Archive for the ‘Huckleberry Jams & Preserves’ Category

Huckleberry Jam Recipe

By salman
How to make Huckleberry Jam …

• 2-1/2 Pints ripe huckleberries, cleaned
• 4 Cups granulated sugar
• 2 tbsp Fresh lemon juice
• 1/2 tsp Butter
• 1-3/4 Ounces fruit pectin

How to make Huckleberry Jam:

• Wash and crush huckleberries and place them, in a sauce pan.
• Combine lemon juice with it and stir in pectin.
• Bring it to a full boil on high flame, keep stirring.
• Add butter and sugar to it and keep mixture at a full boil for one full minute, keep stirring.
• Remove it from the fire and skim off any foam that has been formed.
• Place it in the hot sterile jars and leave 1/2 inch free at the top of the jar when capping.
• Process it in hot water bath for about 5 minutes.

READ FULL STORY

READ FULL STORY

HippieDog : Huckleberry Jam….not so much…..

Huckleberries?? a hound dog??? I’ve never tried a Huckleberry……and even though we have a gazillion in our garden, I just know I still haven’t seen or …

Huckleberry Jam

8 cups Huckleberries
11 cups sugar
1 lemon
2 boxes pectin
1/2 cup water

In large bowl add whole berries or you can pulse them in your food processor for a few seconds. Add sugar and stir until well combined. Set aside.

Slowly add water and powdered pectin to large pan until dissolved. Add berries and sugar, cook berries over medium heat, stirring constantly. If you decided to add whole berries, you can mash a few of them with a potato masher.

When mixture comes to a boil, add the juice of one lemon. Stir until well combined. Turn off heat and process in clean sterilized jars. I processed our jam for 10 minutes in water bath.

If you have sweet Huckleberries, I would recommend using half sugar and half Huckleberries and reducing the pectin to one box….and only 1/2 of the lemon.

The jam isn’t bad and it’s gorgeous, it just doesn’t have the WOW factor that I was looking for.

NOTE:  I would guess this gal used evergreen huckleberries rather than wild huckleberries!

READ FULL STORY

I Have Fresh Huckleberries. How Do I Make Huckleberry Topping …

Answers to the question, I Have Fresh Huckleberries. How Do I Make Huckleberry Topping? Answers to Questions from People Who Know at Ask Experience Project.

You crush them, heat them up until they become juicy, then put them through a sieve or food mill to remove any seeds. Measure the strained pulp and add one cup of sugar to one cup of strained berries. Heat it to barely boiling, take it off the fire, and put it in mason jars, put the seals on the jars and process them in a canner (steam canner or boiling water bath canner). If you don’t have a canner, you can sterilize the jars and lids, then put the boiling syrup in the jars and seal.

READ FULL STORY

PR: wait… I: wait… L: wait… LD: wait… I: wait… wait… Rank: wait… Traffic: wait… Price: wait… C: wait…

Huckleberry Jam « Graceful Table

By gracefultable
Oh the joy of having a son who will pick huckleberries for you! Having recently returned from living in Ukraine for over 2 years, he wasn’t about to let them go to waste. Things are tough in Ukraine but they do know how to eat. …

READ FULL STORY

Raspberry Huckleberry Freezer Jam » Get Off Your Butt and BAKE!

By Jonna
Kitchen Conversations ~ about jam . . . Husband to Wife: ‘You should show them how to make jam.’ Wife to Husband: ‘Everyone knows how to make jam.’ Husband to.

RASPBERRY HUCKELBERRY FREEZER JAM

3 –  1/4  Cups of Crushed Raspberries

*You could also use Strawberries, Blackberries, etc.

1/4 to 1/2 cup of uncrushed Huckelberries

1/4 cups Fresh lemon juice (2 large lemons)

4 – 1/2 cups of sugar

1 cup light corn syrup (Karo)

1 box of MCP Premium fruit Pectin

*I like MCP the best

DIRECTIONS:

YIELD:  7 CUPS OF JAM

Use firm but ripe Raspberries.  Wash and rinse containers with tight fitting lids.  I used 1 and 2 cup jars.  Prepare the fruit using a potato masher for best results.  Don’t puree, because you want small bits of fruit in the jam. (I also added 1/2 cup of Huckleberries as well, but you don’t have to.  (If you aren’t adding the huckleberries use 3 1/2 cups crushed berries.)

Measure exact amount of prepared fruit along with the fresh lemon juice into a large bowl.

Measure exact amount of sugar into separate bowl.  (Reducing the sugar or using sugar substitutes will result in set failures – It will be a bit runnier)

Gradually stir 1 box of MCP pectin into the fruit.  Mix thoroughly.  Set aside for 30 minutes, stirring every 5 minutes to dissolve the pectin thoroughly.

Pour 1 cup light Karo syrup into fruit mixture.  Mix well.  This prevents sugar crystallization during freezer storage.

Stir in sugar gradually.  Keep stirring constantly until the sugar is completely dissolved and no longer grainy.  (This is really important….don’t get in a hurry)

When all of the sugar has dissolved, pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; Cover with lids.

Let stand at room temperature 24 hours until set.  Refrigerate up to 3 weeks.  Otherwise, store in the freezer for up to 1 year.  Thaw in refrigerator.

READ FULL STORY

Joy of Desserts: Huckleberry Jam Recipe, historical trivia

By Joy @ Joy Of Desserts
Who was born 175 years ago, died 100 years ago, and wrote the Adventures of Huckleberry Finn 125 years ago? Did you say Samuel Langhorne Clemens? You’re still right even if you said Mark Twain, which was his pen name. …

READ FULL STORY

How to Infuse Huckleberries | Garden Guides

How to Infuse Huckleberries. Many trendy upscale clubs now offer cocktails made with unusual fruit infusions. These drinks mix clear liquor, fruit, …

Step 1

Pour 1 1/2 cups vodka through a filtering water pitcher 3 or 4 times to remove as many impurities as possible. Use a good quality vodka to make a drink worth creating.

Step 2

Chop 1 cup huckleberries with a sharp knife. The berries only need to be roughly chopped to help the alcohol to extract the flavor from inside the berries.

Step 3

Place the huckleberries and 1 1/2 cups filtered vodka into a glass jar. Put the lid on tightly and place it in a cool, dry place where it won’t be disturbed. Let the mixture infuse for two to three weeks.

Step 4

Mix 1 1/2 cups sugar and 1 1/2 cups water in a heavy pot. Heat on the stove, stirring regularly, until all the sugar has dissolved and the liquid is clear. Remove the pot from the stove.

Step 5

Allow the sugar syrup to cool to room temperature. When the liquid is cool, add it to the jar containing the huckleberry infusion. Taste to see if it is too sweet or too strong in alcohol. Adjust if necessary, adding more vodka if too sweet and more sugar syrup if too strong. Replace the lid and let it sit for another 10 days.

Step 6

Pour the mixture through coffee filters four times to strain out all the organic matter. When the liquid is clear and free of any specks, pour it into an attractive bottle for addition to your bar or for gift giving.

In Amazing Graceland: A to Z Monday ~ All About Food ~ The Letter J

By Cassie
Huckleberry: A wild, blue-black berry that closely resembles (and is often mistaken for) the blueberry. The huckleberry, however, has 10 small, hard seeds in the center, whereas the blueberry has many seeds, so tiny and soft that …

Ilse’s Huck Jam

6 c. crushed huckleberries

1 package (2oz.) powdered pectin

8 c. sugar

Prepare 9 – 1/2 pint sized canning jars by washing in dish washer. It is important that these jars still be HOT when it is time to fill them, so timing is essential. Wash & drain berries. Put through food processor or whirl in a blender until berries are crushed. (NOT pulverized as it’s nice to have a little thickness due to bits of berry!) Measure 6 cups of fruit into large (6 qt.) pot. Stir in the pectin and bring to a slow boil, stirring constantly. Add the 8 cups of sugar and continue to stir bringing mixture to a full, rolling boil. Let the fruit boil exactly 2 minutes. Remove from heat and skim off foam. (We like to eat the foam plain after it cools off.) Pour the jam into clean, warm jars to about 1/4 inch below rim. Pop as many air bubbles on the top of the filled jar as you can and wipe the rims with a clean cloth before sealing lids on tightly. We use rubber jar holders for turning lids tight. Place jars upside down on clean towel for 10 minutes. In the meantime follow the instructions for your canning pot so your water is boiling by the time the filled jars have rested 10 minutes. Set jars in boiling water bath so all are covered with water and then cover with pot lid. Let boil for 20 minutes. Remove jars. Gently wipe dry. Tighten lids again then set on clean towels covering your counter top. Now just sit back and listen for the gentle “plink” that each jar will make as it cools and it becomes vacuum sealed. What a lovely sound!

READ FULL STORY