First, add huckleberries, coconut sugar, monk fruit sweetener to a pan.
1 cup huckleberries, 2 tbsp coconut sugar, 2 tbsp monk fruit sweetener
Next, combine tapioca flour and water and stir together until combined (this is called a slurry).
1 tbsp tapioca flour, 1/4 cup water
Finally, heat on up on the stove over medium heat until tapioca flour is incorporated into the rest of the ingredients.
Next, smash a third of the berries.
Once, it has reached the desired thickness.
Lastly, remove from heat.
Allow to cool.
Place into a sterilized glass jar.
Store in the fridge for up to one month.