Salal berries have fed the peoples of the Pacific Northwest for thousands of years — small, dark, and dusty-looking, they grow low along the coast and were traditionally dried into cakes or eaten fresh at summer gatherings. Today, foragers still fill their buckets along the rainforest edges, and jam makers treasure the berries for their deep, wine-like flavour.
What makes this jam great is its character: less sweet than blackberry, with an earthy, blueberry-wildness and a gentle tang that pairs beautifully with buttered bannock, scones, or a slab of sharp cheddar. Because salal berries are naturally low in pectin, a little lemon and sugar coax them into a soft, spreadable set. It’s a taste of the coastal forest you can keep in a jar all winter.
Frequently asked questions
What do salal berries taste like?
Deep, dusky, and a little tart — somewhere between a wild blueberry and a huckleberry, with more character than either.
Can I use other berries for this jam?
Yes. If you can’t find salal, a mix of wild blueberries and huckleberries makes a lovely substitute — just taste before canning and add sugar to your liking.
How long does salal berry jam keep?
Properly sealed and canned, jars keep for up to a year in a cool, dark spot. Once opened, keep it in the fridge and use within a few weeks.
