UPDATED: Use Liquid Pectin, 3 oz pouches, instead of powdered. Also, if you can food processor the raspberries really really well, you don't have to Victorio strainer them:
Tried and True, last used this recipe in 2009, worked great, just used up the last bottle in 2015. This is the cooked type that is shelf stable. The reason I don't do Huckleberry Jam as a freezer style jam is because the huckleberries have some kind of organic make-up that allows their deliciousness to sneak out of nearly any plastic container and taint all your frozen food. One year when we stored the berries in the freezer in ziploc bags, we ate huckleberry flavored frozen pizza, huckleberry flavored mashed potatoes (because the taste had gotten into the frozen butter), etc. etc.
I use the WHOLE BERRY of the huckleberries, and puree in a food processor. However, I run the raspberries through the food processor really, really well which pulverizes the seeds, works well.
Adding the raspberries does not diminish the huckleberry flavor, it merely calms it down and lets you stretch it out. If you've ever picked wild huckleberries, you know you want those beauties to last because it took forever to get a gallon.
DO NOT DOUBLE UNLESS YOU HAVE A GIANT POT! I mean giant. My largest soup pot would boil over if this were doubled.
Also, I have not had great results in the canning method of tipping the jars upside down to seal, there is just not enough heat contained to create a reliable seal in half pint jars, so I just water bath them.
Huckleberry Jam
3 1/2 cups huckleberry puree
1 cup raspberry puree
(or enough of the above to make 4 1/2 cups together)
1 pouch liquid pectin, 3 oz.
1/4 cup lemon juice
1/4 tsp margarine or butter (to reduce boiling over)
6 cups sugar
Jars and lids
Makes 8-9 half-pints. Wash bottles and sterilize in the dishwasher and place canning lids in heated water on the stove over low heat until ready to process. Start boiling water in your water bath canner.
Mix the two berry purees together in a large pot. Add the pectin pouch, lemon juice, and butter or margarine, bring to a boil. Add the sugar and bring to a boil again, stirring to mix well. When at a full rolling boil, time it for 2 minutes then remove from heat.
Fill hot jars with jam mixture leaving 1/4" to 1/2" head space.. Process in water bath canner for ten minutes at full boil. Ensure all jars have sealed and store for up to ten years.
