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Blackberry Huckleberry Jam

Ingredients
  Wild blackberries 6 Cup (96 tbs)
  Water 1⁄4 Cup (4 tbs)
  Huckleberries 1 Cup (16 tbs)
  Sugar 7 Cup (112 tbs)
  Liquid fruit pectin 3 Ounce (1/2 bottle)
Directions

GETTING READY
1. Wash and pick blackberries; crush them.
2. Wash and pick huckleberries; leave the green ones.

MAKING
3. In a large saucepan, place blackberries and add water; bring to a boil, cover and simmer for 5 minutes.
4. Using a food mill or coarse sieve, force the mixture through it to get thick juice.
5. Add huckleberries to the juice and measure to get 4 cups (if required, add water to get volume).
6. In a very large saucepan, mix together fruit, pulp and sugar; stir constantly and bring to full rolling boil and then, hard boil for 1 minute.
7. Remove pan from heat and stir in pectin.

FINALISING
8. Into hot sterilized jars, ladle mixture leaving 1/8 inch empty on top.
9. Using a clean and dry kitchen towel, wipe the rim of jar and adjust lid.
10. Into a canner of boiling water, place the jars and process for 5 minutes.
11. Remove jars and place over a clean towel.
12. Let the jars cool down and seal completely until they are self-sealing type.

SERVING
13. Serve Blackberry Huckleberry Jam with bread and butter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Canning
Restriction: 
Vegetarian
Ingredient: 
Blackberry
Interest: 
Everyday, Kids
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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