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
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mohamed attia
[email protected]Huckleberry preserves are my new favorite condiment. They're so versatile and add a delicious pop of flavor to everything I eat.
Namono Hadija
[email protected]These preserves are delicious! I love the balance of sweet and tart. They're also very easy to make. I'll definitely be making them again.
Courtney Covey
[email protected]I'm not a fan of huckleberries, but these preserves are amazing! The flavor is out of this world. I've been putting them on everything from toast to yogurt to oatmeal. I'm already planning on making a second batch.
Gift Daniel
[email protected]These preserves are so easy to make, and they're absolutely delicious. I love the vibrant color and the sweet-tart flavor. I've been using them on everything from toast to pancakes to ice cream. They're also a great addition to charcuterie boards.
Pink Yoshi
[email protected]I've made huckleberry preserves before, but this recipe is by far the best. The preserves are incredibly flavorful and have a lovely, thick consistency. I love the way the huckleberries burst in my mouth when I eat them. I'll definitely be making the
Shareef kan
[email protected]I'm not a huge fan of huckleberries, but I decided to give this recipe a try out of curiosity. I'm glad I did! The preserves are surprisingly delicious. The sweetness of the sugar balances out the tartness of the huckleberries perfectly. I've been sp
alfalah market
[email protected]These huckleberry preserves are a delightful treat! The burst of tart-sweet flavor is simply irresistible. I followed the recipe precisely, and the preserves turned out beautifully. They have a nice thick consistency, and the huckleberries retain the