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Huckleberry Jam Recipe

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This recipe for Huckleberry Jam, by , is from The 2017 Stoel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Morgan Pettengill

Category:
Category:

Ingredients:  
Ingredients:  
3 c. huckleberries (frozen or fresh)
Ĺ c. raw honey (you can use more or less depending on your taste)
2 T. lemon juice

Directions:
Directions:
Place the huckleberries in a medium sized sauce pan on medium high. If the berries are fresh crush them using a potato masher or the back of a fork. If the berries are frozen cook & stir frequently until they begin releasing juices then mash, 5-7 minutes.
Once the berries are mashed add lemon juice & honey, stir about 5-7 minutes.
Turn the heat down to low, continue to stir for 2-3 minutes. Let it cook on low until jam starts to thicken, about 10 minutes. You can test the thickness by placing a spoonful in the freezer & check after 5 minutes. The longer itís cooking the thicker the jam.
Store in a tightly covered sterilized jar in the fridge for a couple of weeks.

Preparation Time:
Preparation Time:
25 Min

 

 

 

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