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Garden Huckleberry Pie Filling

Servings: 4 pints


  • 7 c. garden huckleberries
  • 4 c. sugar
  • 2/3 c. Clear Jel
  • 1 t. grated lemon zest
  • 4 T. lemon juice


  • 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.