Vanilla Bourbon Mountain Huckleberry Jam

Directions

1. Before you begin, prepare calcium water. Combine ½ teaspoon calcium powder with ½ cup water, stir well.

2. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

3. Measure mashed huckleberries into sauce pan.

4. Add calcium water and lemon juice, and mix well.

5. Heat split vanilla bean, cardamom and bourbon, as this simmers tip the pan to the heat or light with a long lighter. As the liquid lights into a flame, this moment called Flambé, cooks off the alcohol and leaves the pure bourbon flavor. Add honey and stir into a fluid sweet mixture. Turn off the heat and let this steep.

6. Add 2 teaspoons pectin powder to ½ cup warm water. Stir this briskly and let sit.

7. Bring fruit mixture to a full boil. Add honey bourbon mixture, and stir together. Bring the young jam to a boil. Turn to low heat.

8. Take ¼ of the jam and add it with the pectin to a blender and process until smooth. Add this completely back into the jam.

9. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let the jars cool. Check seals; lids should be sucked down. Date, Label and consume within 1 year.

10. Enjoy as a filling for cookies, on a cheeky afternoon’s buttery toast or as a side hustle to a local cheese. Enjoy.

11. Once opened, store refrigerated.