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Red Huckleberries

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Red huckleberries are translucent, red, acidic berries that grow on diffusely branched shrubs up to 5 feet tall. The small, bell-shaped flowers are solitary in the axils of the leaves. Huckleberries are found on brushy, rocky hillsides of Southeast Alaska.

Red huckleberries are available in the fall. They make a superior jelly and may also be eaten raw or dried and used for jams, preserves, pies, muffins and puddings.

Storage and Preservation

How to Clean and Store

To clean huckleberries, spread a clean, dry terry cloth towel over a slanted surface, such as a cutting board, with one end propped up a few inches above the other. Gently roll the berries down the towel; most of the debris and leaves will cling to the towel, while the berries roll off. Huckleberries should be stored covered in the refrigerator and will keep up to one week.

How to Freeze

Arrange dry, fresh huckleberries in one layer on a cookie sheet and place in the freezer. When frozen, transfer berries to freezer bags or containers. Properly frozen, huckleberries will maintain good quality up to two years.

How to Dry

Select firm, dry huckleberries. To sun dry, cover a flat tray with cheesecloth or light muslin. Spread the berries on the cloth; place the tray in the sun. Dry in sun for two days, turning once or twice, then set tray in a warm, dry place and let huckleberries stand until leathery to the touch. To dry berries in a dehydrator, spread on an open screen and dry as for other berries, following directions for the dehydrator. Oven drying is possible, but very low heat (140 degrees F) must be used and the oven door must be left slightly open, with a fan placed nearby, so moisture can escape. Store dried berries in a cool, dry place. Use as you would raisins. Dried huckleberries can be soaked in water for use in baking.

How to Extract Juice

Combine 11 cups of huckleberries and 1 cup water. Crush berries. Bring to a boil and maintain a simmer for 10 minutes. Strain through a jelly bag or several layers of cheesecloth in a colander. Let the juice drip into a bowl. For clear juice, do not twist or press jelly bag or cheesecloth. For long-term storage, the juice should be frozen or water-bath canned.

Yield: 5½ cups

Hot pack for juice

Sterilize canning jars. Heat juice, stirring occasionally, until it begins to boil. Pour into hot jars, leaving ¼ inch headspace. Wipe jar rims. Adjust lids. Process in a boiling water canner.

• Quarts and smaller 5 minutes
• Half gallons 10 minutes

How to Prepare Puree

Cooked method: Add 1 cup of water to 4 cups of huckleberries. Cook until skins have popped. Press through sieve or food mill. Discard skins and seeds.

Yield: 2 cups

Uncooked method: Rinse 4 cups of huckleberries, drain, put in a blender and blend until the consistency of a thick puree.

Yield: 2 cups

To freeze, pack into rigid containers leaving a ½- inch headspace for expansion. Seal and freeze. To can, fill hot jars with hot puree, leaving 1/4-inch headspace. Process quarts or pints in a boiling water bath for 15 minutes. Purees can be processed in a dial gauge pressure canner for 8 minutes at 6 pounds pressure or at 5 pounds pressure in a weighted gauge canner.

Recipes

Huckleberry Syrup

• 1 cup huckleberry juice
• 2 cups sugar
• 1 teaspoon lemon juice

Combine huckleberry and lemon juices and sugar in saucepan; heat to 160 degrees F. Use a candy thermometer; do not boil. The syrup is ready to use over waffles, pancakes, hot biscuits, ice cream and other desserts. The syrup will keep up to six months in the refrigerator without crystalizing.

For long-term storage: Sterilize pint or half-pint canning jars and prepare lids; immediately pour hot syrup into hot canning jars, leaving ¼ inch headspace. Wipe jar rims and adjust two-piece lids. Process 5 minutes in a boiling water bath.

Yield: 2 cups

Huckleberry Applesauce Fruit Leather

• 1 cup huckleberry puree
• 1 cup unsweetened applesauce
• 1 tablespoons honey or corn syrup

Combine huckleberry puree, applesauce and sweetener. Line a cookie sheet with plastic wrap or use plastic leather tray in a dehydrator. Spread puree mixture evenly about ¹⁄8 to ¼ inch thick over plastic, but do not push it completely to the sides. Oven dry at 140 degrees F for approximately 6 hours, leaving oven door slightly open so moisture can escape. Or use a dehydrator and follow manufacturer’s directions for fruit leathers.

Yield: 1 sheet

Huckleberry Jelly, option 1

• 3½ cups huckleberry juice
• 1 package powdered pectin (1¾ ounces)
• 2 tablespoons orange juice
• 2 tablespoons lemon juice
• 4½ cups sugar

Sterilize pint or half-pint canning jars and prepare lids. Measure sugar and set aside. Measure huckleberry juice into a large saucepan. Add pectin and stir until dissolved. Add lemon and orange juices. Place on high heat; stir constantly and bring to a full rolling boil that cannot be stirred down. At once, stir in sugar. Again, bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam. Immediately pour jelly into hot canning jars, leaving ¼ inch headspace. Wipe jars rims and adjust two-piece lids. Process 5 minutes in a boiling water bath.

Yield: 6 cups

Huckleberry Jelly, option 2

• 4 cups huckleberry juice
• 7½ cups sugar
• 6 ounces liquid pectin

Sterilize pint or half-pint canning jars and prepare lids. Open liquid pectin pouch and stand upright in a cup or glass. Measure juice into a large saucepan. Stir in the sugar. Place on high heat; stir constantly and bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and heat again to a full rolling boil. Boil hard for 1 minute, stirri