Wild Huckleberry Jam
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
20 tablespoons
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Calories
43 kcal
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Course
Condiments, Others
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Cuisine
Vegetarian, gluten-free
Wild Huckleberry Jam
Description
Wild Huckleberry Jam is made by cooking washed and drained huckleberries with cane sugar and a small amount of water. Once the berries soften and begin to burst, they’re mashed to release juices. To thicken, you can either stir in powdered pectin and briefly boil, or simmer the jam for about an hour with fresh lemon juice until it reaches setting temperature. Lemon juice brightens the flavor and aids preservation.
The jam can be canned for long-term storage if jars and lids are sterilized and sealed properly while hot. This recipe yields just over a cup, suitable for small-batch preserving or fresh use. The choice between pectin or slow simmering depends on the quantity of berries and desired cook time.
Smaller amounts of berries benefit from using pectin to avoid burning during extended cooking. The resulting jam has a classic consistency, preserving the subtle wild berry flavor that distinguishes huckleberries.
Ingredients
- 1 cup huckleberry wild, stems removed, washed and drained
- 1 cup cane sugar
- 2 teaspoons lemon juice fresh
- 2 teaspoon pectin classic powdered
Instructions
- Place the washed and rinsed huckleberries in a pot with the sugar and about 2 tablespoons of water. Bring it to a boil, reduce the heat and simmer until the berries are softened. Mash the berries.
- At this point you can go two different routes for thickening the jam: Use pectin or slow simmer the jam after adding about 1 teaspoon of fresh lemon juice per cup of huckleberries.For the pectin route: Stir about 2 teaspoons of powdered pectin into the boiling jam and boil for another minute. Remove from heat and let cool until set. For the non-pectin route: Stir in about 1 teaspoon of fresh lemon juice for every cup of huckleberries and simmer the jam over low heat for about an hour or until an instant read thermometer shows 220 degrees F. For canning follow the same instructions as with the pectin route.Makes a little over a cup.
- Canning: If you'd like to can this for long-term storage make sure the jars are sterilized and the lids are washed, screw on the rims, ladle the hot jam into the hot jars and process them in a water bath for 5 minutes then carefully remove and let sit undisturbed for 24 hours before removing the rings and storing.
Notes
- For batches under 2 cups of huckleberries, using powdered pectin helps prevent burning during cooking.
- Properly sterilize jars and lids before canning to ensure safe long-term storage.
- Adding fresh lemon juice enhances flavor complexity and supports the jam setting process.
- The jam yields a little over one cup, ideal for small servings or gift jars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20tablespoons
Amount Per Serving
Calories 43 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 43kcal | 2% |
| Carbohydrates | 11g | 4% |
| Sodium | 1mg | 0% |
| Sugar | 9g | 18% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 2mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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