HUCKLEBERRY JAM
Huckleberry jam has a unique flavor profile combining the essence of blackberries and blueberries. Enjoy it over toats, pancakes, waffles, and ice cream. It also makes a delicious topping over crackers and soft cheese, drizzle it over your favorite pie for an extra special touch to your recipe.
Provided by Lisa Soldo-Johnson
Categories Appetizer / Snack Sauces & Condiments Snacks
Yield 7 1/2 pint jars
Number Of Ingredients 6
Steps:
- Prepare the mason jars by placing them into a heavy bottom pot. Add water to the jars and the pot until it reaches over the top of the jars. Bring the water to a boil over high heat. Turn off the heat and leave the jars in the water until ready to use.
- Remove the stems from the berries and discard any rotted or crushed berries. Rinse berries well to remove the dirt and debris until the waters runs clear. Transfer the berries to a large pot and cover with water 1 inch above the berries.
- Add the baking soda and boil on high for 2 minutes to remove the bitterness of the berries. Drain and rinse berries before transferring them back into the pot.
- Add lemon juice and crush berries with a potato masher until most of the berries are broken and chunky.
- Lower the heat to medium, stir in the sugar and pectin, and bring to a low boil for 8 minutes stirring often.
- Remove one jar from the canner at a time pouring hot water back into the canner. Place the jar on a soft towel or cutting board. Ladle the jam into the hot jar, leaving 1/4-inch headspace between the top of the jar and the jam. Using a damp paper towel, wipe the jar rim to remove any jam or residue around the lid. Repeat until all jars are filled.
- Place the flat, round portion of the two-piece closure - in a small saucepan, cover with water and bring to a simmer over medium heat to sterilize the lids. Do not boil. Keep lids hot until you are ready to use them.
- Carefully remove a lid from the hot water and place it on the jar. Place screw band on the jar. With your fingers, screw band down until resistance is met, then increase to fingertip-tight. Do not screw on tight.
- Return the jar to the hot water-filled pot. Repeat lidding steps util all jars are in the canner. Adjust the water level in the pot so water is 1-inch above jars and bring water to a full rolling boil over high heat. Once the water is boiling hard and continuously, begin the timing process of 10 minutes.
- Turn off the heat and let the jars rest in the water for 5 minutes before removing. Remove the jars, lifting them out of the hot water and transferring to the towel or cutting board to cool. Once cooled, tighten the screw band, label and store in a cool dark place for up to 2 years.
HUCKLEBERRY PRESERVES
In Montana you wait for the huckleberries to get ripe, then you try to buy some to make this jam. They grow on West side of the Rockies. Then it is time for Jams, jellies, pies, ice cream, creams, it is a very small berry, dark purple to dark red and has a good taste.
Provided by Montana Heart Song
Categories Berries
Time 50m
Yield 10-11 half pints, 36-40 serving(s)
Number Of Ingredients 7
Steps:
- Put 2 1/2 cups huckleberries and 1/3 cup water in a blender with the lemon zest. Blend until pureed. Add balance of huckleberries and 1/3 cup water and puree.
- In large stockpot, add pureed huckleberries,pectin,lemon juice and water.
- Stir constantly. Bring to a rolling boil. A boil that cannot be stirred down.
- Stir in Sugar. Stir until dissolved. Bring a full rolling boil. One that cannot be stirred down. Boil 1 minute exactly.
- Stir in margarine.
- Take off heat and skim any foam.
- Pour in hot sterilized jars.
- Wipe rims with a hot cloth and seal and band.
- Put in a hot water bath for 15 minutes.
- Take out on a toweled counter. Keep away from drafts until they seal.
Nutrition Facts : Calories 152.2, Fat 0.3, SaturatedFat 0.1, Sodium 9.8, Carbohydrate 38.8, Fiber 0.3, Sugar 36.1
WILD HUCKLEBERRY JAM
A quick and easy jam recipe I copied from my friend's cookbook. I think it was published by the Idaho Fish and Game department.
Provided by opusanna
Categories Berries
Time 50m
Yield 10 half pint jars
Number Of Ingredients 4
Steps:
- Wash huckleberries and check for stems.
- Place berries and water in deep saucepan or pot.
- Slowly bring to a boil.
- Add the sugar all at once.
- Bring to a roiling boil, then cook for 2 minutes.
- Remove from heat.
- Add the Certo packet and stir for 3-4 minutes.
- Pour into jars (note: do this as quickly as possible- it will start to set almost immediately).
- Seal using method of choice. Boil for 10 min (if your altitude is between 3,000 and 6,000) then let cool.
Nutrition Facts : Calories 387.9, Sodium 1.9, Carbohydrate 100.2, Fiber 0.2, Sugar 99.8
HUCKLEBERRY BUCKLE II
This is a family recipe from my husband's mom and grandma. I like it better than the traditional cobbler. This works well with blueberries and blackberries also!
Provided by Roni
Categories Desserts Crisps and Crumbles Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9 inch square pan.
- In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.
- In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter.
- Bake in the preheated oven for 45 to 50 minutes.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 50.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 178.6 mg, Sugar 37.4 g
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