 | | Directions |
- Wash huckleberries and crush them, small amounts at a time, in sauce pan. Add lemon juice and stir in pectin. Then, bring to a full boil on high heat, stirring constantly. Add butter and sugar. Continue to stir and keep mixture at a full boil for one full minute.
- Remove from heat. Skim off any foam that has formed. Fill hot sterile jars and leave 1/2" free at the top of the jar when capping.
- Process in hot water bath for 5 minutes in boiling water.
- Follow instructions on fruit pectin container for processing jam.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Container: A large sauce pan and 6 half pint canning jars.
|  | | Ingredients | | - | | 5 cups or 2 1/2 pints ripe huckleberries, cleaned |
| - | | 1 to 2 tablespoons fresh lemon juice |
| - | | 4 cups granulated sugar |
| - | | 1 3/4 ounces fruit pectin |
| - | | 1/2 teaspoon butter |
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