Ingredients:

  • 4 cups fresh or frozen huckleberries
  • 2 tbsp lemon juice
  • 1 tsp butter
  • 2 cups granulated sugar
  • 1 tbsp powdered pectin

Instructions:

  1. Combine huckleberries and lemon juice in a heavy bottomed stainless steel pot over medium heat.
  2. Simmer for 8-10 minutes until the berries burst and release their juices.
  3. Strain the mixture through a fine mesh sieve and cheesecloth into a bowl. Note: Do not squeeze the pulp too hard or the jelly will be cloudy.
  4. Return the strained juice to the pot and stir in the granulated sugar and powdered pectin.
  5. Increase heat to medium high and stir constantly until the sugar dissolves completely.
  6. Stir in the butter. Note: This stops those annoying little bubbles from forming on top.
  7. Bring the mixture to a rolling boil that cannot be stirred down.
  8. Boil rapidly for 1-3 minutes until the temperature hits 220°F (104°C).
  9. Remove from heat, skim any remaining foam, and ladle into sterilized 8 oz jars.
  10. Seal and process in a water bath for 10 minutes.