Huckleberry Preserves Recipe

Put (2 1/2) cups of huckleberries and (1/2) cup water in a blender with lemon juice and blend until puree. Add balance of huckleberries and (1/3) cup water and puree again. In a large sauce pan add pureed huckleberries and pectin. Stirring until pectin is completely dissolved. Add butter and bring to a boil over high heat. Add sugar all at once and stirring until sugar is completely dissolved, bring back to a boil and boil for (1) minute. Ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months.