Category: Desserts

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Kristie Campbell

Huckleberry Jam, or Ice Cream Sauce

INGREDIENTS

  • 8 c. Huckleberries
  • 5 c. Sugar
  • 2 pkg. quick gel
  • 2 T. Lemon Juice
  • Canning jars, lids, rings

DIRECTIONS

Mix all ingredients except quick jel in a large kettle and bring to a rolling boil. Add quick gel set. Boil rapidly for 25 minutes, stirring quickly and constantly. (Warning: Huckleberries are quickly explosive in left unattended while boiling.)

During this time, sterilize jars and lids.

Fill each jar to 1/4 inch below rim. Place lid on each jar and hand-tighten with ring.

Place in canning kettle and fill with water until water covers jars by at least 2 inches. Bring to boil and continue boiling for 10 minutes.

Remove from water and set on towel to cool. Jars are sealed if button pops in. Do not re-tighten the rings. If button does not pop, place jar in fridge and use within 3 weeks.

Make 4-5 pint jars.

This recipe can be used for raspberry, strawberry, blueberry, plum, apricot jellies and jams. To make jellies, strain boiled sauce prior to canning.

For pie filling or ice cream sauce, omit the quick set gel.

Kristie Campbell

Instant Pot Cheesecake

Ok, so not exactly wild game, but since the topping I use is wild mountain huckleberries, I believe it’s appropriate.

INGREDIENTS

  • 16 oz. cream cheese
  • 1/2 c. Sugar
  • 1 tsp. Vanilla
  • 2 eggs
  • 1 c. Crushed vanilla sandwich cookie without the filling (or graham crackers)
  • 2 Tbs. butter, melted
  • 1 c. Water

DIRECTIONS

In a small mixing bowl, crush cookies, then mix with butter until crumbly. Press into the bottom of a spring form pan sized to fit in your pressure cooker pot.

Mix cream cheese, sugar and vanilla until well blended. Add eggs, mix well. Pour batter into crust.

Pour 1 c. Water in the bottom of pressure cooking pot. Add trivet and place spring form pan on the trivet. Place lid on pressure cooker and turn to lock, ensuring steam vent is in closed position.

Select high pressure (manual) and increase time to 25 minutes. At the end of time, turn cooker off and allow natural release pressure for 10 minutes, then manually release the remaining pressure.

Remove cheesecake and check to ensure middle is set. If not, cook an additional 5 minutes. Use the corner of a paper towel to soak up any water on top of the cheesecake. Place springform pan on a wire rack to cool. Once cooled, refrigerate covered with parchment paper for at least 4 hours (or overnight).

I use huckleberry sauce as a topping on my cheesecakes. That recipe can be found at this link.