Huckleberry Freezer Jam Recipe! YUM!

Huckleberry Freezer Jam

I found this handy recipe here: http://www.justapinch.com/recipe/kelly-williams/huckleberry-jam-freezer-jam/jam   but I will retype it for ya to make it easier on you.  

Ingredients: 

5-6 Cups of fresh huckleberries (3 cups crushed huckleberries)

5 1/4 cups of sugar

1 box of sure*jell fruit pectin (1.75 oz)

3/4 cup water

First things first, pick a TON of huckleberries.  Okay, maybe not a ton, but to make this specific recipe you will need approximately 5-6 cups of fresh huckleberries (3 cups when crushed).  Plus a few to eat along the way.

 Next, crush the berries.  I used a potato masher tool, mashing one cup of fresh berries at a time in a shallow cake pan.

After crushing the berries, add the berries to a large bowl that has your sugar in it (5 1/4 cups of sugar).  After stirring the sugar and berry mixture, let stand for 10 minutes.  After letting it stand, stir 1 box of pectin and 3/4 cup water in saucepan.  Bring it to a boil and boil for 1 minute while stirring occasionally.  Remove from heat and stir into the fruit/sugar mixture.  Stir until sugars dissolve and is no longer grainy.  If it is appearing grainy, you can put it in a pot and bring it to a boil while stirring.  This happened to me and I boiled it for probably 5 minutes until I was happy with the look.

If your containers aren't new, be sure to sanitize them.  I used little plastic tupperware containers.  Set them all out.  Spoon the jam into the containers leaving 1/2 inch to allow for expansion.  Put the lids on right away and let set for 24 hours before placing in freezer or refrigerator.  This jam will keep in the fridge for 3 weeks or so.

ENJOY!!