Dewberry Jelly
Capture the luscious essence of summer with homemade Dewberry Jelly, a delightful recipe that transforms fresh, juicy dewberries into a velvety spread bursting with natural sweetness. This recipe combines just a handful of ingredients—ripe dewberries, sugar, lemon juice, and liquid pectin—to create a perfectly balanced jelly that's as versatile as it is delicious. With its rich, jewel-toned color and irresistible fruity flavor, this jelly is ideal for spreading on warm biscuits, drizzling over pancakes, or even complementing a charcuterie board. Crafted with a quick prep and simple water-bath canning process, this recipe ensures your pantry is stocked with a taste of summer all year long. Whether you're a canning enthusiast or a first-time jelly maker, this easy Dewberry Jelly will quickly become a treasured favorite.
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Recipe Information
Ingredients
- 8 cups Fresh dewberries
- 6 cups Granulated sugar
- 3 ounces Liquid pectin
- 2 tablespoons Lemon juice
- 1 cup Water
Instructions
Wash the dewberries thoroughly and remove any stems or leaves.
In a large pot, combine the dewberries and water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for about 10 minutes, muddling the berries with a potato masher or similar tool to extract their juice.
Place a fine-mesh sieve or cheesecloth over a large bowl and strain the berry mixture to collect the juice. Discard the pulp and seeds. You should have roughly 4 cups of juice; if not, add a small amount of water to reach this quantity.
Pour the dewberry juice back into the cleaned pot. Stir in the granulated sugar and lemon juice, then bring the mixture to a boil over high heat, stirring constantly.
Once boiling, add the liquid pectin, continuing to stir for 1–2 minutes until fully incorporated.
Allow the mixture to return to a rolling boil and cook for an additional minute. Remove from heat and skim off any foam from the surface with a spoon.
Carefully ladle the hot jelly into sterilized canning jars, leaving about 1/4 inch of headspace at the top. Wipe the jar rims with a clean cloth to ensure a proper seal, then secure the lids tightly.
Process the jars in a boiling water bath for 10 minutes to seal. Allow them to cool completely on a kitchen towel. Check seals before storing.
Store in a cool, dark place for up to a year. Once opened, refrigerate and consume within a month. Enjoy your dewberry jelly on biscuits, toast, or as a dessert topping!
Nutrition Facts
Calories |
5097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 19 mg | 1% | |
| Total Carbohydrate | 1318.1 g | 479% | |
| Dietary Fiber | 64.7 g | 231% | |
| Total Sugars | 1259.3 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1965 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
