Start to Finish: 1 hour active, 24 hours inactive
Servings: 12
Difficulty: Easy

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)

Special Equipment

  • Cheesecloth

  • 1-quart canning jar or 2 1-pint canning jars (with lids)