Huckleberry Jam (freezer jam)

Kelly Williams


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 votes

makes about 7 cups (I got 10-12 oz. jars making 2 batches)
30 Min
10 Min


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

How to Make Huckleberry Jam (freezer jam)


  1. 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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