Nothing is more traditional on the prairies than a jam recipe from the Atco Blue Flame Kitchen. For decades now and indeed, for generations of home cooks, Atco recipes have been the go to for many a prairie cook.

The Saskatoon jam recipe is no exception. It's basic, it's easy and it works.

4.5 from 4 votes
Traditional Saskatoon Berry Jam
Prep Time
25 mins
Cook Time
20 mins
Total Time
43 mins
The Atco Saskatoon jam recipe is simple, quick and tasty!
Course: Dessert
Cuisine: Jam
Servings: 3 cups
Calories: 891 kcal
Author: Karlynn Johnston
  • 4 cups saskatoons 1 L
  • 3 cups sugar 750 mL
  • 1/4 cup water 50 mL
  • Juice and grated peel of 1/2 lemon
  1. Crush the saskatoons in a Dutch oven or a large heavy sauce pan. I like to leave some closer to whole than completely crushed to give the jam a little bit of chewy texture. Heat the berries on a medium heat until the juice starts to seep from them.
  2. Add in the sugar and the water and bring to a boil making sure to stir constantly. Once you have brought it to a boil, add in the lemon juice and the lemon peel. Bring to a boil again and cook, stirring frequently until thick, about 15 minutes.
  3. Pour into hot sterilized jars, leaving 1/4 inch (6 mm) headspace. Wipe jar rims thoroughly. Seal and process in a boiling water bath for 10 minutes. Makes about 3 cups (750 mL).
Nutrition Facts
Traditional Saskatoon Berry Jam
Amount Per Serving
Calories 891
% Daily Value*
Sodium 5mg 0%
Potassium 176mg 5%
Total Carbohydrates 230g 77%
Dietary Fiber 5g 20%
Sugars 219g
Protein 1g 2%
Vitamin A 2.1%
Vitamin C 34.8%
Calcium 1.6%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.



The jam wasn't my original recipe for today but since I don't have one on my website yet, I decided I most certainly was going to publish it as well. The jam recipe makes for a two for one recipe deal, later tonight I am making a dessert using Saskatoon jam. I may or may not get the post up today, but that means that tomorrow or Saturday there is going to be an extra recipe for everyone!

Again today we are going to head out and see what joys we can find in the Edmonton river valley, do some geocaching and try to not get rained on. The rain is so bad this week that we get in our outdoor time about 1 1/2 hours at a time. We quickly did two geocaches yesterday near our house and then barely missed getting drenched in the rain that seemed to come out of nowhere.

I hope everyone is having a fabulous week and is getting out between the rain drops somehow!


I'd Really Like Some Sun This Summer Magpie



Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!


  1. If the jam does not set as thick as I would like can I re-cook it?

  2. I made this a couple of days ago. I let it cook longer, but didn’t ever seem to get to the jelling stage, so I just gave up & canned it. It did jel in the jars, but It’s a bit loose. Still delicious. If I make this again, I might use commercial pectin.

  3. If you use Pomona’s pectin you don’t need all that sugar, only 1/2 cup. 3 cups is a waaay too much.

    • Catie,
      How much Pomona powder and calcium water for 3 cups of fruit? I just started using this with moderate+ success. Appreciate your time.

  4. Demetrius Marsh Reply

    Going to make sooooo much of this recipe this summer! Great recipe! Quick and easy.

  5. Chef Steve Reply

    Hi i am Chef Steve of Idaho, I have been making Saskatoon jam & jelly for some time now. We have to pick are’s wild out here. And yes this is a lost art of jam. It is hard to find a good grove of trees each year depending on the weather each year. But anyway when we do find a good picking year,o happy day.I use the Sure jell recipe for jam’s and jelly’s that work out fine,and of course you can fine tune it the way you want. I like your recipe it so very good, of course you do not want to over cook it. It is so nice to see there is still a interest in making the old Indian recipes of the (service berry) or Saskatoon berry out there, it was one of the first syrups served to the blue coat out west.Back in the 1800’ ha.

    So keep Jam & jelly en.Chef Steve.Thank you.

  6. I tried making Saskatoon jam.  I overcooked it and it became very hard in the jars.  It’s like candy that you have on apples.  Is there a way for me to get it out of the jars or do I just have to toss them.

    • JuliaMoffatt Reply

      @Joy hi joy mine turned out the same …… i tried heating one in the microwave  and diluting it with some water and more lemon juice it made it a bit better but was really way to sweet 

  7. ACanadianFoodie Reply

    Hey, Kari

    My recipe is older than that – early 1900’s – but, this is a standard recipe formula.


  8. KariEvasiuk Reply

    It’s nice to see that some people are still canning and making jams.  I often fear this will soon become a lost skill.  Pass it on to your children.  I have the following jams in my pantry:  Strawberry Rhubarb, Cherry Peach (my favourite with fruits from the Okanagan … running short and must go next August), Saskatoon and Carrot jam (tastes just like carrot cake and is great on pancakes … add some cream cheese).  So keep on canning!  I like your website.

  9. ACanadianFoodie Reply

    Good lovely Saskatoon Berry Morning!

    If this is the Atco recipe, they found it on my website. When I published my recipe a little over a year ago, there was none anywhere close to it on the internet, and it was passed down from my great grandma. All other recipes, including Atco’s, had far too much sugar.

    You know I am ALL ABOUT sharing… but, Atco could have given me ingredient credit and certainly didn’t have this recipe on line at the time – no one did. Oh, rats, I am not a sour grapes person, buttThis is one of my own family recipes that I have been so proud of. Of course, someone else may have had it, too… but, there is google search, and mine has been the first one people find when searching for Saskatoon berry jam. Atco would have seen it. C’est la vie.

    You will love it. I can guarantee that, but I am disappointed in Atco. Recipes are recipes, but I give credit where credit is due, and it is possible that they would have developed a recipe like this, but as mine is fine tuned for the Thermomix, there is not much I can say. Some recipes are near an deart to one’s heart. I am sure you understand this. That is where my Saskatoon berry recipes are for me…. Anyway, my Summer pie is up. Hope you take a gander.

    Yum Yum



    • KariEvasiuk Reply

      ACanadianFoodie I worked at Atco for years and that Saskatoon Jam recipe was in the Atco magazine way back when (1990’s).  Sorry!!!  It’s theirs and not yours!

      • JuliaMoffatt Reply

        KariEvasiuk ACanadianFoodie that recipe is terrible  the jame is hard as a rock because of too much sugar 

  10. Saskatoon jam is always one of my favorites. They pack so much flavour in such a tiny package. A little nutmeg or cinnamon is a great addition or if you want to get adventurous, try adding plums.

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