Recipes from My Edible Landscape

Red Huckleberry Jelly

from Edible Seattle by Jill Lightner, 2012

Makes about 1 1/2 cups jelly. Prep time 35 minutes. This jelly has a beautiful bright crimson color, and can easily be scaled up if you're lucky enough to have a large quantity of berries. It can be stored in an airtight tub in the fridge for several months and doesn't require special canning procedures. You'll need a fine-mesh strainer to remove the seeds.


4 cups red huckleberries
1 to 1 1/2 cups sugar, according to taste
1 cup water
2 tsp fresh lemon juice


  1. Rinse and pick over the berries, removing any stray stems.
  2. In a medium saucepan, mash the berries with a potato masher or immersion blender.
  3. Add one cup of water and simmer over medium heat for about 10 minutes, until berries are completely soft. Remove from heat.
  4. Pour cooked berries through a fine-mesh sieve or colander lined with cheesecloth that has been suspended over a medium bowl.
  5. With a large spoon or silicone spatula, press and stir berries to extract as much juice as possible. You should end up with about 2 cups juice in the bowl, and a mash of seeds and skins in the strainer (the mash can be composted or thrown away).
  6. Pour strained juice into a clean medium saucepan and add one cup of sugar and the lemon juice.
  7. Add additional sugar according to taste; when chilled, the jelly will be slightly less sweet than the juice tastes at room temperature.
  8. Heat the sweetened juice to a low boil over medium-high heat, stirring continually. Allow to bubble until juice becomes slightly thick and concentrated, 10-15 minutes.
  9. Cool completely and pour into airtight container.
  10. Store jelly in the fridge.

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