Dewberry Jelly Recipe

How to Make Dewberry Jelly

1. Place 4 cups of dewberries (or blackberries/boysenberries) in a large, heavy-bottomed pot or boiler. Add 1 cup of water.
2. Bring the mixture to a rolling boil over high heat. Reduce heat to low, and simmer gently for 5-10 minutes, or until berries have softened and released their juices.
3. Remove from heat and let cool slightly. Pour the berry mixture through a fine-mesh sieve lined with cheesecloth, allowing it to drain completely overnight (or for at least 6-8 hours) into a bowl or container. You should have approximately 3 ¾ cups of juice. Discard solids.
4. In a large, heavy-bottomed pot, combine the strained dewberry juice (3 ¾ cups) and one package (1.75 ounces) of liquid pectin.
5. Bring the mixture to a full rolling boil over high heat, stirring constantly.
6. While the juice is coming to a boil, measure 7 cups of granulated sugar into a separate bowl.
7. Once the juice reaches a full rolling boil, quickly add the measured sugar, stirring constantly and vigorously to prevent scorching.
8. Continue to stir constantly while bringing the mixture back to a full rolling boil. Maintain a rolling boil for exactly 1 minute.
9. Remove from heat immediately. Skim off any foam that forms on the surface.
10. Ladle the hot jelly into sterilized half-pint jars, leaving ¼ inch headspace.
11. Wipe the rims of the jars with a clean, damp cloth. Secure lids and rings tightly.
12. Process the filled jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for specific instructions).