Mcp Blueberry Or Huckleberry Jam Recipes

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HUCKLEBERRY JAM



Huckleberry Jam image

Huckleberry jam has a unique flavor profile combining the essence of blackberries and blueberries. Enjoy it over toats, pancakes, waffles, and ice cream. It also makes a delicious topping over crackers and soft cheese, drizzle it over your favorite pie for an extra special touch to your recipe.

Provided by Lisa Soldo-Johnson

Categories     Appetizer / Snack     Sauces & Condiments     Snacks

Yield 7 1/2 pint jars

Number Of Ingredients 6

5 cups huckleberries
1 tablespoon baking soda
1 1/2 tablespoon fresh lemon juice
4 cups granulated sugar
1 packet powdered fruit pectin
5-7 8-ounce mason jars and lids ((1/2 pint jars))

Steps:

  • Prepare the mason jars by placing them into a heavy bottom pot. Add water to the jars and the pot until it reaches over the top of the jars. Bring the water to a boil over high heat. Turn off the heat and leave the jars in the water until ready to use.
  • Remove the stems from the berries and discard any rotted or crushed berries. Rinse berries well to remove the dirt and debris until the waters runs clear. Transfer the berries to a large pot and cover with water 1 inch above the berries.
  • Add the baking soda and boil on high for 2 minutes to remove the bitterness of the berries. Drain and rinse berries before transferring them back into the pot.
  • Add lemon juice and crush berries with a potato masher until most of the berries are broken and chunky.
  • Lower the heat to medium, stir in the sugar and pectin, and bring to a low boil for 8 minutes stirring often.
  • Remove one jar from the canner at a time pouring hot water back into the canner. Place the jar on a soft towel or cutting board. Ladle the jam into the hot jar, leaving 1/4-inch headspace between the top of the jar and the jam. Using a damp paper towel, wipe the jar rim to remove any jam or residue around the lid. Repeat until all jars are filled.
  • Place the flat, round portion of the two-piece closure - in a small saucepan, cover with water and bring to a simmer over medium heat to sterilize the lids. Do not boil. Keep lids hot until you are ready to use them.
  • Carefully remove a lid from the hot water and place it on the jar. Place screw band on the jar. With your fingers, screw band down until resistance is met, then increase to fingertip-tight. Do not screw on tight.
  • Return the jar to the hot water-filled pot. Repeat lidding steps util all jars are in the canner. Adjust the water level in the pot so water is 1-inch above jars and bring water to a full rolling boil over high heat. Once the water is boiling hard and continuously, begin the timing process of 10 minutes.
  • Turn off the heat and let the jars rest in the water for 5 minutes before removing. Remove the jars, lifting them out of the hot water and transferring to the towel or cutting board to cool. Once cooled, tighten the screw band, label and store in a cool dark place for up to 2 years.

HUCKLEBERRY JAM



Huckleberry Jam image

Traditional and delicious homemade jam. This can also be made with blackberries, boysenberries, dewberries, or youngberries.

Provided by DelightfulDines

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT30m

Yield 128

Number Of Ingredients 4

7 cups white sugar
4 cups huckleberries, crushed
1 (2 ounce) package powdered fruit pectin
4 1-pint canning jars with lids and rings

Steps:

  • Mix sugar and huckleberries together in a stockpot; bring to a boil, stirring constantly. Stir pectin into berry mixture and boil, stirring constantly, for 1 minute. Remove pot from heat and skim foam off the top using a metal spoon.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area.

Nutrition Facts : Calories 45 calories, Carbohydrate 11.6 g, Fiber 0.1 g, Sodium 0.3 mg, Sugar 11.5 g

MCP BLUEBERRY OR HUCKLEBERRY JAM



MCP Blueberry or Huckleberry Jam image

Want to make the best jam ever? Just combine blueberries and huckleberries. The rich berry flavor is almost unbelievable!

Provided by My Food and Family

Categories     Home

Time 45m

Yield about 7 (1-cup) jars or 144 servings, 1 Tbsp. each

Number Of Ingredients 6

3-3/4 cups prepared fruit (buy about 4 pt. fully ripe blueberries or huckleberries)
1 cup water
1/4 cup fresh lemon juice
1 box MCP Pectin
1/2 tsp. butter or margarine
6 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands 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. Drain well before filling.
  • Crush berries thoroughly, one layer at a time. Measure exactly 3-3/4 cups prepared fruit into 6- or 8-qt. saucepot. Add water and lemon juice; mix well.
  • Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil; cook exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.

Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 9 g, Protein 0 g

WILD HUCKLEBERRY JAM



Wild Huckleberry Jam image

A quick and easy jam recipe I copied from my friend's cookbook. I think it was published by the Idaho Fish and Game department.

Provided by opusanna

Categories     Berries

Time 50m

Yield 10 half pint jars

Number Of Ingredients 4

1 quart huckleberries
5 cups sugar
1 1/4 cups water
1 (3 ounce) packet certo liquid pectin

Steps:

  • Wash huckleberries and check for stems.
  • Place berries and water in deep saucepan or pot.
  • Slowly bring to a boil.
  • Add the sugar all at once.
  • Bring to a roiling boil, then cook for 2 minutes.
  • Remove from heat.
  • Add the Certo packet and stir for 3-4 minutes.
  • Pour into jars (note: do this as quickly as possible- it will start to set almost immediately).
  • Seal using method of choice. Boil for 10 min (if your altitude is between 3,000 and 6,000) then let cool.

Nutrition Facts : Calories 387.9, Sodium 1.9, Carbohydrate 100.2, Fiber 0.2, Sugar 99.8

MCP BLACKBERRY JAM



MCP Blackberry Jam image

You'll never buy the store-bought stuff again after trying this delicious homemade blackberry jam. It makes enough to last for up to a year.

Provided by My Food and Family

Categories     Home

Time P1DT45m

Yield about 10 (1-cup) jars or 160 servings, 1 Tbsp. each

Number Of Ingredients 5

5-3/4 cups prepared fruit (buy about 5 pt. fully ripe blackberries)
1/4 cup juice from 2 lemons
1 box MCP Pectin
1/2 tsp. butter or margarine
8 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands 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. Drain jars well before filling.
  • Crush blackberries thoroughly, one layer at a time. Sieve 1/2 of the pulp to remove some seeds, if desired. Measure exactly 5-3/4 cups prepared fruit into 6- or 8-qt. saucepot. Add lemon juice; mix well.
  • Stir pectin into prepared fruit in stockpot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g

BLUEBERRY FREEZER JAM



Blueberry Freezer Jam image

A quick and easy way to enjoy your favorite fruit freezer jam.

Provided by DelightfulDines

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT10m

Yield 50

Number Of Ingredients 4

4 cups white sugar
2 cups crushed blueberries
2 tablespoons lemon juice
1 (2 ounce) package powdered fruit pectin

Steps:

  • Stir sugar and blueberries together in a bowl; let stand for 10 minutes, stirring occasionally.
  • Stir lemon juice and pectin together in a separate small bowl; add to blueberry mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the blueberry into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Let stand at room temperature for 24 hours until set.
  • Refrigerate for up to 3 weeks or freeze for up to 1 year. Thaw in refrigerator.

Nutrition Facts : Calories 65.4 calories, Carbohydrate 16.9 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 16.6 g

BLUEBERRY JAM



Blueberry Jam image

Use to top ice-cream,your favorite scones,toast, etc.! Makes a great gift wrapped with a pretty ribbon!

Provided by Rita1652

Categories     Lemon

Time 50m

Yield 6 half pints

Number Of Ingredients 4

2 pints frozen blueberries
2 tablespoons lemon juice
1 (3 ounce) envelope 100% fruit pectin (Ball brand recommended)
5 1/4 cups sugar

Steps:

  • Thaw and drain blueberries.
  • Crush blueberries one layer at a time.
  • Combine 3 cups crushed blueberries and lemon juice in a large saucepot.
  • Stir in Fruit Jell pectin.
  • Bring mixture to a boil, stirring constantly.
  • Add sugar, stirring to dissolve.
  • Return mixture to a rolling boil.
  • Boil hard 1 minute, stirring constantly.
  • Remove from heat.
  • Skim foam if necessary.
  • Preserve It-.
  • Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
  • Wipe jar rim clean.
  • Place lid on jar and tighten band, just until a point of resistance is met.
  • Process 10 minutes in a boiling-water canner.
  • Cool for 12 to 24 hours.
  • Remove bands.
  • Lids should be concave in middle.
  • Yield: About 6 half pints.

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