Huckleberry Jam

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.  

Minced Fruit (Credit Brett Jensen and Family) (They called it Mincemeat)

I was never a mincemeat fan until THIS....THIS is DELICIOUS!  I'm going to try making baklava this year with it, it's SO delicious.  Mincemeat has no meat in it.  It's just fruits and spices, cooked to delicious sticky satisfaction, and it's so good.

2 pints chopped green tomatoes
3 pints chopped tart apples, peeled.
2 lbs. raisins
1/2 cup vinegar (I used apple cider vinegar)
6 cups sugar
4 tsp cinnamon
2 tsp salt
2 tsp ground cloves
2 tsp ground allspice

Run green tomatoes, apples, and raisins through a meat grinder or food processor.  Mix everything in recipe together in a large pot.  Bring to a boil and simmer several hours until it's thick.  Mine took about 6-8 hours.  Made a dozen pints.  I filled hot sterilized jars with the very hot mince, and inverted them to promote seal.  Only one didn't seal, used that for the cookies I'm posting next!  

Apple Butter

**Updated for less spices, when Shea and I made it we toned 'er down a bit.

Apple Butter: A jam-like condiment that is a combination of apples and spices. It is called a "butter" because in the old days when the cows gave less milk and cream in the winter, they had to have something else besides butter to use on breads and toast. So, the wives would take the excess apple crop and make "apple butter". There is no butter in it...it's like a very thick applesauce type jam with spices. Trent's favorite!

12 cups apple puree (see below)
7 cups white sugar
1/4 cup Cinnamon
2 tsp. Ground Ginger
2 tsp. Ground Allspice
2 tsp.  Ground Nutmeg
1 tsp. Ground Clove
1/4 cup lemon juice
1/2 cup Clearjel mixed with 1/2 cup of the apple puree

Mix all, bring to a boil and cook for about 10 minutes to thicken. Bottle in hot sterilized jars leaving 1/2 inch head space. Seal and process in water bath for 20 minutes. Will keep up to ten years.

Apple Puree:
I slice apples in half and boil them on my camp chef propane stove outside for an hour or so or until they are soft. Then I put them through my victorio strainer which takes out all the seeds, stems, and peels and gives out just the pure apple puree. Easy!