Prep 10 mins
Cook 35 mins
Saskatoons grow wild where we live. This recipe could probably be used for blueberries as well. Use 1 quart of filling for a double crust pie. If you choose to can the berries in pint jars, it makes a great cheesecake topping.
- Boil together the water and lemon juice.
- Add the saskatoons, and bring to a boil again.
- Mix the sugar with the cornstarch thoroughly.
- Add the sugar/cornstarch mixture to the saskatoons.
- Stir and cook until juice is thickened and clear.
- Pour in sterilized quart or pint jars.
- Process in hot water bath for 20 minutes for quarts or 15 minutes for pints.
I was going to submit my pie filling recipe and found yours. Mine is very similar except I use 3/4 of a cup of lemon juice. I have tried it on cheesecake and it is amazing. Also very good over a plain white cake. We actually had it for our wedding dessert over Almost French Pastry (Cracker Dessert). Amazing!! To switch the flavor a bit, I have added almond extract to it and it is very good too.
Thanks Martina, I picked mine at a local orchard (cultured berries)this summer and wanted a pie for thanksgiving (not everyone likes pumpkin). Anyone experienced with saskatoons is aware that they usually need to be precooked in a filling or you will end up with a bitter and chewy filling. I altered the recipe to make one pie and it is the perfect amount. The filling doesn't contain too much sugar and worked well for my berries which were very sweet for saskatoons. The filling will go into my fridge for a few days and be baked into a pie the day before our dinner. I am certain it will get rave reviews. You are right, I think it would be an amazing cheesecake topping. Who doesn't love this amazing prairie berry?