Huckleberry Preserves

• 4 1/2 - 5 cups huckleberries, washed
• 2/3 cup water
• 6 1/2 cups sugar
• 4 teaspoons fresh lemon zest
• 1/3 cup lemon juice
• 2 (1 3/4 ounce) packages dry pectin
• 1 tablespoon margarine

1. Put 2 1/2 cups huckleberries and 1/3 cup water in a blender with the lemon zest. Blend until pureed. Add balance of huckleberries and 1/3 cup water and puree.
2. In large stockpot, add pureed huckleberries,pectin,lemon juice and water.
3. Stir constantly. Bring to a rolling boil. A boil that cannot be stirred down.
4. Stir in Sugar. Stir until dissolved. Bring a full rolling boil. One that cannot be stirred down. Boil 1 minute exactly.
5. Stir in margarine.
6. Take off heat and skim any foam.
7. Pour in hot sterilized jars.
8. Wipe rims with a hot cloth and seal and band.
9. Put in a hot water bath for 15 minutes.
10. Take out on a toweled counter. Keep away from drafts until they seal.

huckleberries, water, sugar, lemon zest, lemon juice, pectin, margarine

Taken from www.food.com/recipe/huckleberry-preserves-184684 (may not work)