Huckleberry Jelly
Ingredients
Directions
Prepare the juice of the huckleberries as for huckleberry wine.
Pour the juice into a granite stew pan and cook until only half of the original quantity remains.
Add ½ cup of sugar for each quart of juice and boil for 15 to 20 minutes more.
Test a small amount in a saucer; if it thickens, it is ready to be canned or molded.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Huckleberry juice
- Provides the main flavour and the liquid that reduces into the jelly.
- Sugar
- Sweetens the jelly and helps it set when boiled with the fruit juice.
The step that matters
Testing the set in a saucer. Jelly thickens as it cools, so a hot spoonful can look too runny. A small cold sample on a saucer shows whether it will set before canning or molding.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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