Posted May 6, 2015 By sandy
Personally, I don’t understand jelly. Why waste all that good fruit when you can just make jam — especially huckleberries which have very small seeds.
But for those of you who have left over fruit in your freezer and want to make jelly, here is a recipe I found online for huckleberry jelly:
This recipe makes approximately 3 pints or 6 half-pints. My great-grandson calls it mamaw jelly!
- Using a large heavy pot, measure 4 cups huckleberry (or blueberry) juice and 1 package of Sure-Jel in pot. Bring to a rolling boil (a boil you can’t stir down) and then add 5 cups sugar all at once. Bring this to a rolling boil, and boil hard for 1 minute (time it please) stirring constantly.
- Take from the heat and let set a few seconds, then skim off the foam from the top. Pour (or dip) the hot liquid into the hot jars. Wipe the tops of the jars with a damp cloth or damp paper towel, then add the hot lids and screw on the rings.
- Since we live in the south, it is a good idea to put the jars of jelly into a pot, cover with water at least an inch and bring to a boil. Boil from 5 to 10 minutes. This sterilizes the jars, lids and jelly and you shouldn’t have any mold form on your hard-earned jelly.
- You can cut down on the amount of foam if you add 1/2 teaspoon butter or margarine to the mixture as it cooks. I don’t personally do this, but many people do.
The author of this article made me laugh when he/she added the following comments:
I enjoy picking blueberries, as it takes me back to the days when we used to go into the woods to pick huckleberries. When we happened upon a wild blueberry bush, it was magic. The wild blueberries were so much bigger and easier to pick than the tiny huckleberries. We don’t go wild huckleberry picking anymore. I wonder if anybody does. The blueberries are so much easier to pick, and they aren’t in the woods.
But despite the funny comment above (obviously, they do not live in the Inland or Pacific Northwest where people we ‘kill’ for wild huckleberries!), the article also include another way to use huckleberries:
The wild huckleberries have a little different taste than blueberries. Mama used to boil huckleberries with sugar and drop little dumplings in the hot syrup. That was a mighty good dessert with good thick fresh cream on top. That was before the days of Cool-Whip. If you want a simple dessert, you can do the same thing with blueberries. I don’t have a recipe, you just have to guess at the amounts. That’s what my mother did.
Read the full story for the method of juicing the fruit.
Can’t wait for huckleberry season!!
Posted March 17, 2015 By sandy
Looking for a new unique huckleberry dish to create NOW, before huckleberry season?
Our huckleberry vinegar, featured on our Tastes of Idaho website, has many delicious purposes, other than use in salads, in cooking your favorite sweet and sour dish.
Check out the Wildbeary recipe below:
You can find Wildbeary Huckleberry Vinegar on our Tastes of Idaho website.
Enjoy your huckleberry sweet and sour sauce!
Posted January 7, 2015 By sandy
I hope you had a wonderful huckleberry holiday season!
Personally, we sent huckleberry products and gift baskets from our Tastes of Idaho site to over 27 states — and even one basket to Ireland!!
By the way, we are currently running a After the Holiday sale on the site. Check it out here to receive 35% off your order!!
In the meantime, check out the following Huckleberry Bundt Cake recipe from the Seattle Flour Child website:
Huckleberry Bundt Cake with Meringue Frosting
- 3 C All Purpose Flour
- 1 T baking powder
- 1 t salt
- 1 – 2/3 C sugar
- 3/4 C unsalted butter – at room temp
- 3 large eggs
- 1 T orange zest
- 2 tsp vanilla
- 1/2 tsp almond extract
- 3/4 C buttermilk
- 2 C frozen huckleberries (it’s important they are frozen, or they will bleed all over the cake)
- MERINGUE FROSTING
- 1 C sugar
- 1/3 C water, minus 1 T
- 1 T orange juice
- 2 egg whites
- 1 pinch cream of tartar
- 1/2 t vanilla
- Preheat your oven to 350. Use shortening and flour to ready your bundt pan or spray generously. Sift together flour, baking powder and salt. In the bowl of a standing mixer, beat butter and sugar together until light. Add eggs one at a time, and then add orange zest, vanilla and almond. Mix thoroughly and add dry ingredients alternately with buttermilk. Fold in berries, pour into pan and bake ~50 minutes until top springs back easily. Cool at least 8 – 10 minutes and then turn out onto a plate or rack.
- FROSTING: Begin heating sugar and water /juice in a small saucepan. Add a candy thermometer to the pan. Continue to boil as you froth two egg whites in the base of a standing mixer. Add cream of tartar when egg whites are frothy, stop beating. When sugar reaches about 225 degrees, begin whipping the egg whites on high until peaks form. When sugar mixture reaches 240 or soft ball stage, remove from heat and pour in a steady stream into whites, with mixer running on low. Beat for 7 full minutes until fluffy and glossy – and add half teaspoon vanilla.
Posted December 10, 2014 By sandy
We have been incredibly busy! With all the orders for huckleberry products we are filling from our Tastes of Idaho website, I really didn’t have time to come up with a tantalizing post! Instead, I did a quick web search on huckleberries and discovered a few interesting sites and information.
First, I found a list of 101 recipes using huckleberries!! Yes, 101!!
If you are adventurous, here is the link: Huckleberries on Yahoo.
Huckleberry patches in northern Idaho mountains
Another article I found interesting is from Wise Geek: What are Huckleberries
Huckleberry is the name for a number of different shrubs in the Ericaceae family, which also includes blueberries and cranberries. Plants with this name come primarily from two genera: Gaylussacia and Vaccinium. The berries are small and round, with a similar appearance to blueberries, though their color may range instead from deep crimson to eggplant purple. The taste is also often compared to that of blueberries, although it is distinct.
The different types of huckleberries include the black, box, dwarf, and thinleaf. Red ones grow primarily in the western part of North America, preferring slightly acidic soils in the coastal regions. The black and dwarf plants grow mostly in the mid- and eastern part of the continent, while the woolly and Confederate huckleberry grow in the southern US. These plants haven’t been domesticated, and different varieties grow wild throughout North America.
The berries ripen in mid- to late summer, often reaching their peak in August, although this can depend of the variety, location, and growing conditions. Very few are available in grocery stores; the best place to look for them is either in the wild or at local farmer’s markets. Since they are not grown commercially, they are often more expensive than other berries.
It is generally recommended that people avoid picking the berries in early evening or early morning hours, especially in relatively remote areas. They are a favorite food of bears, including brown and black bears, and grizzlies. In fact, bears are famous for quickly eating huckleberries, since the high sugar helps them store fat for long and lean winters.
The fruit can be used much like blueberries, and they make good jams, pies, cobblers or preserves. It may also be possible to buy jam or syrup and occasionally fresh berries from a variety of Internet sites.
There are a few reasons why this species of berry has not adapted well to commercial farming. The plants take a number of years to grow to maturity and produce fruit, and they also prefer acidic soils. Another reason farmers tend not to bother with them is because they have to be handpicked. Machines that pick blueberries don’t work well with huckleberries, so harvesting them is more labor intensive. Research is being done to find ways to make the berry more easily cultivated.
The relative rarity and difficulty in obtaining huckleberries translates to significant cost. They are usually sold in frozen packages. It is much harder to find fresh ones, and their availability is often limited to areas in which they flourish in the wild.
Posted December 4, 2014 By sandy
Pinterest is newer to the internet than our Wild Huckleberry website. Despite that, numerous huckleberry sites and Pinterest boards have cropped up since then and share some wonderful recipes.
Over the last several months, we have liked a few Pinterest pages on huckleberries that are very interesting.
But, first, before I share what I found, let me ask you to check out our Huckleberries on Pinterest page:
Here are some of the Pinterest board I found that feature huckleberries and huckleberry recipes (And yes, I know they mostly have the same name — misspellings and all — but here they are):
If you have a huckleberry Pinterest board and it is not listed here, please share in the comments below!
Posted November 26, 2014 By sandy
Huckleberries in a vinaigrette makes one of the most wonderful tasting vinaigrettes! One of the first times I ever tried it was at a restaurant owned by one of my friend. She has a specialty salad where she added huckleberry vinaigrette over a bed of lettuce, candies pecans and dried cranberries. It was delicious.
Of course, when I finally found a good recipe, I saved it to share here:
- 3/4 cup or so of huckleberries
- 2 tbsp raw honey
- 1/4 cup red wine vinegar
- pinch of salt
- 3/4 to 1 cup of olive oil
- In a small food processor, mix the huckleberries, honey, vinegar, and salt. Pour the mixture into a bowl and then whisk in the olive oil. The mixture will separate as it sits so just make sure to whisk it up before putting on your salad.
But, if you want to serve huckleberry vinaigrette on your salad, you can just purchase a bottle of my favorite from our Tastes of Idaho website:
Perhaps the most delicious salad dressing on the planet! (I have to take my Mom a bottle every time I got to visit.) Perfectly flavored and blended, and a great regular stock item in your fridge, or as a specialty treat during the holidays or other special occasions. Stylish 8.5-ounce bottle, and great labeling.
Made in north Idaho where the huckleberries grow wild!!
Click here to purchase!
Posted November 5, 2014 By sandy
I found this picture on the internet that made my mouth water ….
Food Porn: “This is how we do cheesecake here in Idaho,” posts Idaho Dad. “Smothered with huckleberries, and really just looking too good to eat, although we get around to it after much admiring and photo-taking.” Mmm-mmm good.
….And, I thought, how mean that they did not include a recipe!!
So, for huckleberry cheese cake lovers, here are some recipes ….
“Decadent delight is contest winner” From The Spokesman-ReviewKirsten Schierman of Spokane won the grand prize in a chocolate recipe contest sponsored by DisneyFamily.com. Her Organic Double Chocolate Huckleberry Cheesecake earned her a $2,000 shopping spree at Williams-Sonoma. …
Huckleberry Cheesecake Recipe by delcy – CHOWHuckleberry cheesecake is one of the best i have ever had. The berries make a delicious topping. You can find the berries year around (frozen of course) at …
Huckleberry Cream Cheese Pie Recipe – Allrecipes.comA pecan pastry is the base of this cream cheese pie that’s topped with a delicious huckleberry sauce.
Phe.MOM.enon: Easy No-Bake Cheesecake with HuckleberriesBy PheMom
My mother-in-law got this recipe from another family member for a no-bake Cherry Cheesecake, and since my husband is such a fiend for huckleberries, and his Mom always makes sure to have some on hand, we decided to top the cheesecake …
Fold in 8 additional cups of huckleberries and cool. Sweet Summer. DESSERTS. CONTINUED ➛ … Huckleberry and Peach Topping (while warm), and finish ..
Berry Bliss: Huckleberry Bliss!By Berry Bliss
Huckleberries are relatives of the blueberry and the cranberry they are high in antioxidants, vitamin C, manganese, iron and a good source of vitamin A. They are a good source of vitamin B and helps speed up metabolism and potassium …
Dessert Recipe Ideas: How To Make A Huckleberry CheesecakeHistorically, many a loving couple may have courted while picking huckleberries while in group settings. This makes choosing to make and serve a huckleberry …
If you would like an easy way to make huckleberry cheese cake, just buy or make your favorite recipe and add a jar of this Huckleberry Pie Filling on top. A wonderfully easy and delicious topping for ANY cake.
Wild Mountain Huckleberry Pie Filling can be found and purchased on our Tastes of Idaho website!
Check out the large selection of other huckleberry products on the site!
Posted October 29, 2014 By sandy
A few years back, my husband and I attending (and exhibited) at the North Powder Huckleberry Festival in North Powder, Oregon.
Even thought North Powder is a small town, they had a wonderful parade, celebration and array of huckleberry goodies (you can find some pictures of the North Powder, Oregon Huckleberry Desserts here!).
We had a good time, met lots of nice people and exchanged lots of huckleberry stories and products.
Before we left, we purchased a copy of their cookbook called “Huckleberries on the Trail” (sorry, but it was a few years ago and I could not find any place online where the book is offered for sale).
With the holiday season coming up, I thought I would share their Huckleberry Fudge recipe:
North Powder Huckleberry Fudge
- 4 cups huckleberries
- 1 cup golden raisins
- 1 cup sugar
- 1 Tbsp cornstarch
- 1 cup nuts
- Blend huckleberries, raisins, sugar and cornstarch in blender.
- Add nuts and blend briefly.
- Pour into a heavy skillet and cook down until thick.
- Pour into pan and dry in slow oven until firm enough to cut.
Posted October 15, 2014 By sandy
One of my favorite huckleberry recipe book is Huckleberry Delights: A Collection of Huckleberry Recipes by Karen Jean Matsko Hood.
Karen has numerous recipes in her book, and here is one that I thought you would enjoy: Huckleberry Crepes
- 2 cups all-purpose flour
- 6 large eggs
- 1/2 tsp. salt
- 3 cups milk
- 1 cup ricotta cheese
- 2 cups huckleberry (preferably fresh, but frozen will work)
- confectioner's sugar
- In a large bowl mix flour, eggs, salt and milk until smooth
- Heat an 8 inch crepe pan and brush with butter or oil
- Pour about 1/4 cups batter into the pan
- Tip and cover entire pan with batter
- Crepe is ready to turn when the bottom side begins to brown
- Slip cooked crepes onto warm plate and keep warm while remaining better is used
- When ready to serve, spread 2 tablespoons ricotta cheese down the middle of the crepe and place huckleberries on top
- Roll crepe together and sprinkle with confectioner's sugar
- Garnish with more huckleberries, if desired
- Serve plain or with syrup
If you are interested in more of Karen’s huckleberry recipes,
check out her 309 page book. Along with over 250 recipes, she also includes sections on …
- Huckleberry Botanical Classification
- Huckleberry Cultivations and Gardening
- Huckleberry Facts
- Huckleberry Folklore
- Huckleberry History
- Huckleberry Nutrition and Health
- Huckleberry Poetry
- Huckleberry Types
Posted October 1, 2014 By sandy
If you were out picking this summer, you may have discovered a bumper crop of huckleberries. 2014 is the best huckleberry season in a loooooong time.
So, if you have lots of huckleberries, you might want to try this huckleberry coconut cake posted by the Allergy Reporter:
- CAKE INGREDIENTS:
- 2 cups flour
- 1 cup white sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup flaked, sweetened coconut
- 2 large eggs
- 1 cup soy milk
- 1/2 cup vegetable or canola oil
- 2 Tablespoons flour
- 1 1/2 cups fresh or thawed huckleberries
- GLAZE INGREDIENTS:
- 1 cup water
- 1/2 cup white sugar
- 4 1/2 teaspoons corn starch
- 2 teaspoons grated lemon zest
- 1 Tablespoon butter substitute
- 2 Tablespoons fresh-squeezed lemon juice (from about 1 lemon)
- Preheat oven to 350 degrees. Lightly grease a 9×13-inch cake pan.
- In a large bowl mix together flour, sugar, baking powder, salt and coconut. In another bowl, whisk together eggs, soy milk and oil. Using a rubber spatula, stir wet ingredients into dry ingredients until moistened.
- In a small bowl, combine berries with 2 Tablespoons flour. Stir gently to coat berries with flour. This keeps the berries from “bleeding” too much. Fold berries gently into batter, careful not to squish berries.
- Spread batter into baking pan. Bake for 20-25 minutes or until edges begin turning light golden brown and pulling away from the pan and a toothpick inserted in the center comes out clean. Cool in pan while preparing glaze.
- To prepare glaze, bring water to boil. Whisk in sugar, corn starch and lemon zest and continue whisking until blended. Bring to boil and, stirring constantly. Boil for two minutes or until glaze thickens. Remove from heat and stir in butter substitute and lemon juice. Glaze can be served while warm, or at room temperature.
- To serve, cut cake into squares and drizzle with glaze. Garnish with additional lemon zest, if desired.