Comments on: Ten Meter Diet

By: foodwithlegs

foodwithlegs — Tue, 04 May 2010 16:02:00 +0000

I’m afraid I can’t help you, Barbara. I’ve never seen saskatoonberry/serviceberry jam in grocery stores. Best bet might be one of the excellent farmers’ markets in your area. I’ll definitely let readers know when they’re in season this year.

By: Barbara

Barbara — Sat, 01 May 2010 12:22:57 +0000

I live in SW Ontario and am trying to find a place to buy ready made Saskatoonberry Jam. I found it in quart jars at a superstore a few years ago but no longer. I was born in Saskatoon and raised in various towns and cities in Saskatchewan so I am familiar with the best berries in the country. Please help me find my jam!

By: A Season for Preserving | Food With Legs

A Season for Preserving | Food With Legs — Tue, 20 Oct 2009 14:07:54 +0000

[...] Serviceberry jam: This early creation that used fruit gleaned from my parents’ front yard has been popular–both with friends and family and with Google searchers. The overnight soak with lemon juice succeeded in rendering powdered pectin redundant. The texture is jam-like though not as perfectly consistent as store-bought but I’ll live. The freezer has worked out as a preserving aid because it means less cooking (no need for heat-processing to kill bacteria) and so far no significant taste degradation. Next year: Larger batch. [...]

By: foodwithlegs

foodwithlegs — Mon, 20 Jul 2009 21:34:09 +0000

Thanks, Kat. I think in general that cheese on bread is an overlooked medium for jams, jellies and even fruity mustards.

By: Kat

Kat — Mon, 20 Jul 2009 20:41:42 +0000

This jam is absolutely AMAZING on warm brie and baguette.

By: Taste T.O. - Food & Drink In Toronto » Blog-A-Log - Saturday, July 18th

Taste T.O. - Food & Drink In Toronto » Blog-A-Log - Saturday, July 18th — Sat, 18 Jul 2009 21:31:13 +0000

[...] With Legs – David follows the 10 meter diet… out to the backyard and the berry [...]

By: mochapj

mochapj — Wed, 15 Jul 2009 22:51:56 +0000

Hmm, to be honest, I’d never really thought about it.

I only discovered saskatoons a few years ago, and it was shortly after I tried them, when searching for recipes to use them that I came across a page (I think on wiki) that referred to them as both saskatoon and serviceberries.

A friend of mine from work whose grandmother lives on Manatoulin Island calls them sandberries, though I’m not sure why, and have never met anyone else who does, either.

I agree with the analogy though, it is most likely how the dual name came about. No matter, by any name they are definitely one of nature’s treats!

By: Beans and Pearls | Food With Legs

Beans and Pearls | Food With Legs — Wed, 15 Jul 2009 22:38:43 +0000

[...] is my first full-bore preserving experiment since the marmalade that I made last winter (the serviceberry jam from earlier in the week was a freezer version). Canning is one of those processes that stands [...]

By: foodwithlegs

foodwithlegs — Wed, 15 Jul 2009 00:06:10 +0000

Thanks, Foodie. It is definitely convenient.

I notice that you call them saskatoonberries. I’ve always called them serviceberries because my mother does and her mother was from Saskatchewan. Not that one is more “correct” than the other I just wonder what causes the difference. Maybe to those from the Sask calling them saskatoonberries would be like us calling peameal bacon “Canadian bacon”?

By: mochapj

mochapj — Tue, 14 Jul 2009 15:52:17 +0000

Oh, I am SO jealous that you have access to a saskatoonberry bush. I love those!

I have to buy from Forbes in order to get my saskatoonberry jam fix because I’ve yet to find them at the farmer’s market.

You’ve been pretty MIA as of late… been up to anything interesting?