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Huckleberry Jam

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4 cups huckleberries
2 cups sugar
2 tablespoons lemon juice

Bring to boil over high heat, then reduce the heat to meduim and boil gently.

Cook for about 20-25 minutes until you can see the bottom of the pot for a few seconds when you stir it. If you take a bit, put it on a plate, then put the plate in the freezer for a minute, the jam shouldn't run when you tilt the plate.

Note to self: Don't overcook this jam, huckleberries have a lot of pectin and you'll end up with cement.

Ladle into sterilized jars and use a spatula or butter knife to release any air bubbles from the jam. Fill to within 1/4" of the top of the jar.

See instructions for preparing and filling jars.

After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.

Yield: 2 - 8 oz. jars

 

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