Tuesday, July 15, 2014


Several people have emailed and asked for the recipe I used for our

It really couldn't be easier:

Cooking dewberry jam
It's a very simple one to one ratio, and because it sets up so quickly when the heat is turned off, I found it easier to work in smaller batches.

Image above is 4 cups cooking at a time.

Canning dewberry jam
The 4 cups of berries with sugar will end up making about 5 pint jars.

Dewberry jam

4 cups dewberries
4 cups sugar
1/2 pkg of pectin

Cook dewberries on medium heat until bubbling, smashing with a potato masher or a large fork while they are heating up (we like it chunky, it is jam, ha).

Once they are boiling, add the pectin.  Stir well and continue to simmer until it starts to thicken, usually just a few minutes.

Add the 4 cups of sugar all at once, stirring quickly to make sure it all dissolves. Return to a boil and continue boiling for 1 minute.  You should have your jars ready and ladle quickly into sterilized jars, leaving 1/4" headspace.

Process for 10 minutes in a water bath.

Allow to cool for 24 hours, make sure all lids have sealed.


DISCLAIMER:  I am by no means an expert canner, these steps are merely suggestions based on existing literature and recipes. The information provided does not constitute legal or professional advice. I have done my best to provide accurate and safe techniques. I make no guarantee to the quality of your results. It is important that you use proper hygiene and maintain a clean environment and tools and equipment when processing food.  Be sure and follow the recommendations for your altitude when processing canned goods.


Sandy said...

1st Man,

See you're doing great with canning!!! Love the recipe, thanks for sharing.

Texas Rose said...

What a bevy of Ball beauties!! Y'all did great, guys!

Anonymous said...

I was just googling for dewberry jam or jelly recipes and I found your blog!?! This is PERFECT, exactly what I needed. You are my hero. And I love your blog too, haha.

Laurie M said...

are Dew berries the same as Black berries, I was just wondering, your recipes are wonderful, Joyce from October Farm told me they were, she's right as usual, lol,