Marlene’s Homemade Huckleberry Jam

Bowl of wild picked huckleberries

Wild huckleberries picked and ready for canning

Opening a jar of homemade jam, smelling the sweet aroma of the fruit, and knowing that you made it fresh yourself is a very satisfying experience. It’s moments like that when all of the hard work of home canning pays off.

Summers are a fruitful time in Montana and my family and I picked huckleberries on Big Mountain, sweet cherries along the shore of Flathead Lake, and crisp apples from our backyard. My kitchen was teeming with fresh fruit and it seemed like the picking, cleaning, peeling, and pitting would never end!

Preserving our bounty meant two weeks of non-stop canning! The work seemed endless, but let me tell you, it was well worth the effort.

Our cherry jam came out chunky with a delightful flavor and our applesauce makes the best pancake topping, ever! But, I must confess, our huckleberry jam…well, nothing else comes close. It wins hands down in texture and out of this world flavor.

Marlene's Huckleberry Jam

Marlene’s Huckleberry Jam

Sweet and aromatic, there is nothing like 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.

Try this recipe and you will be pleased! And if you don’t have huckleberries in your area, blueberries will work just fine.

Canning tales! Simple success or dreaded disaster? Leave me a comment, I’d love to hear about it!

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Huckleberry Jam Recipe

Ingredients:

  • (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

Instructions:

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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My oldest son turned 36 last Thursday.  I wrote an article titled “She’s Having a Baby”.  Click the link to read all about it!

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4 Responses to Marlene’s Homemade Huckleberry Jam

  1. Holly Days Closet says: