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Blackberry and huckleberry jam made from wild fruit

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 fruits

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)


  1. Wash blackberries, crush, and combine with water in saucepan.
  2. Bring to a boil and simmer, covered for 5 minutes.
  3. Force mixture through coarse sieve or food mill to remove most of the seeds.
  4. Add water to blackberry pulp to get 3 cups.
  5. Combine pulp, huckleberries, and sugar in large (8 quart) kettle, mixing well.
  6. Heat to full, rolling boil; boil hard 1 minute, stirring constantly.
  7. Remove from heat; stir in pectin; skim off foam.
  8. Pour jelly into hot, sterilized half-pint or pint jars to 1/4 inch of top. Seal with two-piece canning lids.
  9. 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.

Isabel D. Wolf and William Schafer

Reviewed in 2018

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