Montana Huckleberry Jam

For those of you lucky enough to live in an area where wild huckleberries grow, I urge you to make this jam at your earliest convenience! Fair Warning: Hunting for huckleberries can be time consuming- but totally worth it. My husband and I spent a few evenings in the mountains last fall picking jars of these little purple gems and we plan on making it a tradition in the years to come. In reality you could use any berry that is in season, but for me, nothing tastes like quite like MONTANA than fresh picked, wild huckleberries! Not only is this jam ridiculously easy to make, it tastes delicious and makes for an adorable gift! Serve with a slice of homemade bread and I promise you won't be disappointed! xo. Anna

Ingredients

• 2 cups fresh huckleberries

• 2 tbsp instant pectin

• 1 cup granulated sugar

• 1 tsp fresh lemon juice

Instructions

• Place huckleberries in large bowl & mash until all berries are broken down.

• In a separate bowl combine sugar & pectin. Mix well.

• Add crushed berries & mix well until all ingrediants are completley encorporated.

• Transfer to small saucepan & bring just to a boil.

• Remove from heat & cool for several minutes before transferring to glass jars.

• Store in refrigerator for up to 3 weeks or freeze up to 6 months.