1/1 Photo of Dewberry Jelly
Dewberries grow wild in my part of the country. They are very similar to blackberries, but larger and sweeter. This is the my DH's favorite jelly. You can use this same recipe using blackberries or boysenberries. The times listed in the recipe DO NOT INCLUDE the straining time.
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Units: US | Metric
- 5 pints dewberries (dewberries are wild blackberries)
- 4 1/2 cups sugar
- 1 (1 3/4 ounce) box dry pectin
- 1Place berries in large boiler with enough water to almost cover berries.
- 2Bring to a boil, turn down, and simmer berries for 5 to 10 minutes.
- 3Allow to cool slightly, then pour through fine sieve type strainer and allow to drain overnight (this time can be shortened, but I love for it to strain a long time in order to get all of the juice out of the berries).
- 4You should now have 3 3/4 cups juice (if necessary you can add up to 1/2 cup of water to give you a full 3 3/4 cups).
- 5Place the juice in a large boiler with the package of pectin and bring to a full rolling boil (one that cannot be stirred down).
- 6Stir often.
- 7While this is coming up to a boil, measure sugar into a bowl.
- 8When the juice is at a full rolling boil, add the sugar quickly and stir constantly.
- 9Bring back to a full rolling boil and cook for exactly 1 minute, stirring constantly.
- 10Remove from heat and ladle into jars that have been prepared and sterilized.
- 11Wipe rims of jars with damp, clean rag and place lids and rings on jars.
- 12Process in a water bath for 10 minutes.
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Nutritional Facts for Dewberry Jelly
Serving Size: 1 (2379 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1419.9
- Calories from Fat 21
- Total Fat 2.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 38.1 mg
- Total Carbohydrate 360.7 g
- Dietary Fiber 26.6 g
- Sugars 322.9 g
- Protein 6.6 g