Over the weekend my children and 2 of my nieces that were staying with us went out and picked me some of the remaining dewberries.
Remember Dewberries are very much like blackberries. They taste a lot like blackberries, but rather than grow up vines, they stay fairly low on the ground and spread out low, and the berries are a bit smaller. We have a good bit growing around on our property, but have missed the blooming a bit this year.
When they brought me such a nice basket, I knew I wanted to put up at least a little bit of jam.
I’ve made a switch over to a low sugar alternative when making jam and this is how I did it.
4 cups of mashed dewberries/blackberries
1/2 cup-2 cups sugar (with Pomona pectin you can use whatever amount between those numbers)
2 tsp calcium water (helps with gelling, comes with Pomona)
Bring to boil
2 tsp pectin
Turn off heat.
You can see the fruit begin to gel pretty quickly.
Ladle into hot jars, fasten with lids and process 15 minutes in hot water bath canner
A little bit of chatter here…
I am fond of using the Pomona pectin because it has an indefinite shelf life!
It will help your jellies gel without TONS of sugar
You have the option of using honey
You can get 20 cups of jam with one package
It is cheaper than Certo
I’m using less sugar, so even though I am using more expensive organic sugar, I am still paying less than before!
I am not being sponsored by Pomona pectin… I am just a satisfied customer.
But! You can click on the link and order it from amazon and I am an affiliate with them.