Huckleberry Preserves Recipe

How to Make Huckleberry Preserves

1. Combine 2 1/2 cups huckleberries, 1/3 cup water, and the zest of 1 lemon in a blender.
2. Blend until completely smooth.
3. Add the remaining huckleberries (approximately 2 1/2 cups) and another 1/3 cup water to the blender.
4. Blend until smooth. Pour into a large stockpot.
5. Add 1 box (1.75 oz) powdered fruit pectin, 1/2 cup lemon juice, and 1/2 cup water to the huckleberry puree in the stockpot.
6. Stir constantly over medium-high heat.
7. Bring the mixture to a rolling boil (a boil that cannot be stirred down).
8. Add 7 cups granulated sugar.
9. Stir continuously until the sugar is completely dissolved.
10. Return to a full rolling boil (a boil that cannot be stirred down).
11. Boil for exactly 1 minute, stirring constantly.
12. Remove from heat and stir in 1/4 cup (1/2 stick) unsalted margarine.
13. Skim off any foam from the surface.
14. Immediately ladle the hot preserves into sterilized jars, leaving 1/4 inch headspace.
15. Wipe the rims of the jars clean with a damp cloth.
16. Seal the jars with lids and rings.
17. Process jars in a boiling water bath for 15 minutes (adjust time based on altitude).
18. Remove jars from the water bath and let cool completely on a towel-lined surface away from drafts. Listen for the satisfying *pop* as the jars seal.
19. Once completely cool, check the seals to ensure they are airtight.