Huckleberry-Rhubarb JamFrom 1908 MARIANNA STOLTZ HOUSE BED & BREAKFAST
1 1/2 cups crushed huckleberries
3/4 cup cooked, mashed, rhubarb
3 1/2 cups sugar
3 ounce pouch pectin
In large Dutch Oven, combine huckleberries, rhubarb and sugar; mix well. Place over high heat and bring to full boil. Cook for one minute, stirring constantly. Remove from heat and stir in pectin. Alternately stir and skim for 5 minutes. Discard floating fruit. Ladle into hot sterilized jars and seal. Makes about 4 1/2 cups.