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Ingredients1 d 30 m servings 45 cals
Original recipe yields 128 servings (8 cups)
- 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.
Per Serving: 45 calories; 0 g fat; 11.6 g carbohydrates; 0 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...