HOw To EASY DEWBERRY JAM RECIPE

Several people have emailed and asked for the recipe I used for our
recent dewberry jam canning adventure.

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
Ingredients:

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.

Enjoy!


DISCLAIMER:

PLEASE NOTE:  You are responsible to know and understand the current canning and processing recommendations for safety.  Canning is fun but you MUST follow guidelines to make sure you are doing it safely. I am no expert, I had to learn (and still am) so do your research on safe canning techniques.

 A great link to official information is http://nchfp.uga.edu/ and 

of course, the literal bible of home canning information, the Ball Website.


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