Description
A delightful and easy recipe for preserving summer’s sweet-tart huckleberries in a no-cook freezer jam.
Ingredients
- Fresh Huckleberries (2 cups)
- Granulated Sugar (1 ½ cups)
- Lemon Juice (2 tablespoons)
- Pectin (2 tablespoons)
- Water (1/4 cup)
Instructions
- Prepare Your Berries: Rinse your fresh huckleberries under cold water and remove stems or leaves.
- Make the Pectin Mixture: In a small saucepan, combine the water and pectin, stirring over medium heat until it boils and dissolves.
- Mix Berries & Sugar: In a large bowl, combine huckleberries, sugar, and lemon juice, letting it sit for about 10 minutes.
- Combine Mixtures: Pour the dissolved pectin mixture into the berry-sugar mix and stir quickly to combine.
- Fill Your Containers: Pour the jam mixture into freezer-safe containers, leaving space at the top.
- Set and Freeze: Allow the jam to set at room temperature for about 30 minutes, then transfer to the freezer.
- Thawing for Enjoyment: Move the jam from the freezer to the fridge a few hours before serving.
Notes
Allowing the jam to set properly is crucial for achieving the right consistency.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Freezing
- 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, freezer jam, preserves, summer