Huckleberry and Lime Jam
Lime and huckleberry make a refreshing pair. You can double or halve, triple or quarter this recipe to suit your berry harvest.
| Yield: 1-8 oz. jar | Time: 50 minutes |
This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables. On sale now.
Preparation:
1. In a medium saucepan, cook huckleberries, sugar, salt, and lime juice over medium heat.
2. Gently crush the huckleberries to help them break down. Allow the mixture to simmer and thicken, about 20 minutes.
3. Before removing from heat, add a few cranks or pinches of black pepper.
Ingredients:
3 cups halved huckleberries
½ - ¾ cup sugar
½ tsp salt
Juice of 3 limes
Fresh cracked black pepper
This recipe is excerpted from Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables, by Acadia Tucker. It includes tips on gardening in a way that mitigates climate change, 34 perennial profiles, and a recipe for each one. The companion books is Growing Good Food: A citizen’s guide to backyard carbon farming, available for pre-order now.