A friend just supplied me with a gallon of local picked Huckleberries. We have so enjoyed them and I have so many that I wanted to preserve some of them. I have froze some and used them for Huckleberry pancakes and jam. Here is a jar of the Huckleberry freezer jam that I made today.

For my freezer jam, I used a box of fruit pectin, 4 cups of washed and sorted Huckleberries, 1/4 cup of fresh squeezed lemon juice and 2-1/2 cups of sugar.

I gently rinsed and sorted out a few leaves and stems from the 4 cups of berries. I hand mashed them in a big bowl with a flat-bottom glass cup. It took a while to get the Huckleberries all mashed but I enjoyed the process of hand doing it.

Next I added the lemon juice and sugar. I thoroughly stirred it for a minute and then let it set for 10 minutes. In the meantime, I cooked my pectin as the directions on the box indicated. As it cooked for 1 minute, I stirred it constantly.

Next I added the cooked pectin to the Huckleberry, sugar with lemon bowl. I vigorously stirred it continually for 3 minutes. You want to make sure the mixture is thoroughly mixed together so it sets up well.

Then I filled cleaned freezer jars with the Huckleberry mixture. You want to let the jars sit at room temperature for 24 hours before transferring them to the freezer.

That’s it, really easy and it yields about 2 pints of Huckleberry jam that tastes sooo good!