There is an especially fun dynamic between the two women standing in the kitchen. Musicians Alexis Normand and Allyson Reigh are two-thirds of the popular Western Canadian band, Rosie and the Riveters. The trio is made up of equally talented singers, instrumentalists and songwriters.
Being a triple threat is a feat in and of itself, of course, but being able to cook on top of that trio of skills would make Normand the quadruple threat of the talented bunch. “She’s always cooking while we’re on tour, it doesn’t matter what city we’re playing in,” says Normand’s bandmate, Reigh, as she measures sugar for the Saskatoon berry jam they’re about to make. “She’s one amazing cook.”
It’s clear that Normand is the foodie of the group. Growing up in Saskatoon, her grandmother was an avid cook and passed down a love of the kitchen to her mother, which she has also come to embrace whether she’s at home or on the road. Her speciality? Making big batches of Saskatoon berry jam that she cans, labels and brings on tour. Family, friends and fans alike have come to love the edible keepsake that pays homage to her prairie roots.
“It’s a really hot item, people love it,” says Normand as she adds the Saskatoon berries to the pot. “It’s funny, though, because they aren’t as ‘Saskatchewan’ as you would think. I learned that after travelling across the country, that you can find Saskatoon berries in abundance [in BC and Alberta too], but there, they’re called Saskatoons. That’s where I’m from and making this jam this is a family tradition!”
Like most jam recipes, Normand’s family recipe for Saskatoon berry jam only calls for a few ingredients: berries (fresh or frozen, though frozen is the most easily obtained year-round), sugar and a bit of water. You can feel free to add some lemon zest or a few drops of vanilla if you’d like, but good quality Saskatoons don’t need much to make a lasting impression. “There’s always something to be said about giving someone an item that’s homemade. It’s someone’s time that they’re gifting you, really. That’s the really nice thing about it,” she says.
One big misconception about making jam at home is that you need to make a dozen jars and can them. Normand does make big batches before she goes on tour, but her small-batch recipe is just as good, and easily lasts a couple of weeks in the fridge. “Nothing about this process is hard, but when I was younger I was under the impression that it was challenging. I think people just need to try it once,” says Normand. “You cook down the ingredients, you put it in jars, cool it down and it tastes delicious! It doesn’t get any better or easier than that, does it?”
Simple Saskatoon Berry Jam Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3 Cups
4 cups Saskatoon berries (fresh or frozen)
1 cup sugar
1 cup water
¼ tsp grated lemon zest (optional)
¼ tsp vanilla extract (optional)
1. Place ingredients in a medium pot and bring to a simmer on medium-high heat.
2. Reduce to medium heat and let cook, uncovered, for 20 minutes, stirring occasionally.
3. Transfer to a heat-safe container and allow to cool to room temperature.
4. Cover and place in refrigerator to use as desired. Will keep for up to 2 weeks refrigerated.