Haskap Jam

From All Our Fingers in the Pie

Linda of Treasure Valley Markets gave me a bag of frozen haskaps and challenged me to come up with a few recipes.  I had great success.  I made four different recipes and quickly went back for more.

But I have now been adapting my first tries and starting over.  I made haskap jam without pectin.  Last time I made a tiny batch and used liquid pectin.  It seems that haskaps have a lot of natural pectin and I had no problem getting this jam to set up.  In fact, I think I boiled it a little too long and have a very firm jam.  Remember the recipe for jams and jellies?  Fruit, sugar, pectin and acid.  I have not tried this without lemon juice, but there may be enough acid in the haskaps to make a good jam.

This jam is so intensely flavoured that a little goes a long way.  In fact, I prefer to use it in a recipe rather than on toast.

Haskap Jam

2 cups frozen haskaps
2 cups sugar
4 tablespoons fresh lemon juice

Mix the haskaps with the sugar and bring to a boil.  Add the lemon juice.  Continue to boil until it has reached the jam stage.  Skim off any scum that forms.  Test your jam on a plate that has been chilled in the freezer.  Put a half teaspoon of jam on the cold plate and let it cool down for awhile.  If the mixture does not run when you tip the plate, it is thick enough.

So I know that you are scratching your collective heads and thinking, what the heck is a haskap?  What does it taste like?  They are an odd shaped berry and look almost like a lima bean.  They are very tart and must have sugar added.  But once cooked and sweetened, my gosh, they are the most flavourful and amazing berry I have ever tasted.  The common descriptor is to say they are a raspberry, blackberry, saskatoon and blueberry rolled into one.  In my sense of taste, they are a very intense raspberry/blackberry.  I would use it like I would use a raspberry.

3 Responses to Haskap Jam

  1. what happens when still too runny? Boil it again?

    • EBH says:

      Although your jam may not have set immediately, try leaving it undisturbed for a week. Sometimes, it just takes time to set up properly.

      If it still doesn’t set up, you have two choices: relabel and enjoy it as ice cream/pancake syrup, or follow these instructions to thicken it. (I assume you used pectin in your jam.)

      For each cup of jam:

      1 tsp (5ml) pectin powder
      1 Tbsp (15ml) water
      2 Tbsp (30ml) sugar

      Remove jam from jars into a bowl. Wash and sterilize jars. Prepare new sealing discs in simmering water for 5 minutes.

      Whisk pectin into water in pot. Stirring constantly, bring to a boil; stir in jam and sugar.

      Bring to a full boil. Boil hard (boil cannot to reduced when stirred) for 30 seconds.

      Remove pot from heat, skim off foam if necessary. Ladle jam into sterilized jars and cover with new sealing discs.

      Process in a hot water bath for 5 minutes for 8 ounce (250ml) jars, 10 minutes for 16 ounce (500ml) jars.

      Let cool undisturbed for 24 hours.

  2. Marilyn Mann says:

    I think it tastes most like pincherries

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