Juneberry Jam (Serviceberry or Saskatoon Berry)
No matter what you call these delicious berries (juneberries, saskatoon berries, or serviceberries), this low sugar, no pectin wild juneberry jam recipe is a great way to use them. The blueberry-like flavor of these berries combined with the lemon juice and vanilla really sets this recipe apart.
What is a Juneberry?
Common Names: Western or Pacific serviceberry, shadberry, sarvisberry, Saskatoon berry, juneberry
Scientific Name: Amelanchier alnifolia
Juneberry (serviceberry or saskatoon) bushes are a native plant in North America and they grow wild in the area where I live. They are also planted in landscaping for their beautiful foliage and early spring white flowers.
A member of the rose family, the berries from this native shrub were used by Native Americans as a food source and the hard wood was used for arrow shafts and digging sticks.
Juneberries are also loved by many bird species such as flickers, cedar waxwings, robins, and woodpeckers. The spring flowers also attract pollinators and beneficial insects.
Juneberry bushes produce edible fruit for 2-3 weeks from June to August depending on where you live.
Juneberries are the ultimate low-maintenance plant. Once established in their native habitat, they require no care other than picking the delicious berries! Learn more about low-maintenance plants for your edible garden here.
I don’t give any attention at all to the juneberry bush growing next to my driveway. No watering, no weeding, no pruning, nothing!
Where to order serviceberry seedlings: I have had great luck ordering plants from Burnt Ridge Nursery. Make sure to order at least 2 different serviceberry varieties for pollination!
I always make sure to pick these little berries when they are in season. They really make a wonderful pectin-free jam because they contain natural pectin! This recipe requires no additional pectin.
This low-sugar recipe is a perfect way to preserve this seasonal flavor.
This recipe can be frozen, canned, or placed in the refrigerator to be eaten in the next week. This recipe can also be doubled if you have more juneberries than the 6 cups called for in this recipe. More of this jam is always a good idea!
Tips for Making Juneberry Jam (aka Saskatoon Jam)
This jam recipes doesn’t use any added pectin. The juneberries contain enough natural pectin to make your jam set beautifully. I always love simple recipes with simple ingredients.
This recipe can be placed in the refrigerator and eaten within a week, frozen, or canned using a water bath canning.
Ingredients:
Juneberries (aka serviceberries): These berries have a wonderful blueberry-like flavor that has a slight nutty taste that lends itself wonderfully to making jam. I always use fresh berries, but you could freeze them first and make the jam later if you need to.
Sugar: This recipe uses white granulated sugar, but much less of it than regular jam recipes.
Lemon Juice: The lemon juice in this recipe adds wonderful flavor and also acidity needed to safely can this recipe if desired.
Vanilla Extract: The vanilla in this recipe really makes it a complex sweet, savory jam that sets it apart from other jam recipes.
Tools:
How to Make Juneberry Jam
Preparing Jars
If you plan to can the juneberry jam, now is a great time to wash your pint jars and lids in hot soapy water. Rinse them well and turn the jars upside down to dry on a clean dish towel while you prepare the jam.
Heat up the Canner
Fill your waterbath canner about half full of water and set on the stove top to boil. It can take some time to get the water to a full rolling boil, so it saves time if you let it heat up while you make the jam.
Preparing the Juneberry Jam
Place the juneberries, sugar, and lemon juice in the large stockpot and stir. Use a potato masher or the back of a spoon to smash the berries. Alternatively, you can run the berries through a food processor before cooking. Place over medium heat and bring to a full boil.
Lower the heat to maintain a low boil, stirring constantly to prevent burning.
Continue cooking until the mixture reaches 220F (105C) on a candy thermometer, or until the mixture has thickened and begins to stick to your wooden spoon. This usually takes 25-30 minutes.
Stir in the vanilla extract.
Transfer the jam to prepared jars and leave 1/4 headspace. If you are making freezer jam, you can stop at this step and place lids on your jars and put them in the freezer.
Remove any air bubbles and wipe the jar rims clean with a damp cloth or paper towel. Place jar lids and screw bands fingertip tight.
Lower jam-filled jars into the boiling water canner using the jar lifter. Make sure the jars are covered with at least 1 to 2 inches of water.
Place the lid on the canner and return to a rolling boil. Once the water is boiling, process for 10 minutes (adjust cooking time for altitude if needed see chart below).
After processing time, turn off the heat and allow canner to sit untouched for 5 minutes. After 5 minutes, remove jars with the jar lifter and place jars on a clean kitchen towel.
Allow jars to cool undisturbed for 12 to 24 hours. After at least 12 hours, remove jar bands and check to make sure jars have sealed.
This canned juneberry jam recipe allows you to store your jam on the pantry shelves for up to 2 years!
Elevation Adjustments for Canning Juneberry Jam
Elevation adjustments are as follows:
Above 6,000 Feet in Elevation: 25 minutes
0 to 1,000 Feet in Elevation: 10 minutes
1,001 to 3,000 Feet in Elevation: 15 minutes
3,001 to 6,000 Feet in Elevation: 20 minutes
How to Use Juneberry Jam
Juneberry jam is wonderful on homemade biscuits, pancakes, and waffles. It also makes a wonderful topping for vanilla ice cream.
One of my favorite ways to eat juneberry jam is as a topping to a a bagel that has cream cheese on it. So delicious!
Pin for Later
Juneberry Jam (Saskatoon Berry Jam or Serviceberry Jam)
This delicious juneberry jam recipe combines the sweet flavor of juneberries with lemon and vanilla in a low sugar, no added pectin delight. Spread some on your next homemade biscuit for a special treat!
Ingredients
- 6 cups juneberries (serviceberries or saskatoon berries)
- 3.5 cups granulated sugar
- 3 tablespoons lemon juice
- 3 teaspoons vanilla extract
Instructions
- If you plan to can the juneberry jam follow all the steps. If you plan to freeze or eat the jam in the next week, you can skip steps 2 and 3 and start with step 4!
- Now is a great time to wash your pint jars and lids in hot soapy water. Rinse them well and turn the jars upside down to dry on a clean kitchen towel while you prepare the jam.
- Fill your waterbath canner about half full of water and set on the stovetop to boil. It can take some time to get the water to a full rolling boil, so it saves time if you let it heat up while you make the jam.
- Place the juneberries, sugar, and lemon juice in the large stockpot and stir. Place over medium heat and bring to a boil.
- Lower the heat to maintain a low boil, stirring constantly to prevent burning.
- Continue cooking until the mixture reaches 220F (105C) on a candy thermometer, or until the mixture has thickened and begins to stick to your wooden spoon. This usually takes 25-30 minutes.
- Stir in the vanilla extract.
- Transfer the jam to prepared jars and leave 1/4 headspace. If you plan to use the jam in the next week, store it in the refrigerator, or freeze it for later use. If you aren't canning the jam, stop here! You are done! If you plan to can the jam, follow all the following steps to make it shelf stable.
- Remove any air bubbles and wipe the jar rims clean with a damp cloth or paper towel. Place jar lids and screw bands fingertip tight.
- Lower jam-filled jars into the boiling water canner using the jar lifter. Make sure the jars are covered with at least 1 to 2 inches of water.
- Place the lid on the canner and return to a rolling boil. Once the water is boiling, process for 10 minutes (adjust cooking time for altitude if needed see chart below).
- After processing time, turn off the heat and allow canner to sit untouched for 5 minutes. After 5 minutes, remove jars with the jar lifter and place jars on a clean kitchen towel.
- Allow jars to cool undisturbed for 12 to 24 hours. After at least 12 hours, remove jar bands and check to make sure jars have sealed.
Elevation Adjustments for Canning Raspberry Jam
Elevation adjustments are as follows:
Above 6,000 Feet in Elevation: 25 minutes
0 to 1,000 Feet in Elevation: 10 minutes
1,001 to 3,000 Feet in Elevation: 15 minutes
3,001 to 6,000 Feet in Elevation: 20 minutes
Notes
This canned juneberry jam recipe allows you to store your jam on the pantry shelves for up to 2 years!
Elevation Adjustments for Canning Juneberry Jam
Elevation adjustments are as follows:
Above 6,000 Feet in Elevation: 25 minutes
0 to 1,000 Feet in Elevation: 10 minutes
1,001 to 3,000 Feet in Elevation: 15 minutes
3,001 to 6,000 Feet in Elevation: 20 minutes
Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 57Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 15gFiber: 0gSugar: 15gProtein: 0g
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This jam sounds wonderful! I’ve always heard of juneberries but never knew what they were or how to use them. Thanks for sharing!
Now I can’t wait to look for some of these berries next year!
This looks so yummy! Thank you for this recipe! I’ll be making it later with my girls!
What a cool jam recipe! Looks delicious!😁
Thanks for the lower sugar jam instructions! I also like the idea of adding vanilla. Sometimes it’s the simple things that make the difference.
Wow this is so interesting! I had no idea these berries existed. Thanks for informing me!!
We have June berries where we live and I have yet to forage them. I pinned this recipe for when I finally do pick them!
I had never heard of these berries! Love jam, thanks for sharing!