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huckleberry jam in a jar with huckleberries on the side
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5 from 3 votes

Wild Huckleberry Jam Recipe

Tasty Huckleberry Jam with just the right amount of sugar, so it's not too sweet.
Prep Time10 mins
Cook Time15 mins
Process10 mins
Total Time35 mins
Course: Condiments
Cuisine: American
Servings: 5 (8 oz) jars
Calories: 40kcal
Author: Hilda Sterner


  • Water Bath Canner
  • Canning Tools Set
  • Canning Jars


  • cups huckleberries
  • ¼ cup water
  • 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