It’s moments like this when all of the hard work of home preserving pays off. To open a jar of homemade preserves the following spring after the fruit had been harvested is a very satisfying experience. Nothing else compares to opening a jar of homemade jam, smelling the sweet aroma of the fruit, and knowing that you made it fresh yourself.
Last summer we picked huckleberries on Big Mountain, cherries along the shore of Flathead Lake, and apples from the backyard. We were blessed with lots of fresh fruit and it seemed like the picking, cleaning, peeling, and pitting would never end.
To preserve our bounty, we had two weeks of non-stop canning! It seemed like the work would never end, but let me tell you, it was worth the effort.
Our cherry jam came out chunky and delicious and our applesauce makes the best pancake topping, ever! But, our huckleberry jam…well, nothing else comes close. It wins hands down in texture and out of this world flavor.
Sweet and aromatic, nothing compares to popping off the lid of a jar of huckleberry jam and taking in a whiff of its natural goodness. It’s made breakfast time extra special, and it’s one of the sweet rewards we’ve had in winter and spring for all of the hard work we put in at harvest time last fall.
Canning tales! Simple success or dreaded disaster…we’d love to hear about it!
As a follow up, we did make the canned apple pie recipe I spoke about in a prior post, but I can’t say that I’m all that crazy about it.
Huckleberry Jam Recipe
- (1) 1.75 oz. package Ball Original Fruit Pectin
- 4 cups crushed huckleberries (2 1/2 lbs or 6, 6 oz. containers)
- 2 tablespoons lemon juice
- 4 cups sugar
1. Prepare boiling water canner, jars and lids according to the manufacturers instructions.
2.Combine prepared fruit (rinse in cool water and remove any leaves, stems, etc.) with lemon juice in a 6 or 8 quart saucepan. Gradually stir in Ball Original Fruit Pectin. Add up to 1/2 teaspoon butter to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4. Follow “Fresh Preserving Instructions” for water-bath canning.
-Recipe Source: Ball Original Fruit Pectin Package Insert
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