Thank you so much for this recipe! I love that it is done with proportions rather than set amounts. We grow our own hascaps too and my family just loves them. I got 22lb of them this year! They make a terrific topping for cheesecake and I made a hascap crumble this season too which didn't last long in our house. Last year, I made hascap jam but I cheated and used Certo, following a blueberry jam recipe. It was delicious but perhaps a little too gelled. For the optimum ripeness of hascaps, I find that they are ripe at least a week after they colour up completely to purple. I think many people pick them too early and then are disappointed in their flavour. And ya, covering them with bird netting is a must.
I agree about the ripeness. The netting doesn't have to be on all season, just maybe 3 or 4 weeks if birds are an issue. I find after they turn completely purple after a week or perhaps a bit more, they fall off quite easily and can be harvested just by shaking the stems with a tarp or sheet to catch and gather them underneath. And it's rare when they're ripe that they retain the stem. I also eat handfuls of them fresh at optimum ripeness and I don't find them too tart, especially the boreal series: Boreal Beast, Boral Blizzard, and Boreal Beauty. Too bad the season is finished already, this makes me aching for another handful of fresh harvested berries I can shove into my mouth! Lol
Thanks for the video. I just remembered that my aunt gave me some frozen haskap berries from last year! Think I'll take those out of the freezer and give your jam a try.
Thanks so much - I've never tried a haskap! I'm thinking that would be good to make a hedge out of. I'm lazy when it comes to cooking - I'd do it by weight so I don't have to transfer hot syrup to measuring cup and back. I'll try a small batch 1:1 and adjust for sweetness.
Greg, thank you for the Haskap cooking video! My thoughts: you mentioned once that strawberry freezer jam is superior to water bath canned strawberry jam. On the other hand, raspberry jam is better as a water bath canned jam. Is the Haskap jam better as a freezer jam or a water bath can jam? I’m guessing water bath canned jam since that’s what you’re doing. What do you think about adding lemon juice to the jam recipe? Or are the Haskaps acidic enough? I would like to see how you use your bird netting to cover the Haskaps. How about showing how you net your Haskaps during one of your garden tours? If I don’t say it enough, your channel is the best garden, cooking channel on CZcams.
Thanks SMH - all great ideas (as usual) . There's been a few Qs about the netting thing so I'll do that asap. I think it's acidic enough that it doesn't need lemon - and yes, I think its better cooked. The freezer jam has a crazy amount of sugar, especially now that there's no certo light in the universe - just regular certo. It's a travesty.
@@maritimegardening4887 Greg, in the states there a thing called “sure🍓jell.” It’s in a pink box, and it says “for use in less or no sugar needed recipes” on the box. I thought sure🍓jelly was American Certo. You may be able to buy sure🍓jell on line. I’d like to hear from you if sure🍓jell lite is the same as or similar to certo lite. Just a thought.
Ratio recipe for the win
Thank you so much for this recipe! I love that it is done with proportions rather than set amounts. We grow our own hascaps too and my family just loves them. I got 22lb of them this year! They make a terrific topping for cheesecake and I made a hascap crumble this season too which didn't last long in our house. Last year, I made hascap jam but I cheated and used Certo, following a blueberry jam recipe. It was delicious but perhaps a little too gelled. For the optimum ripeness of hascaps, I find that they are ripe at least a week after they colour up completely to purple. I think many people pick them too early and then are disappointed in their flavour. And ya, covering them with bird netting is a must.
I agree about the ripeness. The netting doesn't have to be on all season, just maybe 3 or 4 weeks if birds are an issue. I find after they turn completely purple after a week or perhaps a bit more, they fall off quite easily and can be harvested just by shaking the stems with a tarp or sheet to catch and gather them underneath. And it's rare when they're ripe that they retain the stem.
I also eat handfuls of them fresh at optimum ripeness and I don't find them too tart, especially the boreal series: Boreal Beast, Boral Blizzard, and Boreal Beauty. Too bad the season is finished already, this makes me aching for another handful of fresh harvested berries I can shove into my mouth! Lol
Thanks for the video. I just remembered that my aunt gave me some frozen haskap berries from last year! Think I'll take those out of the freezer and give your jam a try.
Did some with this easy recipe. From my own plants I planted after watching your video about them . Thanks so much
Awesome!
Thanks so much - I've never tried a haskap! I'm thinking that would be good to make a hedge out of.
I'm lazy when it comes to cooking - I'd do it by weight so I don't have to transfer hot syrup to measuring cup and back. I'll try a small batch 1:1 and adjust for sweetness.
Greg, thank you for the Haskap cooking video! My thoughts: you mentioned once that strawberry freezer jam is superior to water bath canned strawberry jam. On the other hand, raspberry jam is better as a water bath canned jam. Is the Haskap jam better as a freezer jam or a water bath can jam? I’m guessing water bath canned jam since that’s what you’re doing. What do you think about adding lemon juice to the jam recipe? Or are the Haskaps acidic enough? I would like to see how you use your bird netting to cover the Haskaps. How about showing how you net your Haskaps during one of your garden tours?
If I don’t say it enough, your channel is the best garden, cooking channel on CZcams.
Thanks SMH - all great ideas (as usual) . There's been a few Qs about the netting thing so I'll do that asap. I think it's acidic enough that it doesn't need lemon - and yes, I think its better cooked. The freezer jam has a crazy amount of sugar, especially now that there's no certo light in the universe - just regular certo. It's a travesty.
@@maritimegardening4887 Greg, in the states there a thing called “sure🍓jell.” It’s in a pink box, and it says “for use in less or no sugar needed recipes” on the box. I thought sure🍓jelly was American Certo. You may be able to buy sure🍓jell on line. I’d like to hear from you if sure🍓jell lite is the same as or similar to certo lite. Just a thought.
I wish that Hascaos would grow in Virginia but I think it’s too warm.
Seamans’ Orchard in Virginia has started growing suitable haskap varieties for the region with success. I suggest checking them out.