BOYSENBERRY JAM RECIPE

BOYSENBERRY JAM RECIPE -

We picked 6lbs wild boysenberries yesterday and had them home and turned into jam within 3 1/2 hours. It really is delicious stuff! The lemon helps setting and butter settles any scum that may have formed.I have always made jam by pouring into hot sterilized jars and have never killed anyone. If you would like to process in a hot water bath-feel free. I won't give directions here but someone in the canning forum could help you. I wash, dry then heat my jars in a hot oven while my jam cooks, then pour the jam in while the jars are hot out of the oven.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 10 cups

Number Of Ingredients 4

Ingredients

6 lbs boysenberries
4 1/2 lbs sugar
1 lemon, juice of
1 teaspoon butter

Steps:

Wash berries gently in a colander and remove any leaves and stems. Drain.
Heat to boiling in a large pan over high heat. Once the berries are boiling, begin to add the sugar in a slow steady stream so the berries don't go off the boil.
Once the sugar is added, boil the pulp on the highest heat for 30 minutes. You must keep stirring constantly so that it doesn't catch and burn on the bottom.
After 30 minutes at a hard boil, it should be noticeably thicker. Test for set by dropping a teaspoon full on a cold plate. After cooling a few minutes, you'll know if it is thick enough. Remember it will keep thickening as you do the test and setting as it cools.
Remove it from the heat and add the juice (just to be sure it sets) and butter. Allow to cool for 10 minutes before pouring into hot sterilized jars. Place the lids on at once.

Nutrition Facts : Calories 930.7, FatContent 1.1, SaturatedFatContent 0.3, CholesterolContent 1, SodiumContent 5.5, CarbohydrateContent 237.7, FiberContent 14.5, SugarContent 222.8, ProteinContent 3

BOYSENBERRY JAM RECIPE | CHELSEA SUGAR

Prep Time 10 minutes

Cook Time 20 minutes

Number Of Ingredients 2

Ingredients

3 cups boysenberries, fresh or frozen
2¾ cups Chelsea White Sugar

Steps:

1. Put the berries into a preserving pan and cook slowly until juice runs from them.
2. Bring to the boil. Add Chelsea White Sugar and stir until dissolved. Boil briskly for 3 to 5 minutes then test for set.
3. When the jam reaches setting point pour into sterilised jars.
Makes 3 cups.

Nutrition Facts : Calories , Name

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Pick over the Boysenberries for any leaves or possibly unusable fruit. There should be 3 packed qts. Combine with the sugar in a large bowl and let stand at room temperature for 6 hrs or possibly overnight in the refrigerator. Stir occasionally. Stir together the Boysenberry mix, pectin, and lemon juice in a large shallow nonreactive preserving pan and place over high heat. Bring to a full boil, skimm off foam, then lower heat to medium. Stir often so the bottom does not burn. When the jam is sufficiently thickened, the bubbles on top will become smaller and the jam will look like bubbling tar. This takes approximately 20 min, depending on the size of the pan. If the jam is still too liquid, continue cooking for 5 min more and test again. Turn off the heat and remove a Tbsp. of jam to a small plate to test. Refrigeratein the freezer for 5 min. If the jam is the consistency desired, turn the heat to low while ladling the jam into warm sterilized jars. Wipe rims clean with a damp towel. Seal with new lids and metal rings. Process in a warm-water bath for 5 min. Remove, cold, check seals, label, and store.

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