Whether you call them a juneberry, saskatoon berries, or serviceberries, this jam is perfectly sweet and bursting with berry flavor. A quick 3 ingredient jam recipe made without pectin.
Place half the berries in the saucepan and mash with a potato masher. Alternatively you can pulse a few times in a food processor.
Add the remaining berries, sugar, and lemon juice to the pan and stir. Place over medium heat and bring to a boil.
Lower the heat to maintain a low boil, stirring often. Continue cooking until the mixture arrives at 220F (105C) on a candy thermometer and has thickened, this should occur after approximately 25-30 minutes. Stir in the vanilla extract. Transfer the jam (leaving about ¼ inch of space) to 1-2 clean jars let cool and then refrigerate.
Notes
You can process all the berries in a food processor for a smoother jam. Commercial pectin may be needed if you go this route.
This is a refrigerator jam recipe. The jam can either be refrigerated for up to 10-12 days or frozen for up to 3 months.