WILD HUCKLEBERRY JAM
A quick and easy jam recipe I copied from my friend's cookbook. I think it was published by the Idaho Fish and Game department.
Provided by opusanna
Categories Berries
Time 50m
Yield 10 half pint jars
Number Of Ingredients 4
Steps:
- Wash huckleberries and check for stems.
- Place berries and water in deep saucepan or pot.
- Slowly bring to a boil.
- Add the sugar all at once.
- Bring to a roiling boil, then cook for 2 minutes.
- Remove from heat.
- Add the Certo packet and stir for 3-4 minutes.
- Pour into jars (note: do this as quickly as possible- it will start to set almost immediately).
- Seal using method of choice. Boil for 10 min (if your altitude is between 3,000 and 6,000) then let cool.
Nutrition Facts : Calories 387.9, Sodium 1.9, Carbohydrate 100.2, Fiber 0.2, Sugar 99.8
HUCKLEBERRY JAM
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
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
HUCKLEBERRY PRESERVES
In Montana you wait for the huckleberries to get ripe, then you try to buy some to make this jam. They grow on West side of the Rockies. Then it is time for Jams, jellies, pies, ice cream, creams, it is a very small berry, dark purple to dark red and has a good taste.
Provided by Montana Heart Song
Categories Berries
Time 50m
Yield 10-11 half pints, 36-40 serving(s)
Number Of Ingredients 7
Steps:
- Put 2 1/2 cups huckleberries and 1/3 cup water in a blender with the lemon zest. Blend until pureed. Add balance of huckleberries and 1/3 cup water and puree.
- In large stockpot, add pureed huckleberries,pectin,lemon juice and water.
- Stir constantly. Bring to a rolling boil. A boil that cannot be stirred down.
- Stir in Sugar. Stir until dissolved. Bring a full rolling boil. One that cannot be stirred down. Boil 1 minute exactly.
- Stir in margarine.
- Take off heat and skim any foam.
- Pour in hot sterilized jars.
- Wipe rims with a hot cloth and seal and band.
- Put in a hot water bath for 15 minutes.
- Take out on a toweled counter. Keep away from drafts until they seal.
Nutrition Facts : Calories 152.2, Fat 0.3, SaturatedFat 0.1, Sodium 9.8, Carbohydrate 38.8, Fiber 0.3, Sugar 36.1
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