Blackberry and huckleberry jam made from wild fruit
See this page in: English
Food safety starts with cleaning!
Wash hands for 20 seconds
- Wet hands under hot running water. Add lots of soap.
- Rub and wash back of hands, wrists, between fingers and under fingernails for 20 seconds.
- Rinse well under running water.
- Dry with paper towels.
- Use paper to turn off the water faucet.
Clean and sanitize sink and counter tops
- Wash counter tops and prep sinks with hot soapy water.
- Fill squirt bottle with 1 quart water. Add 1 teaspoon of unscented regular chlorine bleach or ¾ unscented ultra (6% sodium hypochlorite) chlorine bleach. Or use commercially prepared cleaner and follow directions on label.
- Spray counter tops and sink with bleach solution. Let air dry.
- Wash hands.
Clean as you go
- Wash dishes, utensils, cutting boards, etc. in hot soapy water.
- Let air dry.
Blackberry and huckleberry jam recipe
Jams are made from crushed or ground whole fruit and usually have a thick consistency due to the high pectin content. Fruit gives the product its special flavor and often provides pectin for thickening. Pectin is needed to provide thickening or gel formation.
- 6 cups wild blackberries
- 1/4 cup water
- 1 cup huckleberries (half under-ripe)
- 7 cups sugar
- 1 liquid pectin pouch (3 ounces)
- Wash blackberries, crush, and combine with water in saucepan.
- Bring to a boil and simmer, covered for 5 minutes.
- Force mixture through coarse sieve or food mill to remove most of the seeds.
- Add water to blackberry pulp to get 3 cups.
- Combine pulp, huckleberries, and sugar in large (8 quart) kettle, mixing well.
- Heat to full, rolling boil; boil hard 1 minute, stirring constantly.
- Remove from heat; stir in pectin; skim off foam.
- Pour jelly into hot, sterilized half-pint or pint jars to 1/4 inch of top. Seal with two-piece canning lids.
- Process in a boiling water bath. The time in the boiling water bath varies by elevation. For Minnesota, it is 5 minutes for half or quarter pints and 10 minutes for pint jars.
Yield: 10 1/2 pints.
Reviewed in 2018