Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes Huckleberry Jam 2.8 (4) 4 Reviews 1 Photo Traditional and delicious homemade jam. This can also be made with blackberries, boysenberries, dewberries, or youngberries. Recipe by DelightfulDines Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 20 mins Cook Time: 10 mins Additional Time: 1 day Total Time: 1 day 30 mins Servings: 128 Yield: 8 cups Jump to Nutrition Facts Ingredients 7 cups white sugar 4 cups huckleberries, crushed 1 (2 ounce) package powdered fruit pectin 4 1-pint canning jars with lids and rings Directions 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. 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. I Made It Print Nutrition Facts (per serving) 45 Calories 12g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 128 Calories 45 % Daily Value * Sodium 0mg 0% Total Carbohydrate 12g 4% Dietary Fiber 0g 0% Total Sugars 12g Vitamin C 1mg 3% Calcium 0mg 0% Potassium 4mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved