Lycium barbarum
Ribes 'Consort'
Rubus 'Anne'
Vaccinium 'Pink Lemonade'
Lonicera 'Cinderella'
Ribes 'Hinnonmaki Red'
Rubus 'Navaho'
Dewberry Cream Pie

Serves 8 | Hands-On Time: 15m | Total Time: 1hr 15m


Pastry for 9-inch one crust pie
2 to 3 cups dewberries
2 eggs
1 cup sugar
1/2 cup sour cream
1/4 cup flour
1/2 stick unsalted butter
1/2 cup sugar
1/2 cup flour


1.) Prepare crust in a 9-inch pie pan, and leave uncooked. Arrange fresh or frozen berries inside the uncooked crust.

2.) In a medium mixing bowl, combine eggs and one cup of the sugar and beat until creamy. Add sour cream and continue to beat just until smooth. Add 1/4 cup flour and mix until smooth.

3.) Pour batter over berries in pie shell.

4.) Cut butter into 1/4 inch cubes and mix with remaining 1/2 cup flour and 1/2 cup sugar. Use a pastry blender to work the mixture into coarse crumbs. Sprinkle evenly over top of pie filling.

5.) Bake at 350F for about an hour, until top is lightly golden.
Dewberry Jam

Makes 4 jars | Hands-On Time: 20m | Total Time: 30m


3 cups dewberries
4 cups sugar
1 oz. dry pectin


1.) Measure out berries and put
into a very large pot. Measure
sugar into a large bowl.

2.) Add the pectin to the berries a little at a time, stirring constantly. Heat on high, stirring constantly, until the mixture comes to a full boil.

3.) Add sugar all at once while stirring. Bring mixture back to a full hard boil, stirring constantly. Boil for 1 minute.

4.) Remove from heat and transfer to sterilized, hot 8 ounce jars, leaving 1/4" at the top. Put lids on and process in a boiling water bath for 10 minutes.

Dewberry Dump Cake

Serves 8-10 | Hands-On Time: 15m | Total Time: 1hr


4 cups fresh dewberries
1 box (3 oz) raspberry Jell-O
1/3 cup sugar
1 box (18 oz) yellow cake mix
1 cup water
2 sticks butter, melted
1/2 cup pecan pieces


1.) Preheat oven to 350F. Spread berries into a 9 x 13 inch baking pan. Mix
Jell-O and sugar together and sprinkle over the berries.

2.) Sprinkle the cake mix over the Jell-O and berries. Sprinkle pecans over cake mix. Pour the melted butter over the cake mix and then slowly add the water.

3.) Bake at 350F for 35-45 minutes or until the top is golden brown and when a toothpick inserted into the cake portion comes out clean.

4.) Let cool before serving. Serve with a dollop of whipped cream or vanilla ice cream.