Wild Huckleberry Jam Recipe

4.94 from 63 votes

This tasty Huckleberry Jam is easy to prepare and goes great with buttered toast or as a topping!

Prep Time5

Cook Time25

Total Time30

Course: Condiments

Cuisine: American

Servings: (8 oz) jars

Calories: 40kcal

Clean huckleberries and remove any unripe berries, stems, leaves, and pests and add to a medium saucepan.
Add zest, lemon juice, and sugar to the huckleberries and simmer over low to medium heat for 15 minutes. Sprinkle with pectin, and whisk to dissolve. Bring mixture a full rolling boil over medium high heat for two additional minutes.
Skim 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 paper towel then add lids and screw bands hand-tight.
Add jars to a canner filled with hot 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 over medium-high heat.

Don't walk away from the boiling jam as it needs to be stirred to keep it from bubbling over and making a big mess!
Fresh or frozen huckleberries can be used in this huckleberry jam recipe.
If using frozen huckleberries, strain the extra juice and mix with sugar or sweetener to make huckleberry juice.
For higher altitudes, add 5 additional minutes for every 1000' above 3000' in elevation.
If you want a smoother consistency, feel free to mash the berries as the jam cooks or use an immersion blender.
Make sure the jars are sealed before storing. If you find unsealed jars, either process longer or refrigerate.
Processed huckleberry jam is good for up to a year or longer.
Don't overtighten the lids before processing the jam. You can tighten the lids further after they seal.