Last Updated on December 11, 2023 by Cathy
Crafting this Wild Huckleberry Jam is a simple joy without the need for processed sugar, pectin, or high fructose corn syrup. Its delectable flavor enhances the goodness of pancakes.
It’s Huckleberry season, and it was an awesome year for us!
Huckleberry picking is a tradition in my family thanks to my mother. She took her four kids huckleberry picking when we were young. My husband and I took our two boys when they were young.
Our kids are grown now but we still go with my mother and our youngest who’s now 22 years old. I like that he still enjoys going with us. We drove up to the mountains and met her friend. Her friend shared her huckleberry patch with us! That was amazing, most people don’t like to share their secret huckleberry patches.
The image below is a picture of the huckleberry plants where we picked the wild huckleberries high up in the mountains. The huckleberries like to hide under the leaves so they are hard to see.
I’ve always worried about climbing up and down the mountain or tripping over something since my balance isn’t that good.
I also used to be worried about the heat since I was very heat intolerant. It would cause my walking to get worse, and then I worried about falling. But, when I started a candida diet my heat intolerance disappeared!
Quick Link About Candida
Fortunately, this year Mother Nature took care of us! The temperature dropped about twenty degrees that day and there were so many berries we just sat down and picked! It was beautiful and so peaceful it was the perfect day for picking and eating nature’s candy!
Huckleberry Jam Recipe:
First, place the huckleberries in a medium-sized saucepan 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 and stir frequently until they begin releasing juices then mash them.
Then add lemon juice (I like to use organic) and raw unfiltered honey, and stir for about 5-7 minutes.
Turn the heat down to low, and continue to stir for 2-3 minutes. Let it cook on low until the jam starts to thicken, about 10 minutes. You can test the thickness by placing a spoonful in the freezer and then checking it after 5 minutes. The longer it’s cooking the thicker the jam.
Store the jam in a tightly covered sterilized jar in the refrigerator for a couple of weeks. That’s it, it’s ready to eat and enjoy!
Note: If you don’t have enough huckleberries you can cut the recipe in thirds. Use one cup of huckleberries, 2-1/2 tablespoons of raw honey, and 2 teaspoons of lemon juice.
Wild Huckleberry Jam
Ingredients
- 3 cups huckleberries frozen or fresh
- ½ cup raw honey you can use more or less depending on your taste
- 2 tablespoons lemon juice
Instructions
- Place the huckleberries in a medium-sized saucepan 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, for 5-7 minutes.
- Once the berries are mashed add lemon juice & honey, stir about 5-7 minutes.
- Turn the heat down to low, and continue to stir for 2-3 minutes. Let it cook on low until the 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 it’s cooking the thicker the jam.
- Store in a tightly covered sterilized jar in the fridge for a couple of weeks.
Other Huckleberry Recipes You May Be Interested In:
Want to remember this recipe? Pin it to your favorite Pinterest board!
