It’s that time of the year where we celebrate the huckleberry, our beloved state fruit! Albertsons on Broadway and Albertsons Market Street are utilizing this week to offer not only fresh huckleberries but a variety of huckleberry-inspired products throughout the store. We’re here to tell you about some of the tastiest huckleberry recipes. Check out these and then head to the store to grab some huckleberries, other ingredients, and get to cooking!
1 Cup Wild Huckleberries, washed and drained
1 Cup Cane Sugar
2 Tsp. Fresh Lemon Juice
- Place huckleberries in a pot with the sugar and about 2 tablespoons of water. Bring it to a boil, reduce the heat and simmer until the berries are softened. Mash the berries.
- Stir in about 1 teaspoon of fresh lemon juice for every cup of huckleberries and simmer the jam over low heat for about an hour or until an instant-read thermometer shows 220 degrees F. Remove from heat and let cool until set.
- Canning: If you’d like to can this for long-term storage ladle the hot jam into the jars and process them in a water bath for 5 minutes, then carefully remove and let sit undisturbed for 24 hours before removing the rings and storing.
Recipe courtesy of Daring Gourmet
Huckleberry Hand Pies
1 Package Refrigerated Pie Crust (2 crusts)
1 ½ cups fresh huckleberries, rinsed and dried
1 tbsp. flour
1 tbsp. sugar
Pinch of salt
1 egg white
1 tsp. water
- Preheat the over to 350.
- Prepare a baking sheet by lining with parchment. Roll out the pie crust and cut each crust into 8 circles (Used a 3 ⅝” round cutter).
- In a medium bowl, toss the huckleberries with flour, sugar, and salt until coated. Spoon about two tablespoons of huckleberries onto 8 of the pie crust rounds.
- Cut vent holes or slits in the remaining 8 pie crust rounds. Place a vented piece over the top of each huckleberry piece, and use a fork to crimp the edges, sealing in the huckleberries. Place on a prepared baking sheet and repeat with remaining pies.
- In a small bowl, whisk together the egg white and water. Brush over the prepared pies, then sprinkle each pie with sugar. Bake 15-20 minutes or until lightly golden brown. Allow cooling before serving.
Recipe courtesy of The Baker Upstairs
Huckleberry Ice Cream
- 2 cups huckleberries
- ⅓ cup granulated sugar
- 2 cups heavy whipping cream
- 1 cup whole milk
- ⅔ cup granulated sugar
- Pinch of salt
- 3 large eggs
- 1 tsp. Vanilla extract
- 1 cup huckleberries
- To make the huckleberry compote, combine the huckleberries and sugar in a small saucepan set over medium heat. Bring to a boil, stirring to dissolve the sugar as the berries burst and release their juices. Simmer until mixture is reduced and thickened, about 15-20 minutes, stirring frequently. Let cool completely.
- To make the ice cream base, heat 1 cup of heavy cream, milk, sugar, and salt in a medium saucepan set over medium heat until steaming. Meanwhile, whisk together the eggs in a large bowl. Add the heated milk mixture in a small steady stream into the eggs while whisking continuously until it is all incorporated.
- Return mixture to the saucepan and cook over medium heat until it thickens and coats the back of a spoon, about 5 minutes, stirring constantly. Remove from heat and stir in the remaining 1 cup heavy whipping cream and vanilla extract. Chill mixture completely in the fridge then stir in the huckleberry compote.
- Freeze ice cream in an ice cream machine according to manufacturer’s instructions, adding 1 cup fresh huckleberries during the last 5 minutes of churning. Transfer ice cream to a large bowl and freeze until hard, about 2-3 hours.
Recipe courtesy of Completely Delicious
1 cup huckleberries
1 cup fresh squeezed lemon juice
¾ cup unrefined sugar or honey
6 cups of water
- Place 1 cup of water and the sugar or honey in a pan. Heat and stir until the sugar is dissolved and you have syrup.
- Puree the huckleberries in 1 cup of water. Pour the lemon juice, syrup, and puree into a large jar.
- Add four cups of water into the jar, and shake or stir to mix.
- Serve over ice and enjoy!
Recipe courtesy of Montana Homesteader
1 cup huckleberries
2 tbsp. Lemon juice
2 tbsp. Apple cider vinegar
¼ tsp. Sea salt
2 tbsp. Honey
¾ cup virgin olive oil
- In your blender add everything except olive oil and blend.
- After about 1 minute continue blending and slowly drizzle the olive oil into the blender.
- Depending on what type of blender you have it should be a total of about two minutes.
*You can store this in the refrigerator for up to one week.
Recipe courtesy of MS Wellness Route
Boise Tip: This week Albertsons on Broadway and Albertsons Market Place are giving you the chance to try some delicious huckleberry flavors. Be sure to stop by and grab fresh, nutritious local huckleberries- maybe even try making one of these recipes!
To check out some of Albertsons huckleberry product offerings, head over to Albertsons.com
Disclaimer: This blog was sponsored by Albertsons. Our opinions are our own.