Ingredients:

  • 4 cups (600g) fresh garden huckleberries, stemmed and rinsed
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5g) lemon zest
  • 3 cups (600g) granulated white sugar
  • 1 tbsp (15g) cornstarch
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Toss the rinsed huckleberries, lemon juice, and lemon zest into your pot. Note: Let them sit for 10 minutes to draw out the juices.
  2. Pour in the sugar and salt over medium heat. Stir constantly until the sugar dissolves and it starts bubbling.
  3. Crank the heat up slightly to hit a rolling boil. Keep stirring until the mixture looks glossy and thick.
  4. Run the wrinkle test. Drop a dollop on a frozen plate, wait 30 seconds, and push it. It's done when it wrinkles and doesn't run.
  5. Pull the pot off the heat. Stir in the cornstarch quickly to lock in the thickness.
  6. Skim any white foam off the top with a spoon. Note: This makes the final jam look clear and professional.
  7. Carefully ladle the hot jam into your sterilized jars.
  8. Let the jars cool on the counter for a few hours before popping them in the fridge.