In a large pot with a heavy bottom, bring 6 cups of huckleberries, honey or sugar, water and lemon juice over medium heat. Simmer for roughly 15 minutes, until slightly thickened.
After simmering, pass the mixture through a fine mesh sieve (discarding the seeds and pulp), then return the syrup to the pot. Add the remaining berries and return to a simmer over medium heat. Simmer for five minutes.
Ladle into sterilized pint or half pint jars. Wipe the rims and place prepared lids and rings onto the jars (finger tight). Process in a water bath canner at a full boil for 10 minutes (half pints) or 15 minutes (pints).
After processing, remove from canner and cool for 24 hours without disturbing. Check for seal and store in a cool, dark spot for up to a year.