There are a bunch of serviceberries (a.k.a saskatoon berries) growing in the woods around our home. In year’s past there hasn’t been very many but this year, I couldn’t resist picking some for jam making.
So far, I’ve used them for a Serviceberry Rhubarb Jam and Serviceberry Lemon Balm Jam. Both are yummy and while we plan to enjoy a few jars, we also plan on using several for gifts over the coming months. I used a commercial pectin in the rhubarb jam but went with a long cooking in the lemon balm version. It turned out so very good that I feel the need to share. I imagine you could substitute blueberries or even raspberries with success.
Serviceberry Lemon Balm Jam
- 5 Cups Serviceberries
- 2 1/2 Cups Sugar
- 1/3 Cup Water
- 1/3 Cup Lemon Juice
- 1/4 Cup Lemon Balm, chopped
Combine berries, sugar, water, and lemon juice into a jam pot and simmer until reduced by half, about 25 minutes. At this point the jam should set. Remove from heat and stir in the chopped lemon balm. Pour jam into hot, sterile jars and seal. Process in a boiling water bath for 10 minutes (adjusting for altitude).