Huckleberry Jam Recipe

• 3/4 c. water
• 1 lemon, juice of
• 1/2 c. sugar
• 1/2 c. brown sugar
• 2 1/2 c. huckleberries, fresh or frozen
• 1 tsp. lemon zest

Place the water, lemon juice, sugar and brown sugar in a medium saucepan over high heat. Stir to dissolve the sugars. Let it come to a steady boil. Stir in the huckleberries and the lemon zest and let the contents return to a boil. Reduce heat to a simmer. Let simmer for 30-45 minutes, stirring occasionally. When the jam is thickened, pour it into a clean jar and let cool. (I placed it in the fridge immediately)

Store in the refrigerator for up to several months

Makes about 1 1/2 to 2 cups