I read about haskap berries from the now defunct Harrowsmith Country Life and I was both intrigued and excited that a fruit that originated in Siberia proved viable for our Canadian climate, was hardy and had a taste that was a cross between a raspberry and blueberry.
We’ve been growing haskaps for more than 5 years now and rarely have I had more than a few berries. Between the destructive winters and our crow overpopulation, we’ve only enjoyed them this year. This year, my two little bushes were abundant and the crows distracted long enough for me to harvest over a cup and I was determined to make my first ever haskap jam.
Haskaps are tart with a unique flavour, but similar enough to blueberries to share in some flavour overlaps. I love blueberry and maple together, so I knew some maple whiskey would be the perfect companion to haskaps. I was gifted with Sortilège, a liqueur using both Canadian whiskey and maple syrup and a splash was all this jam needed to hit all the right notes. If you don’t have haskaps, try this liqueur with your next batch of blueberry jam.
Haskap Maple Whiskey Jam
Yield: 1/2 cup
1 cup haskap berries
1/2 to 2/3 cup sugar (depends on the sweetness of your berries)
1 tbsp. lemon juice
2 tbsp. Maple Whiskey Liqueur
Combine all ingredients but the liqueur and bring to a soft boil until the gel point is reached, about 5 minutes. Remove from heat and add liqueur, ladle into jars and boil for 10 minutes. (Click here if you need a refresher on safe water bath canning.)