly. You should hear the lids “pop” as they seal and see that the lid is sucked down and doesn’t press in the middle. Let cool to room temperature. You can store these in your pantry, but you will need to refrigerate the one opened.

Enjoy on buttered, toasted English muffins or on top of warm baguette with a cream cheese.

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