Blackberry and huckleberry jam made from wild fruit
Jams are made from crushed or ground whole fruit and usually have a thick consistency due to the high pectin content. Fruit gives the product its special flavor and often provides pectin for thickening. Pectin is needed to provide thickening or gel formation.
Blackberry-huckleberry jam recipe
- 6 cups wild blackberries
- 1/4 cup water
- 1 cup huckleberries (half under ripe)
- 7 cups sugar
- 1 liquid pectin pouch (3 ounces)
- Wash blackberries, crush, and combine with water in saucepan.
- Bring to a boil and simmer, covered for 5 minutes.
- Force mixture through coarse sieve or food mill to remove most of the seeds.
- Add water to blackberry pulp to get 3 cups.
- Combine pulp, huckleberries, and sugar in large (8 quart) kettle, mixing well.
- Heat to full, rolling boil; boil hard 1 minute, stirring constantly.
- Remove from heat; stir in pectin; skim off foam.
- Pour jelly into hot, sterilized half-pint or pint jars to 1/4 inch of top. Seal with two-piece canning lids. Process in a boiling water bath. See chart below.
|Jar size||Elevation||Processing time|
|Half or quarter pints||0-1000 feet||5 minutes|
|Half or quarter pints||1001-2000 feet||6 minutes|
|Half or quarter pints||2001-3000 feet||7 minutes|
|Pints||0-1000 feet||10 minutes|
|Pints||1001-2000 feet||11 minutes|
|Pints||2001-3000 feet||12 minutes|
Makes 10 1/2 pints.
Revised by Suzanne Driessen 2016