Zutaten für Huckleberry Rhubarb Jam
- 4 cups fresh huckleberries
- 4 cups chopped rhubarb
- 7 cups granulated sugar
- Liquid Pectin
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Zubereitung von Huckleberry Rhubarb Jam
- Combine huckleberries, rhubarb, sugar, lemon juice, and pectin in a large, heavy-bottomed saucepan.
- Bring the mixture to a rolling boil over high heat, stirring constantly.
- Once boiling, reduce heat to medium-high and continue to boil for 1 minute, stirring constantly to prevent sticking.
- Remove from heat and skim off any foam that has formed on the surface.
- Ladle the hot jam into sterilized jars, leaving ¼ inch headspace.
- Wipe the rims of the jars clean, place lids and rings on jars, and tighten to fingertip tightness.
- Process jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for accurate times).
- Remove jars from the canner and let them cool completely. You should hear a ‘pop’ sound as the jars seal.
- Check seals by pressing down on the center of each lid. If the lid doesn't flex, the jar is sealed.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
622g
Fat
0g
Carbs
52g