Huckleberry Jams & Preserves Archive

Huckleberry Jelly

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:

Huckleberry JellyThis 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!!

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Huckleberry Jam & Pie Recipes

Posted July 31, 2014 By sandy

If you have come home from a huckleberry picking outing with a bucket, or two, or three filled with huckleberries, congrats!

(If you haven’t picked any huckleberries yet this season, best to get out there as this looks like the best huckleberry season in 12 years or so!!)

So what do you plan to do with all your juicy, free picked little berries?

Favorite recipes are for huckleberry jam and pie!

The Kansas City Star posted an article (yup, you read that right, Kansas City!!) with recipes for both pie and basic jam using huckleberries …..

Huckleberries 4

Not too sweet or sour make huckleberries perfect fit for recipes

… Huckleberries are typically smaller than a blueberry, not too sweet, not too sour, just right. Your huckleberry.

Many types of wild berries have been deemed a “huckleberry,” a term derived from “hurtleberry” meaning any blue colored berry found in the forest. The varietals are now more specific ranging from deep eggplant purple to dark lavender and some are even.

The northwest supplies most of the huckleberries. While foraging for them in the wild, one may have to negotiate with the native bears for harvest.

Basic Huckleberry Jam Recipe

Ingredients

  • 5 cups huckleberries, boiled
  • 3/4 cups honey
  • 3/4 cups granulated sugar
  • 1 tablespoon lemon juice
  • 1-1/2 cup water

Instructions

  1. Combine all ingredients and bring to a boil. Reduce the heat and simmer on medium high heat for 20 minutes, or until syrupy. Remove from heat.
  2. At this point you can cool and refrigerate. This jam condiment can be added to muffins, pancakes, sauces or just spread on a buttery piece of brioche.
http://wildhuckleberry.com/2014/07/31/huckleberry-jam-pie-recipes/

Read more here: http://www.kansascity.com/living/liv-columns-blogs/chow-town/article802839.html#storylink=cpy

 READ THE REST OF THE ARTICLE for the Huckleberry Pie recipe.  And if you try the recipes, let us know what you think!

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Homemade Huckleberry Rake and Preserves Story

Posted August 20, 2012 By sandy

I love the information and ingenuity of this gal.  Not only does she share some huckleberry preserving methods, she talks about two huckleberry rakes she made.

After all was said and done, she ended up buying one of our rakes (NOTE:  She mentioned that she bought her rake from Amazon.  Because we were shorted rakes this season, we did not offer them on Amazon.  You can still buy them on our Huckleberry Rake website!)

Day 226: Do-it-yourself Huckleberry Rake

…Northwest tribal folk dried huckleberries in large cakes and stacked the cakes until ready to use. I picture great purple wheels, like towers of cheese, stacked to the ceiling in corners of longhouses. When berries where needed, a chunk of a wheel was broken off and reconstituted in water. I’ve also seen recommendations for mashing the berries and spreading them out across a screen to dry in the sun. When the mash is dry, it can be crumbled and sealed in storage containers.  I’ll try this option, as I don’t have a free corner to stack cakes of berries. My least favorite preservation discovery is to store the berries in bacon grease or used cooking oil. Yuck! Now that just sounds nasty, but not when considering the huckleberry’s traditional use as fish bait. I never really thought of the huckleberry as fish bait, but it makes perfect sense. It’s the exact right bite for a #8 trout hook. …

READ FULL POST

Huckleberry Rakes can also be found on our Tastes of Idaho site where we still have a few “Child’s” Huckleberry Rakes as well as the standard Huckleberry Rake (pictured above) available!

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Evergreen Huckleberry Chutney Recipe

Posted November 25, 2011 By sandy

A Very Seattle Thanksgiving: Evergreen Huckleberry Chutney

Seattle Weekly

Choi, who works with Foraged & Found Edibles, yearly serves her family evergreen huckleberry chutney for Thanksgiving. “Evergreen huckleberries are tiny,

Evergreen Huckleberry Chutney

Ingredients

1 cup small diced shallots
¼ cup olive oil
1/8 tsp salt
¼ tsp ground cardamom
¼ tsp ground allspice
¼ tsp ground clove
¼ tsp ground black pepper
1 ½ cups small-diced apple
3 cups evergreen huckleberries, fresh or frozen
1 small orange, zest and juice
½ cup granulated sugar
½ cup brown sugar
1 cup water

Instructions

Sauté shallots in olive oil over medium-high heat until they begin to lightly brown. Turn heat to medium, add salt and spices, and cook for a few more minutes, until spices are fragrant. Add remaining ingredients; bring to a boil over medium-high heat, then turn down and keep at a simmer.

Cook until mixture thickens and flavors mingle, about 30 minutes. Taste and add sugar if too tart.

Let cool to room temperature to serve, or store in refrigerator for up to one week.

 

… READ THE FULL STORY

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Huckleberry Jam Recipe

Posted September 29, 2010 By sandy

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.

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Huckleberry Lemon Sauce

Posted September 29, 2010 By sandy

Dog Island Farm: Huckleberry Lemon Sauce

By Jessa
Oh well – time to make (and can) some huckleberry sauce! Huckleberry Lemon Sauce. for canning: 6 c fresh huckleberries, de-stemmed and rinsed under cold water. 2 c water. 2 c (or so) sugar/evaporated cane juice, to taste

Huckleberry Lemon Sauce
for canning:
6 c fresh huckleberries, de-stemmed and rinsed under cold water
2 c water
2 c (or so) sugar/evaporated cane juice, to taste
zest of 2 lemons
juice of at least 3 lemons (approx 1/4 to 1/2 c) no pre-juiced store bought stuff, please!
Bring berries, water, lemon zest, and sugar up to a boil and allow it to simmer for 5 minutes. Remove the pan from the heat, add the lemon juice, and stir to incorporate. Meanwhile, follow basic canning procedure and get all your jars and tools sanitized. You DO know proper canning procedure, right? If not, you can find nearly everything you need to know to preserve food safely HERE.
Fill your jars with piping hot preserves, seal, and process in a water bath for 10 minutes. The mixture will be very thin, but not to worry – you’ll thicken it when it comes back OUT of the jar. Trust me on this.
to use the sauce fresh:
Put 1 c fresh huckles in a small saucepan with a splash of water and a pinch of lemon zest. Add about 1/3 c sugar, and bring to a simmer. Stir in the juice of 1/2 a lemon, and remove from the heat. Make a slurry of 1 tsp corn starch and 1 tsp water, and incorporate it into the huckleberry mix. Stir until thickened, and serve.

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Huckleberry Jam Recipe

Posted September 15, 2010 By sandy

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!

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Huckleberry Topping Recipes

Posted September 1, 2010 By sandy

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.

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Huckleberry Jam

Posted August 14, 2010 By sandy

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.

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Raspberry Huckleberry Freezer Jam

Posted August 4, 2010 By sandy

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.

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