Go Back

Huckleberry Syrup

A delightful syrup that captures the sweet and tangy essence of huckleberries, perfect for breakfast or desserts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups fresh or frozen huckleberries
  • 1 cup granulated sugar
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1/4 teaspoon vanilla extract optional

Equipment

  • Medium saucepan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Fine mesh strainer
  • Glass jars for storage

Method
 

  1. Rinse the huckleberries thoroughly under cold water.
  2. In a medium saucepan, combine the huckleberries, sugar, water, and lemon juice.
  3. Place the saucepan over medium heat and bring the mixture to a gentle boil.
  4. Reduce the heat to low and let it simmer for about 15-20 minutes.
  5. Using a wooden spoon, gently mash the berries as they cook.
  6. Once thickened, remove the saucepan from heat and strain the mixture through a fine mesh strainer.
  7. If using, stir in the vanilla extract.
  8. Pour the syrup into clean glass jars and let it cool before sealing.

Notes

This syrup is delicious on pancakes, waffles, or yogurt, and can be stored in the refrigerator for up to two weeks.