Archive for the ‘Huckleberry Jams & Preserves’ Category

4 cups huckleberries
1 cup raspberry juice **
2 teaspoons lemon juice
1 box fruit pectin
4 1/2 cups sugar

Mash huckleberries in pot.  Add raspberry juice, lemon juice and pectin and bring to a rollling boil over moderately high heat.  Stir constantly.  Add sugar all at once and continue to stir until mixture boils again.  Boil hard for one minute.  Remove from head and skim off foam.  Ladle into hot sterilized jars.  Process in hot water bath according to the directions on the pectin box.

Makes 7-8 half pints

**To make raspberry juice, crush 6-7 cups of raspberries.  Add one cup of water and cook in sauce pan over low to moderate heat until the fruit is soft.  Cool to room temperature and strain juice.

4 1/2 cups huckleberries
1 bottle fruit pectin
7 cups sugar
1 lemon

Wash fruit thoroughly. Crush. Add lemon juice. Add grated rind of 1/2 lemon. Add sugar. Mix thoroughly. Heat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 2 minutes. Remove from heat and stir in fruit pectin. Skim and pack in jars.

Recipe found at Just Berry Recipes where there are more huckleberry recipes listed!!

The following recipe is from The Huckleberry Book by ‘Asta Bowen.  This basic recipe makes an easy and delicious perserve that is more like pie filling than regulation jam!

4 cups huckleberries
1 cup sugar
4 tablespoons cornstarch

To prepare fruit: Sort, wash and remove any stems from fresh huckleberries.

To make jam: Measure fruit into a kettle, cover, bring to a boil and simmer for 10 minutes — stirring occasionally.  Add sugar and cornstarch and stir well.  Boil rapidly, stirring constantly, to 9 degrees over the boiling point of water, or until the mixture thickens.  Remove from heat and skim.  Fill and seal containers.  Process 5 minutes in boiling water bath.  Makes 6 or 7 half pint jars.