HOME > Chowhound > Home Cooking >

huckleberry jam?

alixschwartz Aug 19, 2009 04:00 PM

Hi all,

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!


  1. Click to Upload a photo (10 MB limit)
  1. c
    Corie RE: alixschwartz Aug 21, 2009 12:02 AM

    I wondered that too...with a little more research, I discovered that it cuts down on the foam that appears while boiling. One recipe suggested adding a little oil if it got too foamy....I think I would leave it out, and just be ready to skim that foam.

    Show Hidden Posts