Friday, July 1, 2016

We Be Jammin'... Mountainside Huckleberry Jam

Mountainside Huckleberry Jam
From Wildflour Cottage Kitchen

Makes 10 – 12 oz. jars

2-1/2 pints fresh huckleberries, (or frozen, thawed and drained), or 3 cups crushed 

5-1/4 cups sugar 

1 (1.75 oz.) box Sure Jell Premium Fruit Pectin 

3/4 cup water 

10 clean 12 oz. canning jars with lids or plastic freezer containers 


Crush 1 cup of berries at a time with a potato masher for best results. If using a food processor, pulse to fine chop. DO NOT PUREE. Jam should have bits of fruit. 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 saucepan. (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 or jars, leaving ½ inch at top for expansion during freezing; cover with lids. 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.

Note from Granny: This jam may also be processed (leaving a 1/4 inch headspace) in a boiling water bath for 10 minutes, which will make it shelf stable for at least a year.

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