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.
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.