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Sweet-Tart Red Huckleberry Syrup

These sweet-tart berries make a delicious red huckleberry syrup perfect for drizzling over waffles, or into club soda for wildcrafted mock- and cocktails! Water bath can this recipe to enjoy this red huckleberry syrup all year long.
Author's Note: I like having a few whole berries in this syrup. If you prefer a smooth syrup, just add all the berries at the beginning and proceed with the recipe.

Ingredients

  • 8 cups red huckleberries rinsed & divided
  • 2 cups honey or sugar
  • 1 cup water
  • 1/3 cup lemon juice

Instructions

  • In a large pot with a heavy bottom, bring 6 cups of huckleberries, honey or sugar, water and lemon juice over medium heat. Simmer for roughly 15 minutes, until slightly thickened.
  • After simmering, pass the mixture through a fine mesh sieve (discarding the seeds and pulp), then return the syrup to the pot. Add the remaining berries and return to a simmer over medium heat. Simmer for five minutes.
  • Ladle into sterilized pint or half pint jars. Wipe the rims and place prepared lids and rings onto the jars (finger tight). Process in a water bath canner at a full boil for 10 minutes (half pints) or 15 minutes (pints).
  • After processing, remove from canner and cool for 24 hours without disturbing. Check for seal and store in a cool, dark spot for up to a year.