After picking, clean your berries, remove any small leaves, dried berries, etc. Rinse well in cold water and let drain.

Add 5 cups of the fresh saskatoons to a large heavy-bottomed pot and mash until about half of the saskatoons are squashed. Squashing gives the mixture a bit of juice to start cooking with, then add Certo and lemon juice. Turn the heat onto medium-high and allow them to come to a boil, stirring often.

Once your jam mixture has come to a boil, allow it to continue boiling for ONE minute. Then remove from the heat.

Allow the jam to cool for 2 minutes to allow any impurities to float to the top of your jam. In the meantime, gather everything you need to can, a wooden board to protect the counter (or kitchen towels), a canning funnel, a ladle, a damp, clean cloth, and second cloth or oven mitt to hold the jars, and a jar lifter and tongs.

After you have everything organized, use a tablespoon to scoop off the impurities (pink foamy part) floating on the top of the jam. Removing the impurities improves the clarity, texture, and shelf life of your jam. I take off as much of it as I can without taking too much time. If there is some left its not going to ruin your jam.

Retrieve your first sterilized jar from the simmering water.

Quickly transfer the hot jam to the jars, use and ladle and a canning funnel. Place the funnel over the mouth of the sterilized jar and slowly pour the hot jam in.

Leave about a quarter of an inch of space at the top of the jar to allow the lid to seal.

Wipe the rim of the jar with a clean damp cloth to make sure there is nothing on the rim to prevent sealing.

Then place a hot lid on top. Finish by screwing the lid on finger tight. Do not over tighten it.