Huckleberry Jam Recipe

The following recipe is from The Huckleberry Book by ‘Asta Bowen.  This basic recipe makes an easy and delicious perserve that is more like pie filling than regulation jam!

4 cups huckleberries
1 cup sugar
4 tablespoons cornstarch

To prepare fruit: Sort, wash and remove any stems from fresh huckleberries.

To make jam: Measure fruit into a kettle, cover, bring to a boil and simmer for 10 minutes — stirring occasionally.  Add sugar and cornstarch and stir well.  Boil rapidly, stirring constantly, to 9 degrees over the boiling point of water, or until the mixture thickens.  Remove from heat and skim.  Fill and seal containers.  Process 5 minutes in boiling water bath.  Makes 6 or 7 half pint jars.


3 Responses to “Huckleberry Jam Recipe”

  • ed kendrick says:

    i like this recipe because it requires only 1/4 th the sugar in other recipes, however i can only get 1/2 the yeild you post. it makes a nice thick jam , tho, with much more flavor of the berries.

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