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How to Make Garden Huckleberry Jam

author image Jennifer Loucks
Jennifer Loucks has been writing since 1998. She previously worked as a technical writer for a software development company, creating software documentation, help documents and training curriculum. She now writes hobby-based articles on cooking, gardening, sewing and running. Loucks also trains for full marathons, half-marathons and shorter distance running. She holds a Bachelor of Science in animal science and business from University of Wisconsin-River Falls.
How to Make Garden Huckleberry Jam
A homemade glass of jam. Photo Credit: saquizeta/iStock/Getty Images

If you are not sure what to do with garden huckleberries, make some jam to enjoy through the winter months. Homemade jam has no chemical preservatives, making it a better option than the store-bought varieties. The right mix of berries, acid from lemon juice, pectin and sugar creates a gel consistency that spreads nicely on toast, sandwiches or crackers. One batch of jam makes 5 to 6 half-pints or 2 to 3 pints.

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Step 1

Wash your huckleberries with water, and place them in a colander to drip-dry.

Step 2

Pick through the berries and remove stems, debris and berries that appear rotten.

Step 3

Place a 1-inch layer of berries in a large mixing bowl, and crush them with a potato masher. Pour the mashed berries into a large saucepan and repeat until you crush them all.

Step 4

Add the lemon juice and water to your saucepan, and stir to combine. Pour the pectin into your berries while stirring.

Step 5

Place the saucepan onto your stove, and turn the heat to high. Stir continuously while bringing the mixture to a boil.

Step 6

Pour the sugar into your saucepan, and stir to combine while bringing the mixture back to a boil. Boil for one minute -- stirring continuously to prevent burning or foaming out of the pan -- and remove from heat.

Step 7

Skim the foam off the top of the mixture with a mesh or slotted spoon and discard.

Step 8

Scoop or pour the huckleberry mixture into pint or half-pint sterilized canning jars to 1/4-inch from the rim. Place a boiled canning lid on top of the jars, and secure with jar rings.

Step 9

Process the jars in a hot-water bath canner for five minutes for shelf storage or place in a freezer for up two months. Process the jam 10 minutes for altitudes over 1,000 feet.

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