Easy to Make Small-Batch Huckleberry Jam Sweetened with Honey
Irresistibly delicious and sweet, huckleberry jam with honey is a healthy preserve for your morning breakfast. It’s earthy nature compliments any flavor and is full of antioxidants. Spread over warm butter and toast or a stack of pancakes, it’ll soon be a cozy new favorite in your fall kitchen.
Huckleberries are one of the most unique items you’ll ever bring to your kitchen. They aren’t very common, but they’re worth having around to cook or bake with.
Typically, wild huckleberries are found in the Pacific Northwest states or Rocky Mountain regions of the US or Canada. Their flavor is a sweet cross between a blueberry and a blackberry.
While they don’t grow wild here in Wisconsin, I can now enjoy the health benefits of these midnight black colored berries as garden huckleberries.
I ended up with garden huckleberry seeds a couple years ago when I came across the beautiful photos in the Baker Creek seed catalog. Any food with a deep color hue is good to grow since it contains lots of antioxidants, so of course they got me.
I finally seed started them this year and had great success. They germinated very easily and required no extra attention from me once I planted them.
They even grew through the weeds and were still blooming after the first few frosts this fall. I’d call them miraculous!
If you’re a gardener, I encourage you to try growing these black beauties to have in your harvest lineup. Otherwise, if you have friends that garden, ask them to grow a couple plants for you. They won’t be any extra trouble and they’re worth the effort.
You’ll especially love a jar of huckleberry jam on the breakfast table or as a healthy dinner condiment in the middle of winter.
Why You Should Try This Recipe
Simple and Quick – This huckleberry jam recipe only takes 45 minutes to make and has three simple ingredients. Huckleberries, lemon and honey. No pectin required!
Healthy – It’s low-sugar with only one cup of honey and lots of antioxidants. The deep purple color is an anthocyanin (an antioxidant) which helps prevent disease in the human body by off-setting free radicals. Free radicals cause inflammation and cellular damage. In other words, eat huckleberries liberally!
Unique and Delicious – Since they’re not very common, huckleberries are a nice surprise for diners or anyone receiving a gift. Grow huckleberries in a home garden or purchase wild huckleberries online. If you’re lucky enough to live where they grow wild, take some time and forage for them.
Garden huckleberries are a vegetable and have a simple, plain flavor. They easily take on the flavors they’re cooked with, especially jam.
This makes them versatile so be creative and experiment with complimentary flavors. You could try an orange instead of a lemon or add some fresh mint. No matter what you try, it’ll be delicious!
How to Make Huckleberry Jam
What You’ll Need
Huckleberries – Either wild or a garden variety. I purchased my seeds from Baker Creek. Purchase wild huckleberries online.
Lemon – You’ll need the zest and juice from one lemon.
Honey – Locally sourced honey is the best. It’s healthier and has a more robust flavor which bests compliments the berries. The honey I used is a wildflower variety and my jam turned out delicious.
Medium-sized saucepan
Wooden spoon
Funnel and ladle
Mason jars
Canning supplies (optional)
Step-by-Step Instructions
Begin by washing berries and lemon with a natural soap like Dr. Bronner’s or Branch Basics.
Add all ingredients to a medium-sized saucepan and stir with a wooden spoon. At this time, place a metal spoon in the freezer.
Cook jam on a medium to low heat until all ingredients are combined and berries are softened.
Once jam has cooked down and berries are soft, now is the time to puree them with an immersion or regular blender, if desired. Or leave jam as is with a chunkier texture.
When the jam has cooked down enough and thickened, take the spoon out of the freezer. Dip it into the jam. If it sticks to the back of the frozen spoon, the jam is done cooking.
Before ladling jam into jars, wash them in hot, soapy water.
Ladle jam into jars and proceed with water bath canning. Or let them cool for 24 hours and then store them in the freezer.
Serve on toast, pancakes, waffles or crepes. Or use as a sauce for pork chops, steak or pasta.
Helpful Tips for Huckleberry Jam
- This is a small-batch recipe which makes one and a half pints of jam. You can double the recipe, but it will take longer to cook.
- Be careful when handling fresh berries and jam. The dark color easily stains fabrics and surfaces.
- If you store the jars of jam in the freezer, cover with parchment paper or plastic wrap before placing lids on. Either one will protect the flavor.
- This recipe only calls for one cup of honey, but you can add more for your taste preferences.
FAQ’s
Where can huckleberries be found?
Wild huckleberries can be found in the Pacific Northwest states or in the Rocky Mountain regions. Or they can be purchased online. Garden huckleberry seeds can also be purchased online at Baker Creek seeds.
How long will huckleberry jam last?
Canned huckleberry jam is good for 18 months. In the freezer, its best used within three months for maximum flavor.
How can huckleberry jam be used?
Use huckleberry jam on toast, pancakes, waffles or crepes. Or get creative with savory uses for lunch or dinner entrees. It’s great as a sauce for pork chops, steak and a creamy pasta sauce.
More Recipes From Becky’s Kitchen
Spiced Cranberry Christmas Jam | Irresistibly Easy and Delicious
Homemade Apple Cider Vinegar | Healthy, Simple and Frugal
How To Make Low-Sugar Strawberry Jam
Small-Batch Tomatillo Jam | Easy to Make with 4 Ingredients
If you make this recipe and love it, I’d love it if you left a 5-star review! If you have any questions, let me know in the comments below. Tag me with your photos on Instagram @beckybuttlesamericana.
Thanks for stopping by my blog! –Becky
Huckleberry Jam Sweetened with Honey
Irresistibly delicious and sweet, huckleberry jam with honey is a healthy preserve for your morning breakfast. It's earthy nature compliments any flavor and is full of antioxidants. Spread over warm butter and toast or a stack of pancakes, it'll soon be a cozy new favorite in your fall kitchen.
Ingredients
- 4 cups fresh or frozen huckleberries
- 1 cup honey
- Zest and juice of one lemon
Instructions
- Begin by washing berries and lemon with a natural soap like Dr. Bronner's or Branch Basics.
- Add all ingredients to a medium-sized saucepan and stir with a wooden spoon. At this time, place a metal spoon in the freezer.
- Cook jam on a medium to low heat until all ingredients are combined and berries are softened.
- Once jam has cooked down and berries are soft, now is the time to puree them with an immersion or regular blender, if desired. Or leave jam as is with a chunkier texture.
- When the jam has cooked down enough and thickened, take the spoon out of the freezer. Dip it into the jam. If it sticks to the back of the frozen spoon, the jam is done cooking.
- Before ladling jam into jars, wash them in hot, soapy water.
- Ladle jam into jars and proceed with water bath canning. Or let them cool for 24 hours and then store them in the freezer.
- Serve on toast, pancakes, waffles or crepes. Or use as a sauce for pork chops, steak or pasta.
Notes
- This is a small-batch recipe which makes one and a half pints of jam. The recipe can be doubled, but it will take longer to make.
- Be careful when handling fresh berries and jam. The dark color easily stains fabrics and surfaces.
- If you store the jars of jam in the freezer, cover with parchment paper or plastic wrap before placing lids on. Either one will protect the flavor.
- This recipe only calls for one cup of honey, but you can add more for your taste preferences.
I’m a wife and homemaker inspiring old-fashioned skills for a homemade, self-sufficient lifestyle, always with a warm beverage in hand. Homemade Recipes. Gardening. Preserving. Healthy Living.
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