These berries are originally from Russia. The University of Saskatchewan is studying the adaptability of this berry to our area. The soil conditions and climate are ideal.
And yes, in Cadillac, the streets are named after models of cars! Isn't that wild!
But I have now been adapting my first tries and starting over. I made haskap jam without pectin. Last time I made a tiny batch and used liquid pectin. It seems that haskaps have a lot of natural pectin and I had no problem getting this jam to set up. In fact, I think I boiled it a little too long and have a very firm jam. Remember the recipe for jams and jellies? Fruit, sugar, pectin and acid. I have not tried this without lemon juice, but there may be enough acid in the haskaps to make a good jam.
This jam is so intensely flavoured that a little goes a long way. In fact, I prefer to use it in a recipe rather than on toast.
2 cups frozen haskaps
2 cups sugar
4 tablespoons fresh lemon juice
So I know that you are scratching your collective heads and thinking, what the heck is a haskap? What does it taste like? They are an odd shaped berry and look almost like a lima bean. They are very tart and must have sugar added. But once cooked and sweetened, my gosh, they are the most flavourful and amazing berry I have ever tasted. The common descriptor is to say they are a raspberry, blackberry, saskatoon and blueberry rolled into one. In my sense of taste, they are a very intense raspberry/blackberry. I would use it like I would use a raspberry.