Ingredients:

  • 4 cups (600g) fresh wild huckleberries, rinsed and stemmed
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15g) lemon zest
  • 3 cups (600g) granulated white sugar
  • ¼ tsp (1.5g) fine sea salt

Instructions:

  1. Combine the huckleberries, sugar, and lemon zest in a heavy-bottomed pot and let the mixture sit for 15–20 minutes to allow the sugar to draw out the natural juices.
  2. Place the pot over medium heat, stirring constantly until the sugar is completely dissolved.
  3. Increase heat to medium-high and bring the mixture to a steady boil, then lower the heat to a simmer, stirring frequently.
  4. Continue simmering until the mixture reaches the gel point of 220°F (104°C) on a candy thermometer.
  5. Stir in the lemon juice and salt to brighten the flavor and finalize the set, then remove from heat immediately.