In a large saucepan, cover huckleberries with water and boil under tender. Drain water, and mash berries using a potato masher.
In another large saucepan, combine sugar and Clear Jel. Whisk in 2 c. water. Bring to a boil and stir until mixture thickens and starts to bubble. Stir in zest, if using, and lemon juice and cook for one minute, stirring constantly. Fold in the berries.
Ladle into hot jars, leaving a 1" headspace. Process in a boiling water bath canner for 30 minutes. Yields approximately 4 pints.