Salmonberry Preserve

Ingredients

Fresh salmonberries

4 cups

Granulated sugar

3 cups

Lemon juice

1/4 cup

Powdered fruit pectin

1 (1.75-ounce) package

Instructions

1. Start by washing the salmonberries under cold running water. Carefully inspect and remove any stems, leaves, or spoiled berries.
2. In a large, heavy-bottomed pot, combine the salmonberries with the sugar and lemon juice. The acidity from the lemon juice not only enhances the flavor but also helps in setting the jam.
3. Bring the mixture to a boil over medium heat, stirring occasionally to prevent the sugar from scorching the bottom.
4. Once the mixture reaches a full rolling boil, a boil that doesn't stop bubbling when stirred, stir in the pectin. Continue to boil for one more minute, stirring constantly.
5. Remove the pot from the heat. Using a metal spoon, skim off and discard any foam that has formed on the surface.
6. Ladle the hot jam into sterilized glass jars, leaving a 1/4 inch headspace at the top. Wipe the rims clean, then seal with sterilized lids and bands.
7. Process the filled jars in a boiling water bath for 10 minutes to seal and preserve. Carefully remove from the water using a jar lifter and let them cool completely on a towel.
8. Check the seals by pressing the center of each lid. If it doesn't pop back, it's sealed. Store properly sealed jars in a cool, dark place for up to a year.