Description
This Homemade Huckleberry Jam captures the vibrant, tart-sweet flavour of wild berries in a rich, spreadable preserve. Sweetened with honey and brightened with lemon juice, this small-batch jam is perfect for toast, yoghurt, baked goods, or gifting. Easy to make with or without pectin—no fancy tools required!
Ingredients
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450 g (3 cups) fresh or frozen huckleberries
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170 g (½ cup) honey
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30 ml (2 tbsp) bottled lemon juice
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5 g (1 tsp) pectin (optional)
Instructions
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Combine huckleberries and honey in a medium saucepan. Mash berries to release juice.
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Simmer over medium heat for 10–15 minutes, stirring occasionally.
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Stir in lemon juice and continue simmering until jam thickens slightly.
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If using pectin, add it during the final minute and cook no longer than 1 minute after adding.
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Sterilize jars while jam finishes cooking.
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Ladle hot jam into jars, leaving ¼ inch (6 mm) headspace. Wipe rims clean.
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Place jars in a boiling water bath for at least 5 minutes to seal.
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Remove and let cool undisturbed for 12 hours. Store or refrigerate once sealed.
Notes
Use bottled lemon juice for safe, consistent acidity.
No pectin? Just cook the jam longer to reach desired consistency.
Test for doneness by spooning onto a chilled spoon—jam should coat the back.
Label jars with the date for easy tracking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Preserves
- Method: Stovetop + Canning
- Cuisine: American