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The sweetness of strawberries meets the and the bright, tart flavor of dewberries
(Makes 7 pints)
My kids don’t like the gritty seeds in dewberries, so I purée the berries and strain the juice. But you don’t get any chunky fruit texture in your jam if you use purée. Since strawberries are in season at the same time, I like to make jam out of the two berries combined. That way you get a chunky jam with the bright, tart flavor of dewberries.
In a blender, combine the dewberries and lemon juice and process until puréed. Strain the purée through a fine-mesh sieve into a large, heavy, nonreactive pot.
Add the strawberries to the dewberry juice in the pot, place over medium-high heat, and cook, stirring constantly to prevent scorching, for about 5 minutes, until the strawberries have softened. Then mash the berries to the desired consistency.
4 cups dewberries or blackberries
Juice of 2 lemons
4 cups strawberries, hulled and quartered lengthwise
2 (3-ounce) packages liquid pectin
7 cups sugar
Add the pectin, increase the heat to high, and bring to a hard boil, stirring continuously. Boil for 1 minute. Add the sugar, return the mixture to a hard, rolling boil, and boil for about 1 minute to dissolve the sugar and to activate the jelling properties of the pectin. To test if it is ready, using a metal spoon, scoop up a spoonful of the hot mixture, lift it several inches above the pot, and then pour it back into the pot from the side of the spoon. If it “sheets” from the spoon, rather than falling in drops, the jell point has been reached.
Remove from the heat. Ladle into sterilized jars, seal with lids, and process in a hot-water bath.
Dewberry Jam: Omit the strawberries and use 8 cups dewberries. Skip the puréeing and straining.
(There will be a lot of seeds in this jam.)
Recipes reprinted with permission from Texas Eats: The New Lone Star Heritage Cookbook,
with More than 200 Recipes by Robb Walsh, © 2012.
Published by Ten Speed Press, a division of Random House Inc.
