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.

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