Ingredients:

  • 4 cups (600g) fresh or frozen huckleberries
  • 2 cups (400g) granulated sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1/4 tsp (1.5g) lemon zest

Instructions:

  1. Combine the huckleberries, sugar, and lemon juice in a large heavy-bottomed pot or Dutch oven. If using frozen berries, add them directly from the freezer to prevent over-breaking.
  2. Place the pot over medium heat and stir occasionally until the sugar completely dissolves.
  3. Increase heat to medium-high to bring the mixture to a gentle boil, then lower the heat slightly to simmer for 20–30 minutes, stirring frequently to prevent scorching.
  4. Perform the Plate Test: drop a small spoonful of jam onto a chilled plate, wait 30 seconds, and push the edge with a finger. If the surface wrinkles, the jam is set.
  5. Remove from heat and transfer the jam into clean glass canning jars with lids.