Elliott’s Shoreline Buffer Evergreen Huckleberry Jam

Elliott’s Shoreline Buffer Evergreen Huckleberry Jam

Native huckleberries make a tasty jam as well as feeding wildlife and buffering shorelines. Photo by Elliott Menashe.

The following healthy and delicious recipe is compliments of Elliott Menashe, of Greenbelt Consulting. Elliott says this special recipe is from his neighbor, Sue Ellen White, on the southeastern shore of Whidbey Island. Sue Ellen teaches canning and Elliott is the happy recipient of some of her bounty. It illustrates just one of the many benefits of preserving and establishing native plant buffers on your marine shoreline properties. Edible landscapes do make good buffer shrubs.


Join Elliott at the garden show for his seminar, “Native Plants for Shoreline Landscapes: Guide for Beautiful & Effective Erosion Control”, on Thursday, February 24th at 7:00 pm in the Hood Room. Bon Appétit.


4 cups, cleaned huckleberries
¼ cup lemon or lime juice
¾ to 2 cups sweetener (I suggest a light sweetener such as fruit sweetener or agave, but sugar will do.)
Pomona’s Pectin – follow “Cooked Directions (Low Sugar or Honey)”:
2-3 t. pectin powder
2-3 t. calcium water


Mix the sweetener and pectin together while cold before adding to hot huckleberries and calcium water mix. Before canning, place a tablespoon of jam in fridge for 10 minutes to check gel set. You can then adjust with more liquid or add pectin powder/calcium water.

Seal in half pint jars and process 10 minutes in hot-water bath (at Puget Sound elevations). Or, just store in fridge – will keep about 3 weeks. Without the large amounts of sugar, it does not keep as well as commercial jams.

This recipe uses less sweetener than traditional jam recipes, allowing the intense huckleberry flavor to star. Jelling with less sugar requires the use of low-methoxyl citrus pectin, such as Pomona’s Pectin.  (Traditional pectin recipes require 55-85% sugar to jell.)  With low-methoxyl pectin you can sweeten to taste using agave syrup, honey or fruit sweetener.

Yield: 4-5 Cups of Jam


Sue Ellen says this Huckleberry Jam is great on toast or ice cream; and it’s also fabulous with salmon and chicken. To find out more about how to prevent shoreline erosion -which has really been devastating this winter around Puget Sound – visit Elliott’s website at http://nwf.gs/gSmwjt and catch his seminar at the show! –  Janet

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