The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy
  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop

Home Ā» Food Ā» Wild Huckleberry Jam

Wild Huckleberry Jam

August 21, 2018 by Kimberly Killebrew Ā· 73 Comments

As an Amazon Associate I earn from qualifying purchases. See my disclosure policy.

1066 shares
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

Learn how to make this exquisitely delicious huckleberry jam recipe from your freshly picked wild huckleberries!

huckleberry jam recipe homemade wild

It’s huckleberry season.Ā  And that means fresh huckleberry jam!

We enjoyed red huckleberries a few weeks ago and now the black huckleberries are ripening.Ā  Huckleberries are found in the wild throughout North America.Ā  Europe has very similar berries that go by a variety of names such as bilberries, whortleberries, wimberries and fraughans.Ā  They all share a lot in common with the blueberry and have a similar taste but slightly more tart and sometimes with larger seeds.

Huckleberries are terrific in drinks, jams, candies, pies, muffins, pancakes, teas, syrups and more.

Today we’re making huckleberry jam!

Picking huckleberries is pretty tedious work and it takes a while to gather a good amount because they’re so small.Ā  Fortunately for huckleberry jam you don’t need a lot of them if you’re just making a small batch.Ā  This recipe calls for just a cup of them but if you have some extra pairs of hands to help you pick, feel free to double or triple the recipe!

However many you choose to pick, once you’ve tasted this jam I’m sure you’ll agree that your berry-picking efforts paid off!

huckleberry jam recipe homemade wild

Let’s get started!

Place the washed and rinsed huckleberries in a pot with an equal amount of sugar (1 cup per 1 cup of berries).Ā  Add a little water (approx 2 tablespoons per cup of huckleberries).Ā  Bring it to a boil, reduce the heat and simmer until the berries are softened.

huckleberry jam recipe homemade wild

Mash the berries.

At this point you can go two different routes for thickening the jam:Ā  Use pectin or slow simmer the jam after adding about 1 teaspoon of fresh lemon juice per cup of huckleberries.

For the pectin route:Ā  Stir about 2 teaspoons of powdered pectin into the boiling jam and boil for another minute.Ā  Remove from heat and let cool until set.

For the non-pectin route:Ā  Stir in about 1 teaspoon of fresh lemon juice for every cup of huckleberries and simmer the jam over low heat for about an hour or until an instant read thermometer shows 220 degrees F.Ā  For canning follow the same instructions as with the pectin route.

Note:Ā  If you’re making jam with less than 2 cups of huckleberries, I find it’s usually best to go the pectin route to thicken it because smaller quantities are more susceptible to burning.

huckleberry jam recipe homemade wild

How to Can Huckleberry Jam

If you’d like to can this for long-term storage make sure the jars are sterilized and the lids are washed, screw on the rims, ladle the hot jam into the hot jars and process them in a water bath for 5 minutes then carefully remove and let sit undisturbed for 24 hours before removing the rings and storing.

Enjoy!

huckleberry jam recipe homemade wild

Be sure to also try our fabulous homemade:

  • Black Currant Jam
  • Blackberry Jam
  • Plum Jam
  • Plum Butter
  • Strawberry Rhubarb Jam
  • Blueberry Lemon Apricot Jam
  • Peach Bacon Jam
  • Lemon Lime Marmalade

 

Wild Huckleberry Jam

Kimberly Killebrew
Enjoy the sweet taste of the wild with this easy and delicious Wild Huckleberry Jam!
Print Recipe
4.91 from 11 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 20 tablespoons
Calories 43 kcal

Ingredients
  

  • 1 cup wild huckleberries, stems removed, washed and drained
  • 1 cup cane sugar
  • 2 teaspoons Fresh lemon juice
  • 2 teaspoon classic powdered pectin (if using, see instructions)

Instructions
 

  • Place the washed and rinsed huckleberries in a pot with the sugar and about 2 tablespoons of water.  Bring it to a boil, reduce the heat and simmer until the berries are softened.  Mash the berries.  
  • At this point you can go two different routes for thickening the jam: Use pectin or slow simmer the jam after adding about 1 teaspoon of fresh lemon juice per cup of huckleberries.
    For the pectin route: Stir about 2 teaspoons of powdered pectin into the boiling jam and boil for another minute. Remove from heat and let cool until set. 
    For the non-pectin route: Stir in about 1 teaspoon of fresh lemon juice for every cup of huckleberries and simmer the jam over low heat for about an hour or until an instant read thermometer shows 220 degrees F. For canning follow the same instructions as with the pectin route.
    Makes a little over a cup.
  • Canning:  If you'd like to can this for long-term storage make sure the jars are sterilized and the lids are washed, screw on the rims, ladle the hot jam into the hot jars and process them in a water bath for 5 minutes then carefully remove and let sit undisturbed for 24 hours before removing the rings and storing.

Notes

*If you're making jam with less than 2 cups of huckleberries, I find it's usually best to go the pectin route because smaller quantities are more susceptible to burning.

Nutrition

Serving: 1tablespoon | Calories: 43kcal | Carbohydrates: 11g | Sodium: 1mg | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 0.5mg | Calcium: 2mg
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet
1066 shares
  • Share
  • Tweet
  • Email

73 Comments →

« Blackberry Clafoutis
The 1912 Modern Farmhouse Kitchen Remodel: The Cabinets »

73 Responses

  1. Jenny says

    September 28, 2022 at 5:07 pm

    Very nice recipe but the one cup of sugar to one cup of jam is tooo sweet. Inedible almost. If I harvest more huckleberries I’ll halve the sugar.

    Reply
  2. Meri says

    September 22, 2022 at 10:46 pm

    I wasn’t sure if I’d be able to use this recipe for red huckleberries, but I gave it a shot and it turned out wonderful! I got 4 8oz jars from three cups of berries. Red huckleberry jam is my new favorite!

    Reply
  3. Sherry Flatt says

    September 7, 2022 at 4:57 pm

    I am going to use the pectin method. Since I’m making 3 cups I’ll triple the pectin. Now, after simmering I want to can it. do I let it cool then jar or place in hot jars right away?

    Reply
    • Kimberly Killebrew says

      September 9, 2022 at 6:50 pm

      Hi Sherry, ladle the jam right away into the sterilized jars while it’s still hot. Happy canning!

      Reply
  4. Cassie says

    November 14, 2021 at 11:19 am

    I should follow up; every year I get excited to make jam and every year I try and make too much at one time. I just tried twelve cups of huckleberries and the jam didn’t set!

    Reply
    • Anonymous says

      July 25, 2022 at 3:29 pm

      Did you follow the temperature of getting the jam up to 220-222? This makes a big difference. I have done large batches and as long as the temperature is right, the set happens.

      Reply
  5. Cassie says

    November 14, 2021 at 11:16 am

    Hi there!

    What is the max size batch you would make with this recipe? And maybe the measurements :)

    Reply
  6. Cheryl Davis-West says

    September 23, 2021 at 9:41 pm

    My first try I simmered for 50 minutes and it was a terrible deal. Hardened so much it’s like rock
    Next attempt only simmered for 20 minutes. I’ll report back hopefully with success. Those berries are very expensive!

    Reply
  7. Debbie Gallino says

    September 19, 2021 at 12:44 pm

    In the “How to Can Huckleberry Jam” I would add adjusted for altitude. If your altitude is above 1000 – 3000 ft. you need to add 5 minutes and 3000 – 6000 ft. is 10 minutes.

    Reply
  8. Linda Beck says

    August 21, 2021 at 4:17 am

    I don’t think it has to simmer that long. I simmered for an hour,and it still looked runny but when it cooled I couldn’t get it out of the jar. It wasn’t spreadable. I think if I would’ve poured it on a cookie sheet it may have made fruit rollups

    Reply
    • Kimberly @ The Daring Gourmet says

      August 21, 2021 at 8:41 am

      Hi Linda, the length of time will vary depending on the saucepan and the stovetop. As noted in the recipe, “simmer the jam over low heat for about an hour OR until an instant read thermometer shows 220 degrees F.”

      Reply
  9. Amberlee says

    December 6, 2020 at 1:07 pm

    I think this is a great recipe for a sauce but needed way more pectin to set up properly as well as more lemon to taste and i also added more huckleberries as well. I initially tried the recipe as stated and ended up with a thin jelly that needed more flavor. I ended up with approx 1.25 cups berries to 1 cups sugar and added 1 tbsp lemon with 7 tps pectin and then checked with the cold plate method. I also doubled this and it worked perfectly. I’ll let you know how they set when cooled!

    Reply
  10. Nek says

    September 18, 2020 at 7:03 am

    If you are making more than one cup, do you increase the amount of pectin or do you still use 2 tsps? For example if I’m making 4 cups, how much pectin am I supposed to use? Thanks a lot

    Reply
    • Kimberly @ The Daring Gourmet says

      September 18, 2020 at 7:46 pm

      Hi Nek, yes you increase it – if you’re doubling the recipe then double double the pectin.

      Reply
  11. rick says

    August 14, 2020 at 2:01 pm

    I have no experience with this and messed it up (never set up). im confused on your recipe……you say bring to a boil, then reduce to simmer. So, when I add the pectin, do I turn the heat back up and boil again before adding the pectin? Also confused on the lemon juice. Your recipe says 2 teaspoons of lemon juice but nothing about when to add it (the narrative does mention 1 teaspoon for the non pectin route)? Sorry…..I’m confused and don’t want to waste more precious berries. Thank you.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 15, 2020 at 3:22 pm

      Hi Rick, sorry for the confusion. The lemon juice is to be used if you’re not using pectin. Since you are using pectin at this point you can put your jam back in the pot and bring it back to a boil. Then stir in the pectin and let it boil for another minute or two then turn off the heat. If you’re going to can the jam ladle it into the sterilized jars while it’s still hot and proceed to water bath can it.

      Reply
  12. Teri says

    August 6, 2020 at 12:37 pm

    If you have multiple cups of huckleberries, do you add more water in the cooking process? Example: 3 cups of huckleberries 6 tablespoons of water or only 2 T water?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 6, 2020 at 9:58 pm

      Hi Teri, you don’t necessarily have to triple the water amount but I would add a bit more, yes. For 3 cups I’d probably add 4 tablespoons of water.

      Reply
      • Anonymous says

        August 8, 2020 at 12:13 pm

        Thanks Kimberly! That’s exactly what I did and it turned out perfect!

        Reply
  13. Drew says

    August 3, 2020 at 7:25 pm

    This looks nice. Just a note- the picture you posted with the recipe is of Serviceberries, not huckleberries:)

    Reply
    • WINNIFRED NELSON says

      August 16, 2021 at 1:26 pm

      Those are huckleberries picked them manyntimes

      Reply
    • Brenda says

      July 30, 2022 at 2:41 pm

      It does depend on the area the huckleberries are from as to how they look. There are different varieties. I’m from Idaho and our huckleberry bushes look way different than the huckleberries where my husband is from in Washington state.

      Reply
  14. Sita Loveridge says

    August 1, 2020 at 5:05 pm

    I see recipies with corn starch to thicken them, do you know if you can, can corn starch thickened Huckleberry Jam?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 1, 2020 at 7:05 pm

      Hi Sita, I’ve never tried canning jam that’s thickened with cornstarch and I’ve read conflicting info about it so I’m afraid I’m not sure if/how it will impact the canning process.

      Reply
« Older Comments

Add your Response Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy
  • About
  • Request
  • Contact
  • Privacy

Copyright © 2023 Ā· The Daring Gourmet Ā· All Rights Reserved

  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop