Two weeks ago I mentioned gathering huckleberries in the Oakland Hills. I’m happy to say that despite the injury, our bounty went into a beautiful product. Kitty Sharkey and I made jam from free nectarines given to me by a booth at the farmers market and our foraged berries. Below is a recipe you can use!
Nectarine Huckleberry Jam
9 1/2 cups coarsely sliced nectarine
2 cups huckleberries
1/4 cup lemon juice
6 cups sugar
2 packets Sure-Jell Pectin
(optional: 2 tbsp butter)
In a pot, heat nectarine pieces until soft and boiling. Add huckleberries, lemon juice, sugar and pectin while stirring constantly. You can add butter to prevent scummy foam. Substitute blueberries if you do not have access to huckleberries. Bring the jam to a rolling boil (continues bubbling while you stir) and let it boil until the jam thickens on the back of a cold spoon. If you did not add butter, you will have a layer of scum at the top. Skim this off before processing for 20-25 minutes with the boiling water bath method.
Tip: This is a low-sugar recipe. If your jam doesn’t thicken, add more sugar and bring it back to a boil and check again. Most jam recipes call for at least as much sugar as fruit but I always find that to be too sweet and our Nectarine Huckleberry Jam thickened very well with only half the sugar.