The Huckleberry Jam Recipe You Must Try

Homemade Huckleberry Jam Favorite Family Recipes

WEBApr 23, 2024 · Boil – Rinse huckleberries and add to a heavy saucepan. Add sugar and water and bring to a boil over medium-high heat, stirring …

Rating: 5/5(16)
1. Rinse hucklberries and add to heavy sauce pan. Add sugar and water and bring to a boil over medium-high heat, stirring constantly.
2. When the mixture starts to boil, reduce heat and simmer for 3-4 minutes, stirring constantly. The mixture may foam and that's totally normal. When sugar is completely dissolved, add pectin and lemon juice and simmer another 1-2 minutes.
3. Remove from heat and mash if needed for consistency. Fill jars, leaving about 1/2" of room at the top. Cover and allow to set. For storage suggestions, see above. Makes 7 pints.

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Huckleberry Jam {Ready in 10 Minutes} Taste of the …

WEBAug 11, 2014 · Instructions. Place berries in large bowl & mash with a potato masher until well broken down - set aside. In medium bowl …

1. Place berries in large bowl & mash with a potato masher until well broken down - set aside
2. In medium bowl combine sugar & pectin- mix
3. Add mashed berries & mix well - at least 3 minutes
4. Transfer to small saucepan & bring just to a boil
Rating: 5/5(2)

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Huckleberry Jam The Daring Gourmet

WEBAug 21, 2018 · Huckleberry Jam Recipe. Let’s get started! Place the washed and rinsed huckleberries in a pot with an equal amount of sugar …

Rating: 4.9/5(15)
1. 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.
2. 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.
3. 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.

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