Just for the record, I freeze huckleberries every summer. They are very easy to use when frozen. I just throw them in a ziploc and then use them as fresh when I want a taste of summer. Everyone I know here in MT does the same. Last year after picking, I made up 10 pies and put them in the freezer (unbaked). When we had out of state visitors I would pull one out and bake it. It was a really treat for someone that had never tasted huckleberries before!
Here's a cooked jam recipe. I've played with the amounts a couple times, and this one finally jelled pretty nicely.
Just follow the directions on the pectin for cooked jam recipes. Makes about 6 cups.
4 cups crushed red huckleberries
5 cups sugar
1 tbsp lemon juice
1/2 tsp butter
1 package Sure Jell pectin (powdered)
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