Method:

Crush saskatoons in a Dutch over. Heat gently until juice starts to flow. Add sugar and water and bring to a boil, stirring constantly. Add lemon juice and peel. Bring to a boil and cook, stirring frequently until thick, about 15 minutes. Pour into hot sterilized jars, leaving 1/4 inch (6 mm) headspace. Wipe jar rims thoroughly. Seal and process in a boiling water bath for 10 minutes.

Yield: About 3 cups (750 mL).