Huckleberry Jam

• 200 grams Huckleberries
• 50 ml Squeezed black currant juice
• 50 ml Lemon juice
• 80 grams Frozen strawberries
• 80 grams Sugar
• 1 pinch Salt

1. Squeeze the black currant juice ahead of time (to remove the seeds).
2. Place all of the ingredients into a pot and let sit for 30 minutes.
3. Once the sugar has dissolved, turn the heat to medium.
4. Cook while stirring and making sure it doesn't burn.
5. Remove any scum that rises to the surface.
6. Once the fruit becomes soft, mash it up.
7. (This will take about 30 minutes.)
8. Once it thickens, it's done Store in a sterilized jar in the refrigerator.
9. Since it's low-sugar, use it up within 1 month.

huckleberries, currant juice, lemon juice, frozen strawberries, sugar, salt

Taken from cookpad.com/us/recipes/146307-huckleberry-jam (may not work)