Berry Relish Recipe
Ingredients
| Huckleberries | 2 Quart, washed | |
| Sugar | 4 Cup (16 tbs) | |
| Cider vinegar | 1 Cup (16 tbs) | |
| Cinnamon | 1 1/2 Teaspoon | |
| Allspice | 1/2 Teaspoon | |
| Ginger | 1/4 Teaspoon |
Directions
Wash and sterilize 6 half-pint jars and closures, stand them on a baking sheet, and keep hot in a 250° F. oven until needed.
Place berries in a large enamel or stainless-steel saucepan and crush a few with a potato masher.
Cover and simmer, stirring now and then, until berries are soft.
Mix in remaining ingredients, insert a candy thermometer, and boil slowly, stirring now and then, until thermometer registers 218° F.
Ladle into jars, filling to within 1/8" of tops.
Wipe rims and seal.
Cool, check seals, label, and store in a cool, dark, dry place 3-4 weeks before serving.
Place berries in a large enamel or stainless-steel saucepan and crush a few with a potato masher.
Cover and simmer, stirring now and then, until berries are soft.
Mix in remaining ingredients, insert a candy thermometer, and boil slowly, stirring now and then, until thermometer registers 218° F.
Ladle into jars, filling to within 1/8" of tops.
Wipe rims and seal.
Cool, check seals, label, and store in a cool, dark, dry place 3-4 weeks before serving.
Chef
