Your comment is beautiful, and I am touched. You painted such a vivid picture of foraging, and when you were a kid, your knowledge of berries through experience shows. I have yet to encounter salal berries and huckleberries, which seem not common here. It is good that Salal has plenty of pectin for the jam; you won't need to add pectin. Apples have plenty of pectin, too; it can be added to berries to thicken the jam. Some seeds also have lots of pectin, like chia and cal, which also thicken the jam. Be careful when reducing sugar; the jam might go off too soon. Add atleast 40% sugar but, ideally, 60% sugar to preserve the fruits long-term. I usually go 50:50 for sugar to fruit ( fruit including water if needed). I tend not to add water to berries; I weigh them and add the same weight of sugar; adding lemon gives them a better tart zing, or adding a little citric acid. Your enthusiasm for jam-making is inspiring. I will post about jam in a few days when they are ready. Thank you for this lovely comment. 😊💗
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