Please note, this recipe is for a small batch of fresh or freezer jam (because water bath canning is a whole thing...)
Makes about four 8 oz jars.
- 2 cups crushed huckleberries
- 2 cups crushed strawberries
- 1/4 lemon juice
- 1 pkg Pomona's Universal Pectin*
*I like Pomona's because it sets the jam using calcium instead of sugar. This allows for a much lower sugar jam. Low Sugar Pectin would also work just fine. If you choose to use that, follow instructions on that package to ensure jam sets well.
- 1 to 2 cups sugar (depending on how sweet you like it)
1. If using Pomona's pectin, mix the calcium powder with 1/2 cup water in a small jar. Shake vigorously.
- Put a small plate or saucer in the freezer (you will use this later to check if your jam is set.)
- Make sure your jars and lids have been cleaned and sterilized.
2. After cleaning fruit and hulling strawberries, crush strawberries and huckleberries in a medium bowl using a potato masher. You should have about 4 cups crushed fruit. Feel free to adjust ratio of strawberries to huckleberries to taste.
3. Measure 4 cups crushed fruit into large pan. Add lemon juice.
4. Add 2 teaspoons of the premixed calcium water. This is all you will need for this recipe (you can keep the rest of the jar for several months in the fridge if you plan to do more canning.)
5. In a separate bowl, combine sugar and 2 teaspoons pectin powder.
6. Bring pan with fruit, lemon juice and calcium water to a full boil. Stirring to keep from burning. Add a small pad of butter to help reduce foaming. Gently spoon off any foam that forms at the top (it won't hurt ya but it makes the jam less pretty.)
7. Add sugar / pectin mix all at once. Simmer and stir vigorously for 3 mins to dissolve pectin and sugar.
8. Take the cold plate out of the freezer and spoon a small dollop of jam onto it. Let it sit for a few moments then gently run your finger through the puddle of jam. If it leaves a clean line through the jam, and it is begining to take on a gelatinous structure, it is done. If the jam runny and saucy, and your finger doesn't leave a clean line, simmer for a few more minutes and then repeat the test on another cold plate.
The longer you cook the more "set" your jam will be. If you like a softer runnier jam cook for only 2-3 mins. If you like your jam to have more structure and gel, cook for a bit longer. I cooked mine for 5 mins and it came out just right.
9. Fill sterilized jars to within 1/2" of top. Screw on lids. Let cool in fridge and then move to freezer as soon as they are no longer warm to the touch. Keeps in freezer for 1 year.
10. Spread on good crusty bread with butter. Hibernate.