Jackson Hole Huckleberry Syrup
A thick, jewel-toned syrup made from simmered wild huckleberries and sugar, used to top pancakes, flavor drinks, or drizzle over ice cream. It's a signature product of Wyoming's Teton-area mountain towns.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 70 kcal
Equipment
- •Saucepan
- •Fine mesh strainer
Nutrition
Per serving, approximate
- Calories
- 70 kcal
- fat
- 0
- carbs
- 18
- protein
- 0
- calories
- 70
Instructions
- 1
Put the huckleberries, sugar, and water into a saucepan.
- 2
Heat over medium heat until gently bubbling. Stir until the sugar dissolves.
- 3
Simmer for 15-20 minutes while gently mashing the berries. Cook until slightly thickened.
- 4
Stir in the lemon juice.
- 5
Pour through a fine mesh strainer if you want a smooth syrup without seeds and skins.
- 6
Let the syrup cool slightly. Pour it into a jar.
- 7
Place the jar in the refrigerator once it cools completely.
Chef's tips
Keep the heat low and gentle so the syrup thickens without burning or turning cloudy.
Storage
Refrigerate in a sealed jar up to 3 weeks, or process in a water bath for shelf storage.
Reheating
Not applicable; syrup is served at room temperature or gently warmed.
Common mistakes to avoid
- •Boiling the syrup too hard, which can burn the sugar.
- •Skipping the strainer if you want a smooth syrup without seeds.
Serving suggestions
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