Huckleberry Rhubarb Jam Recipe

Capture the taste of summer with this vibrant Huckleberry Rhubarb Jam! This recipe, inspired by a trusted food preservation community, combines the tartness of rhubarb with the sweet burst of huckleberries for a truly unforgettable spread. Perfect for toast, biscuits, or as a delicious addition to your favorite desserts.

Prep Time 15 mins
Cook Time 20 mins
Calories 607 kcal
Protein 0g
Rating 0.0 (1 Reviews)
Huckleberry Rhubarb Jam 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Huckleberry Rhubarb Jam

  • 4 cups fresh huckleberries
  • 4 cups chopped rhubarb
  • 7 cups granulated sugar
  • Liquid Pectin

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How to Make Huckleberry Rhubarb Jam

  1. Combine huckleberries, rhubarb, sugar, lemon juice, and pectin in a large, heavy-bottomed saucepan.
  2. Bring the mixture to a rolling boil over high heat, stirring constantly.
  3. Once boiling, reduce heat to medium-high and continue to boil for 1 minute, stirring constantly to prevent sticking.
  4. Remove from heat and skim off any foam that has formed on the surface.
  5. Ladle the hot jam into sterilized jars, leaving ¼ inch headspace.
  6. Wipe the rims of the jars clean, place lids and rings on jars, and tighten to fingertip tightness.
  7. Process jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for accurate times).
  8. Remove jars from the canner and let them cool completely. You should hear a ‘pop’ sound as the jars seal.
  9. 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