• 1.

  Prepare lid & jars to proper hygienic standards (* See editor note below).

• 2.

  Prepare fresh saskatoons by washing them thoroughly and discarding any damaged or decaying fruit and ensure that all stems are removed.

• 3.

  Blanch in small quantities for 30 seconds and drain.

• 4.

  Prepare 2 1/2 cups light syrup using the sugar and water.

• 5.

  Fill each sterilized pint or quart jars with fresh saskatoons.

• 6.

  Ladle the hot syrup prepared above into the jars of saskatoons and leave 1/2 inch headspace. Wipe the rim and place the lid on the jar. Place band on top of lid and tighten using fingers (do not over-tighten using instruments).

7.

Process jars according to canning standards, ensuring the water bath returns to a boil and then continue to process for a full 20 minutes for pints and 25 mintes for quarts (* See editor note below). Cool carefully and do not re-tighten bands which may break the seal.