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 …..
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.
Ingredients
- 5 cups huckleberries, boiled
- 3/4 cups honey
- 3/4 cups granulated sugar
- 1 tablespoon lemon juice
- 1-1/2 cup water
Instructions
- 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.
- 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 THE REST OF THE ARTICLE for the Huckleberry Pie recipe. And if you try the recipes, let us know what you think!
