Author: Bob and Robin Young

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

1

Pick over the huckleberries to remove stems. Wash and set aside.

2

Crush the blueberries reserving juices. Place in a 12 quart pot along with the vodka. Reduce by one-half. Place the huckleberries in the pot. (The level should be about 12 cups or more)

3

Add the baking soda and simmer. At 20 minutes lightly crush the fruit. Simmer for about another 15 minutes or until reduced to 10 cups.

4

Measure out sugar and set aside.

5

Add Sure-Jell and mix. Bring up to a full rolling boil and boil for 3 minutes (No Longer), stirring constantly.

6

Add the sugar all at once and stir to mix. Bring up to a rolling boil of 220°F and reduce mixture by ¼.

7

Place a dish in the freezer. Place about 1 t of the liquid on the plate and return to freezer. Check to see if the jam is thickening to your liking. If not, return to freezer for another 3 minutes. Repeat until you are satisfied that the jam is correct.

8

When correct, immediately remove from heat. Pour the jam into sterilized canning jars. Place lids and rings on. Hot pack for 12 minutes. Remove from water and let cool until you hear the lids "pop".