Huckleberry Jam, Syrup

Each year, we get fresh mountain huckleberries from McCall, Idaho.  They are fantastic fresh, in pies or tarts, or made into jam or syrup.  We really enjoy them, and like to stretch them out over the course of the year.

This is our recipe for huckleberry jam.

  • 8 cups huckleberries
  • 2 cups water
  • 1 lemon
  • 11 cups sugar
  • 1 box Certo liquid pectin (both packets)

Over low to medium heat, slowly bring the huckleberries, water, sugar, and the juice and zest of the lemon to a boil.  Boil 2 minutes, then remove from heat and mix the pectin in well.

Ladle into hot half-pint jars leaving 1/2 inch of headroom, wipe rims, adjust lids, etc.  Process 15 minutes, +5 minutes above 1,000 feet.  Processing time may need to be increased if using larger jars.

Other pectins would work fine too, we just don’t know if they come in the same quantity or if a conversion would have to be done.

If you’d like to make this as a syrup, just leave out the pectin.

Yield is about 15 half-pints.  This recipe also works well in smaller batches, but is shared in this size because it works nicely with whole numbers for ingredient quantities.

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