Description
Homemade Huckleberry Jam is a vibrant, sweet-tart berry preserve made with fresh or frozen huckleberries, honey, and lemon juice. It’s simple to make, requires minimal ingredients, and is perfect for spreading on toast, swirling into yogurt, or gifting in jars. This small-batch jam captures the pure flavor of summer with or without pectin.
Ingredients
3 cups fresh or frozen huckleberries (approx. 450 g)
½ cup honey (120 ml)
2 tbsp lemon juice (30 ml)
1 tsp fruit pectin (optional, about 4 g)
Instructions
In a saucepan, combine huckleberries and honey. Mash gently to release juices.
Simmer over medium heat for 10–15 minutes, stirring occasionally, until thickened and bubbling.
Stir in lemon juice and continue simmering.
If using, add pectin in the final minute and stir well. Do not overcook.
Canning Instructions
5. Prepare jars: sterilize if needed. Keep jars and lids ready near stove.
6. Fill jars with hot jam, leaving ¼-inch (0.6 cm) headspace. Wipe rims, seal with lids.
7. Process in a boiling water bath for 5 minutes.
8. Remove and cool jars for 12 hours undisturbed.
9. Check seals. Store sealed jars in the pantry; refrigerate unsealed ones.
Notes
Thaw and drain frozen berries before using.
Use a wide pan to help jam cook evenly and reduce faster.
Jam thickens further as it cools.
Flavor twist: add a dash of vanilla or cinnamon.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Preserves
- Method: Stovetop + Canning
- Cuisine: American