A couple weeks ago Debra led a wiwnú (huckleberry) jam making class as our second Tribal Food Sovereignty Coalition community canning class. The participants learned how to preserve this important First Food into tasty jam. We had a lot of fun making the jam and Debra taught everyone her tips and tricks along the way.
We started by washing all the berries, then we cooked them down with sugar and pectin. Once the consistency was right, we poured them into jars and used water bath canning to seal the lids. The result---delicious wiwnú jam!
The best moment of the class was when the bread-maker we share the CGCC commercial kitchen with brought over one of his test loaves for us to try with our
huckleberry jam! Thank you, Bread Man!! Don't worry, we left him some wiwnú jam in return for his generosity.
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