Huckleberry-Raspberry Jam
A new take on an old family recipe to use those freshly picked summer berries. One of our favorite ways to use the huckleberries we pick in the mountains near us. Huckleberry-raspberry jam is the perfect combination of sweet and tart.
Equipment
- Mason jars and lids
- Large pot for hot water bath
Ingredients
- 4½ Cups huckleberries
- 6 Cups raspberries
- 5 Cups white sugar
- 1 box raspberry jello 3oz
Instructions
- Combine huckleberries, raspberries, and sugar in a large pot on the stove top set to medium-high heat. Bring to a boil while stirring. Boil for 5 minutes while stirring constantly.
- Remove from heat and add the raspberry jello. Stir for 5 minutes.
- Ladle into sterilized glass (Mason) jars. Carefully wipe up any spills.
- Seal with a water bath. Leave undisturbed for 12-24 hours to set.