Prep 20 mins
Cook 15 mins
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.
- 5 pints dewberries (dewberries are wild blackberries)
- 4 1⁄2 cups sugar
- 1 (1 3/4 ounce) box dry pectin
- Place berries in large boiler with enough water to almost cover berries.
- Bring to a boil, turn down, and simmer berries for 5 to 10 minutes.
- Allow 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).
- You 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).
- Place the juice in a large boiler with the package of pectin and bring to a full rolling boil (one that cannot be stirred down).
- Stir often.
- While this is coming up to a boil, measure sugar into a bowl.
- 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.
A good standard recipe which will yield satisfactory results. Suggest adding pure unfiltered apple juice to make up berry juice shortfall instead of water. This will yield a richer flavored jelly.
Perfect - just the recipe I was looking for. Tastes just like the stuff Grandma used to make!!