Then I picked the stems off a pound of frozen huckleberries while Lane did our laundry. This sucked and stained my hands, so I didn't take a picture of it.
I squeezed a bunch of lemons.
Then we put it all in our pretty new copper jam pot with a pound of sugar and cooked it.
Et voila! Jam!
We highly recommend The Blue Chair Jam Cookbook, available here and at Omnivore Books in San Francisco.
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