The day I made this, I used half raspberries, half salmonberries, I had three reasons for this. One, salmonberries have very little delicious flavor of their own. They don't taste bad! They just don't have MUCH taste at all. Two, salmonberry seeds have an astringent quality to them, kind of a sour tang that leaves the back of your tongue a bit tingly - so I wanted to remove a bunch of them. Which brings us to reason three... by removing a bunch of the seeds, I just didn't have enough pulp with the salmonberries alone...
Also, something great about the following recipe, is that I made it scalable. If you have more berries just scale the recipe up! Also, I think using wild blackberries would be a delicious addition!
* 2 cups mixed salmonberries & raspberries (1 cup puree/juice)
* 1.4 cups sugar
* 1 tbls pectin
Recipe
1) Blend half of your berries. Smush puree through a strainer, discard seeds (try doing this to most of the salmonberries). Mush up the other berries - leaving a bit chunky (this combo makes it a Jellam vs a jelly or jam). Mix everything together to get 1 cup puree. Measure out sugar into a bowl and set aside - its going to look like a TON of sugar. Remember, these berrys aren't really sweet on their own and the sugar is the preservative in this recipe.
2) In a small pot, mix berries with pectin (I use Sure-Jell). Stirring frequently, bring to a full boil over medium high heat (till it boils regardless of how much you stir). Mix in sugar and stir vigorously till combined. Bring to a boil again, boil for EXACTLY ONE MINUTE.
3) Immediately, remove from heat and pour into sterilized jars. Cover with 2 part lids. Boil in water bath (not sitting on bottom of pot and covered by at least an inch of water) for 10 minutes.
4) Remove from bath, listen for popping lids! Enjoy!
Makes about 2 cups worth. The not full one to the left, I didn't put in the waterbath, just let it cool on the counter, then put it in the fridge for immediate consumption!
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