Huckleberry Jams & Preserves Archive

Huckleberry Jam Recipes and Products

Posted October 11, 2018 By sandy

Shorter and cooler days marks the end of the huckleberry picking season.  We’ve heard a few stories about a few late patches of huckleberries here and there, but I suspect, with the first frosts in some area, they are gone for the year.

So now, what are you gonna do with the huckleberries you have picked and probably frozen for the year?

The most popular use for huckleberries is jam.

We have numerous recipes for Huckleberry Jam and Preserves in our archived posts.  Some of the interesting and delicious recipes include:

In addition, I found an informative article on picking and making huckleberry preserves:

Pumping up the Jam:  Savor the flavor of summer with huckleberry preserves

But what if you love huckleberry jam, but did not pick enough huckleberries to make any?

Don’t despair!  Our companion site, Tastes of Idaho, features several different brands of jam — all made by Idaho companies, so you know you are getting the best tasting products!!

In addition to our huckleberry jam, we also have some sugar-free, fruit sweetened huckleberry jams, if you are avoiding sugar. 

No need to go without your favorite huckleberry jam with the recipe or product options listed here!!


Be the first to comment

Huckleberry Marmalade

Posted October 11, 2017 By sandy

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.

Read complete story about this recipe

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




Be the first to comment

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!!

Be the first to comment

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


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


  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.

Read more here:

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

Be the first to comment

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. …


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!

Be the first to comment

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


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


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.



Be the first to comment

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.


Be the first to comment

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.


Be the first to comment

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!


Be the first to comment

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.


Be the first to comment