How to Make Red Huckleberry Jam (Bilberry Jam Canning Recipe)
Views: 10
Huckleberry jam shouldn’t taste like plain sugar with a berry cameo — it should smack you with real fruit flavor, make you close your eyes, and think, “Wow, that’s the forest in a jar.”
Feel free to skip straight to the recipe, or hang out a bit for some handy tips, ingredient recommendations, and tricks to make this jam truly exceptional. Promise, no grandma stories here!
A good wild red huckleberry jam is bright, tart, and just sweet enough to let the berry’s wild side shine. In many ways, it’s a love letter to the forest, a jar of bright, tangy joy that keeps you coming back for “just one more spoonful.” This version of the huckleberry jam recipe, made with maple syrup, is our favorite. The maple syrup adds warmth and depth without overpowering that delicate, wild tang. Plus, when you use a slow, cold maceration overnight, you capture every last bit of flavor and color of this amazing wild berry.
Most importantly, this wild berry jam is the kind of project that feels as rewarding as it is delicious. You get to go berry picking (or meet a friend who does the foraging for you), bring home those gleaming little beads, and transform them into something sweet and tangy that can brighten even the gloomiest winter toast.
In this post, we’ll walk you through everything – from how to identify these wild beauties, to why they’re healthy, to exactly how to make red huckleberry jam at home. And, of course, we’ll answer all your burning huckleberry questions so you can head into your kitchen (or the forest) feeling totally confident.
What the heck is a huckleberry?




Depending on where you live, “Huckleberry” is one of those words that means different things to different folks. In North America, “huckleberry” refers to several different small wild berries in the Vaccinium and Gaylussacia families.
The red huckleberries are bright red and have slender green stems. Unlike blueberries or darker huckleberries, these berries taste tart and slightly sweet, with a hint of floral flavor.
If you’ve ever wandered through the mossy forests of the Pacific Northwest in early summer, you’ve probably seen them — those tiny, brightly coloured berries that almost glow against the green underbrush. They’re small, delicate, and often overlooked by casual hikers, but for those of us who know, these are the true gems of the forest.
When identifying them, look for bright red berries that grow singly, instead of in bunches. They have multiple tiny seeds inside and love growing in mossy, acidic forest areas.
In the Pacific Northwest, they pop up on old stumps and forest edges. Once you know what to look for, red huckleberries (Vaccinium parvifolium) are very easy to spot.
Remember, always double-check with a foraging guide before tasting any wild berries.
Health Benefits of Wild Huckleberries
Red huckleberries are basically tiny forest multivitamins. They pack a serious punch of vitamin C, fiber, and antioxidants. Additionally, they have way less natural sugar than most cultivated berries.
For generations, Indigenous communities have turned to these bright berries for both food and traditional medicine. Because they’re lower in natural sugars than many cultivated berries, they’re a great option if you want big berry flavor without a big sugar spike.
Simply put, red huckleberries are the ultimate “good for you” treat that actually tastes good.
Why you want to cold-macerate your berries
Our secret weapon for this and some of our other jams is cold maceration. No rushed boiling. No dull, overcooked fruit.
Cold maceration might sound fancy, but it’s basically just letting your slightly crushed berries sit with sugar in the fridge overnight. This slow process draws out the berry juices, intensifies the berry flavor, and helps preserve that gorgeous bright color. In short, it makes your jam taste like fresh fruit in a jar. However, if you’re short on time (or just impatient), you can skip the overnight rest and cook the berries right away. Just know you will be missing out that vibrant, wild edge. At the end, you’ll still have a pretty good jam worth every spoonful of your effort.
How to Make Huckleberry Jam – Step-by-Step









Real Canadian Huckleberry Jam Recipe
Ingredients
- 2 lbs. fresh red huckleberries -900 g
- 2 cups sugar -400 g
- 1/8 cup pure maple syrup -30 ml
- 1 teaspoon Pomona’s pectin powder -or other low-sugar pectin – follow package instructions
Instructions
- In a wide, heavy-bottomed pot, combine the huckleberries with most of the sugar, saving about ½ cup to mix with the pectin later. (If you're using a different brand of pectin, be sure to check their instructions for when and how to add it.)
- Gently mash the berries with sugar – just enough to help the sugar draw out juices from the berries.
- Cover and let the berries macerate for at least 3 hours, but if you have time, overnight is even better. If you leave them overnight, pop the pot into the fridge or another cool spot.
- You’ll know the maceration is done when you see a nice pool of ruby-red juice in the pot.
- Next, use a handheld blender or potato masher to create a mostly smooth, jammy mixture.
- Place the pot over medium-high heat and bring it to a boil. Once boiling, reduce slightly and cook for about 15 minutes, stirring often and skimming off any foam that rises to the top.
- Add the maple syrup and cook for another 5 minutes to deepen the flavor.
- Meanwhile, in a small bowl, thoroughly mix the reserved ½ cup of sugar with the Pomona pectin powder.
- Slowly stir in the sugar-pectin mix into the cooking huckleberry jam. Keep stirring for another 5 minutes
- Do a chilled plate test: place a small spoonful of jam on a cold plate, let it sit for a minute, then push it with your finger. If it wrinkles, it’s ready. If not, continue boiling for 2–5 more minutes and test again.
- Ladle hot jam into prepared jars, leaving ¼-inch headspace. Wipe rims clean, add lids, and screw on rings finger-tight. Process in a canner
Notes
Processing time guidelines for hot water bath or atmospheric steam canners
Style of Pack: HotProcess Time at Elevations of: | |||
Jar Size | 0 – 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
1/2 Pint (8 oz, ~250 ml) | 5 min | 10 min | 15 min |
Grab your berries, grab your maple syrup, and make a batch. Then come back and tell us how this preserve recipe worked out for you. Leave us a comment below, write us, like us on X, Facebook, Pinterest, Instagram and Blue Sky. And remember, sharing is caring!
FAQ
Are Huckleberries High in Sugar?
Not even close. Red huckleberries are famously tart — they’re low in natural sugar and high in acidity.
When making jam, this tartness and acidity are your best friend. It means you can skip lemon for acidification purposes and use less added sugar and get a bold, punchy flavor that tastes like actual fruit, not candy.
What if I Don’t Have Maple Syrup?
You can substitute it with sugar if you must, but the maple syrup gives this jam its warm, earthy depth. To substitute 1/8 cup maple syrup, you need 2 tablespoons + 1 teaspoon of sugar (about 25 grams).
Why are You not Using Lemon Juice in this Recipe?
For starters, red huckleberries are famously tart. They’re low in natural sugar and high in acidity. Thanks of this natural acidity, you don’t need to add extra lemon juice to make the jam safe for canning. Simply put more fruit flavor, less sugar fuss.
Do I Really Need to Macerate Berries Overnight?
Technically, you can skip cold maceration. But then you’d be missing out on the deep, bright flavor. Slow maceration = better color, better texture, better jam.
Can I Skip the Pectin?
If you skip the pectin and don’t bump the sugar up to a classic 1:1 ratio, you’ll end up with more of a loose, spoonable sauce instead of a firm, spreadable jam. Reason being, red huckleberries are naturally low in pectin. So, without an extra boost, don’t expect that satisfying, firm gel.
Let’s Talk Pectin
First things first: We’re not affiliated with Pomona – we just genuinely love their pectin.
This is a recipe for a jam with pectin. We use regular powdered pectin—the kind that comes in a box—and follow the directions for soft-set jams. Specifically, this recipe is designed to work with Pomona’s Universal Pectin. It is a concentrated product that allows you to control the sugar and texture.
Here’s what we’ve learned the hard way about various pectins: Most other boxed pectin brands are diluted with sugar. That means you have to use the entire packet to get the same setting power as just from one teaspoon of Pomona’s pectin.
We don’t recommend using liquid pectin for this recipe. But if that’s all you have, make sure you read instructions as the timing of adding the liquid pectin to the jam will likely be different.
What to Eat Huckleberry Jam With
Thanks to its bright, tart, slightly wild flavor, huckleberry jam is way more versatile than your average sweet spread. Here’s how to get the most out of every jar:
- Classic toast and butter (but make it fancy). Start simple: thick slices of sourdough or crusty artisan bread, lightly toasted, slathered with salted butter, and topped with a generous spoonful of huckleberry jam.
- Upgrade your cheese board. Pair it with creamy cheeses like brie, camembert, or goat cheese, or go bold with aged cheddar or blue cheese. The jam’s tangy punch balances the richness beautifully. Add some nuts and crackers, and you’ve got an instant showstopper appetizer.
- Glaze for meats. Use huckleberry jam as a glaze for roast pork, duck, or chicken thighs. Mix it with a splash of balsamic vinegar or mustard to create a glossy glaze that’s both savory and slightly sweet.
- In baked goods. Spread it inside sweet rolls before baking, or use it as a filling for thumbprint cookies or layered cakes. The tartness of this red huckleberry jam is guaranteed to cut through the sweetness of other ingredients
- On pancakes and waffles. Forget plain old syrup! Mix some of this huckleberry jam with a little bit of maple syrup and drizzle over a warm stack of pancakes or waffles.
Got more questions? Don’t be shy. Leave us a comment!
Just so you know:❗There are no sponsored products on our blog!
We buy all the tools and products with our own money, test them ourselves, and share only honest reviews. When we recommend something, it’s because we truly love it.
We are Amazon affiliates, though, because it’s a super convenient way to share the products we actually use and love. That means some of the links in this post are Amazon affiliate links. If you click through and make a purchase, we may earn a small commission – at no extra cost to you.
Thanks for supporting our blog and our canning obsession!

- Curious about reusable jars? Want to save money and be eco-smart? We’ve got just the article for you!
- Not sure how to sterilize canning jars? Find the answer about “dos and don’ts” of canning jars sterilization.
You May also like:
-
How to Make Red Huckleberry Jam (Bilberry Jam Canning Recipe)
This red huckleberry jam is a love letter to mossy trails, summer mornings, and berry bounty. If you’ve never tried to make huckleberry jam, this is your sign. Get out… read more
-
Boozy & Spiced Seedless Raspberry Jam for Grown-Ups
Our raspberry jam breaks out of the mold. Seedless, low sugar, spiked with port and pepper, this is the jam that went rogue. It’s like that guest at a polite… read more
-
Make-Ahead Christmas Jam Recipe (Cranberry-Strawberry Jam)
You could wait until December to make your Christmas Jam. You could. But let’s be honest: December is full of burnt cookies, delayed packages, and half-wrapped gifts. You’ll be frazzled.… read more
-
Seedless Blackberry Jam With Honey And Fresh Sage
Love blackberries but can’t stand the seeds? Neither can we! That’s why we made our blackberry jam seedless! Not a fan of overly sugary jams? Same here! That’s why we… read more
-
Low Sugar Blackberry Blueberry Jelly
This blackberry blueberry jelly recipe is ridiculously easy! Crush berries with sugar. Simmer till juices release, then strain. Back to the pot with lemon and pectin. If you think there’s… read more
-
How To Make Blueberry Jelly Without Adding Water
Guess what? You don’t need water to make blueberry jelly! Blueberries are packed with natural juices that get released during cooking. It’s not difficult or complicated. You just need to… read more
-
How To Make And Can Blackcurrant Jostaberry Jelly
Are you handing out jostaberries to friends, neighbors, and coworkers because you don’t know what to do with them? Guess what? The reason people avoid you in the hallways is… read more
-
The Ultimate Berry Powerhouse: Blueberry Blackcurrant Jam Recipe
Unlock the ultimate berry powerhouse with our blueberry blackcurrant jam canning recipe! Perfect for beginners and seasoned canners alike, this easy-to-follow canning recipe ensures you capture the vibrant flavors of… read more
-
Low-sugar Blackcurrant Jam Recipe With Just Three Ingredients
Discover the magic of homemade low-sugar blackcurrant jam! With just blackcurrants, sugar, and pectin, you can create a delicious and healthy jam that’s also incredibly easy to make. Once you… read more
-
How To Make Reduced Sugar Blackcurrant Jelly Without Adding Water
Our blackcurrant jelly recipe skips the water and keeps the sugar in check for a healthier, tastier jelly. The best part? It’s super easy to make! But watch out! Once… read more
Leave a Reply