Huckleberry Jam
By Hklbrries
From 'Huckleberry Cookbook' by Alex and Stephanie Hester. 'This freezer jam is quick and easy to prepare and delicious on fresh bread."
"I was just starting to dream about my own huckleberry pursuits this summer, when Alex and Stephanie Hester's new book landed on my desk.
Their 'Huckleberry Cookbook' just made me start to wish those little berries would ripen faster.
The Montana authors compiled all of their favorites into the gift-sized cookbook. They've spent many hours picking berries themselves and preparing the dishes in the book, according to the news release."
Lorie Hutson
- 7
Ingredients
- 4 1/2 cups huckleberries
- 5 cups sugar
- 6 ounces liquid fruit pectin
- 2 tbsp lemon juice
Preparation
Step 1
In a large bowl combine crushed berries and sugar. Mix thoroughly. Let stand for 10 minutes. Add liquid pectin and lemon juice. Stir continuously for 3 minutes. Pour jam into freezer containers leaving 1/2-inch gap at top for expansion. Place in refrigerator and let stand until jam sets, about 3 hours. Serve or transfer to freezer. Fresh jam can be refrigerated up to 3 weeks.
Nutrition Information:
Per serving
71 calories
Less than 1 g fat
Less than 1 g protein
18 g carbohydrates
0 g cholesterol
Less than 1 g fiber
1 mg sodium