June 16, 2013
December 28, 2008
November 7, 2011
June 16, 2013
January 24, 2012
I live in South Eastern Idaho and huckleberries are very popular here as well, when I got to pick in July/August I will wash them up, freeze them until I decided what I am doing with them. Sometimes we make huckleberry pancakes, my family loves them. I also make jam and syrup with them. I love to make a topping for cheesecake with them as well… Huckleberries are so dang good. I have made a blend of jams with huckleberry, raspberry and blackberry. Great together!
February 22, 2010
April 1, 2009
February 10, 2009
It seems to me that huckleberries are very similar to blueberries in consistency and texture, so yes, I’d start with a recipe for blueberry jam and see how you like it… I think they are a bit less acidic and more tart though, so be prepared to add a little more sugar. More sugar shouldn’t throw off a recipe too much, less may well affect how it sets up though, that is why they makespecial pectin for low and no sugar jellies.
Addsugar sparingly though, It’s not just that it’s better for you that way, but you can always add sweetness after you open a jar later, you cannot take sweetness out after the fact.
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