- Huckleberries are associated with lowering cholesterol; protecting against heart diseases, muscular degeneration, glaucoma, varicose veins, and peptic ulcers.
- High in vitamin C, Huckleberries protect the body against immune deficiencies, cardiovascular diseases, prenatal health problems, and eye diseases.
- Clinical studies show that huckleberries promote eye health, especially with diabetics.
Reference : Northwest Wildfoods
To freeze huckleberries, begin by washing and drying them. Next, place on a cookie sheet, cover with a paper towel, and place berries in the freezer. Once frozen, put huckleberries in a sealed container and put back in the freezer for later use. Huckleberries may replace blueberries in most recipes.
From “Cunningham’s Encyclopedia of Magical Herbs”
Huckleberry (Gaylussacia spp.)
Powers: Luck, Protection, Dream Magic, Hex-Breaking
Placed in sachets and carried, the leaves are luck-inducing. They also keep away evil and break hexes and curses.
To make your dreams come true, burn the leaves in your bedroom directly before going to sleep. In seven days you should see results.
The huckleberry resembles the blueberry, but does not belong to the blueberry family. Although all huckleberries are edible, some species are not very tasty.
The garden huckleberry, which was developed by Luther Bur bank, is closely related to the tomato. It is best in pie, with lemon juice added.
When eating huckleberries, add a little honey. They can also be mixed in fruit salads.
Benefits of Huckleberry
Huckleberries are especially helpful in aiding the pancreas in digesting sugars and starches. This fruit is alkaline in reaction.
The huckleberry is high in vitamins B and C and potassium. They can be used in an elimination diet, and because they are high in iron, are good for building the blood.
Huckleberries have been used as packs on running sores, eczema, and skin disorders. The leaves of the huckleberry may be dried and used to make a tea that is good for poor starch digestion.
based on this recipe from Fine Cooking
3 cups huckleberries (or any fresh berries)
1/4 cup water (increase to 1/2 cup water if using strawberries)
1-2 cups sugar
Place the berries in a medium saucepan. Crush the berries with a potato masher or other flat-bottomed object good for crushing things. Add 1/4 cup of water (or 1/2 cup ifusing strawberries) to the berries. Bring the berries to a boil over medium heat. Reducethe heat to medium-low and simmer for about 5 minutes. Pour the mixture into a sieve,catching the liquid in a bowl or large measuring cup. You can gently press on the solids with the back of a spoon taking care not to press any of the solids through. Clean thesaucepan you just used or get a clean one out. Measure the juice volume. For every 1/4 cup of liquid juice add 1/4 cup of sugar – a 1:1 ratio. Place the juice and sugar in theclean saucepan. Bring it to a boil over medium heat, stirring to dissolve the sugar. Reduce to low heat and simmer for about a minute until the syrup thickens. Refrigeratefor up to 2 weeks. Makes 24 ounces of syrup.
How to Dry
Select firm, dry huckleberries. Cover a flat tray with cheesecloth or light muslin. Spread the berries on the cloth; place the tray in the sun. Dry in sun for two days, turning once or twice, then set tray in a warm, dry place and let huckleberries stand until leathery to the touch. To dry berries in a dehydrator, spread on an open screen and dry as for other berries, following directions for the dehydrator. Oven drying is possible, but very low heat (140°F) must be used and the oven door must be left slightly open so moisture can escape. Store dried berries in a cool, dry place. Use as you would raisins. Dried huckleberries can be soaked in water for use in baking
How to Extract Juice
Combine 11 cups of huckleberries and 1 cup water. Crush berries. Bring just to a boil and simmer 10 minutes. Strain through a jelly bag or several layers of cheesecloth in a colander. Let the juice drip into a bowl. For clear juice, do not twist or press jelly bag or cheesecloth. For long-term storage, the juice should be frozen or canned. Yield : 5½ cups
4 cups crushed huckleberries
2 tablespoons lemon juice
1 package powdered pectin (1¾ ounces)
4 cups sugar
Sterilize pint or half-pint canning jars and preparelids. Measure sugar and set aside. Measure crushed huckleberries and lemon juice into a large saucepan. Add pectin and stir until dissolved. Bring to a full rolling boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam. Immediately pour hot jam into hot jars, leaving ¼ inch headspace. Wipe jars rims and add prepared two-piece lids. Process 5 minutes in a boiling water bath. Yield : 5 cups