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Huckleberry Jam

Huckleberry Jam

Huckleberries have 4x the amount of anthocyanin than blueberries.
It's called a berry, but it's actually part of the eggplant family.
This is a sweet and tart low-sugar jam.

Ingredients: 3 jars of jam

Huckleberries
200 g
Squeezed black currant juice
50 ml
Lemon juice
50 ml
Frozen strawberries
80 g
Sugar
80 g
Salt
a pinch

Steps

1. Squeeze the black currant juice ahead of time (to remove the seeds).
2. Place all of the ingredients into a pot and let sit for 30 minutes.
3. Once the sugar has dissolved, turn the heat to medium. Cook while stirring and making sure it doesn't burn. Remove any scum that rises to the surface. Once the fruit becomes soft, mash it up. (This will take about 30 minutes.)
4. Once it thickens, it's done Store in a sterilized jar in the refrigerator. Since it's low-sugar, use it up within 1 month.

Story Behind this Recipe

I thought these were similar to blueberries, but when I ate some, there was no flavor!!!
One good thing about the subtle flavoring was that I could make a jam as sour as I wanted.