Huckleberry Marmalade

I am always on the lookout for unique huckleberry recipes. 

Huckleberry marmalade is a bit unique just by itself, but this particular recipe uses Calamondin — which is a hybrid between the mandarin orange and the kumquat. 

I would imagine you can use oranges, but why not try calamondins??

Huckleberry Marmalade

Yield: Recipe makes 7 to 8 -- 8-ounce jars.

Huckleberry Marmalade


  • 2 1/2 pounds huckleberries
  • 1 1/2 pounds calamondin, sliced into thin rounds and seeds discarded
  • 2 pounds cane sugar
  • 5 1/2 ounces lemon juice


  1. Place a couple of spoons in the freezer to use to test the marmalades doneness.
  2. Add all the ingredients to a large non-reactive pot, and stir over medium low heat until well mixed and it starts to get a bit juicy. Gradually raise the heat to high, and continue to stir as the mixture comes to a rapid boil. If the mixture starts to stick to the bottom of the pot, turn down the heat a little, but keep it at a good boil.
  3. Cook the mixture for about 15 minutes. The mixture will foam, and then start to darken.
  4. Start to test the mixture for doneness at this point, but taking a small spoonful with the frozen spoons. Return the full spoon to the freezer, and let it sit for a few minutes. Tilt the chilled mixture to see how it runs. If it runs quickly, then continue to cook the marmalade. If it runs slowly, your marmalade is ready.
  5. Test every 5 minutes until it is done. Give the mixture a gentle stir to distribute the fruit evenly, and then place in sterile jamming jars and process as directed by the manufacturer pr just store in the fridge.

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Sounds like a good topping for cheesecake, ice cream …. or just on toast!!





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