Bannock and Huckleberry Jam: A Taste of Tradition and the Land

The scent of freshly cooked bannock, golden and warm, instantly transports you to a place of comfort—whether it’s a campfire crackling under the stars, a cozy kitchen filled with laughter, or a gathering where stories and food are shared in equal measure. Bannock isn’t just bread—it’s history, resilience, and a delicious reminder of the deep connection between food and the land.

Pair it with a luscious homemade huckleberry jam, made from the tart, wild berries that thrive in the rugged landscapes of British Columbia, and you have a bite of pure Canadian heritage. Whether bannock is pan-fried until crispy, baked into a rustic loaf, or roasted over an open flame, it’s the kind of food that brings people together—simple, hearty, and steeped in tradition.

So, let’s roll up our sleeves, warm our skillets, and step into the flavours of the past with a dish that never goes out of style.

Bannock: A Story in Every Bite

Long before wheat flour and baking powder made their way into Canada through trade, Indigenous communities across the country were already making variations of flatbreads. They ground wild grains, nuts, or roots into flour and baked their bread over open flames. When new ingredients arrived, bannock evolved, becoming a staple across many First Nations and Métis communities.

Ask anyone who grew up eating bannock, and you’ll hear a story. How it was fried to perfection by a grandmother’s skilled hands. How it filled hungry bellies after long days outdoors. How it was best eaten warm, slathered in butter and jam, and always seemed to taste better when shared.

Cooking Bannock Over an Open Fire

There’s something almost magical about twisting soft dough around a sturdy willow branch, watching as it slowly puffs up, turning golden over the gentle heat of a fire.

How to Cook Bannock Over a Fire:

• Prepare the dough (recipe below), using slightly less liquid to keep it firm.

• Roll it into a long rope and carefully wrap it around a peeled stick.

• Hold the stick over the fire, turning occasionally, watching as it browns and crisps.

• When it’s ready, the bannock will slide easily off the stick—hot, steamy, and begging to be slathered in butter and jam.

Classic Bannock Recipe

Ingredients:

• 3 cups all-purpose flour (or half whole wheat, half all-purpose)

• 1 tbsp baking powder

• ½ tsp salt

• ¼ cup unsalted butter or lard, softened

• 1 cup water or milk

• 1 tbsp sugar (optional)

• Oil or butter for frying (if pan-frying)

For Pan-Fried Bannock:

1. In a large bowl, whisk together flour, baking powder, and salt.

2. Cut in the butter or lard using your fingers or a pastry cutter.

3. Gradually add water or milk, stirring until a soft dough forms.

4. Turn the dough onto a lightly floured surface and knead.

5. Divide into four pieces and flatten each into a round about ½ inch thick.

6. Heat a skillet over medium heat and add a thin layer of oil or butter.

7. Fry each piece for 3–5 minutes per side, or until golden brown.

8. Drain on a paper towel and serve warm with butter, jam, or honey.

The Magic of Huckleberry Jam & B.C. Harvesting Guidelines

Huckleberries aren’t just berries—they’re wild treasures, prized for their deep, tart-sweet flavor and rich history in Indigenous cuisine. These tiny, dark purple gems thrive in B.C.’s mountain forests.

Before you go picking, keep these rules in mind:

• Commercial picking is prohibited in some areas.

• Personal harvesting is allowed, with a limit of 10 liters per person per season.

• The use of mechanical rakes or tools is banned to prevent damage to the plants.

• Some areas are designated for Indigenous harvesting only.

Huckleberry Jam Recipe

Ingredients:

• 3 cups fresh huckleberries (or wild blueberries)

• 1 ½ cups sugar

• 1 tbsp lemon juice

• 1 tsp lemon zest

• ½ cup water

Method:

1. In a saucepan, combine huckleberries, sugar, lemon juice, zest, and water.

2. Bring to a gentle simmer and let cook for 20–25 minutes until thickened.

3. Test consistency on a chilled plate—if it wrinkles when pushed, it’s ready.

4. Remove from heat and transfer to a clean jar.

5. Store in the refrigerator for up to 2 weeks or process in a hot water bath for longer shelf life.

A Taste of the Land, a Bite of Tradition

Bannock and huckleberry jam aren’t just recipes—they’re stories, connections, and a celebration of the land we call home. Whether you’re roasting bannock over an open fire or savoring a warm, buttered slice with homemade jam, you’re tasting history, culture, and tradition in every bite.

So go ahead—gather your ingredients, warm your skillet, and take a bite of something truly timeless.

BANNOCK AND HUCKLEBERRY JAM