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Salmonberries are nothing if not striking in both color and taste. A relative to the raspberry, thimbleberry, wild strawberry and cloudberry, salmonberries have characteristics of each, resulting in a flavor that can vary. You can find red, orange and yellow salmonberries, each with a salmon-colored hue, on the same plant. Although one berry might taste slightly different than the next when eaten out-of-hand, in jam their flavors coalesce, resulting in consistency between batches. The following method makes a simple salmonberry jam you can store indefinitely in the freezer or for three weeks after opening in the refrigerator.
7 pounds (3 1/2 quarts) of salmonberries
5 1/4 cups granulated sugar
1 3/4 ounces powdered pectin (1 packet)
1-quart canning jar or 2 1-pint canning jars (with lids)