No-Cook (Freezer) Huckleberry Jam

There are two primary advantages of making this version of huckleberry jam. One--it is quick and easy and doesn't heat up your kitchen and two, you don't cook the berries so they have a more fresh taste.

Course Brunch, Condiment

Keyword Huckelberry, Jam, No-cook

Servings 8 cups

Ingredients

3 cups crushed huckleberries about 4½ cups ripe berries
6 cups granulated sugar
2 tbsp lemon juice
1 bottle liquid pectin

Instructions

Measure crushed berries, sugar and lemon juice into large bowl. Stir until sugar is dissolved, about 3 minutes. There may be a few remaining sugar crystals.
Stir in liquid pectin quickly, but thoroughly Ladle into clean glasses or freezer containers, filling to ½-inch from rim. Cover tightly then wash outsides of containers.
Let stand until jam is set, (this may take up to 24 hours), then store in freezer. If jam will be used within 2 or 3 weeks, it may be stored in refrigerator.