Wild Huckleberry Jam Recipe
Tasty Huckleberry Jam with just the right amount of sugar, so it's not too sweet.
Servings: 5 (8 oz) jars
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Canning Tools Set
- 4½ cups huckleberries
- ¼ cup water
- 3½ cups sugar
- 1 medium lemon (juiced and zested)
- 4 tablespoon RealFruit pectin (or 1 packet)
Add cleaned huckleberries to a medium saucepan. Add ¼ cup water simmer for a few minutes.
Add the zest of the entire lemon and the juice from ½ of the lemon and continue to simmer the huckleberries.
Whisk the sugar into the pot and simmer for 5 minutes. Sprinkle with pectin, whisking quickly to dissolve. Bring to a rolling boil for a few additional minutes and either skim the foam off of the surface or add 1 teaspoon of butter.
Ladle the hot huckleberry jam into sterilized jars, leaving ½" headspace. Wipe the glass jar rims with a damp cloth or napkin and hand-tighten the lids.
Add jars to a canner filled with water and make sure the water level is at least a few inches over the jars. Process the jam in boiling water for a minimum of 10 minutes, adding 5 additional minutes for every 1000'-3000' above sea level.
- Fresh or frozen huckleberries can be used in this huckleberry jam recipe.
- If using frozen huckleberries, you may not need to add water since they will release a ton of juice as they defrost. You'll only want to use ¼-1/2 cup of the juice and strain the rest out.
- Mix the extra strained huckleberry juice with sugar or sweetener to make huckleberry juice.
- Don't overtighten the lids before processing the jam. You can tighten the lids further after they seal.
- Make sure you hear the lids click and/or see the indentation in the center of the lids to confirm the jars are sealed. If I find an unsealed jar, I either process it longer or put that jam jar in the refrigerator to be eaten first.
Serving: 1tablespoon | Calories: 40kcal | Carbohydrates: 10g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 7mg | Fiber: 0g | Sugar: 9g