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 Continue Reading →