Jam Recipe

Dewberries grow wild in our part of the country.  They look like blackberries but are larger and sweeter.  The vines spread out rather than growing up.  This recipe can be used for any kind of berry jam.  Don’t try to make more than six cups of berries at a time or it will not set up.  Should it not gel you can reprocess it by bring to a boil with another half-pack of pectin.  I use this recipe for all berries and fruit.  Splenda can be substituted for sugar.

6 cups fruit

6 cups sugar or Splenda

1 pack fruit pectin

Place fruit in large boiler with enough water to almost cover.  Bring to a boil, turn down, and simmer for 5 to 10 minutes.  Crush fruit with potato masher or berries by running through berry sieve.  I don’t object to seeds, so I use potato masher, so as to save all the pulp. bring fruit to a full boil with the package of pectin. Stir often.
When the juice is at a full rolling boil, add the sugar quickly and stir constantly.
Bring back to a full rolling boil and cook for exactly 1 minute, stirring constantly.
Remove from heat and ladle into jars that have been prepared and sterilized.
Wipe rims of jars with damp, clean rag and place lids and rings on jars.
Process in a water bath for 10 minutes.  Okay to add just a little water if needed to make batch fill jars evenly.  Caution.  It is okay to reuse rings but not the flats used to seal jars


Serve with hot biscuits.