Huckleberry Freezer Jam by cwalde

[BakerAunt]

Huckleberry freezer jam
Submitted by cwalde on July 14, 2004 at 11:08 pm

3 cups crushed huckleberries, about 4 1/2 c ripe berries
6 cups sugar
2 Tbs. lemon juice
2 (3 oz.) foil pouches liquid pectin

Measure crushed berries, sugar and lemon juice into large bowl. Stir until sugar is dissolved, about 3 minutes (a few sugar crystals may remain). Stir in pectin quickly but thoroughly. Ladle quickly into clean containers. Cover tightly. Carefully wash outside of containers. Let them stand at room temperature until set (up to 24 hours).

Store in freezer. About 8 cups. In recipes blueberries and huckleberries are generally interchangeable.

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