Huckleberry Jam

• 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.