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??
Ingredients
- 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
Instructions
- Place a couple of spoons in the freezer to use to test the marmalades doneness.
- 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.
- Cook the mixture for about 15 minutes. The mixture will foam, and then start to darken.
- 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.
- 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.
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Sounds like a good topping for cheesecake, ice cream …. or just on toast!!