Huckleberry – Raspberry Jam

4 cups huckleberries
1 cup raspberry juice **
2 teaspoons lemon juice
1 box fruit pectin
4 1/2 cups sugar

Mash huckleberries in pot.  Add raspberry juice, lemon juice and pectin and bring to a rollling boil over moderately high heat.  Stir constantly.  Add sugar all at once and continue to stir until mixture boils again.  Boil hard for one minute.  Remove from head and skim off foam.  Ladle into hot sterilized jars.  Process in hot water bath according to the directions on the pectin box.

Makes 7-8 half pints

**To make raspberry juice, crush 6-7 cups of raspberries.  Add one cup of water and cook in sauce pan over low to moderate heat until the fruit is soft.  Cool to room temperature and strain juice.

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