Get a Taste of the Pacific Northwest with Our Easy Salmonberry Jam Recipe.
Savor the sweet and tangy taste of the Pacific Northwest with this easy-to-make Salmonberry Jam Recipe. Using fresh salmonberries, sugar, and lemon juice, this recipe yields a perfectly balanced spread that pairs well with toasted bread, crackers, and cheese. With its distinct berry flavor and bright red color, Salmonberry Jam is a unique addition to any brunch or tea party, and also makes for a thoughtful homemade gift. Follow this simple recipe to create a delicious and versatile jam that you can enjoy all year round.
- 4 cups of fresh salmonberries
- 2 cups of granulated sugar
- 1/4 cup of bottled lemon juice
- 3 tablespoons of classic pectin
- 1 teaspoon of unsalted butter (optional)
- Rinse the salmonberries in cold water and remove any stems or debris.
- Mash the berries using a potato masher or fork until they are mostly broken down.
- Transfer the mashed berries to a large, heavy-bottomed pot and add the sugar and lemon juice.
- Stir the mixture until the sugar dissolves and place the pot over medium-high heat.
- Bring the mixture to a boil and let it cook for 5 minutes, stirring frequently.
- Skim off any foam that forms on the surface of the jam.
- Mix the pectin with a little bit of sugar (as directed on the pectin package) to avoid clumping, then pour it into the boiling berry mixture.
- Keep stirring the jam for about 2 minutes, then add the unsalted butter, if desired. This will help reduce foaming.
- Boil the jam for 1 more minute, then remove the pot from heat and let it cool down.
- Pour the jam into sterilized jars with tight-fitting lids, leaving about 1/4 inch of space at the top.
- Wipe the jar rims clean, seal the jars, and process them in a boiling water bath for 10 minutes (adjust the processing time for altitude as necessary).
- Remove the jars from the water and let them cool completely before labeling and storing them in a cool, dry place.
Number of Servings
- About 4 to 5 servings
Nutritional Information (per serving, assuming 4 servings)
- Calories: 406
- Total Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 2mg
- Total Carbohydrates: 105g
- Dietary Fiber: 6g
- Total Sugars: 97g
- Added Sugars: 95g
Ask the Chef – Tips & TricksUse Ripe Salmonberries: Salmonberries are at their best when they are fully ripe. Look for berries that are bright in color, plump, and free from any mold or rot.
Choose Classic Pectin: Be sure to use classic pectin in this recipe. Other types of pectin, such as low-sugar or no-sugar pectin, may not set up correctly.
Measure Accurately: Accuracy is critical when making jam, so use measuring cups and spoons to ensure that you add the correct amounts of ingredients.
Skim Foam: Skim off the foam that forms on the surface of the jam as it cooks. Otherwise, it can negatively affect the jam’s texture and color.
Use Butter to Reduce Foaming: Adding a teaspoon of unsalted butter can help reduce the foam’s amount while cooking, resulting in a clearer jam.
Sterilize Jars for Preservation: Properly sterilize jars and lids before using them to prevent contamination from bacteria or microorganisms.
Determine Processing Time for Altitude: Processing time in a boiling water bath varies based on your altitude. Refer to the USDA guidelines to determine the correct processing time.