Say what? You've never heard of "Mountain Berry Jam"? Well, I can't say that I'm surprised, especially since it's my own creation! I make this mixed berry jam with saskatoon berries, huckleberries, and Oregon grapes. Together, these three Northwestern berries make one fantastic jam!
Foraging for berries is one of my favorite things about living in Montana! There are so many berries to forage! This includes huckleberries (everyone's favorite), serviceberries (also called Juneberries and saskatoon berries), Oregon grape, elderberries, thimbleberries, gooseberries, and juniper berries.
Although foraging for berries is fun and rewarding, you also have to use a little common sense. Some berries look very delicious and tempting, yet could kill you or make you very ill. For this reason, you need to educate yourself on the berries that grow in your region before picking or eating any berries that you're not familiar with.
One way to learn about what is edible and what is not is to read informative articles from reputable sources on the subject. Here is a great example (How to Harvest Wild Berries from GardenersPath.com).
Another great option is to use a plant identification app like Picture This. One of the downfalls to using the app, however, is that you don't always have a phone signal in some remote locations.
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😍 Why You'll Love This Recipe
Ever since I discovered that Oregon grapes were edible, I've wanted to use them to make jam. Most people, however, use them to make jelly. This is because they're too seedy (no, they're not disreputable, just full of seeds). 😉
I've never liked jelly, I prefer lots of chunky goodness! So when I decided to go foraging this morning, I contemplated what to do with the two cups of Oregon grapes that I picked.
I decided to add them to the two cups of saskatoon berries, which were ripening on my counter. Since saskatoon berries are also seedy, I extracted their juice, along with the Oregon grapes.
I added the huckleberries last for some yummy texture, making this berry jam unique and so delicious! I measured out three cups of sugar (one for every two cups of berries I used). In the end, I only used two cups of sugar with excellent results!
🔖 Ingredients & Substitutions
- Berries: You'll need a combination of huckleberries, saskatoon berries, and Oregon grape.
- Sugar: Granulated sugar
- Lemon juice: Fresh lemon juice, bottled lemon juice can be substituted.
- Spices: I like to add a pinch of cinnamon and cardamom, but they're totally optional!
🫐 How to Make This Mixed Berry Jam
Step 1: Add saskatoon berries and Oregon grapes to a medium saucepan. Add one cup of water and cover. Simmer for 15 minutes.
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Step 2: Mash berries with a potato masher, or spoon, then work to extract their juice using a sieve. I was able to get two cups of juice. If you get less, add enough water to equal 2 cups.
Step 3: Return strained juice to the pot and add huckleberries. Boil for 10 minutes, stirring occasionally.
Step 4: Add sugar, lemon juice, and spices. Boil for 20 minutes, or until the jam starts to thicken, stirring occasionally. The jam thickens further upon cooling.
Step 5: Pour the huckleberry jam into sterilized jars and process in boiling water for 10 minutes.
🍒 More Jam & Jelly Recipes!
👩🏼🍳 Pro Tips
- For a more citrusy flavor, add one or two dried orange slices.
- Place a small amount of jam in the fridge to see what the final consistency will be. If it's still too runny after 30 minutes in the fridge, boil the jam for 10 minutes longer.
- If processed in a hot water bath, this jam will last up to a year or longer when stored in the pantry.
🍓 More Jam & Jelly Recipes
📖 Recipe
Montana Mixed Berry Jam
Ingredients
- 2 cups Saskatoon berries
- 2 cups Oregon grapes
- 2 cups huckleberries
- 1 cup water
- 2 cups sugar
- ¼ cup fresh lemon juice
- ⅛ teaspoon cinnamon powder (optional)
- ⅛ teaspoon cardamom powder (optional)
Instructions
- Add Saskatoon Berries and Oregon Grapes to a medium saucepan. Add one cup of water and cover. Simmer for 15 minutes.
- Mash berries with a potato masher, or spoon, then work to extract their juice using a sieve. I was able to get two cups of juice. If you get less, add enough water to equal 2 cups.
- Return strained juice to the pot and add huckleberries. Boil for 10 minutes, stirring occasionally.
- Add sugar, lemon juice, and spices. Boil for 20 minutes, or until the jam starts to thicken, stir occasionally. The jam thickens further upon cooling.
- Ladle in sterilized jars, hand tighten lids, and process for 10 minutes in boiling water.
Notes
- For more citrusy flavor, add one or two dried orange slices.
- Place a small amount of jam in the fridge to see what the final consistency will be. If it's still too runny after 30 minutes in the fridge, boil the jam for 10 minutes longer.
- If processed in hot water bath, this jam will last up to a year or longer when stored in the pantry.
Steve Coles says
Hi Hilda
Thank you for such a useful and very informative page/blog. Although I have not used any of your recepies they all sound great and I will certainly be giving them a try. Anything alternative from shop/supermarket bought has my support. However, plant's such as Oregan Grape are good for type two diabetes and as such I am trying to buy the illusive plant.
I look forward to reading and trying your recepies.
Steve
Yorkshire
England
Kathy Fisher says
Hilda's Mountain Berry Jam is so delicious. I'm hiding it in the fridge from my husband. Tasting is believing.
HildaSterner says
Thanks, Kathy! I appreciate you taking the time to rate the recipe! ?