Huckleberry Jam

Huckleberry Jam

Tart huckleberries simmer down with sugar and lemon into a thick, glossy spread.

Total 50 min Makes 48 oz Calories 65/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This small-batch jam captures the deep purple color and slightly tart, woodsy flavor of wild huckleberries. A touch of lemon juice brightens the fruit while pectin helps the jam set into a spoonable texture, perfect for toast, biscuits, or spooning over cheesecake.

Ingredients

  • 6 cups fresh huckleberries, rinsed and stems removed
  • 4 cups granulated sugar
  • 3 tablespoons lemon juice
  • 1 box powdered fruit pectin (1.75 oz)
  • 1/2 teaspoon unsalted butter (optional, to reduce foaming)

Method

  1. Place the huckleberries in a large bowl and crush with a potato masher or the back of a spoon until mostly broken down but still slightly chunky.

  2. In a 6-quart saucepan, combine the crushed huckleberries, lemon juice, and pectin. Stir well to dissolve the pectin.

  3. Add the butter if using, then bring the mixture to a full boil over high heat, stirring constantly.

  4. Stir in the sugar all at once, and return the mixture to a full rolling boil, stirring constantly.

  5. Boil hard for 1 minute, stirring constantly, then remove the pan from the heat.

  6. Skim off any foam from the surface with a metal spoon.

  7. Ladle the hot jam into clean, sterilized half-pint jars, leaving 1/4 inch of headspace.

  8. Wipe the jar rims clean, apply lids and bands, and process in a boiling water bath canner.

  9. Remove the jars from the canner and let cool on a towel-lined counter undisturbed until sealed.

  10. Check that lids have sealed (they should not flex when pressed), then store sealed jars in a cool, dark place for up to a year; refrigerate any unsealed jars and use within 3 weeks.

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    Huckleberry Jam

    This small-batch jam captures the deep purple color and slightly tart, woodsy flavor of wild huckleberries. A touch of lemon juice brightens the fruit while pectin helps the jam set into a spoonable texture, perfect for toast, biscuits, or spooning over cheesecake.

    50 min 48 oz 65 cal

    Ingredients

    • 6 cups fresh huckleberries, rinsed and stems removed
    • 4 cups granulated sugar
    • 3 tablespoons lemon juice
    • 1 box powdered fruit pectin (1.75 oz)
    • 1/2 teaspoon unsalted butter (optional, to reduce foaming)

    Method

    1. 1

      Place the huckleberries in a large bowl and crush with a potato masher or the back of a spoon until mostly broken down but still slightly chunky.

    2. 2

      In a 6-quart saucepan, combine the crushed huckleberries, lemon juice, and pectin. Stir well to dissolve the pectin.

    3. 3

      Add the butter if using, then bring the mixture to a full boil over high heat, stirring constantly.

    4. 4

      Stir in the sugar all at once, and return the mixture to a full rolling boil, stirring constantly.

    5. 5

      Boil hard for 1 minute, stirring constantly, then remove the pan from the heat.

    6. 6

      Skim off any foam from the surface with a metal spoon.

    7. 7

      Ladle the hot jam into clean, sterilized half-pint jars, leaving 1/4 inch of headspace.

    8. 8

      Wipe the jar rims clean, apply lids and bands, and process in a boiling water bath canner.

    9. 9

      Remove the jars from the canner and let cool on a towel-lined counter undisturbed until sealed.

    10. 10

      Check that lids have sealed (they should not flex when pressed), then store sealed jars in a cool, dark place for up to a year; refrigerate any unsealed jars and use within 3 weeks.