This delicious homemade huckleberry jam recipe is a tasty way to transform all the extra summer berries you have into a sweet spreadable treat.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
45 Calories
Recipe Instructions
Step 1
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
Step 2
Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Step 3
Inspect four pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
Step 4
Mix sugar and huckleberries together in a stockpot; bring to a boil, stirring constantly. Stir in pectin and boil, stirring constantly, for 1 minute. Remove from the heat and skim off any surface foam using a metal spoon.
Step 5
Remove the jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, until cool, about 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.
