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.
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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).
Janet Pesaturo
Friday 13th of June 2014
This is great, and I am pinning with the hopes that I one day find an abundance of serviceberries. Here in MA, they don't seem to produce well at all. The plants themselves look healthy and they bloom well, but many of the berries sort of shrivel and dry before they are ripe. This happens with different species of serviceberry, so it must be some disease we have around here...
Betty C
Saturday 31st of May 2014
Love it!!!!! Have an abundance of serviceberries and lemon balm growing underneath them. Was seeking this exact recipe to spice up the berry jam! !! Thank you.
Ida
Sunday 14th of July 2013
I have harvested more than 5 pounds of servicesberries and with tons of overgrown lemon balm, this is the perfect receipt.
....ida
Marcus
Wednesday 19th of June 2013
Thank you! I have serviceberries in my front yard and lemon balm out back and am excited to try this recipe!