HUCKLEBERRY JAM (FREEZER JAM)
Since I'm too scared to learn how to can all by myself, I have always stuck with and been very happy with the "freezer jam recipes and method". Someday I'll venture out and try my hand at the real thing, but for now, posting my recipe for huckleberry freezer jam! ;) :D It's to die for! More "soft-set" than regular jam, but VERY,...
Provided by Kelly Williams
Categories Fruit Breakfast
Time 40m
Number Of Ingredients 5
Steps:
- 1. Wash and rinse plastic containers with tight fitting lids. Use 1 to 2 cup size containers. I used glass canning jars. Crush 1 cup of berries at a time with a potato masher for best results. If using a food processor, pulse to very fine chop. DO NOT PUREE. Jam should have bits of fruit. *I used my potato masher. Measure exact amount of prepared fruit into a large bowl. Measure exact amount of sugar into a separate bowl. Reducing sugars or using sugar substitutes will result in set failure unless you use SURE-JELL FOR LESS OR NO SUGAR NEEDED RECIPES for no or low sugar jams and jellies. Stir sugar into prepared fruit or juice. Mix well. Let stand 10 minutes; stir occasionally. Stir 1 box SURE-JELL PREMIUM FRUIT PECTIN and ¾ cup water in small sauce pan. (Pectin may start out lumpy). Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring occasionally. Remove from heat. Stir pectin into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.) Pour into prepared containers, leaving ½ inch at top for expansion during freezing; cover. I used glass canning jars, left room and had no problems freezing them. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer up to a year. Thaw in refrigerator or it will get very runny. Always store in refrigerator, too, and not room temp. *I used frozen berries that I drained in a colander over a bowl to catch the juices. I saved the juices and added it to a pitcher of sweet tea!
WILD BERRY FREEZER JAM
One year, I decided I wanted to make a wild berry jam but couldn't find a recipe, so I invented my own. - Barbara Hohmann, Petawawa, Ontario
Provided by Taste of Home
Time 15m
Yield 6 half-pints.
Number Of Ingredients 8
Steps:
- Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a large bowl, thoroughly crush all of the berries. Stir in sugar; let stand 10 minutes, stirring occasionally., Combine pectin and lemon juice; add to fruit, stirring constantly until sugar is dissolved, about 3 minutes.(A few sugar crystals may remain.) , Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.
HUCKLEBERRY JAM
Traditional and delicious homemade jam. This can also be made with blackberries, boysenberries, dewberries, or youngberries.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT30m
Yield 128
Number Of Ingredients 4
Steps:
- Mix sugar and huckleberries together in a stockpot; bring to a boil, stirring constantly. Stir pectin into berry mixture and boil, stirring constantly, for 1 minute. Remove pot from heat and skim foam off the top using a metal spoon.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area.
Nutrition Facts : Calories 45 calories, Carbohydrate 11.6 g, Fiber 0.1 g, Sodium 0.3 mg, Sugar 11.5 g
MCP BLUEBERRY OR HUCKLEBERRY JAM
Want to make the best jam ever? Just combine blueberries and huckleberries. The rich berry flavor is almost unbelievable!
Provided by My Food and Family
Categories Home
Time 45m
Yield about 7 (1-cup) jars or 144 servings, 1 Tbsp. each
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Crush berries thoroughly, one layer at a time. Measure exactly 3-3/4 cups prepared fruit into 6- or 8-qt. saucepot. Add water and lemon juice; mix well.
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil; cook exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 9 g, Protein 0 g
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HUCKLEBERRY JAM - THE DARING GOURMET
From daringgourmet.com
4.9/5 (11)Total Time 20 minsEstimated Reading Time 4 minsCalories 43 per serving
- 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.
HOMEMADE HUCKLEBERRY JAM | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (8)Total Time 25 minsCategory SpreadCalories 38 per serving
- Rinse hucklberries and add to heavy sauce pan. Add sugar and water and bring to a boil over medium-high heat, stirring constantly.
- When the mixture starts to boil, reduce heat and simmer for 3-4 minutes, stirring constantly. The mixture may foam and that's totally normal. When sugar is completely dissolved, add pectin and lemon juice and simmer another 1-2 minutes.
- Remove from heat and mash if needed for consistency. Fill jars, leaving about 1/2" of room at the top. Cover and allow to set. For storage suggestions, see above. Makes 7 pints.
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