Wild Huckleberry Jam Recipe

4.95 from 67 votes

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

Prep Time5

Cook Time10

Total Time15

Course: Condiments

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: (8 oz) jars

Calories: 40kcal

Clean huckleberries in a bowl of water to remove any unripe berries, stems, leaves, and pests. Strain berries and add to a medium saucepan.
Add lemon juice and zest to the huckleberries and simmer over medium heat for 5 minutes. Sprinkle with pectin, and whisk to dissolve. Bring the mixture to a rolling boil over medium-high heat for one minute.
Whisk in sugar, then bring back to a rolling boil. Boil for 1 to 2 additional minutes. Skim foam off the surface if necessary, 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 above the jars. Process the jam in boiling water for 15 minutes over medium-high heat.

Fresh or frozen huckleberries can be used in this huckleberry jam recipe.
If using frozen huckleberries, there's no need to defrost them.
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!
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.