Marlene’s Homemade Huckleberry Jam Recipe

Harvest Time!

Nothing compares to the wholesome goodness of a jar of homemade huckleberry jam. The aroma is out-of-this-world and the knowledge that you made it fresh yourself is very satisfying.

Wild Huckleberry Jam Recipe


Summers are warm and sunny in Montana, but the growing season is short. Everything grows like crazy in a short period of time trying to finish its life cycle before the snow flies in the fall.

My family and I take advantage of all of this summertime abundance by picking wild huckleberries on Big Mountain, sweet cherries along the shore of Flathead Lake, and crisp apples from the tree in our backyard. My kitchen teems with fruit and by mid-August, it’s time to make preserves. It seems like the picking, cleaning, peeling, and pitting will never end! I actually have to prepare myself mentally for the task of home canning.

Don’t misunderstand me. I am very grateful for the abundance of fresh fruit, but preserving all of nature’s goodness means two weeks of non-stop canning! The work seems endless, but in the end, there is a sense of accomplishment and the results make it well worth the effort. My family and I really do enjoy the fruits of our labor – so to speak.

3 Family Favorites

No. 1 – Cherry Jam

There’s nothing on this planet that compares to the sweet Lambert cherries grown in the Flathead Valley and if you are a cherry lover, Lamberts make the absolute sweetest jam. A dollop of cherry jam on a serving of vanilla ice cream will set your taste buds to dancing!

No. 2 – Homemade Applesauce

Homemade applesauce is far superior to the store-bought kind. It’s the perfect topping on a stack of pancakes and it brings back memories too. Let me explain. When I eat my pancakes with fresh applesauce, I think of my Granny because she always served her German pancakes with a side of applesauce. That was the only way I ate pancakes growing up. It’s funny to think about it now, but I didn’t know what pancake syrup was until I was well into my teens.

No. 3 – Huckleberry Jam

All of the above preserves are delicious, but my huckleberry jam wins hands down in texture and out-of-this-world flavor! It is by far, the family favorite.

Marlene's Huckleberry Jam

Marlene’s Huckleberry Jam

There is nothing like popping off the lid of a jar of huckleberry jam and taking 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! And when it’s taken out of the pantry in January, it’s one of the bright spots in winter for all of the hard work put in at harvest time.

You are going to love this recipe! Guaranteed! If you don’t have huckleberries in your area, blueberries will work just fine. But in my humble opinion, huckleberry jam can’t be beaten.

Without further adieu, here’s the recipe.


Below are some canning essentials that I am offering through my Amazon Affiliate Program. If you purchase through these links, you’ll not pay a penny more. You’ll get Amazon’s great prices and service. And we will get a small commission for which we are grateful.

Marlene’s Homemade Huckleberry Jam


  • (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 manufacturer’s 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

Do you have any canning tales! Simple success or dreaded disaster? Leave me a comment, I’d love to hear about it!

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6 thoughts on “Marlene’s Homemade Huckleberry Jam Recipe

  1. I chose your recipe because it has less sugar, thank you. I picked and froze my berries a few days ago so used frozen berries. 2 1/2 lbs. equals 8 cups of berries with half the amount of sugar, I can’t tell you how excited that makes me. I made the jam, 8 beautiful 8oz jars this morning and had my first taste warm still on a peanut butter and huckleberry jam sandwich. This recipe is the best!!! THANK YOU FOR HALF THE AMOUNT OF SUGAR

    • Hi Jeanne! You’re very welcome! Less sugar is better in my opinion. I’m so happy your jam came out well. You’ve got my mouth watering for a peanut butter and huckleberry jam sandwich!

    • Hi Carolyn, No, I’ve never frozen this jam. I didn’t know you could make homemade jam by freezing. I just did a quick google search on the process. Perhaps I’ll give it a try one day. Thanks so much for enlightening me!

  2. After making jam, can you invert jaarrs for 5 minutes instead of water bath? I do thithis fireball ny jams and they turn out well aane sseeet.

    • Hi Sheri! Thanks for the question! Inverting jars without water bath processing is not recommended. Water bath processing kills bacteria for food safety reasons and long-term storage of jams and jellies.

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