Remove the stems from the huckleberries and wash clean. Drain them in a sieve, then put them in a saucepan with the sugar. Lightly crush them and leave for an hour.
Add the water and lemon juice, and turn the heat to medium. Remove the scum as it simmers until thickened.
It will suddenly thicken when cooled, so remove from the heat just before it looks like it's done.
Huckleberry jam and marble chiffon cake.
Story Behind this Recipe
I heard that raw huckleberries were not tasty, but they have 4.5 times the amount of anthocyanin as blueberries. So when I received some I quickly turned them into jam.
If you are in a hurry, crush well and start to make the jam straight away. Huckleberries are harder than blueberries, so it's better to add water and then start to heat. This prevents them from burning, and it's easier to make. You can use vinegar instead of lemon to prevent discolouring. (Use 1/2 a tablespoon.)