Folks around our parts love foraging for food in the summer, especially for wild huckleberries. Everyone has their own secret picking grounds in which they are sworn to never reveal. Our family has a few favorite spots we've magically come across over the years and have made it a tradition to go out and gather at least once in late summer.
Here's the super easy recipe I use from the Ball Blue Book Guide Preserving (my canning bible)
9 cups crushed huckleberries / 6 cups sugar
Yields about 3 pints
Combine berries and sugar in a large sauce pot. Slowly bring to a boil, stirring slowly until sugar dissolves. As the mixture thickens, stir frequently to prevent sticking. Remove from heat and skim off foam if needed. Ladle jam into hot, sterilized jars leaving 1/4 inch at top. Put on two piece lids and process for 15 minutes (or more depending on sea level)in a boiling-water canner.
Come January I always get a bit antsy for Summer and all that comes with it so this morning I used the rest of our stored huckleberries to make some jam. I figured that I could get a touch of that Montana summer magic from reviving those wild huckleberries.
You can get wild and mix in other berries too, but I'm personally am a bit of a huckleberry purist. Wish us luck with the cabin fever and lets all cross our fingers for an early Montana Spring.