This week we took some time to can the dewberries we picked last month. We picked about 23 pounds of dewberries and put them in the freezer. We’ve eaten some frozen and some in smoothies so we no longer have 23 pounds.
But we had enough left to make 25 pints of jam. We canned 30 half pints to use as gifts and 10 pints for our family’s use. We still have a few quarts of cobbler filling left from a couple of years ago so I think we’ll have plenty for us.
I really don’t follow any recipe for making jam. And I really like making jam better than jelly because you don’t need to use as much sugar to make it gel.
I put the fruit in the pan and use an immersion blender to blend it up.
Then I add sugar to sweeten it just a little. I used a 12 quart pot to make this jam and only used 5 cups of sugar.
While the jam is coming to a boil over medium heat, I go ahead and get my jars ready. I bring them to a boil in water with just a little splash of white vinegar (this helps keep your jars pretty if you have hard water).
When they are done I pour some of this water over the lids to heat them up. You want your lids to be in very hot water but don’t boil them or you might mess up the rubber ring.
Fill the jars with the hot jam, put the lids and bands on them and boil them for 10 minutes for half pints.
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