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Huckleberry Jam

Rated as 3.5 out of 5 Stars

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

1 d 30 m servings 45 cals
Original recipe yields 128 servings (8 cups)

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • 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


Per Serving: 45 calories; 0 g fat; 11.6 g carbohydrates; 0 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition

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Reviews

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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 pl...

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. ...