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Huckleberry Jam with Sherry

Source of Recipe


Stan Simonik






List of Ingredients



• 1/2 gallon huckleberries
  
• Juice from 2 oranges
  
• 2 boxes powdered fruit pectin
  
• 2 (4-inch) pieces orange peel
  
• 8 cups sugar
  
• 1 cup sherry
  






Instructions



1. Wash and drain berries.
   
   
2. In a blender, liquefy all but 1 cup of the berries together with the orange juice. Pour into a 6- to 8-quart pot, add remaining whole berries, and stir in fruit pectin. Add the orange peel and bring to a rolling boil over medium-high heat, stirring constantly. Add sugar and sherry. Bring to boil again, and cook 1 minute longer.
   
   
3. Remove from heat, skim off foam, and remove orange peel. Ladle into hot jars and process in boiling-water bath, following standard canning procedure.
   
   Makes 8 (12-ounce) jars.