Salmonberry Jam

• Ingredients:
  4 cups sugar
  4 cups salmonberries
  Yield: 4 cups
  Directions: Place salmonberries in a medium-size saucepan and bring to a full boil over high heat. While the berries heat, mash them with a potato masher. Allow the berries to boil hard for 1 minute. Stir constantly. Add sugar and boil until the mixture becomes thick and syrupy, which takes about 5 minutes. Ladle the salmonberry mixture into sterile jars to about 1/4 inch from the top. Immediately put lids on the jars, which will seal as the jam cools.

Diabetic Friendly Salmonberry Jam

• Ingredients:
  2 cups salmonberries
  1/3 cup granulated sugar
  1 tbs. plus 1 tsp. of Splenda
  Yield: 2 cups
  Directions: Combine the salmonberries, sugar and Splenda over a medium heat. Bring to a boil. Stir constantly until the salmonberries and sugar are thick and syrupy. Ladle into sterile jars and allow to cool. The jars will seal during the cooling process.
  
  Because this recipe uses a sugar substitute, the jam either needs to be frozen or refrigerated. The jam will keep for about two weeks.

Salmonberry and Prickly Pear Jam

• Ingredients:
  2 cups chopped and pealed prickly pears
  
  2 cups salmonberries
  6 cups sugar
  2 tbs. lemon juice
  2 tsps. finely grated orange peel
  3 oz. liquid fruit pectin.
  Yield: 3 pints
  To clean the prickly pears, burn off the thorns, and then peel fruit. Do not use bare hands, but rather use heavy-duty work gloves. A hand held blow torch works great to burn off the thorns.
  Combine prickly pears, salmonberries, and sugar. Bring to a rolling boil. Stir constantly. While boiling, stir in pectin, and return to a full rolling boil. Boil for an additional minute. Stir constantly. Remove from heat. Skim foam, and ladle the mixture into sterile pint jars about 3/4 full. The jars can be processed for 10 minutes in a boiling water bath.

Salmonberry and Orange Jam

• Ingredients:
  2 quarts salmonberries
  1/2 cup water
  3/4 cup orange juice
  3 tbs. lemon juice
  6 cups sugar
  1 tbs. grated orange peel
  Yields: 1 pint
  Directions: Combine orange juice, salmonberries, lemon juice, orange peel, water, and sugar. Cook over a medium heat for about 15 minutes. Add sugar to the mixture and boil for about 5 minutes. Stir constantly. Ladle mixture into jars. Affix lids, and allow to cool. If the jars don't seal put them into a hot water bath for 10 minutes, then let cool.