iPatch Chest o' Cookery

Recipe nameRed Huckleberry Jam
Photo 1.jpg
Main ingredientRed Huckleberries
Number of servings4 Ja
OriginAurora and Australian Women's Weekly Preserving
SeasonMid August
Cooking typeWestern
Time required1.5 hours
Difficulty ****
Suggested wines
Ingredients2 Lemons
500g (about 4 cups) of Red Huckleberries
4.5 cups of Sugar
Probably more lemon Juice
DirectionsThis requires following the basic Jam recipe in the Australian Women's Weekly Book of Preserves, but in brief:

Prepare berries, weed out any leaves and bruised/nasty ones. Cut and peel lemon, setting aside the seeds.

Put all berries and lemons into a big pot. Put lemon seeds into a cheesecloth bag and place into the pot. Just cover with water and put to boil. When it boils, alow it to simmer for about 15-20 minutes, or when everything is nice and soft. Remove the lemon seeds and discard.

Put on low, low heat and add approximately 4 cups of sugar. DO NOT BOIL until ALL the sugar is fully dissolved. No sugar stuck to the side of the pot or anything. When all sugar is dissolved, boil the sucker for 20 + or so minutes. Watch carefully to make sure it doesn't boil over and make a mess.

At the 20 minute mark of boiling, test for pectin. This is best done by first, watching how the jam drops from a wooden spoon (thickly = good) and also putting some jam on a plate that has been in the freezer. Put it in the freezer for a minute or so, so it gets to room temperature, then pull it out and poke it. If it is developing a skin on the surface, and is a jelly like consistency, then good. If not, throw in more lemon juice, and keep boiling. Check on it by testing with the spoon, then getting a second opinion with the frozen plate. This may take a bit.

When it is satisfactory, poor into hot, sterilized jars. Probably about four of the regular sized kind, but your milage may vary.
NotesThis is for RED huckleberries that grown on the west coast, usually under some cedar trees. Not those other huckleberries that are bluish.

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