An unusual crop for gardeners to try, garden huckleberries are loaded with small, jet black shiny, ½” berries. Not for eating raw, but best cooked with other fruits such as apples, lemons and grapes to make jellies, preserves and pies.
Well maintained strain, heavy yields of 3-4” yellow skinned and white fleshed fruits. Popular in Victorian times for making sweet pickles and pies. Highly recommended for making peach-like cantaloupe preserves.