Ingredients:

  • 4 cups (600g) huckleberries, fresh or frozen (thawed and drained)
  • 1 cup (200g) granulated sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Place the huckleberries, sugar, lemon juice, and salt into a heavy-bottomed pot.
  2. Use a potato masher to lightly crush about half of the berries to release the juices and natural pectin while maintaining some whole berries for texture.
  3. Set the heat to medium and stir constantly until the sugar completely dissolves.
  4. Increase the heat slightly to bring the mixture to a gentle boil, then lower the heat to a simmer, stirring frequently to prevent sticking.
  5. Continue simmering for 15-20 minutes until the color shifts from bright red-purple to a deep, concentrated mahogany.
  6. Perform the cold plate test: drop a small spoonful of preserves onto a chilled plate and wait 30 seconds; if the surface wrinkles when pushed with a finger, the jam is set.
  7. Remove from heat immediately and transfer the preserves into sterilized glass jars.