No-Cook Huckleberry Jam
By Hklbrries
From Dorothy Dean's Homemaker Service "Huckleberry Hits" leaflet
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Ingredients
- 3 cups crushed huckleberries, about 4 1/2 cups ripe berries
- 6 cups sugar
- 2 tbsp lemon juice
- 1 package liquid pectin
Preparation
Step 1
Measure crushed berries, sugar and lemon juice into large bowl. Stir until sugar is dissolved, about 3 minutes... there may be a few remaining sugar crystals. Stir in liquid pectin quickly but thoroughly.
Ladle into clean glasses or freezer containers, filling to 1/2 inch from rim. Cover tightly then wash outsides of containers. Let stand until jam is set (this may take up to 24 hours) then store in freezer. If jam will be used within 2 or 3 weeks it may be stored in the refrigerator.
Nutrition Information:
Per (2 ounce) serving
143 calories
0 g fat
Less than 1 g protein
37 g carbohydrates
0 g cholesterol
Less than 1 g fiber
2 mg sodium