Salmonberries are a delightful wild berry native to the Pacific Northwest, with a bright, sweet-tart flavor that’s perfect for making preserves like jelly. If you’re lucky enough to find fresh salmonberries during their short season, turning them into a vibrant, flavorful jelly is a wonderful way to capture their essence all year round.
This salmonberry jelly recipe is straightforward, requiring just a few natural ingredients, and it yields a beautifully golden jelly that’s perfect for spreading on toast, dolloping on desserts, or gifting to friends and family.
Beyond its delicious taste, salmonberry jelly offers a glimpse into nature’s bounty, connecting us to local flavors and traditions. Whether you’re an experienced jelly maker or a curious beginner, this recipe will guide you through each step with ease.
Plus, it’s a fun way to experiment with a less common fruit and enjoy a homemade treat that’s bursting with bright, summery flavor.
Why You’ll Love This Recipe
This salmonberry jelly recipe is a fantastic way to preserve the unique taste of these wild berries. It’s naturally sweet with a subtle tang, making it versatile for a variety of uses in your kitchen.
The process is simple and doesn’t require any fancy equipment or hard-to-find ingredients.
Since salmonberries aren’t typically found in stores, making jelly from fresh-picked fruit feels especially rewarding. The jelly sets up perfectly with a beautiful translucent color, and you can customize the sweetness to your liking.
Plus, it’s a great introduction to canning and jelly making if you’re looking to expand your culinary skills.
For more homemade jam and jelly ideas, check out our Best Vegan Chocolate Recipes for Decadent Desserts and Chocolate Chip Cookie Dough Vegan Ice Cream Recipes To Try for sweet inspiration.
Ingredients
- 4 cups fresh salmonberries (washed and stemmed)
- 1 cup water
- 1 package (1.75 oz) powdered fruit pectin
- 5 cups granulated sugar
- 1 tablespoon lemon juice (freshly squeezed)
Equipment
- Large heavy-bottomed saucepan
- Fine mesh strainer or jelly bag
- Measuring cups and spoons
- Wooden spoon or heat-resistant spatula
- Glass jars with lids (sterilized)
- Jar funnel (optional but helpful)
- Large bowl to catch juice
- Water bath canner or large pot for processing jars
Instructions
- Prepare the salmonberry juice: Place the washed salmonberries and 1 cup of water into a large saucepan. Gently crush the berries with a potato masher or back of a spoon to release their juices.
- Simmer the mixture: Heat the saucepan over medium heat and bring to a gentle boil. Reduce heat and simmer for 10 minutes, stirring occasionally to prevent sticking.
- Strain the juice: Pour the cooked berries through a fine mesh strainer or jelly bag into a large bowl. Allow the juice to drip naturally without pressing the pulp (this helps produce a clear jelly). You should end up with approximately 3 cups of juice.
- Measure and return juice to pot: Pour the strained juice back into the saucepan. Add the lemon juice and stir in the powdered fruit pectin, mixing thoroughly.
- Bring to a boil: Place the pot over high heat and stir constantly. Once the mixture reaches a full rolling boil, add the granulated sugar all at once.
- Boil hard for 1 minute: Stir vigorously to dissolve the sugar. Boil for exactly 1 minute, then remove from heat. Skim off any foam with a spoon if needed.
- Jar the jelly: Using a jar funnel, ladle the hot jelly into sterilized glass jars, leaving about 1/4 inch headspace. Wipe rims clean and apply sterilized lids and bands.
- Process jars: Place filled jars in a boiling water bath canner for 5 minutes to seal properly. Remove and let cool completely on a towel or rack.
- Check seals and store: After 24 hours, check that lids have sealed tightly (should not flex when pressed). Store in a cool, dark place for up to one year.
Tips & Variations
For the clearest jelly, avoid pressing the pulp when straining the juice. This prevents cloudiness and helps achieve that beautiful translucent appearance.
If you prefer a softer set, reduce the amount of pectin by half and increase cooking time slightly, but be aware the jelly may not firm up as much.
Add a teaspoon of vanilla extract or a cinnamon stick during simmering for a warm, spiced twist on classic salmonberry jelly.
For alternative fruit jelly recipes and inspiration, visit our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide and Best Vegan Chocolate Recipes for Decadent Desserts.
Nutrition Facts
| Nutrient | Amount per 1 Tbsp (20g) |
|---|---|
| Calories | 50 |
| Total Fat | 0g |
| Sodium | 0mg |
| Total Carbohydrate | 13g |
| Dietary Fiber | 0.2g |
| Sugars | 12g |
| Protein | 0g |
| Vitamin C | 2% DV |
Serving Suggestions
Salmonberry jelly is a versatile treat you can enjoy in many ways. Spread it on warm toast or fresh biscuits for a sweet, fruity start to your day.
It also makes a wonderful glaze for roasted meats or vegetables, adding a subtle berry tang that enhances savory flavors.
Use it as a topping for yogurt, pancakes, or ice cream to add a burst of natural sweetness. For a quick snack, pair it with cream cheese on crackers or as part of a cheese board.
The vibrant color and fresh flavor make it a delightful addition to any meal.
If you love experimenting with plant-based recipes, don’t miss our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas for a fresh complement to your jelly-infused breakfasts or snacks.
Conclusion
Making salmonberry jelly at home is a rewarding experience that lets you savor the unique flavors of this wild berry long after its short season ends. The process is straightforward and accessible, perfect for both beginners and seasoned home cooks alike.
With just a handful of ingredients and simple steps, you’ll create a beautiful jelly that’s bursting with bright, summery notes and a perfect balance of sweet and tart.
This jelly is not only delicious but also a wonderful way to connect with nature and enjoy local, seasonal produce. Whether you’re spreading it on toast, gifting it to loved ones, or using it creatively in your cooking, salmonberry jelly is sure to become a cherished staple in your pantry.
For more creative and delicious recipes, explore our vegan and vegetarian collections linked throughout this post. Happy cooking and preserving!
📖 Recipe Card: Salmonberry Jelly
Description: A sweet and tangy jelly made from fresh salmonberries, perfect for spreading on toast or pairing with cheese. This simple recipe captures the unique flavor of wild salmonberries.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 half-pint jars
Ingredients
- 4 cups fresh salmonberries
- 1 cup water
- 1 tablespoon lemon juice
- 1 package (1.75 oz) fruit pectin
- 4 cups granulated sugar
- 1/4 teaspoon butter (optional, to reduce foaming)
Instructions
- Rinse salmonberries and crush them in a large pot.
- Add water and bring to a boil, then simmer for 10 minutes.
- Strain berries through a jelly bag to extract juice without pulp.
- Return juice to pot and stir in lemon juice and pectin.
- Bring mixture to a rolling boil, then add sugar all at once.
- Boil hard for 1 minute, stirring constantly and adding butter if desired.
- Remove from heat and skim off any foam.
- Pour jelly into sterilized jars, seal, and process in a boiling water bath for 5 minutes.
Nutrition: Calories: 70 | Protein: 0.1g | Fat: 0g | Carbs: 18g
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