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
MCP® HUCKLEBERRY JELLY
Huckleberries with their deep red color and bold flavor make a very delicious jelly that you'll want to enjoy all year long.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes about 6 (1-cup) jars or 96 servings, 1 Tbsp. each.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Crush huckleberries thoroughly, one layer at a time. Place in saucepan. Add water and bring to full rolling boil (a boil that doesn't stop bubbling when stirred). Remove from heat. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4-1/2 cups juice into 6- or 8-qt. saucepot. Add lemon juice.
- Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 2 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 14 g, Protein 0 g
HUCKLEBERRY STREUSEL BARS
Haven't made these yet but they look delicious! Recipe courtesy of The Oregonian. 30 minutes of cooking time is cooling time.
Provided by The Tiny Chef
Categories Dessert
Time 1h45m
Yield 35 1 3/4 inch squares
Number Of Ingredients 7
Steps:
- Line the bottom and sides of a straight-sided 13-by-9-inch metal baking pan with foil.
- In a medium bowl, stir together the butter, 3/4 cup of the sugar and the salt. Whisk in the egg yolks. Stir in the flour to make a stiff dough. Transfer about 2 cups of the dough to the prepared pan and press evenly into the bottom. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or if short on time, freeze for 5-7 minutes). Preheat the oven to 325 degrees Fahrenheit.
- Bake the dough until crust begins to set but does not brown on the edges, about 20 minutes (center will not be firm yet). While crust bakes, prepare the streusel.
- With your fingers, combine the remaining sugar with the reserved dough until crumbly. Mixture should hold together when pressed, but readily break into smaller pieces.
- Spread the huckleberry preserves evenly over the hot crust. Scatter the streusel over the preserves, careful not to break it up too much. Set oven temperature to 350 degrees Fahrenheit and bake bars near top of oven until top is golden, about 25 minutes. Once cooled, cut bars into 1 3/4 inch squares.
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- Put berries and water in a large pot over medium heat. The 1/4 cup of water is added to prevent the fruit from scalding or sticking to the bottom of the pan. Bring slowly to a boil and allow to boil about 20 minutes to reduce water content.
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