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huckleberry jam recipe with chia seeds recipes for fresh huckleberry jelly and jam without pectin vegan gluten free fresh huckleberry recipes for summer easy jam with huckleberries

Huckleberry Jam (V, GF)

The Herbeevore
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.
5 from 1 vote
Cook Time 20 mins
Total Time 20 mins
Course Breakfast, Condiment
Cuisine American
Servings 8 servings
Calories 67 kcal

Equipment

  • Small Pot
  • Jam Jars

Ingredients
  

  • 1 cup huckleberries washed
  • 1/2 cup sugar
  • 2 tablespoon water
  • 1 tablespoon lemon juice
  • 1 tablespoon chia seeds

Instructions
 

  • 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.

Notes

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!

Nutrition

Calories: 67kcalCarbohydrates: 16gProtein: 1gFat: 1gSaturated Fat: 1gTrans Fat: 1gSodium: 4mgPotassium: 8mgFiber: 1gSugar: 13gVitamin A: 24IUVitamin C: 2mgCalcium: 14mgIron: 1mg
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