Nothing compares to the wholesome goodness of a jar of homemade jam. Smelling the sweet fragrance of the fruit and knowing that you made it fresh yourself; now that’s what I call a very satisfying moment, and one when all of the hard work of home canning pays off.
Summers are a fruitful time in Montana. Picking huckleberries on Big Mountain, sweet cherries along the shore of Flathead Lake, and crisp apples from the backyard mean that my kitchen teems with fruit. It seems like the picking, cleaning, peeling, and pitting will never end!
Don’t get me wrong. I am very grateful for the abundance of fresh fruit, but preserving our blessed bounty means two weeks of non-stop canning! The work seems endless, but in the end I feel a sense of accomplishment and the results make it well worth the effort.
My cherry jam is chunky and flavorful, (there’s nothing on this planet like sweet Lambert cherries grown in the Flathead Valley), and my homemade applesauce is the perfect topping for pancakes, but I have a confession to make. My huckleberry jam…well, nothing else comes close. It wins hands down in texture and out of this world flavor!
There is nothing like popping off the lid of a jar of huckleberry jam and taking in a whiff of its natural goodness. It is so good it turns breakfast time and a piece of toast into a party of the taste buds! It’s one of the bright spots in winter for all of the hard work put in at harvest time.
Try this recipe and you will be pleased! Guaranteed! If you don’t have huckleberries in your area, blueberries will work just fine.
Do you have any canning tales! Simple success or dreaded disaster? Leave me a comment, I’d love to hear 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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