Email to Stella      

Jam: Huckleberry-Rhubarb Jam

Source of Recipe

Marianna Stoltz House, Spokane, WA


List of Ingredients

1-1/2 cups crushed huckleberries
3/4 cup cooked, mashed rhubarb
3-1/2 cups sugar
One 3-ounce pouch pectin



Recipe

In a large Dutch oven, combine huckleberries, rhubarb, and sugar; mix well. Place over high heat and bring to a full boil. Cook for 1 minute, stirring constantly. Remove from heat and stir in pectin. Alternately stir and skim for 5 minutes. Discard floating fruit. Ladle into hot sterilized jars and seal.

YIELD: 4-1/2 Cups