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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 4 cups Fresh huckleberries
- 2 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1 tablespoon Pectin (optional)
Directions
Step 1
Gently rinse the huckleberries under cold water and remove any stems, leaves, or debris. Pat them dry with a clean towel.
Step 2
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.
Step 3
Place the pan over medium heat and stir until the sugar begins to dissolve into the huckleberries' natural juices. This takes about 5 minutes.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Once the desired consistency is reached, remove the saucepan from the heat and let the preserves cool slightly, about 5–10 minutes.
Step 8
Carefully transfer the huckleberry preserves into sterilized glass jars, leaving about 1/4 inch of headspace. Wipe the rims clean and seal with lids.
Step 9
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.
Step 10
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
| Serving size | 1238 grams (1238.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1826 |
| Total Fat 0.90g | 1% |
| Saturated Fat 0.00g | 0% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Total Carbohydrate 476.50g | 173% |
| Dietary Fiber 16.10g | 58% |
| Total Sugars 452.80g | |
| Protein 3.30g | 7% |
| Vitamin D 0IU | 0% |
| Calcium 50mg | 4% |
| Iron 2mg | 13% |
| Potassium 647mg | 14% |
Source of Calories