Huckleberry Jam
Huckleberry jam has a unique flavor profile combining the essence of blackberries and blueberries. Enjoy it over toats, pancakes, waffles, and ice cream. It also makes a delicious topping over crackers and soft cheese, drizzle it over your favorite pie for an extra special touch to your recipe.
Huckleberry Jam
Huckleberry jam has a unique flavor profile combining the essence of blackberries and blueberries. Enjoy it over toats, pancakes, waffles, and ice cream. It also makes a delicious topping over crackers and soft cheese, drizzle it over your favorite pie for an extra special touch to your recipe.
Servings Prep Time
71/2 pint jars 30 minutes
Cook Time
30minutes
Servings Prep Time
71/2 pint jars 30 minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Prepare the mason jars by placing them into a heavy bottom pot. Add water to the jars and the pot until it reaches over the top of the jars. Bring the water to a boil over high heat. Turn off the heat and leave the jars in the water until ready to use.
  2. Remove the stems from the berries and discard any rotted or crushed berries. Rinse berries well to remove the dirt and debris until the waters runs clear. Transfer the berries to a large pot and cover with water 1 inch above the berries.
  3. Add the baking soda and boil on high for 2 minutes to remove the bitterness of the berries. Drain and rinse berries before transferring them back into the pot.
  4. Add lemon juice and crush berries with a potato masher until most of the berries are broken and chunky.
  5. Lower the heat to medium, stir in the sugar and pectin, and bring to a low boil for 8 minutes stirring often.
  6. Remove one jar from the canner at a time pouring hot water back into the canner. Place the jar on a soft towel or cutting board. Ladle the jam into the hot jar, leaving 1/4-inch headspace between the top of the jar and the jam. Using a damp paper towel, wipe the jar rim to remove any jam or residue around the lid. Repeat until all jars are filled.
  7. Place the flat, round portion of the two-piece closure – in a small saucepan, cover with water and bring to a simmer over medium heat to sterilize the lids. Do not boil. Keep lids hot until you are ready to use them.
  8. Carefully remove a lid from the hot water and place it on the jar. Place screw band on the jar. With your fingers, screw band down until resistance is met, then increase to fingertip-tight. Do not screw on tight.
  9. Return the jar to the hot water-filled pot. Repeat lidding steps util all jars are in the canner. Adjust the water level in the pot so water is 1-inch above jars and bring water to a full rolling boil over high heat. Once the water is boiling hard and continuously, begin the timing process of 10 minutes.
  10. Turn off the heat and let the jars rest in the water for 5 minutes before removing. Remove the jars, lifting them out of the hot water and transferring to the towel or cutting board to cool. Once cooled, tighten the screw band, label and store in a cool dark place for up to 2 years.
Recipe Notes

NOTES and TIPS:

-Recipe makes 5-7 half-pint (8oz) jars depending on your berry size.
– Be sure to check the lids for a seal. With your fingers, press down on the center of each lid. A sealed lid will stay firmly attached to the jar. An unsealed lid center will pop up when you press it down. Refrigerate or reprocess any unsealed jars immediately.
-The jars may have a slight water film on them. Remove the film by gently wiping them with a damp cloth.
-Following the canning directions precisely is extremely important to insure your food is safe to consume.

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

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