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.