Huckleberry Jam (freezer jam)

Recipe Rating:
 2 Ratings
Serves: makes about 7 cups (I got 10-12 oz. jars making 2 batches)
Prep Time:
Cook Time:


2 1/2 pints fresh huckleberries, or frozen thawed and drained
( or 3 cups crushed huckleberries)
5 1/4 cups sugar
1 (1.75 oz.) box sure*jell premium fruit pectin
3/4 cup water

The Cook

Kelly Williams Recipe
Well Seasoned
Forked River, NJ (pop. 66,620)
Member Since Jul 2011
Kelly's notes for this recipe:
Since I'm too scared to learn how to can all by myself, I have always stuck with and been very happy with the "freezer jam recipes and method". Someday I'll venture out and try my hand at the real thing, but for now, posting my recipe for huckleberry freezer jam! ;) :D It's to die for! More "soft-set" than regular jam, but VERY, very good! Fantastic slightly warmed over vanilla ice cream, too! :D Enjoy!!
Photo of my jam by me. (TWO BATCHES making 10-12 oz. jars.)
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Wash and rinse plastic containers with tight fitting lids. Use 1 to 2 cup size containers. I used glass canning jars. Crush 1 cup of berries at a time with a potato masher for best results. If using a food processor, pulse to very fine chop. DO NOT PUREE. Jam should have bits of fruit. *I used my potato masher. Measure exact amount of prepared fruit into a large bowl. Measure exact amount of sugar into a separate bowl. Reducing sugars or using sugar substitutes will result in set failure unless you use SURE-JELL FOR LESS OR NO SUGAR NEEDED RECIPES for no or low sugar jams and jellies. Stir sugar into prepared fruit or juice. Mix well. Let stand 10 minutes; stir occasionally.
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!

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user Kim Biegacki pistachyoo - Jan 5, 2012
It sounds delicious Kelly and you sound like me. I have only made freezer jam too but this coming summer I am going to brave up and try making the cooked kind. lol
user Kelly Williams Wildflours - Jan 5, 2012
LOL! My husband and I talked about that last summer. We're saying we're going to do the cooked kind this coming summer...but we'll see!! Haha!! I'd love to make a good pepper jelly, too. Using the Ocean Spray Cranberry juice, or maybe Cran-Cherry and add the jalapenos! Going to try that this summer, too. Let me know if you do the cooked kind, I may need help!! :D :D
user Melanie B MelBelle - Jan 5, 2012
I actually made fig jam for the first time this year. Jam was so much easier to make than I ever imagined. I'll have to find the recipe again and post it because you can sub in most any fruit.
user Melanie B MelBelle - Jan 5, 2012
user Nancy Hearell rayna304 - Jan 6, 2012
I absolutely love huckleberries. We ate them every chance we got when we lived in Montana, but don't think there are any around here (Western Arkansas) I'm saving this recipe. Maybe next time we drive to Montana we can bring some back.

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