As the summer berry picking season winds down, there are a few treats still in store: we've been picking huckleberries.
For some reason, I was so excited about the huckleberries this year that I kind of froze; I couldn't actually decide what to do with them. So, I put three jars up in a kind of sweet pickle, and then I made some eight or nine half-pint jars of barely-cooked jam. More like a preserve; in fact, I hadn't originally planned to add any pectin or anything at all, but the berries started producing masses of juice as they cooked (even the slightest bit), that I figured I'd better thicken it up a little. So I added some pectin and sugar - not much, though - and stopped cooking it while the berries were still intact. That way, I figured, some of these jars could be scooped into a pie shell, or folded into hand pies, smoothed over a tart or just ...
over a toasted, buttered English muffin. For breakfast. Every day since last week. Yum!
1 comment:
Thanks, Linda! Yes, I think that in the future I will need at least half a dozen full-grown huckleberry bushes so I can satisfy my craving every year! =)
Post a Comment