Email to Cat      

Boysenberry Jam

Source of Recipe

From "Artisanal Preserves" by Madelaine Bullwinkel


Recipe Introduction

"The Oregon boysenberries I used in this recipe were oblong and bristling with large, juicy lobes. But, both fresh and cooked, they had a strangely ambivalent taste, favoring neither parent from which they were bred, the raspberry or the blackberry. So I took the initiative and added a little raspberry brandy."

List of Ingredients

â—¦ 2 pounds boysenberries
â—¦ ½ cup water
â—¦ 2 tablespoons lemon juice
â—¦ 1 ½ cups sugar
â—¦ 1 ½ tablespoons raspberry eau de vie


Recipe

Combine boysenberries with water in a heavy, nonreactive 5-quart pan. Cover and bring to a boil. Uncover and simmer for 10 minutes.

Add lemon juice, then begin adding sugar ½ cup at a time, allowing the mixture to return to a boil before adding more. Continue to cook the jam over medium-low heat for another 12 to 15 minutes, stirring frequently. The liquids will reduce, the jam will thicken, and the temperature will rise to 204° F. Add the eau de vie and cook another minute.

Off heat, pour jam into hot, sterilized jars to within ¼ inch of the lips. Wipe the rims clean, attach new lids, and screw the caps on tightly. Invert the jars briefly for a quick vacuum seal, or process them in a boiling water bath, submerged by 1 inch, for 10 minutes.

Makes 3 cups