Huckleberry Jams & Preserves Archive

Huckleberry Jam

Posted August 14, 2010 By sandy

Huckleberry Jam « Graceful Table

By gracefultable
Oh the joy of having a son who will pick huckleberries for you! Having recently returned from living in Ukraine for over 2 years, he wasn’t about to let them go to waste. Things are tough in Ukraine but they do know how to eat.


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Raspberry Huckleberry Freezer Jam

Posted August 4, 2010 By sandy

Raspberry Huckleberry Freezer Jam » Get Off Your Butt and BAKE!

By Jonna
Kitchen Conversations ~ about jam . . . Husband to Wife: ‘You should show them how to make jam.’ Wife to Husband: ‘Everyone knows how to make jam.’ Husband to.


3 –  1/4  Cups of Crushed Raspberries

*You could also use Strawberries, Blackberries, etc.

1/4 to 1/2 cup of uncrushed Huckelberries

1/4 cups Fresh lemon juice (2 large lemons)

4 – 1/2 cups of sugar

1 cup light corn syrup (Karo)

1 box of MCP Premium fruit Pectin

*I like MCP the best



Use firm but ripe Raspberries.  Wash and rinse containers with tight fitting lids.  I used 1 and 2 cup jars.  Prepare the fruit using a potato masher for best results.  Don’t puree, because you want small bits of fruit in the jam. (I also added 1/2 cup of Huckleberries as well, but you don’t have to.  (If you aren’t adding the huckleberries use 3 1/2 cups crushed berries.)

Measure exact amount of prepared fruit along with the fresh lemon juice into a large bowl.

Measure exact amount of sugar into separate bowl.  (Reducing the sugar or using sugar substitutes will result in set failures – It will be a bit runnier)

Gradually stir 1 box of MCP pectin into the fruit.  Mix thoroughly.  Set aside for 30 minutes, stirring every 5 minutes to dissolve the pectin thoroughly.

Pour 1 cup light Karo syrup into fruit mixture.  Mix well.  This prevents sugar crystallization during freezer storage.

Stir in sugar gradually.  Keep stirring constantly until the sugar is completely dissolved and no longer grainy.  (This is really important….don’t get in a hurry)

When all of the sugar has dissolved, pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; Cover with lids.

Let stand at room temperature 24 hours until set.  Refrigerate up to 3 weeks.  Otherwise, store in the freezer for up to 1 year.  Thaw in refrigerator.


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Huckleberry Jam

Posted May 4, 2010 By sandy

Joy of Desserts: Huckleberry Jam Recipe, historical trivia

By Joy @ Joy Of Desserts
Who was born 175 years ago, died 100 years ago, and wrote the Adventures of Huckleberry Finn 125 years ago? Did you say Samuel Langhorne Clemens? You’re still right even if you said Mark Twain, which was his pen name.

Huckleberry Jam Recipe
4 1/2 cups huckleberries
7 cups sugar
1 lemon
1 bottle fruit pectin
Wash fruit thoroughly.  Crush .  Add lemon juice.  Add grated rind of 1/2 lemon.  Add sugar.  Mix thoroughly. Heat rapidly to full rolling boil.  Stir constantly before and while boiling.  Boil hard 2 minutes.  Remove from fire and stir in fruit pectin.  Skim.


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How to Infuse Huckleberries

Posted April 15, 2010 By sandy

How to Infuse Huckleberries | Garden Guides

How to Infuse Huckleberries. Many trendy upscale clubs now offer cocktails made with unusual fruit infusions. These drinks mix clear liquor, fruit,

Step 1

Pour 1 1/2 cups vodka through a filtering water pitcher 3 or 4 times to remove as many impurities as possible. Use a good quality vodka to make a drink worth creating.

Step 2

Chop 1 cup huckleberries with a sharp knife. The berries only need to be roughly chopped to help the alcohol to extract the flavor from inside the berries.

Step 3

Place the huckleberries and 1 1/2 cups filtered vodka into a glass jar. Put the lid on tightly and place it in a cool, dry place where it won’t be disturbed. Let the mixture infuse for two to three weeks.

Step 4

Mix 1 1/2 cups sugar and 1 1/2 cups water in a heavy pot. Heat on the stove, stirring regularly, until all the sugar has dissolved and the liquid is clear. Remove the pot from the stove.

Step 5

Allow the sugar syrup to cool to room temperature. When the liquid is cool, add it to the jar containing the huckleberry infusion. Taste to see if it is too sweet or too strong in alcohol. Adjust if necessary, adding more vodka if too sweet and more sugar syrup if too strong. Replace the lid and let it sit for another 10 days.

Step 6

Pour the mixture through coffee filters four times to strain out all the organic matter. When the liquid is clear and free of any specks, pour it into an attractive bottle for addition to your bar or for gift giving.

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Huckleberry Jam Recipe

Posted March 30, 2010 By sandy

In Amazing Graceland: A to Z Monday ~ All About Food ~ The Letter J

By Cassie
Huckleberry: A wild, blue-black berry that closely resembles (and is often mistaken for) the blueberry. The huckleberry, however, has 10 small, hard seeds in the center, whereas the blueberry has many seeds, so tiny and soft that

Ilse’s Huck Jam

6 c. crushed huckleberries

1 package (2oz.) powdered pectin

8 c. sugar

Prepare 9 – 1/2 pint sized canning jars by washing in dish washer. It is important that these jars still be HOT when it is time to fill them, so timing is essential. Wash & drain berries. Put through food processor or whirl in a blender until berries are crushed. (NOT pulverized as it’s nice to have a little thickness due to bits of berry!) Measure 6 cups of fruit into large (6 qt.) pot. Stir in the pectin and bring to a slow boil, stirring constantly. Add the 8 cups of sugar and continue to stir bringing mixture to a full, rolling boil. Let the fruit boil exactly 2 minutes. Remove from heat and skim off foam. (We like to eat the foam plain after it cools off.) Pour the jam into clean, warm jars to about 1/4 inch below rim. Pop as many air bubbles on the top of the filled jar as you can and wipe the rims with a clean cloth before sealing lids on tightly. We use rubber jar holders for turning lids tight. Place jars upside down on clean towel for 10 minutes. In the meantime follow the instructions for your canning pot so your water is boiling by the time the filled jars have rested 10 minutes. Set jars in boiling water bath so all are covered with water and then cover with pot lid. Let boil for 20 minutes. Remove jars. Gently wipe dry. Tighten lids again then set on clean towels covering your counter top. Now just sit back and listen for the gentle “plink” that each jar will make as it cools and it becomes vacuum sealed. What a lovely sound!


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Huckleberry – Raspberry Jam

Posted September 15, 2009 By sandy

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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Huckleberry Jam Recipe #2

Posted July 8, 2009 By sandy

4 1/2 cups huckleberries
1 bottle fruit pectin
7 cups sugar
1 lemon

Wash fruit thoroughly. Crush. Add lemon juice. Add grated rind of 1/2 lemon. Add sugar. Mix thoroughly. Heat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 2 minutes. Remove from heat and stir in fruit pectin. Skim and pack in jars.

Recipe found at Just Berry Recipes where there are more huckleberry recipes listed!!

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Huckleberry Jam Recipe

Posted July 1, 2009 By sandy

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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