It seems huckleberry jam recipes are hard to come by, so with lots of help from Janna's huckleberry pie-filling recipe, I got some practice making my own preserves.
It's a domestic day.
Ingredients:
6 cups frozen mountain huckleberries
2-3 Tbsp fresh squeezed lemon juice
3/4 cup honey
3/4 cup brown sugar
cinnamon to taste
a pinch of salt
3 tsp Pomona's Pectin
3 tsp calcium water (from Pomona's Pectin)
Measurements were based off the guide in the Pomona's Universal Pectin box. Another benefit to using Pomona's is using less or no sugar or using a sugar alternative, because it is activated by the calcium water and not the sugar.
The food blog "Chow" had a very simple yet explanatory post on canning and the equipment needed: Make Your Own Preserves
Between my three sources (Janna's recipe, Pomona's package insert, and Chow's blog post), I turned out some pretty tasty huckleberry jam! Now that I've got the recipe down, next time I'll make a bigger batch. For now I'm listening to the very satisfying POP as the jam cools and the jars officially seal, so I'll be able to enjoy it in the dark winter and think of summer time!
Sanitizing the jars/lids and the beginnings of the jam
Honey! Yay for alternative sweetners. The honey and brown sugar compliment the dark berries and adds a nice flavor.
Pouring HOT jam into equally hot containers using hot equipment. Everything needs to be bacteria free for long shelf-life.
Once the jam is poured and the lids are on, they need to be processed in boiling water for 10 mins.
Aurora really wanted to be involved in the process.
xoxoEnjoyxoxo
