Homemade Salmonberry Jam Recipe: Tips and Easy Steps | [Your Brand Name]

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.

Salmonberry Jam Recipe - How to Make it at Home


  • 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)


  1. Rinse the salmonberries in cold water and remove any stems or debris.
  2. Mash the berries using a potato masher or fork until they are mostly broken down.
  3. Transfer the mashed berries to a large, heavy-bottomed pot and add the sugar and lemon juice.
  4. Stir the mixture until the sugar dissolves and place the pot over medium-high heat.
  5. Bring the mixture to a boil and let it cook for 5 minutes, stirring frequently.
  6. Skim off any foam that forms on the surface of the jam.
  7. 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.
  8. Keep stirring the jam for about 2 minutes, then add the unsalted butter, if desired. This will help reduce foaming.
  9. Boil the jam for 1 more minute, then remove the pot from heat and let it cool down.
  10. Pour the jam into sterilized jars with tight-fitting lids, leaving about 1/4 inch of space at the top.
  11. 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).
  12. 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
  • Protein: 1g
  • Ask the Chef – Tips & Tricks

    Use 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.

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