For this recipe, I have successfully used fresh picked huckleberries and black berries from Northern Idaho.
Berry or Black Currant Jam
Also seen on Prairie Scraps
Ingredients5 cups blackberries ( crushed, or boysenberries, dewberries, loganberries, raspberries, young berries or cooked black curr )
1 package(s) pectin ( regular powdered fruit pectin )
7 cups Sugar
Directions1.Prepare canner, jars and lids.
2.In a large, deep stainless steel saucepan place berries. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly. Boil hard, stirring constantly for 1 minute. Remove from heat and skim off foam. (Spread it on the fresh bread you just pulled out of the oven. Did I mention that to start bread baking before starting this project? Sorry!)
3.Ladle hot jam into hot jars, leaving 1/4 inch head space. Remove air bubbles and adjust head space, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met , then increase to fingertip-tight.
4.Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 4 minutes, then remove jars, cool and store.
8From Prairie Scraps
Adapted from Ball Complete Book of Food Preservation