huckleberry + blueberry jam


On Saturday after I got home from yoga, we made a quick last minute decision to pack up the car and head over to Mount Adams. We are so lucky to be close to Mount Hood, and even closer to Mount Adams. And right now, the huckleberries are on thick up there. As soon as we got to the site where are friends were camping for the weekend, there were huckleberries right outside our car door, so we began picking immediately. And when I say we, I mean Jake and I, and that's it. The kids are useless. Lola picks and eats, and adds about 1 berry to the bucket out of 20. Hudson, of course, just eats and eats.

It was a great way to spend the day. After we picked our supply of berries, we hung around the campfire, roasted some dinner and marshmallows, while Lola and Hudson played.

On Sunday I made a batch of huckleberry blueberry jam. The recipe is simple, delicious and easy to adjust. I use this same recipe to make blueberry jam, blueberry mint jam and blueberry jam with basil. So feel free to experiment, just making sure to leave the berry and lemon juice quantity the same.

huckleberry + blueberry jam
makes about 4 cups

4 cups blueberries
4 cups huckleberries
2 cups sugar
1/4 cup lemon juice (I used fresh, but you can also use bottled)

Place the berries in a medium nonreactive saucepan. Add a splash of water and bring to a boil. Stir and crush the berries to release their juices. Add the sugar and continue to stir. Add in the lemon juice. Keep cooking at a boil, stirring frequently until you reach the gel consistency that you prefer.

Remove the pan from the heat and let the jam rest for 3-5 minutes.

Canning Method:
Use the boiling water method, making sure that your jars are clean and hot. Pour the berries into half-pint jars, making sure to leave 1/4 inch of headspace. Release the trapped air, letting the all the bubbles out. Wipe the rims clean with a moist paper towel. Center the lid on the jar and screw on the jar bands. Process for 10 minutes, starting the timer once the water returns to a boil. After 10 minutes, turn off the heat, remove the lid and lest rest for 5 minutes. Remove the jars, carefully, and set on a kitchen towel. After 24 hours check the seal and store in a cool dark place.

*You can skip the canning method and refrigerate. This will last in a sealed container for up to 3 weeks.