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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Blackberry and huckleberry jam made from wild fruit

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Blackberry and huckleberry jam made from wild fruit

Isabel D. Wolf and William Schafer

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



  1. Wash blackberries, crush, and combine with water in saucepan.
  2. Bring to a boil and simmer, covered for 5 minutes.
  3. Force mixture through coarse sieve or food mill to remove most of the seeds.
  4. Add water to blackberry pulp to get 3 cups.
  5. Combine pulp, huckleberries, and sugar in large (8 quart) kettle, mixing well.
  6. Heat to full, rolling boil; boil hard 1 minute, stirring constantly.
  7. Remove from heat; stir in pectin; skim off foam.
  8. 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.
Processing time in a boiling water canner for jams and jellies
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.

Related resources

Revised by Suzanne Driessen 2016

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