Huckleberry Preserves

4 1/2-5 cups huckleberries, washed
2/3 cup water
6 1/2 cups sugar
4 teaspoons fresh lemon zest
1/3 cup lemon juice
2 (1 3/4 ounce) packages dry pectin
1 tablespoon margarine

Put 2 1/2 cups huckleberries and 1/3 cup water in a blender with the lemon zest. Blend until pureed. Add balance of huckleberries and 1/3 cup water and puree.
In large stockpot, add pureed huckleberries,pectin,lemon juice and water.
Stir constantly. Bring to a rolling boil. A boil that cannot be stirred down.
Stir in Sugar. Stir until dissolved. Bring a full rolling boil. One that cannot be stirred down. Boil 1 minute exactly.
Stir in margarine.
Take off heat and skim any foam.
Pour in hot sterilized jars.
Wipe rims with a hot cloth and seal and band.
Put in a hot water bath for 15 minutes.
Take out on a toweled counter. Keep away from drafts until they seal.