Quick Huckleberry Preserves
- 2½ cups fresh or frozen huckleberries
- 1 teaspoon bottled lemon juice
- ½ cup honey
- 1 Tablespoon pectin
- Using a electric mixer, beat honey and pectin until creamy. Set aside
- In a small pot, over medium heat, heat huckleberries, lemon juice and honey/pectin mixture until just a soft boil.
- Turn off heat and carefully ladle into 3½ pint jars. Allow the preserves to cool prior to placing the lids on,. Store in the freezer or refrigerator.
- Be sure to leave at least a 1 inch head-space if your planning on freezing the preserves.
Recipe by Millhorn Farmstead at https://millhornfarmstead.com/quick-huckleberry-preserves/
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