A summertime berry that is akin to the apple, the blue-black to red juneberry grows throughout the U.S. and Canada in a diverse range of habitats, from hillsides to apartment complex grounds. Not a commercial berry, the juneberry must be hand-picked; your reward will be an abundance of strong flavored fruits that taste of almonds and pears. Because juneberries contain pectin, you do not need to use a pectin additive in a juneberry jam recipe.
Things You'll Need
- 4 cups juneberries
- 3 cups granulated sugar
- 1/4 cup water
- zest and juice of 1/2 lemon
- Dutch oven or other large pot
- Potato masher
- Hot sterilized jars
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Mash the juneberries in a large pot on the stove with a potato masher or other device.
Set the heat to low to coax the juices out of the juneberries and soften them.
Place the sugar and water into the pot and bring to a boil while stirring constantly.
Add the lemon juice and zest and return to a boil.
Cook for 15 minutes until thickened, stirring all the time.
Pour into hot sterilized jars, so that there is 1/4 inch clearance on top. Clean the rims and tighten the lids. Place the jars in a boiling water bath for 10 minutes.