Blueberry Huckleberry Jam
Sweet-tart blueberry huckleberry jam made with lemon juice and powdered pectin, then water-bath canned for pantry-ready jars.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or heat-resistant spatula
- Potato masher or fork
- Measuring cups and spoons
- Ladle
- Wide-mouth funnel (for jars)
- 6 half-pint (8 oz) canning jars with lids and bands
- Large pot for water-bath canning with rack
- Jar lifter or tongs
- Clean kitchen towels
- Candy thermometer (optional)
Ingredients
- 3 cups fresh blueberries or thawed frozen (may need a few extra minutes to thicken)
- 2 cups fresh huckleberries or thawed frozen
- 4 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1 package powdered pectin 1.75 oz (about 49 g)
Instructions
- Wash and sort the berries, discarding stems or any damaged fruit. Set out clean jars, lids, and bands.
- Combine blueberries and huckleberries in a large heavy-bottomed pot. Mash about half the berries with a potato masher, leaving some whole for texture.
- Stir in the lemon juice and powdered pectin. Bring the mixture to a rolling boil over high heat, stirring frequently so it doesn’t stick.
- Add all of the sugar at once and stir to dissolve. Return to a rolling boil that doesn’t stop bubbling when you stir.
- Boil hard for exactly 1 minute, stirring constantly.
- Remove from heat. Skim off any foam if needed.
- Ladle hot jam into hot, clean half-pint jars, leaving about 1/4 inch headspace. Wipe rims, add lids, and screw on bands until fingertip-tight.
- Process jars in a boiling-water bath for 10 minutes (adjust for altitude if needed). Carefully remove jars and let cool undisturbed on a towel for 12–24 hours.
- Check seals (the lid should not flex when pressed). Label and store sealed jars in a cool, dark place. Refrigerate any unsealed jars and use within 3 weeks.
Notes
Fresh vs. frozen: Frozen berries work, but may release more liquid—cook 3–5 minutes longer if the jam seems loose.
Sugar level: Don’t reduce sugar significantly unless using a low-sugar pectin, or the jam may not set properly.
Set test: Chill a plate in the freezer before you start. When you think the jam is ready, spoon a little onto the cold plate—if it wrinkles when nudged, it’s set.
Storage: Properly sealed jars keep best up to 1 year in a cool, dark pantry. Once opened, refrigerate and use within 3 weeks.
Nutrition
Calories: 50kcal