Huckleberry Jam (freezer jam)

Kelly Williams Recipe

By Kelly Williams Wildflours

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

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.)


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

Directions Step-By-Step

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!

About this Recipe

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virginia parrish virginiaann
Jun 30, 2012
Kelly I haven't been to the wood & picked any in 40 years but I still remember the redbugs I use to get picking them in one wooded area we picked. Now I pick in my back yard where I have 3 blueberry bushes planted.They produce more than I can use so I give the extra to family & friends if they are willing to come pick them.
Kelly Williams Wildflours
Jun 30, 2012
You are so lucky, Virginia!! :D Thank god we don't have any around here. I'd eat them all. Every...last...berry.
virginia parrish virginiaann
Jun 29, 2012
huckleberrys grow wild in some woods in NC. I make cooked & freezer jam, I actually like the taste of the freezer jam better, it just has a fresher & less sugary sweet taste than the cooked kind. I do like looking in my cabinet & seeing the canned ones tho & think I made them myself.
Nancy Hearell rayna304
Jan 10, 2012
Thanks very much Kelly! I will definitely order some asap. I never thought about trying to order them online.
Kelly Williams Wildflours
Jan 6, 2012
Thanks, Melanie!! That would be fantastic!! :D

Nancy: This was the first year I got to try them, couldn't BELIEVE how good they were, WOW. We ordered them from a father 'n'son shop and they came frozen and absolutely LOVE them. I'm sure there are tons of places you could order from, but here's where we got them:
(They are out of season right now of course, but sign up for an email reminder from them, and they'll let you know when they are picking them. They go FAST, sell out within a week or two, so you have to do it right away.) Hope that helps! :D