GARDEN HUCKLEBERRY RECIPE

                  

Place 8 cups of berries in a non-aluminum one gallon size pan and add enough water to not quite cover the fruit.  As they begin to boil add a total of 1/3 cup of baking soda (a little at a time) and stir continuously.   As you add baking soda, green foam will appear.  After adding the baking soda, cook for 10 minutes at a low boil.  The mixture will continue to foam quite a bit as the berries are cooking.  After they have cooked for 10 minutes, drain this solution  off and rinse with clean water.  The berries will still be somewhat hard.  Next return the pan of berries to the stove, add 1/3 cup water and 1/2 cup lemon juice.  Watch with amazement as the mixture changes from emerald green to a royal purple color.  Cook an additional 35 minutes until the berries are tender and then add 2 3/4 cups sugar, 1 1/2 Tablespoons lemon extract, 1/2 teaspoon salt and 1/2 cup tapioca.  Pour the above mixture into two 8 inch unbaked pie shells, then add a top crust or lattice and bake as you would a blueberry pie.  You can also omit the tapioca and just eat the sauce or use it as an ice cream topping.