Ingredients:

  • 4 cups (600g) wild huckleberries, rinsed and stemmed
  • 3 cups (600g) granulated sugar
  • 1 tbsp (15ml) lemon juice, freshly squeezed
  • 1/4 cup (60ml) liquid pectin

Instructions:

  1. Combine the wild huckleberries, sugar, and lemon juice in a heavy-bottomed pot. Stir over medium-low heat until the sugar completely dissolves and the berries begin to release their juices.
  2. Increase the heat to medium-high and bring the mixture to a full rolling boil. Stir constantly to prevent the sugars from scorching. Continue boiling for 5–7 minutes until the mixture looks glossy and the berries have softened.
  3. Stir in the liquid pectin quickly and bring the jam back to a hard boil for exactly one minute. To verify the set, perform the 'plate test': drop a small spoonful of jam onto a chilled plate; if it wrinkles when pushed with your finger, it has reached the gel point.
  4. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean, secure the lids, and process in a boiling water bath for 10 minutes to ensure a long-term seal.