Huckleberry Preserves Recipes

HUCKLEBERRY JAM

Huckleberry Jam image

Traditional and delicious homemade jam. This can also be made with blackberries, boysenberries, dewberries, or youngberries.

Provided by DelightfulDines

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time P1DT30m

Yield 128

Number Of Ingredients 4

Ingredients

7 cups white sugar
4 cups huckleberries, crushed
1 (2 ounce) package powdered fruit pectin
4 1-pint canning jars with lids and rings

Steps:

Mix sugar and huckleberries together in a stockpot; bring to a boil, stirring constantly. Stir pectin into berry mixture and boil, stirring constantly, for 1 minute. Remove pot from heat and skim foam off the top using a metal spoon.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area.

Nutrition Facts : Calories 45 calories, Carbohydrate 11.6 g, Fiber 0.1 g, Sodium 0.3 mg, Sugar 11.5 g

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