Wild Huckleberry Jam
This small batch huckleberry jam recipe is a perfect way to preserve the flavor of freshly foraged wild huckleberries. You can make it in your own kitchen with only 3 simple ingredients.
Equipment
- large spoon for stirring and mashing
Ingredients
- 2 cups wild huckleberries stems removed, washed and drained
- 3/4 cup cane sugar
- 1 tablespoon Fresh lemon juice
Instructions
- Place the washed and rinsed huckleberries in a pot with the sugar and lemon juice.
- Stirring frequently, cook over medium-high heat until huckleberry mixture comes to a rolling boil.
- Reduce heat to medium and continue boiling and stirring for 10 minutes or until your jam reaches the gel stage (see notes below). Use the back of the spoon to gently crush some of the berries as it boils.
- Once the jam reaches gel stage, remove from heat immediately and fill jam jars leaving 1/4 inch headspace.
- If using immediately, you can store it in the refrigerator, or if canning, process in a water bath canner for 5 minutes. After 5 minutes, turn off the heat and leave the jars in the water for an additional 5 minutes before removing to help prevent liquid in the jar from being forced out by improper cool-down procedure.
- Makes a little over 1 cup.
Notes
* Gel Phase Freezer Test - Pour a small amount of boiling jelly on a plate, and put it in the freezing compartment of a refrigerator for a few minutes. If the mixture gels, it should be done. During this test, the rest of the jelly mixture should be removed from the heat.
Tip: You can make your own water bath canner if you don’t own one. Simply tie several screw bands together with string or use a small round cake rack in the bottom of a large covered Dutch oven or stainless steel pot. Be sure the pan is high enough for 2 inches (5 cm) of water to cover the jars when they are sitting on the rack.
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