Huckleberry Souffle

Start by simmering 1 inch of water in a double boiler over medium to medium-low heat. Butter the top part of the double boiler.

With an electric mixer, beat the egg whites in large bowl until frothy, then add in the cream of tartar and sugar slowly. Continue beating until the egg white are stiff (think meringue-like). Gently fold in the jam.

Spoon the mixture into the buttered top of the double boiler. Cover and cook over the barely simmering water for 1 hour. After an hour, once the souffle is cooked, spoon the souffle into 2 serving dishes and top with whipped cream (optional).

Recipe inspired and adapted from The Fannie Farmer Cookbook.