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 

DIRECTIONS: 

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.

No comments:

Post a Comment

html, body, div, span, applet, object, iframe, h1, h2, h3, h4, h5, h6, p, blockquote, pre, a, abbr, acronym, address, big, cite, code, del, dfn, em, font, img, ins, kbd, q, s, samp, small, strike, strong, sub, sup, tt, var, b, u, i, center, dl, dt, dd, ol, ul, li, fieldset, form, label, legend, table, caption, tbody, tfoot, thead, tr, th, td { margin: 0; padding: 0; border: 0; outline: 0; font-size: 100%; vertical-align: baseline; background: transparent; } body { line-height: 1; } ol, ul { list-style: none; } blockquote, q { quotes: none; } /* remember to define focus styles! */ :focus { outline: 0; } /* remember to highlight inserts somehow! */ ins { text-decoration: none; } del { text-decoration: line-through; } /* tables still need 'cellspacing="0"' in the markup */ table { border-collapse: collapse; border-spacing: 0; }