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Huckleberry Jam
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
1480 minutes
Turn your extra summer huckleberries into a delicious homemade jam!
Ingredients:
  • 7 cups white sugar
  • 4 cups huckleberries, crushed
  • 1 (2 ounce) package powdered fruit pectin
Instructions:
  • Check four pint-sized jars for cracks and rust on the rings, and discard any defective ones. Place them in simmering water until jam is ready. Wash new lids and rings in warm, soapy water.
  • Combine the sugar and huckleberries in a stockpot and bring to a boil, stirring constantly. Add pectin and continue to boil, stirring constantly, for 1 minute. Remove from heat and skim off any foam on the surface using a metal spoon.
  • Fill hot, sterilized jars with jam, leaving a 1/4-inch space at the top. Remove air bubbles by running a clean knife or spatula around the inside of the jars. Wipe the rims with a moist paper towel to clean off any residue. Seal with lids and screw tightly.
  • Fill a large stockpot halfway with water and bring it to a boil with a rack on the bottom. Lower jars into the boiling water using a holder, ensuring they are 2 inches apart. Pour in additional boiling water to cover jars by at least 1 inch. Cover the pot, bring to a rolling boil, and process for 5 minutes.
  • Remove the jars from the stockpot and allow them to cool on a cloth-covered or wood surface, spaced several inches apart for about 24 hours. Press the center of each lid with a finger to check for a secure seal. Then, store in a cool, dark area.

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