Ingredients with Measurements:
- 4 cups of dewberries
- 4 cups of granulated sugar
- 1/4 cup of lemon juice
- 1 package of powdered pectin
- 1/2 teaspoon of butter
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Magnetic lid lifter
- Bubble remover tool
- Water bath canner
Step-by-step instructions:
1. Wash the dewberries and remove any stems or leaves.
2. In a large pot, crush the dewberries with a potato masher or fork.
3. Add the lemon juice and powdered pectin to the pot and stir well.
4. Bring the mixture to a boil over high heat, stirring constantly.
5. Add the butter to the pot and continue to stir.
6. Gradually add the sugar to the pot, stirring constantly until it is completely dissolved.
7. Bring the mixture to a rolling boil and boil for 1 minute, stirring constantly.
8. Remove the pot from the heat and skim off any foam with a spoon.
9. Ladle the hot jam into hot, sterilized canning jars, leaving 1/4 inch of headspace.
10. Use a bubble remover tool to remove any air bubbles from the jars.
11. Wipe the rims of the jars with a clean, damp cloth.
12. Place the lids and bands on the jars and tighten them.
13. Process the jars in a boiling water bath canner for 10 minutes.
14. Remove the jars from the canner and let them cool on a wire rack.
15. Check the seals of the jars after they have cooled. If the lids pop when pressed, the jars are not sealed properly and should be refrigerated and used within a few weeks.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Boiling water bath canner: 212°F (100°C)
Serving size:
This recipe makes approximately 6-8 half-pint jars of dewberry jam.
Nutritional information:
Each serving (1 tablespoon) contains approximately:
- 50 calories
- 0g fat
- 13g carbohydrates
- 0g protein
- 0mg sodium
Substitutions for ingredients:
- Dewberries can be substituted with blackberries or raspberries.
- Lemon juice can be substituted with lime juice or apple cider vinegar.
- Powdered pectin can be substituted with liquid pectin.
Variations:
- Add a teaspoon of cinnamon or nutmeg for a spiced dewberry jam.
- Add a tablespoon of chopped fresh mint for a refreshing twist.
- Substitute half of the sugar with honey for a healthier option.
Tips and tricks:
- Use a candy thermometer to ensure that the jam reaches the correct temperature for setting.
- Sterilize the canning jars and equipment before use to prevent contamination.
- Use a canning funnel to make filling the jars easier and less messy.
- Label the jars with the date and type of jam for easy identification.
Storage instructions:
Store the jars of dewberry jam in a cool, dark place for up to 1 year.
Reheating instructions:
To serve, simply open a jar of dewberry jam and spoon it onto toast, biscuits, or crackers.
Presentation ideas:
Serve the dewberry jam in a small dish with a spoon for easy spreading.
Garnishes:
Garnish the dewberry jam with a sprig of fresh mint or a slice of lemon.
Pairings:
Serve the dewberry jam with fresh bread, scones, or muffins.
Suggested side dishes:
Serve the dewberry jam with a side of yogurt or cheese for a delicious snack.
Troubleshooting advice:
- If the jam does not set properly, try boiling it for an additional minute or adding more pectin.
- If the jars do not seal properly, refrigerate and use the jam within a few weeks.
Food safety advice:
- Follow proper canning procedures to prevent contamination and spoilage.
- Discard any jars of jam that show signs of spoilage, such as mold or off odors.
Food history:
Dewberries are a type of wild blackberry that grow in the southern United States. They have been used for centuries by Native Americans for food and medicine.
Flavor profiles:
Dewberry jam has a sweet and slightly tart flavor with a hint of floral notes.
Serving suggestions:
Serve the dewberry jam as a condiment for breakfast or as a topping for desserts.
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