Saskatoon jam - preparing jam from honey miracle apples for the winter

Saskatoon jam is good for those who want to limit their sugar intake. After all, the berries are so sweet that to make jam, you can take half as much sugar as the berries themselves, or even less.

Saskatoon jam - recipe with cooking

For 1 kg of yurga (irgi):

• 0.6 kg sugar;
• 250 gr. water:
• 2 gr. citric acid.

Wash them in a colander or sieve. There is no need to dry them specially; it is enough that the water drains off on its own.

While the berries are resting, cook the syrup. As soon as the sugar has melted, pour the berries into the boiling syrup.

Wait until the syrup boils again and remove it from the stove. Cover the pan with a lid and leave the jam to rest for 6-10 hours.

Add citric acid to the jam and return the pan to the heat. From the moment it boils, cook the jam for 5-10 minutes, after which the jam can be considered ready. Place the mixture in jars, roll them up and wrap them until they cool completely.

You can store shadberry jam at room temperature for up to 8 months.

This delicious jam has many flavors and each variety has its own shades. The only thing that remains unchanged is its medicinal properties, which will protect your body from winter diseases.

It turns out even more useful if you make jam from serviceberry without cooking.

Saskatoon jam without cooking

It must be remembered that although the serviceberry looks like a currant, it is still an apple and its pulp is quite dense. To make “raw” jam, the apples need to be processed.

To soften them, blanch the shadberry for 1-2 minutes in boiling water, then grind it with a blender or through a meat grinder.

For 1 kg of serviceberry berries you need:

• 1 kg sugar;
• Citric acid to taste.

Mix berries with sugar and citric acid. The taste of fresh berries is sweet-sour-tart and is ideal for both desserts and pies filling.

This jam can only be stored in the refrigerator.

How to make jam from shadberry, watch the video: