With huckleberries in full season it is time to make some preserves! Huckleberries have such a nice tart and savory flavor to them that you do not want to hide it with too many ingredients. This recipe is a very simple and straight forward confiture(preserve) that uses palm sugar for its subtle sweetness and the hint of fruit that it lends.
3C Fresh Huckleberries
1.5T Palm Sugar
1/2T White Sugar
1t Apple Pectin
12ea Stems of Lemon Thyme tied in a bundle
1T Sherry Vinegar
- Tie your thyme in a bundle to make it easier to remove when the confiture is done.
- Combine the huckleberries and the palm sugar, place over low heat and let simmer for 30 minutes.
- Combine the white sugar with the pectin and mix well, the combination will allow the pectin to dissolve and not clump.
- Add the sugar and pectin mix as well as the bundle of lemon thyme and simmer for another 30 minutes on very low heat.
- Add sherry vinegar and simmer a few minutes more.
- Check the consistency by spooning a small amount onto a frozen plate, if the confiture is not firm then continue to cook. Check consistency regularly until thick.
- Refrigerate until cool before use or keep warm for ice cream.
The finished confiture will hold its shape and still be soft and spreadable, this recipe yields a tart jam and you can certainly add more sugar to your liking. When used warm it creates a wonderful sauce on corn cakes.