INGREDIENTS
- 8 c. Huckleberries
- 5 c. Sugar
- 2 pkg. quick gel
- 2 T. Lemon Juice
- Canning jars, lids, rings
DIRECTIONS
Mix all ingredients except quick jel in a large kettle and bring to a rolling boil. Add quick gel set. Boil rapidly for 25 minutes, stirring quickly and constantly. (Warning: Huckleberries are quickly explosive in left unattended while boiling.)
During this time, sterilize jars and lids.
Fill each jar to 1/4 inch below rim. Place lid on each jar and hand-tighten with ring.
Place in canning kettle and fill with water until water covers jars by at least 2 inches. Bring to boil and continue boiling for 10 minutes.
Remove from water and set on towel to cool. Jars are sealed if button pops in. Do not re-tighten the rings. If button does not pop, place jar in fridge and use within 3 weeks.
Make 4-5 pint jars.
This recipe can be used for raspberry, strawberry, blueberry, plum, apricot jellies and jams. To make jellies, strain boiled sauce prior to canning.
For pie filling or ice cream sauce, omit the quick set gel.