If you are not sure what to do with garden huckleberries, make some jam to enjoy through the winter months. Homemade jam has no chemical preservatives, making it a better option than the store-bought varieties. The right mix of berries, acid from lemon juice, pectin and sugar creates a gel consistency that spreads nicely on toast, sandwiches or crackers. One batch of jam makes 5 to 6 half-pints or 2 to 3 pints.
Wash your huckleberries with water, and place them in a colander to drip-dry.
Pick through the berries and remove stems, debris and berries that appear rotten.
Place a 1-inch layer of berries in a large mixing bowl, and crush them with a potato masher. Pour the mashed berries into a large saucepan and repeat until you crush them all.
Add the lemon juice and water to your saucepan, and stir to combine. Pour the pectin into your berries while stirring.
Place the saucepan onto your stove, and turn the heat to high. Stir continuously while bringing the mixture to a boil.
Pour the sugar into your saucepan, and stir to combine while bringing the mixture back to a boil. Boil for one minute -- stirring continuously to prevent burning or foaming out of the pan -- and remove from heat.
Skim the foam off the top of the mixture with a mesh or slotted spoon and discard.
Scoop or pour the huckleberry mixture into pint or half-pint sterilized canning jars to 1/4-inch from the rim. Place a boiled canning lid on top of the jars, and secure with jar rings.
Process the jars in a hot-water bath canner for five minutes for shelf storage or place in a freezer for up two months. Process the jam 10 minutes for altitudes over 1,000 feet.
Make small batches instead of doubling the recipe to keep the mixture at the correct ratio and consistency for processing.
Mix in blueberries or blackberries if you do not have enough huckleberries for the batch.