Yes that sounds about right to me. I typically use slightly less than the weight of the fruit in sugar because i like a less sweet jam. But if your huckleberries are very acidic you might want to use equal weight.

As for sealing, I sterilize the jars and lids, fill to almost the top with very hot jam, leaving almost no headroom, screw on the caps hand tight, invert on a towel and leave to cool…just that easy.

If you are worried about sterilization, there are many methods to try but I have never had a problem in home canning just inverting.

I would like to pass on my favorite canning tip, though, for boiling water bath — we got an outdoor propane burner w/wok, originally for brewing beer (not in the wok of course; the wok just came with it), but I use it now almost exclusively for canning. It is great — boils a huge amount of water way faster than my old electric stove, plus it means all the heat stays outside. It’s a lifesaver during tomato canning time.

There are 3 major benifits 1) The shorter cooking time makes for a fresher, more vibrant tasting jam, in short a jam that tastes more like fruit 2) its easier and quicker (not a small thing) and 3) less boiling water time, which is important during hot summer months.