Huckleberries are a rare find in Minnesota, and there is only one vendor at the Minneapolis farmer market who carries them. These sought-after berries are quite a find since they are usually only available at the end of the summer and in very small quantities; at least in my area of the state.
A few summers ago, I happened upon a table in the market with a few baskets of these unusually dark berries. At first glance, I assumed they were blueberries until I noticed a handwritten recipe casually tucked into the berries for Huckleberry Jam. Since I am a huge fan of trying everything new, I asked the adorable little woman who was selling them if I could try one. Thankfully, she warned me not to eat them in their raw state since they were bitter. Let’s just say they will not win any awards for the best-tasting berry of the year in their natural state.
She did, however, assure me they make one of the most delightful jams out of the entire wild berry family. Now that’s quite a sales pitch! But after getting a whiff of these mysterious dark-blue berries, I had my doubts.
Since I’m always up for a culinary challenge, I bought one batch to try. By the middle of the afternoon, I had the huckleberry jam made, and after one spoonful I
She was exactly right. For whatever reason, the berries in their raw state are inedible, but turned into a sweet jam, they are irresistibly good! If I were to describe the flavor, I would say it’s a wonderful mix of blueberries and blackberries combined with a uniqueness of its own.
The very next weekend I returned to the market and sadly, the berries
If you happen upon a stash of huckleberries in your area, I highly recommend that you give this Huckleberry jam recipe a try. It might just be your favorite new jam, too.
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