There’s nothing quite like the taste of summer, and huckleberry jam is a great way to capture that flavor and save it for later. Huckleberries are sweet and tart, and that makes for a flavorful and vibrant jam.
This guide will walk you through the process of making your own huckleberry jam at home, from start to finish. Whether you’re an experienced jam maker or a beginner, we’ll cover everything you need to know, from gathering your ingredients to properly canning your finished product.
There are many approaches when it comes to making huckleberry jam. Some cooks swear by small-batch recipes that highlight the natural flavors of the fruit, while others prefer to use pectin for a more consistent set.
Gathering Your Ingredients
Before you start, make sure you have everything ready. For a small batch, you’ll need:
- Huckleberries: 2 cups, fresh or frozen. The quality and ripeness of your berries will impact the final taste.
- Sweetener: Most people use white sugar. But you can experiment with honey or other natural sweeteners.
- Lemon Juice: 1 tablespoon. This enhances the flavor and helps preserve the jam.
- Pectin (Optional): Some recipes call for powdered fruit pectin to thicken the jam.
Small Batch Huckleberry Jam Recipe
Here’s a simple recipe for making huckleberry jam in small batches.
Preparing the Berries
Gently crush the huckleberries to help them release their juices. This will also get the pectin activation process going.
If you’re using frozen berries, there’s no need to thaw them. Just toss them straight into the pot.
Cooking the Jam
Combine the huckleberries, sugar, and lemon juice in a saucepan.
Bring the mixture to a boil over medium heat, stirring it pretty steadily to keep it from sticking or burning.
Now, lower the heat and let the jam simmer until it thickens up. This usually takes about 15 to 20 minutes. As it cooks, skim off any foam that rises to the surface.
Testing for Readiness
There are a couple of ways to tell when your jam is ready.
The first is the freezer test: Drop a tiny spoonful of jam onto a plate you’ve chilled in the freezer, and then put it back in the freezer for a minute. If the jam wrinkles when you push it with your finger, it’s ready.
The other way is to use a candy thermometer to see if the jam has reached its setting point.
Traditional huckleberry jam recipe with pectin
If you’re looking for a more traditional recipe that uses pectin to ensure a good set, this one’s for you.
Combining ingredients
In a big pot, mix your crushed huckleberries with powdered fruit pectin. Stir it constantly as you bring the mixture to a full rolling boil. A “full rolling boil” means the bubbles keep coming, even when you’re stirring.
Adding sugar
Now, quickly dump in all the sugar, stirring like mad. Bring it back to that full rolling boil and let it boil hard for exactly 1 minute, stirring the whole time.
Removing from heat
Take the pot off the heat and skim off any foamy stuff floating on top. Then, carefully spoon the hot jam into your sterilized jars, leaving about 1/4 inch of space at the top.
Canning for Long-Term Storage
If you want to store your huckleberry jam for the long haul, canning it is the way to go.
Preparing the Jars and Lids
- Pop your canning jars into boiling water for 10 minutes to sterilize them. Keep the jars hot until you’re ready to fill them.
- Sanitize the lids and rings in hot, soapy water.
Filling the Jars
- Ladle the hot jam into the sterilized jars, leaving about 1/4 inch of space at the top.
- Tap the jars gently to remove any air bubbles.
- Wipe the rims of the jars clean.
Processing in a Water Bath
- Place the filled jars in your boiling water bath canner, making sure they’re covered by about 1 or 2 inches of water.
- Bring the water to a boil and let it process for 5 minutes.
- Turn off the heat and let the jars hang out in the hot water for another 5 minutes. This helps prevent the jam from siphoning out of the jars.
Cooling and Sealing
- Take the jars out and let them cool all the way on a towel-lined surface.
- Give the seals a quick check. The lids should be concave, and they shouldn’t flex when you press on them.
Troubleshooting and Tips for Perfect Huckleberry Jam
Making jam can be tricky, but these tips can help:
- Foaming: To reduce foam while the jam boils, add a tiny pat of butter or margarine to the berries.
- Seeds: If you don’t like seeds in your jam, press some of the cooked fruit through a sieve or cheesecloth.
- Sweetness: Taste the jam as it cooks and add more sugar if you like it sweeter.
- Storage: You can store uncanned jam in the refrigerator for about a month.
Wrapping Up
Huckleberry jam is one of the most versatile treats you can have in your pantry. Spread it on toast, scones, or biscuits, use it as a filling for pastries, or even as a glaze for meats.
Best of all, a jar of homemade huckleberry jam makes a thoughtful and delicious gift for friends and family!