Huckleberry Preserves
Capture the vibrant taste of summer with homemade huckleberry preserves—an irresistible spread bursting with the sweet-tart essence of freshly picked huckleberries. This easy-to-follow recipe requires just four simple ingredients: plump, juicy huckleberries, granulated sugar, a splash of lemon juice for brightness, and optional pectin for a thicker consistency. In under an hour, you’ll create rich, jewel-like preserves perfect for spreading on warm toast, drizzling over pancakes, or swirling into yogurt. Whether you’re an experienced canner or new to preserving, this recipe ensures a foolproof way to savor the flavor of these wild berries all year long. With tips for proper storage and optional canning instructions, these huckleberry preserves are as practical as they are delicious—a must-try for any berry lover!
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Recipe Information
Ingredients
- 4 cups Fresh huckleberries
- 2 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1 tablespoon Pectin (optional)
Instructions
Gently rinse the huckleberries under cold water and remove any stems, leaves, or debris. Pat them dry with a clean towel.
In a large non-reactive saucepan, combine the huckleberries, granulated sugar, and lemon juice. If using pectin for thicker preserves, add it at this stage.
Place the pan over medium heat and stir until the sugar begins to dissolve into the huckleberries' natural juices. This takes about 5 minutes.
Bring the mixture to a low boil, stirring frequently to prevent sticking or burning. As the berries cook, they will break down and release more of their juices.
Reduce the heat to medium-low and simmer the mixture for 20–25 minutes. Stir often and skim off any foam that forms on the surface with a spoon.
Check the consistency by placing a small amount of the preserves on a plate and letting it cool for 1–2 minutes. If it thickens and holds its shape when you tilt the plate, it's ready. Otherwise, continue simmering for a few more minutes and test again.
Once the desired consistency is reached, remove the saucepan from the heat and let the preserves cool slightly, about 5–10 minutes.
Carefully transfer the huckleberry preserves into sterilized glass jars, leaving about 1/4 inch of headspace. Wipe the rims clean and seal with lids.
If you plan to store the preserves for an extended time, process the jars in a boiling water bath for 10 minutes to properly seal them. Let the jars cool completely before storing.
Store the preserves in the refrigerator for up to 3 weeks, or in a cool, dark pantry for up to 1 year if properly canned.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 476.5 g | 173% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 452.8 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 647 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
