1/1 Photo of Boysenberry Jam
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.
My Private Note
Units: US | Metric
- 1Wash berries gently in a colander and remove any leaves and stems. Drain.
- 2Heat 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.
- 3Once 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.
- 4After 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.
- 5Remove 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.
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Nutritional Facts for Boysenberry Jam
Serving Size: 1 (4818 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 930.6
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.2 g
- Cholesterol 1.0 mg
- Sodium 5.4 mg
- Total Carbohydrate 237.6 g
- Dietary Fiber 14.4 g
- Sugars 222.8 g
- Protein 3.0 g