This huckleberry jam without pectin is a delicious fresh huckleberry recipe made with natural ingredients and chia seeds. This jam is delicious and can last up to 2 weeks in the refrigerator! It's great to spread on fresh pancakes or waffles, add into a peanut butter sandwich, or stir into warm oatmeal.
Add the huckleberries, sugar, water, and lemon juice to a sauce pan, and bring to a boil. Reduce heat to low and summer for 20 minutes until berries have broken down and started to dissolve into a liquidy paste.
Stir in the chia seeds and remove from heat. Allow jam to cool, transfer to a mason jar, and store in the fridge for up to 2 weeks.
Note: this isn't a canning/preserving recipe that lasts for months, it's a fresh berry jam recipe that has a limited shelf life of just a few weeks. For long term preserving, I'd recommend freezing huckleberries to use later in the winter, or following a certified preserving recipe from a canning guide like this!
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