Traditional and delicious homemade jam. This can also be made with blackberries, boysenberries, dewberries, or youngberries.

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
1 day
total:
1 day
Servings:
128
Yield:
8 cups
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Ingredients

128
Original recipe yields 128 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix sugar and huckleberries together in a stockpot; bring to a boil, stirring constantly. Stir pectin into berry mixture and boil, stirring constantly, for 1 minute. Remove pot from heat and skim foam off the top using a metal spoon.

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  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area.

Cook's Note:

Add 1/2 of the crushed fruit into sieve or cheesecloth to get rid of some of the seeds, if desired.

Add 1/2 teaspoon butter or margarine to berries before bringing to a boil to reduce foaming, if desired.

Nutrition Facts

45 calories; proteing; carbohydrates 11.6g 4% DV; fatg; cholesterolmg; sodium 0.3mg. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/26/2016
I think that the pectin should cook with the berries instead of the sugar. Add the sugar after boiling and bring back to a hard boil for one minute. I like that it is a little runny. Great in plain yogurt. Adds a beautiful color when swirled in. Read More
(6)

Most helpful critical review

Rating: 3 stars
10/21/2014
Well I don't know where I went wrong but mine turned out more like syrup for ice cream or pancakes. I think there is either not enough cooking time after the pectin is added or too much sugar. This is the first time I made huckleberry jam. Read More
(3)
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
03/26/2016
I think that the pectin should cook with the berries instead of the sugar. Add the sugar after boiling and bring back to a hard boil for one minute. I like that it is a little runny. Great in plain yogurt. Adds a beautiful color when swirled in. Read More
(6)
Rating: 3 stars
10/21/2014
Well I don't know where I went wrong but mine turned out more like syrup for ice cream or pancakes. I think there is either not enough cooking time after the pectin is added or too much sugar. This is the first time I made huckleberry jam. Read More
(3)
Rating: 1 stars
01/05/2020
I wish I had done more research before using this recipe. I made two batches both turned out terrible. They are more tacky and candy like than jammy. Sugar crystals are beginning to form in the jars. I ve since done more research. Most other recipes recommend equal parts sugar and huckleberries. This recipe asks for too much sugar which explains why mine is tacky and forming crystals. Huckleberries are expensive and hard to come by. So I m a bit heart broken. Read More
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