Wild Huckleberry Jam
A simple three-ingredient jam made with wild huckleberries, raw honey, and lemon juice — no pectin, no refined sugar, and nothing you can’t pronounce.
Equipment
- Medium saucepan
- Potato masher or fork
- Sterilized glass jar
Ingredients
- 3 cups huckleberries, fresh or frozen
- ½ cup raw honey, adjust to taste
- 2 tablespoons lemon juice
Instructions
- Place the huckleberries in a medium saucepan over medium-high heat. If using fresh berries, crush them with a potato masher or the back of a fork. If using frozen, cook and stir frequently until the berries begin releasing their juices, about 5–7 minutes, then mash.
- Once the berries are mashed, add the lemon juice and honey. Stir to combine and cook for about 5–7 minutes.
- Reduce heat to low and continue stirring for 2–3 minutes. Let the jam cook on low, stirring occasionally, until it starts to thicken — about 10 minutes more.
- Test the thickness: drop a small spoonful onto a cold plate and place in the freezer for 5 minutes. If it holds its shape, it’s done. If it runs, cook for a few more minutes and test again.
- Remove from heat. The jam will thicken further as it cools.
- Transfer to a clean glass jar that has been washed thoroughly in very hot soapy water. Seal tightly and refrigerate for up to 2–3 weeks.
Notes
- The jam thickens significantly as it cools — pull it off the heat when it’s slightly thinner than your desired consistency.
- Raw honey can be adjusted to taste — use less if your berries are very sweet, more if they’re tart.
- Wild blueberries are the best substitute if huckleberries aren’t available.
- This is a refrigerator jam, not a shelf-stable canned product. Store in the refrigerator and use within 2–3 weeks.
- Serve on gluten-free pancakes, coconut yogurt, nice cream, or the huckleberry coconut whipped cream dessert.