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
Hot sterilized jars
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.
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.
You may us pectin in juneberry jam, as pectin levels in juneberries vary. Use liquid fruit pectin pouches, such as two 3 oz. pouches per 6 cups of juneberries and 5 cups of sugar.
Avoid using paraffin to seal your juneberry jam, as the wax may contract from the sides of the jar and allow air and bacteria to enter.
- "Sauce Magazine"; Ripe for the Pickin’: Juneberries Are Busting Out All Over; Ligaya Figueras; June 2009
- "Mother Earth News"; Food Without Farming; James Churchill; July/August 1971
- Sprawlstainable; Serviceberry Jam (and Strawberry Jam); June 2011
- ATCO Blue Flame Kitchen: Jams and Jellies
- Wildman Steve Brill: Juneberry, Shadbush, Serviceberry (Amelanchier species)