Description
A delightful homemade huckleberry jam that’s sweet, tangy, and perfect for spreading on toast or pancakes.
Ingredients
- Huckleberries (4 cups)
- Sugar (2 cups)
- Lemon juice (1/4 cup)
- Pectin (1 box)
- Water (1/4 cup)
Instructions
- Prepare your jars: Wash and sterilize the jars and lids in hot, soapy water or boil them for 10 minutes.
- Wash the huckleberries: Rinse them gently under cold running water and drain well.
- Cook the berries: Combine huckleberries, sugar, lemon juice, and water in a large pot and bring to a gentle boil over medium heat. Cook for 10-15 minutes.
- Check for consistency: Test the jam on a cooled plate to see if it holds its shape.
- Add the pectin: Stir in pectin according to package instructions and boil for another minute.
- Fill your jars: Pour hot jam into sterilized jars, leaving 1/4 inch space at the top.
- Process the jars: Process in a boiling water bath for 10-15 minutes to seal.
- Cool and store: Let jars sit at room temperature for 24 hours to ensure they are sealed.
Notes
If your jam doesn’t set, reheat and add more pectin. Store opened jars in the fridge and consume within a month.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: huckleberry jam, homemade jam, preserves, sweet spread, canning, fruit jam