“…one picture is worth a thousand words.” –Fred R. Barnard
A saying exemplified in this photo of my son, Brandt, as a toddler, not so slyly helping himself to handfuls of freshly picked and cleaned huckleberries. YUM!!!
Nothing says summer to me more than the taste of huckleberries. I grew up picking and enjoying this delightful berry and my affection for them has never waned. Some of my favorite ways to enjoy them are in; huckleberry pie, huckleberry ice cream, huckleberry jam, warm fruit compote over a Dutch baby pancake, huckleberry daiquiris, cheesecake with huckleberry topping, chocolate molten cakes with huckleberry sauce, huckleberry beurre blanc over halibut or Mahi Mahi or salmon….but the best way to enjoy huckleberries? I would say straight off the bush, warm from the sun, in the mountain air. Since the season for these spectacular berries is short, I think now would be the time to share some of my most treasured huckleberry recipes, starting with a recipe that will last throughout the year, HUCKLEBERRY JAM!
The BEST Huckleberry Jam Recipe
Foolproof and Spectacular Huckleberry Jam
I am a Montana native and have made huckleberry jam for as long as I can remember. It is the perfect combination of sweet and tart with an exotic floral quality. If you haven't tried it, don't! because you will spend the rest of your days craving it.
Ingredients
- 7 cups fresh huckleberries crushed with a potato masher
- 6½-7 cups granulated sugar
- 1 packet CERTO or other liquid pectin
Instructions
- Place huckleberries and sugar into a large pot or Dutch oven and set over medium-high heat.Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
- Remove from heat and immediately stir in liquid pectin all at once.Skim and stir for 5 minutes to prevent the fruit from floating to the top and to remove most of the foam. (BONUS: the skimmed jam will give you some to eat after you finish filling the prepared jars.)
- Ladle jam into hot, sterilized jars, wipe the edge of the jar with a clean damp cloth to ensure a good seal, place hot lid on the jar and then screw on the ring "finger tight". (if you screw the rings too tight, it may not seal because the remaining air in the jar needs to be able to escape.)Sit back and listen to the chorus of pings as the jars seal.
No-Cook (Freezer) Huckleberry Jam
There are two primary advantages of making this version of huckleberry jam. One--it is quick and easy and doesn't heat up your kitchen and two, you don't cook the berries so they have a more fresh taste.
Servings 8 cups
Ingredients
- 3 cups crushed huckleberries about 4½ cups ripe berries
- 6 cups granulated sugar
- 2 tbsp lemon juice
- 1 bottle liquid pectin
Instructions
- Measure crushed berries, sugar and lemon juice into large bowl. Stir until sugar is dissolved, about 3 minutes. There may be a few remaining sugar crystals. Stir in liquid pectin quickly, but thoroughly Ladle into clean glasses or freezer containers, filling to ½-inch from rim. Cover tightly then wash outsides of containers.Let stand until jam is set, (this may take up to 24 hours), then store in freezer. If jam will be used within 2 or 3 weeks, it may be stored in refrigerator.
Dutch Baby Pancake with Warm Fruit Compote
I discovered this delicious and ridiculously easy to prepare confection when my son was a baby. The 'pancake' puffs up in the oven and then deflates when you bring it out of the oven, forming a bowl which is perfect to pour in a warm combination of fruits. Showy and scrumptious!
Equipment
- Blender or food processor (optional)
Ingredients
Dutchbaby Pancake
- ⅔ cup all-purpose flour
- 1 cup whole milk
- 3 ex-large eggs
- 2 tbsp granulated sugar I like to use vanilla sugar
- ¾ tsp pure vanilla extract
- ⅛ tsp kosher salt
- 2⅔ tbsp unsalted butter
- powdered sugar to sprinkle over top after baking
Warm Fruit Compote
- 3 tbsp granulated sugar
- 2 tsp cornstarch
- 1 fresh lemon juice and zest
- 1 cup frozen huckleberries (may substitute blueberries) divided
- 1 cup fresh or canned peaches thickly sliced
- 1 cup fresh or canned pears thickly sliced
- 1 cup fresh strawberries and/or raspberries strawberries thickly sliced
- Grand Marnier optional
Instructions
Dutch Baby Pancake
- In a blender or food processor, whip together the flour, milk, eggs, sugar, vanilla and salt. (May be made ahead and refrigerated up to 1 day.)Place butter in a cast iron skillet and place in 400° F oven until melted and light brown, about 5 minutes. Remove skillet from oven and brush the bottom and sides of the skillet, to ensure entire surface is covered generously.Slowly pour batter into the skillet and bake 26-31 minutes, until pancake is well browned and cooked in center. Cool for a few minutes and sprinkle with powdered sugar.
Warm Fruit Compote
- In a small saucepan, mix together sugar, salt and cornstarch until well incorporated. Add juice and zest of lemon and ½ cup frozen huckleberries. Cook, stirring frequently, over medium-high heat until slightly thickened. Fold in peaches, pears, strawberries and ½ cup remaining frozen berries into hot mixture. Remove from heat. Add Grand Marnier, if using.Pour compote over top of Dutch Baby and serve. Enjoy!
Video
Buttermilk Panna Cotta with Huckleberry Glaze
This is a perfect dessert in my opinion; light, creamy, flavorful and not too sweet. Panna Cotta means "cooked cream" in Italian, but it isn't cooked much at all. The huckleberry glaze is a spectacular visual and tastes even more amazing. I first made up the glaze recipe many moons ago when I lived in Columbia Falls, Montana-(front door to Glacier National Park and LOTS of huckleberries), and made it as a topping for cheesecake--I have found that it is wonderful on just about everything.
Servings 6
Ingredients
- 1 envelope unflavored gelatin ¼ ounce
- 3 tbsp cold water
- 1½ cup whole milk
- ½ cup heavy cream
- ½ cup vanilla sugar
- 3 strips lemon zest 1" by 3"
- 1 pinch kosher salt
- ⅛ tsp pure vanilla extract
- 1 cup whole buttermilk
- 1 tbsp lemon juice freshly squeezed
Huckleberry Glaze
- ¼ cup granulated sugar
- 1 tbsp corn starch
- ¼ cup cold water
- 1 cup huckleberries divided
- 2 tsp lemon juice (freshly squeezed) or to taste
Instructions
- "Bloom" gelatin by sprinkle it over cold water--stir and allow to sit for 5 minutesPour milk and cream into a medium sized saucepan and whisk in the sugar. Place over medium heat and bring to barely a simmer, stirring frequently. Add lemon zest and remove from heat when bubbles are forming around the edge.
- Add salt, vanilla and bloomed gelatin and whisk until gelatin has melted into the milk/cream mixture. Allow to cool to room temperature and then add the buttermilk and lemon juice while whisking to blend.
- Strain through a fine mesh strainer to remove the zest and and any lumps. Pour into serving dishes and cover with plastic wrap. Refrigerate a minimum of 4 hours or over night.
Huckleberry Glaze
- In a small saucepan, mix sugar and corn starch together. Add cold water and ¼ cup huckleberries and bring to a boil. Cook, stirring constantly, until it is clear and thickened. Remove from heat and add ¾ cup huckleberries and lemon juice.
Huckleberry Beurre Blanc
This beautiful French Butter Sauce has a very special WILD Pacific Northwest ingredient--huckleberries! It is luscious, bright and wonderful served over halibut and salmon.
Ingredients
- 1 tbsp unsalted butter
- ¼ cup shallots finely chopped
- ¼ cup huckleberries fresh or frozen
- 3 tbsp white-wine vinegar
- 2 tbsp dry white wine
- ¼ cup heavy cream
- kosher salt to taste
- 8 tbsp unsalted butter cut into 12 pieces
Instructions
- Heat 1 tablespoon of butter in a saucepan. Add shallots, cook briefly, stirring. Add vinegar, wine and huckleberries and cook until the liquid is almost totally reduced. Add the heavy cream and salt and bring to boil. Turn down heat and add the pieces of butter, a few at a time, rapidly whisking with each addition until incorporated.
Quick Huckleberry Muffins
If you are short on time, this time saving recipe using a biscuit mix will do the trick. The orange juice and zest set off the flavor of the huckleberries nicely.
Servings 12
Ingredients
- 2 cups biscuit mix
- ½ cup granulated sugar
- 2 tbsp orange zest
- 1 large egg slightly beaten
- ¾ cup orange juice
- ⅔ cup fresh huckleberries or partially thawed frozen
Instructions
- Combine biscuit mix, sugar and zest. Add egg and orange juice; mix just to combine. Add huckleberries; stir just until all ingredients are moistened.Fill greased or paper lined muffin pans a little more than ½ full.Bake at 375°F for about 15 minutes.
A Few Things to Know About Huckleberries
Western huckleberries are native to the Northwest and are the state fruit of Idaho. Huckleberries thrive in the Rocky Mountains and are abundant in Oregon, Washington, Idaho and Montana. They grow in mountainous areas, on slopes and around lake basins in higher elevations; 2000 to 11,000 feet above sea level. They reach their peak ripeness in mid to late summer. These berries are small and red/purple in color. They are related to both blueberries and cranberries and more than twelve species of them are found throughout the Pacific Northwest forests.
PLEASE don’t try to transplant huckleberries
A key thing to understand is that these marvelous berries can not be cultivated so please don’t dig them up and try to replant them at home. You can head to the mountains and forage in the forests to gather these treasured dark pearls of deliciousness or you may find them at local farmer’s markets during these next few weeks. HAPPY HUNTING!
Lemon Cream Crêpes with Huckleberry Sauce
Luscious and scrumptious! If lemon isn't your favorite, substitute with vanilla pudding.
Ingredients
- 1 batch crêpes
Filling
- 2 cups lemon pudding, from package or your favorite recipe chilled
- 1 cup heavy cream whipped
Sauce
- ½ cup granulated sugar
- 1½ tbsp corn starch
- ¼ cup water
- 1 tbsp freshly squeezed lemon juice or to taste
- 2 cups huckleberries (or blueberries) fresh or frozen
Instructions
Sauce
- Mix sugar and cornstarch together in a small saucepan. Stir in water and ½ cup huckleberries. Bring to boil over medium heat. Cook, stirring until clear and thickened. Remove from heat and add remaining berries and lemon juice. Refrigerate until cool.
- Combine filling ingredients; place 2-3 heaping tablespoons of mixture across center of each crêpe, brown side out, and roll. Place on serving plate and top with sauce.
Huckleberry Buckle
This is a great last minute dessert recipe.
Servings 6
Ingredients
- ¼ cup unsalted butter
- ½ cup granulated sugar
- 1 cup all-purpose flour sifted
- 1 tsp baking powder
- ¼ tsp fine salt
- ½ cup whole milk
- 2½ cups huckleberries fresh or frozen
- ¾ cup granulated sugar
- ½ cup boiling water
- 1 tbsp unsalted butter
Instructions
- Cream ¼ cup butter and ½ cup sugar. Sift flour, baking powder and salt. Add sifted dry ingredients to creamed mixture all at once along with milk. Stir briefly to blend.Spread batter into greased 8-inch square pan. Toss berries with remaining ¾ cup sugar; spoon on batter. Pour boiling water over top. Dot with 1 tbsp butter. Bake at 375°F for 45-50 minutes. Serve warm with ice cream, if desired.
No Fail Huckleberry Ice Cream Recipe
The One And Only Heavenly Huckleberry Ice Cream
The only way this recipe can fail is if you cook the batter too long, so be sure to use an instant read thermometer and take the batter off the heat when it reaches 175°F.
Ingredients
- 1¾ cups huckleberries fresh or frozen
- 1 cup granulated sugar divided
- 1 tbsp fresh lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- ¼ tsp kosher salt
- ½ tsp pure vanilla extract
- 3 ex-large egg yolks
Instructions
- Combine ¼ cup sugar, huckleberries and lemon juice in a small saucepan, set over medium heat. Bring to a rolling boil.Puree huckleberries in a blender or with an immersion hand blender and then strain through a fine mesh strainer. Set aside.
- In a medium bowl, add 1 cup heavy cream and vanilla and place the fine mesh strainer over top.Whisk egg yolks in a small bowl and set aside.Mix milk, remaining heavy cream, ¾ cup sugar and salt in a medium sized saucepan placed over medium heat. Mix well.When milk and cream mixture begin to steam, slowly pour approximately 1 cup of the steaming mixture into the egg yolks while continually whisking. (This is called tempering). Pour egg/milk/cream mixture back into saucepan. Add strained huckleberry mixture and continue to cook over medium heat until batter reaches 175° F.
- Pour batter mixture through the fine mesh strainer set over the reserved heavy cream and vanilla. Stir and cool over an ice bath to room temperature.Cover and chill thoroughly, 5 or more hours or over night.Churn ice cream in an ice cream maker, according to manufacturers instructions.Transfer to a freezer safe container, cover and freeze until firm.
Molten Chocolate Cakes with Huckleberry Sauce For Two
This recipe is one of my favorites. It is quick and very easy to prepare. You can serve with raspberries if you don't happen to have huckleberries.
Servings 2
Ingredients
- ¼ cup Unsalted butter 1/2 stick
- 3 oz good quality semisweet chocolate chopped
- 1 tbsp heavy cream cold
- 1 tbsp confectioner's sugar
- 1 large egg
- 1 large egg yolk
- ⅛ cup granulated sugar
- ½ tsp pure vanilla extract
- pinch salt
- 1 tbsp all-purpose flour
Huckleberry Sauce
- 1 cup huckleberries fresh or partially frozen
- ½ tbsp fresh squeezed lemon juice
- ¼ cup granulated sugar
- 1 tbsp cornstarch
Instructions
- Preheat oven to 450° F. Grease and flour 2 (6 oz) ramekins using butter and flour in each, tapping out the excess flour. Set on a baking sheet.
- In a double boiler, or glass or metal bowl set over a pan of simmering water, melt the butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from heat.
- In a bowl, whisk together the egg, egg yolk, sugar, vanilla and salt until thick ribbons form, about 3 minutes. Sift 1 tablespoon flour into the egg mixture. Fold the chocolate into the egg mixture. Divide between the ramekins and bake until the sides of the cake are set and the tops are puffed but still soft, approximately 11-14 minutes.
While the cakes are baking, make the Huckleberry Sauce
- Mix sugar and cornstarch together in a small saucepan. Stir in ¼ cup water and ¼ cup fresh or partially frozen huckleberries. Bring to boil over medium heat. Cook, stirring until clear and thickened. Remove from, heat and add remaining ¾ cup huckleberries and ½ tablespoon lemon juice, or to taste.
- Serve huckleberry sauce over molten chocolate cakes and vanilla ice cream.
Classic Huckleberry Pie
I used to live in Columbia Falls, Montana--a stone's throw away from Glacier National Park --- prime huckleberry country, so huckleberries were very plentiful and easy to come by. Given that, I made a LOT of huckleberry pies. This is my tried and true, never fail recipe. It is intentionally basic to allow the scrumptiousness of the huckleberries to shine in their full glory.
Ingredients
- 1 9-inch double crust pie pastry
- 4 cups huckleberries fresh or frozen
- 1¼ cup granulated sugar or more to taste
- ⅓ cup all-purpose flour
- dash kosher salt
- 1 tbsp freshly squeezed lemon juice
- 1-2 tbsp unsalted butter
Instructions
- Mix sugar, flour and salt; toss with huckleberries. Add lemon juice. Let stand while preparing pastry.Spoon filling into pastry, dot with butter. Cover with top crust; slit to allow steam to escape.Bake at 425° F for 40-50 minutes. Cool and serve warm or at room temperature.
Refreshing and Delicious Huckleberry Daiquiri
Refreshing, Exotic and Delicious Huckleberry Daiquiri
If you really want to spoil yourself, this is the way to do it.
Equipment
- Blender
Ingredients
- ¼ cup huckleberries fresh or frozen
- 2½ tbsp fresh lime juice
- 3 tbsp granulated sugar
- 3 ounces white rum
- crushed ice
Instructions
- Place all ingredients into a blender and mix until blended and slushy.
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