After picking huckleberries, I soaked them in salt water to help extract any unwanted protein. No one has said anything about worms in the huckleberries; however, when we picked wild blueberries up north they always had worms, so thought I would err on the side of caution.

 

 

Rinse with cold water.

Get water in water bath canner to heating up.

 

 

 

 

 

Put lids into hot, almost boiling water.

Put clean jars into hot water to start warming up.

 

 

 

Since huckleberries are naturally sweet, I used Pomona’s Pectin, which doesn’t require as much sugar as a lot of other pectins.

 

 

 

 

 

Mix 2 tsp Pomona’s pectin with 2 cups of sugar.

Stir pectin into sugar well.

optional: mix 1/2 tsp nutmeg and 1/2 tsp cinnamon into sugar-pectin mixture.

 

Put 4-5 cups of huckleberries in a pan, along with1/4 cup lemon juice.

Add 2 tsp calcium water from Pomona’s.

 

 

Mash berries as they are warming up.

Bring berries to a boil. Add in sugar/pectin. Return to a boil. Remove from heat, or at least turn off the burner.

 

 

 

Ladle hot jam into hot jars. Fill to within 1/4 inch of the top of the jar.

Wipe rim of jar with clean, damp napkin.

Affix two piece lids.

 

 

Place jars into elevated rack of water bath canner. When full, lower rack into canner.

Bring to a boil and process for 10 minutes, adding 1 minute for every 1,000 feet above sea level.

 

 

After processing, remove canner from heat, remove  canner lid and allow it to sit for five minutes. Then remove jars to towel to cool.