Recipe: Raspberry Huckleberry Jam with Lemon

Jul 23, 2011 by     1 Comment     Posted under: Other Recipes, Recipes
Raspberry Huckleberry Jam with Lemon

Raspberry Huckleberry Jam with Lemon

Oh no! What have I done? I’ve created something so delicious that I’m going to eat the entire batch this month and gain 10 pounds is what! Sweet raspberry jam, with a nice hint of lemon coming through in each bite, and then the occasional sour pop of a whole huckleberry. Simply delightful.

I started out by following the raspberry jam recipe which came in a box of Sure Jell® Premium Fruit Pectin, but found myself being a cup short of raspberries to complete it. So I went to the freezer and decided huckleberries would be fantastic as the missing cup of fruit. A little added lemon zest and poof, deliciousness was born.

Now before I list the recipe, I have to post a disclaimer that this is not a Food Extension Safety Approved recipe, so make and can at your own risk. But anyone that knows much about canning will surely feel right at ease making and storing this sugary treat.

Ingredients for Making Raspberry Huckleberry Jam with Lemon

  • 4 pints of red raspberries, crushed and half the seeds removed (should yield 4 cups)
  • 1 heaping cup whole huckleberries, fresh or frozen
  • zest of 2 small lemons
  • 7 cups sugar
  • 1 box Sure Jell Pectin

How to Make Raspberry Huckleberry Jam with Lemon

  • Bring boiling-water canner, half-fill with water, to simmer.
  • Wash jars and screw band inserts in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
  • Prepare raspberries by crushing 1 cup at a time with a potato masher for best results. If using a food processor, pulse to very fine chop. DO NOT PUREE. Jam should have bits of fruit.
  • Remove half the seeds by placing half the berries in a fine mesh strainer and mashing out the pulp and juice. Toss or compost the seeds.
  • Measure exactly 4 cups of prepared raspberries into a 6 – 8 quart saucepot. Stir in lemon zest. Add 1 cup of whole huckleberries.
  • Measure exact amount of sugar into a separate bowl. (Reducing sugars or using sugar substitutes will result in set failure unless you use SURE-JELL FOR LESS OR NO SUGAR NEEDED RECIPES for no or low sugar jams and jellies.)
  • Stir 1 box SURE-JELL PREMIUM FRUIT PECTIN into berries in saucepot.
  • Bring mixture to full rolling boil. (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in sugar quickly. Return to full rolling and boil exactly 1 minute, stirring constantly. Remove from heat, Skim off any foam.
  • Ladle quickly into prepared jars, filling to within 1/8 inch tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated canner rack. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring to gentle boil. Process jams 10 minutes. Adjust processing time according to altitude chart. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
  • Let stand at room temperature 24 hours. Store unopened jams in a cool, dry, dark place up to 1 year. Refrigerate open jams up to 3 weeks.

Makes roughly 8 cups cooked jam.

Raspberry Huckleberry Jam with Lemon Close Up

Raspberry Huckleberry Jam with Lemon Close Up

Recipe by Jothan Yeager, July 2011

 

The Bald Gourmet makes fresh and delicious home-canned jams like today’s Raspberry Huckleberry Jam with Lemon. The raspberries and huckleberries for this recipe were all picked by hand by The Bald Gourmet. Go pick some berries of your own and get to cooking!

 

Recipe: Raspberry Huckleberry Jam with Lemon
 
Prep time

Cook time

Total time

 

Oh no! What have I done? I’ve created something so delicious that I’m going to eat the entire batch this month and gain 10 pounds is what! Sweet raspberry jam, with a nice hint of lemon coming through in each bite, and then the occasional sour pop of a whole huckleberry. Simply delightful.
Author:
Recipe type: Jam
Cuisine: Canning
Servings: 4 pints

Ingredients
  • 4 pints of red raspberries, crushed and half the seeds removed (should yield 4 cups)
  • 1 heaping cup whole huckleberries, fresh or frozen
  • Zest of 2 small lemons
  • 7 cups sugar
  • 1 box Sure Jell Pectin

Instructions
  1. Bring boiling-water canner, half-filled with water, to simmer.
  2. Wash jars and screw band inserts in hot soapy water; rinse with warm water.
  3. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
  4. Prepare raspberries by crushing 1 cup at a time with a potato masher for best results. If using a food processor, pulse to very fine chop. DO NOT PUREE. Jam should have bits of fruit.
  5. Remove half the seeds by placing half the berries in a fine mesh strainer and mashing out the pulp and juice. Disgard the seeds.
  6. Measure exactly 4 cups of prepared raspberries into a 6 – 8 quart saucepot.
  7. Stir in lemon zest and 1 cup of whole huckleberries.
  8. Measure exact amount of sugar into a separate bowl. (Reducing sugars or using sugar substitutes will result in set failure unless you use SURE-JELL FOR LESS OR NO SUGAR NEEDED RECIPES for no or low sugar jams and jellies.)
  9. Stir 1 box SURE-JELL PREMIUM FRUIT PECTIN into berries in saucepot.
  10. Bring mixture to full rolling boil. (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
  11. Stir in sugar quickly. Return to full rolling and boil exactly 1 minute, stirring constantly.
  12. Remove from heat, Skim off any foam.
  13. Ladle quickly into prepared jars, leaving ⅛ inch headspace.
  14. Wipe jar rims and threads, cover with two-piece lids, and screw bands tightly with hand.
  15. Place jars on elevated canner rack and lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover and bring to gentle boil. Process jams 10 minutes. Adjust processing time according to altitude chart. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
  16. Let stand at room temperature 24 hours.
  17. Store unopened jams in a cool, dry, dark place up to 1 year. Refrigerate open jams up to 3 weeks.

1 Comment + Add Comment

  • So, I’m actually sitting here in the Bald Gourmet’s kitchen, eating fresh biscuits and gravy. Amazing flavor, the thyme adding just the right taste. I asked if we could get some jam for the biscuits (I had been here a few months ago and sampled about 4 kinds of his jam and remembered the experience with fondness). So, he opened a fresh jar of his Raspberry Huckleberry Lemon jam. I ended up eating two more biscuits with this jam, because it was so tasty! I am hoping he sends me home with a jar (hint, hint). Thanks for a wonderful dinner last night, a comfy place to stay, and an amazing breakfast this morning. Those who count him as their friend, are very lucky people indeed.

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I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.