Huckleberry Jam (freezer jam)
Kelly Williams @WildfloursCottageKitchen
Photo of my jam by me. (TWO BATCHES making 10-12 oz. jars.)
- 2 1/2
- pints fresh huckleberries, or frozen thawed and drained
- ( or 3 cups crushed huckleberries)
- 5 1/4 cups
- (1.75 oz.) box sure*jell premium fruit pectin
- 3/4 cup
Stir 1 box SURE-JELL PREMIUM FRUIT PECTIN and ¾ cup water in small sauce pan. (Pectin may start out lumpy). Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring occasionally. Remove from heat. Stir pectin into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.) Pour into prepared containers, leaving ½ inch at top for expansion during freezing; cover. I used glass canning jars, left room and had no problems freezing them. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer up to a year. Thaw in refrigerator or it will get very runny. Always store in refrigerator, too, and not room temp.
*I used frozen berries that I drained in a colander over a bowl to catch the juices. I saved the juices and added it to a pitcher of sweet tea!