We ventured out huckleberry picking again this year Since last year was the first time we had gone huckleberry picking and we did actually find some, we returned to the same spot
But after an hour or so of picking, we decided to venture on down the trail a bit further and found another nice patch
The elusive huckleberry…
Found an interesting looking mushroom
And some pretty pink flowers
The view was spectacular
Fireweed makes a nice jelly
Priest Lake, ID in the distance
Found one bush that had more than 3 berries on it Yay!
Okay – so I have to tell you that my one true gift in life is that if there is a pile of poo within a 40 foot proximity of me, I will somehow manage to step in it.
Am glad this pile was fairly dry.
But this pile was a little more fresh.
Bears like huckleberries, too
We heard a strong wind overhead, and heard some thunder. And then started seeing some lightening, so decided to end our berry picking.
But we didn’t get out of there fast enough. This tree had fallen down across the road
This little dune buggy had arrived before us, but the tree wouldn’t budge even with 4 of us pushing on it. So we broke off the branches and went over the top! Am so thankful for 4WD!
We were fortunate to only have to deal with a downed tree. About 30 miles south of here, a mini tornado touched down and wiped out part of a trailer park.
Soak berries in salty water for a couple of hours to remove extra ‘protein.’
Rinse berries well.
Start water heating in water bath canner.
Get lids into hot, almost boiling water to soften sealant.
Put clean jars in hot water.
Mix 2 tsp Pomona’s pectin with 2 cups of sugar.
Stir pectin into sugar well.
optional: mix 1/2 tsp nutmeg and 1/2 tsp cinnamon into sugar-pectin mixture.
Put 7 cups of berries in saucepan. Mash with potato masher. I have found that turning the heat on med-low and mashing makes it easier than trying to mash cold berries.
Add 2 tsp Pomona’s calcium water and 1/4 c. lemon juice. Bring to a boil.
Add sugar-pectin mixture and return to a boil.
Ladle hot jam into hot jars.
Wipe jar rim with clean, damp napkin.
Affix two piece lids.
Place filled jars into elevated rack of water bath canner.
When rack is full, submerge into hot water.
Process for 10 minutes (bring to a boil and maintain) adding 1 minute for each 1,000 feet above sea level. We are at 2,000 feet elevation, so I process for 12 minutes.
Remove canner from heat. Remove canner lid. Allow jars to set for 5 minutes before removing to a towel to cool.
Having a best friend is no big thing…it’s a zillion little things. Suzy Toronto