📝 About This Recipe
Captured from the rugged slopes of the Cascade and Olympic Mountains, this jam celebrates the elusive wild huckleberry, a jewel of the Pacific Northwest. Unlike store-bought blueberries, these tiny berries offer a complex, tart-sweet profile with deep earthy undertones that are heightened by a hint of bright citrus and floral honey. This recipe uses a traditional small-batch method to ensure the delicate skins remain intact and the vibrant, ruby-purple color stays luminous on your morning toast.
🥗 Ingredients
The Fruit Base
- 6 cups Wild Huckleberries (freshly picked or frozen, rinsed and stemmed)
- 4 cups Granulated Sugar (high-quality cane sugar works best)
- 2 tablespoons Wildflower Honey (for a layer of floral complexity)
Citrus and Brighteners
- 1/4 cup Lemon Juice (freshly squeezed for natural pectin activation)
- 1 teaspoon Lemon Zest (finely grated, yellow part only)
- 1/2 piece Green Apple (peeled and finely grated to add natural pectin)
Flavor Enhancers and Finishing
- 1 teaspoon Vanilla Bean Paste (adds a subtle creamy finish)
- 1/2 teaspoon Unsalted Butter (to reduce foaming during the boil)
- 1 pinch Sea Salt (to balance the sweetness)
- 3 ounces Liquid Fruit Pectin (one standard pouch for a dependable set)
👨🍳 Instructions
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1
Place two small ceramic saucers in the freezer; these will be used later to test the 'set' of your jam.
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2
Prepare your canning equipment: Sterilize 6 half-pint jars in boiling water for 10 minutes and keep them warm in the water until ready to fill. Place the lids in a small bowl of hot (not boiling) water.
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3
In a large, heavy-bottomed stainless steel pot or a traditional copper jam pan, combine the huckleberries, grated apple, lemon juice, and lemon zest.
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4
Using a potato masher, gently crush about one-third of the berries. This releases enough juice to prevent scorching while keeping plenty of whole berries for texture.
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5
Stir in the sugar, wildflower honey, vanilla bean paste, and the pinch of salt. Add the small knob of butter to help minimize foam formation.
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6
Turn the heat to medium-low and stir constantly until the sugar has completely dissolved and the mixture looks syrupy.
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7
Increase the heat to high and bring the mixture to a full rolling boil—one that cannot be stirred down. Stir frequently to prevent the bottom from catching.
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8
Once a full boil is reached, stir in the liquid pectin quickly. Return to a full rolling boil and boil hard for exactly 1 minute.
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9
Remove the pot from the heat. Use a metal spoon to skim off any remaining foam from the surface.
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10
Perform the 'wrinkle test': Place a teaspoon of hot jam on a chilled saucer from the freezer. Let it sit for 30 seconds, then push it with your finger. If it wrinkles, it's ready. If not, boil for another minute.
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11
Ladle the hot jam into the sterilized jars, leaving exactly 1/4 inch of headspace at the top.
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12
Wipe the rims of the jars with a clean, damp paper towel to ensure a perfect seal. Center the lids and screw the bands on until 'finger-tip tight'.
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13
Process the jars in a boiling water bath for 10 minutes (adjusting for altitude if necessary). Ensure the water covers the jars by at least an inch.
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14
Remove the jars carefully and place them on a towel-lined counter. Leave them undisturbed for 24 hours. You should hear the satisfying 'ping' of the lids sealing.
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15
Check the seals after 24 hours; the lids should be concave. Store in a cool, dark place for up to a year.
💡 Chef's Tips
Always use a heavy-bottomed pot to prevent the high sugar content from burning. If you prefer a softer 'set' or more natural jam, omit the liquid pectin and boil the mixture until it reaches 220°F (104°C). Avoid doubling the recipe in one pot; jam needs rapid evaporation to set properly, and large batches take too long to heat. If using frozen berries, do not thaw them first; just toss them straight into the pot with the sugar. Be careful not to over-process in the water bath, as huckleberries can lose their bright color if cooked too long.
🍽️ Serving Suggestions
Slathered generously over warm, buttered sourdough biscuits. As a sophisticated topping for a wedge of sharp white cheddar or creamy brie. Swirled into a bowl of thick Greek yogurt with a sprinkle of toasted hazelnuts. Served alongside roasted duck or venison to provide a tart, fruity contrast to savory meats. Used as a filling for thumbprint cookies or a classic Pacific Northwest Linzer tart.