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Earlier than You Start: Put together calcium water. To do that, mix ½ teaspoon calcium powder (within the small packet in your field of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake properly. Additional calcium water needs to be saved within the fridge for future use.

Huckleberry Jam Substances

Four cups mashed huckleberries
2 teaspoons calcium water
1/Four cup lemon juice
½ cup as much as 1 cup honey or ¾ cup as much as 2 cups sugar
2 teaspoons Pomona’s Pectin powder

Huckleberry Jam Instructions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/Three full with water, deliver to a boil. Flip off warmth, cowl, and maintain jars in scorching canner water till prepared to make use of. Place lids in water in a small sauce pan; cowl and warmth to a low boil. Flip off warmth and maintain lids in scorching water till prepared to make use of.

2. Measure mashed huckleberries into sauce pan.

3. Add calcium water and lemon juice, and blend properly.

4. Measure sugar or room temperature honey right into a bowl. Completely combine pectin powder into sweetener. Put aside.

5. Deliver fruit combination to a full boil. Add pectin-sweetener combination, stirring vigorously for 1 to 2 minutes to dissolve the pectin whereas the jam comes again as much as a boil. As soon as the jam returns to a full boil, take away it from the warmth.

6. Fill scorching jars to ¼” of prime. Wipe rims clear. Screw on 2-piece lids. Put crammed jars in boiling water to cowl. Boil 10 minutes (add 1 minute extra for each 1,000 ft. above sea degree). Take away from water. Let jars cool. Examine seals; lids needs to be sucked down. Eat inside 1 12 months. Lasts Three weeks as soon as opened.