4 cups huckleberries
1 cup raspberry juice **
2 teaspoons lemon juice
1 box fruit pectin
4 1/2 cups sugar

Mash huckleberries in pot.  Add raspberry juice, lemon juice and pectin and bring to a rollling boil over moderately high heat.  Stir constantly.  Add sugar all at once and continue to stir until mixture boils again.  Boil hard for one minute.  Remove from head and skim off foam.  Ladle into hot sterilized jars.  Process in hot water bath according to the directions on the pectin box.

Makes 7-8 half pints

**To make raspberry juice, crush 6-7 cups of raspberries.  Add one cup of water and cook in sauce pan over low to moderate heat until the fruit is soft.  Cool to room temperature and strain juice.

This recipe from WildHuckleberry.com

Grandma Sibbett's Huckleberry Syrup

-Cheri Crane

1 Pint of Huckleberries

1 1/2  Cups Water or Juice

3-6 TBSP Cornstarch

1 Cup Sugar

1 or 2 TBSP Lemon Juice (depends on how tart the berries are)

Dash of Salt

 

Drain any extra juice from berries. Use this as part of the liquid measurement. Pour the sugar into a good-sized saucepan (keeps you from getting splattering later on.) Add liquid and stir. Place over medium heat and stir often until sugar is dissolved. Increase heat to medium high setting to bring to a boil. When it starts boiling, add huckleberries and stir. If it starts to bubble up, turn down the heat to medium setting. Add lemon juice and dash of salt, continue stirring. When it returns to a boil, add cornstarch. (I usually mix it up ahead of time in a small bowl. I'll start with 3 TBSP Cornstarch and add enough water to make a paste. Stir this well, then add to the huckleberry mixture.) If it thickens up to desired consistency, stir well, remove from heat and pour into a gravy pot or pyrex measuring bowl. Serve with hot pancakes or waffles.

You can also turn this into a nice pie filling, simply cook as above, but thicken it up with cornstarch until desired thickness (you're looking for the syrup to look like pudding) Pour huckleberry mix into a pre-cooked pie crust and allow to cool and set up in fridge. Should look like Jell-O.