Huckleberry Jam

Preparation info
  • Yields about

    2½ lb

    • Difficulty


Appears in
Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About


  • 1 lb. huckleberries
  • 4 tablespoons water
  • 2 lb.


Wash the huckleberries and put into a preserving pan with the water. Simmer gently until soft. Stir in the sugar and lemon juice and keep over a low heat until the sugar has dissolved, then boil rapidly until setting point is reached. Pour into hot sterilized jars and cover.