Say what? You've never heard of "Mountain Berry Jam"? Well, I can't say that I'm surprised. Especially since I made up this delicious Huckleberry Jam with Saskatoon Berry and Oregon Grape juice. 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 have to also 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 GardnersPath.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.
Why This Recipe Works
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!
What you need to make this recipe
How to Make This Huckleberry Jam
Step 1
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, limoncello (or lemon/orange juice), and spices. Boil for 20 minutes, or until the jam starts to thicken, stir occasionally. The jam thickens further upon cooling.
Step 5
Pour the huckleberry jam into sterilized jars and process in boiling water for 10 minutes.
Recipe FAQs and Expert Tips
You might have read my recent Wild Huckleberry Pie post where I discussed huckleberries in detail.
I wrote about where they grow, how to pick, clean, and store them. There's a reason why Huckleberries are referred to as "Purple Gold."
Huckleberries are hard to come by and grow in the mountains, at elevations of 3,000 to 9,000 feet.
In order to pick them, you have to compete with wild animals, especially bears. This is also why studious pickers can charge as much as $70 for a gallon of huckleberries.
In the last month, I've gone huckleberry picking on three different occasions. I'm hoping to get out there at least one more time before the season is over.
People around here stock up for the lean months and use them to make huckleberry sauce, bread, wine, and huckleberry jam.
To learn more about huckleberries, check out this great post: Huckleberries: Fun Facts About the Unofficial State Fruit of Montana
Another berry used in this recipe is Saskatoon Berries. They're known by other names too, including Juneberries, and Serviceberries.
These delicious berries grow in abundance on our Montana property. They are ready to harvest in July through August.
I've found that many of my Montana friends seem to shun these tasty berries, but the deer know what's up!
Perhaps it's because unlike Huckleberries, Saskatoon Berries grow in abundance at lower elevations. But in all honesty, I don't mind if they're overlooked. That just leaves more for me!
Yes, they are seedy, but so are raspberries and they still make excellent jam, don't they? When fully ripened, Saskatoon Berries are actually sweeter than Huckleberries. So get out there and harvest them before they're all gone!
What Are Oregon Grape Holly?
The Oregon Grape Holly plant is native to the Pacific Northwest. It is also Oregon's State Flower. They are, in fact, neither grapes nor holly. However, they do grow in clumps that resemble grapes.
They also have leaves that look like holly leaves, with sharp, thorny edges. Although there are both tall and short varieties, we have
Oregon Grapes are very nutritious and rich in Vitamin C. The plant's bark and roots have long been used for their medicinal value.
Their pretty yellow flowers blossom in Spring, followed by tiny green berries that turn purple as they ripen in late Summer.
The ripe berries are very tart on their own. This is why they are mostly used in recipes that call for sugar, such as jam, pie, or wine.
- 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.
Related Recipes
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Montana Mountain Berry Jam
Ingredients
- 2 cups Saskatoon berries
- 2 cups Oregon grapes
- 2 cups huckleberries
- 1 cup water
- 2 cups sugar
- ¼ cup limoncello (or lemon/orange juice)
- â…› teaspoon cinnamon powder
- â…› teaspoon cardamom powder
Instructions
- Add Saskatoon Berries and Oregon Grapes to a medium saucepan. Add one cup of water and cover. Simmer for 15 minutes.Â
- 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, limoncello (or lemon/orange 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.
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! ?