Classic Haskap Berry Jam

There’s something special about a jam that lets the berry do all the talking. No pectin, no artificial anything — just haskap berries at their most honest.

Ingredients

• 4 cups fresh haskap berries
• 2 cups granulated sugar
• 2 tablespoons fresh lemon juice

Instructions

1. Prepare the berries. Rinse haskap berries and remove any stems. Combine berries and lemon juice in a large, heavy-bottomed pot.

2. Macerate. Crush the berries slightly with a potato masher. Stir in the sugar and let sit for 10 minutes until the sugar begins to dissolve.

3. Cook. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly. Reduce heat slightly and continue boiling for 20–25 minutes, skimming any foam that rises to the surface.

4. Test the set. Place a small plate in the freezer before you start. When ready to test, drop a small spoonful of jam onto the cold plate. If it wrinkles when you push it with your finger, it’s ready.

5. Jar. Ladle hot jam into sterilized jars, leaving ¼ inch headspace. Seal and process in a boiling water bath for 10 minutes, or store in the refrigerator for up to 3 weeks.

Tips

• Haskap berries are naturally high in pectin, so this jam sets beautifully without any added pectin.
• For a smoother jam, blend half the berries before cooking.
• This jam is incredible on sourdough toast, stirred into yogurt, or swirled through vanilla ice cream.