"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Huckleberry Preserves Recipe

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This recipe for Huckleberry Preserves, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Johnson
Added: Monday, March 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 cups huckleberries
1 tbsp. lemon juice
1 box fruit pectin (i.e., Kerr brand)
4 cups sugar

Directions:
Directions:
Wash and drain huckleberries. Place them in a bowl and mash with a potato masher. This should yield 4 cups. In a heavy pan, combine mashed huckleberries with lemon juice and pectin. Bring to a rolling boil over moderate-high heat, stirring constantly. Add sugar all at once, stirring, and bring to a boil again. Allow to boil for a full minute. Remove from heat, skim off foam, and ladle in sterilized hot jars. Process in hot water bath according to jar package directions. Makes 6-7 half pints.

 

 

 

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