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Blackberry and Huckleberry Jam Made From Wild Fruit

By Isabel D. Wolf and William Schafer, University of Minnesota Extension

Revised 2015 by Suzanne Driessen, Extension food safety educator

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 into hot, sterilized jars. Seal with two-piece canning lids and process in boiling water bath for 10 minutes.

Makes 10 1/2 pints.

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