I picked a bunch of huckleberries last night. I want to make jam, and looked on the internet for recipes. Some have a little butter in them. I had never seen butter in a jam recipe before. What's its function? Wouldn't it coagulate when the jam cooled? Does anyone have a very good huckleberry jam or sauce (to put on ice cream, for instance) recipe? I don't want to water them down or ruin them.
On Sunday I also picked some, and those became the huckleberry crisp from this month's Saveur--amazing!
let me know--thanks!