Huckleberry Rhubarb Jam

Indulge in the perfect balance of sweet and tangy with this homemade huckleberry rhubarb jam—a delightful spread that highlights the vibrant flavors of seasonal produce. Juicy, wild huckleberries pair harmoniously with tart rhubarb to create a jam bursting with bold, fruity notes. Enhanced with a touch of fresh lemon juice and a hint of natural pectin for the perfect jam consistency, this recipe comes together in just 40 minutes of prep and cook time. Ideal for spreading on toast, spooning over yogurt, or even glazing baked goods, this small-batch jam is packed with flavor and easy to preserve for year-round enjoyment. Whether you're a seasoned canner or a first-time jam maker, this recipe is a must-try for capturing the essence of summer in every jar. Keywords: huckleberry rhubarb jam, homemade jam recipe, fruit preserves, easy small-batch jam, seasonal fruit spreads.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups huckleberries
• 3 cups rhubarb
• 3 cups granulated sugar
• 2 tablespoons lemon juice
• 1 packet pectin

Directions

Step 1

Wash and rinse the huckleberries thoroughly under cold water, removing any stems or debris.

Step 2

Trim the ends off the rhubarb stalks and dice them into small, even pieces, about 1/2 inch in size.

Step 3

In a large, heavy-bottomed pot, combine the huckleberries, rhubarb, and granulated sugar. Stir gently to mix.

Step 4

Let the mixture sit for about 10 minutes to allow the sugar to begin dissolving and the juices to release.

Step 5

Place the pot on medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking.

Step 6

Once the mixture starts to bubble, add the lemon juice and continue stirring.

Step 7

After cooking for about 15 minutes, sprinkle the pectin evenly over the mixture and stir well to incorporate.

Step 8

Increase the heat slightly and let the mixture come to a full rolling boil (one that cannot be stirred down). Boil for 1–2 minutes while stirring constantly.

Step 9

Perform a gel test by placing a small spoonful of the jam on a chilled plate. Let it cool for a few seconds and push it lightly with your finger. If it wrinkles, the jam is ready. If not, cook for another 2-3 minutes and test again.

Step 10

Remove the pot from heat and skim off any foam from the surface using a spoon.

Step 11

Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace at the top. Wipe the rims clean, seal with lids, and process the jars in a boiling water bath for 10 minutes to ensure a proper seal.

Step 12

Let the jars cool completely at room temperature. Check the seals by pressing the center of each lid; it should not flex up and down.

Step 13

Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.

Nutrition Facts

Serving size	1730 grams (1730.0g)

Amount per serving	% Daily Value*
Calories	2922

Total Fat 1.90g	2%
Saturated Fat 0.40g	2%
Polyunsaturated Fat 0.60g
Cholesterol 0mg	0%
Sodium 32mg	1%
Total Carbohydrate 755.90g	275%
Dietary Fiber 19.40g	69%
Total Sugars 725.20g
Protein 7.10g	14%

Vitamin D 0IU	0%
Calcium 561mg	43%
Iron 2mg	13%
Potassium 1963mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.6%

Protein: 0.9%

Carbs: 98.5%