Crushed Boysenberry Jam
List of Ingredients
2 quarts boysenberries, rinsed and lightly packed
3 cups sugar, or to taste
3 tablespoons lemon juice
Active Work Time: 15 minutes * Total Preparation Time: 1 hour plus 4 hours
standing
Recipe
Boysenberries are a delicious cross between a raspberry and a blackberry.
They are soft and delicate like the raspberry with the distinct tartness and
seeds of the blackberry, often growing to half as large as your thumb. If
the seeds bother you, press about half of the finished mixture through a
mesh sieve in small batches. Because this jam is not stiff, it will also
pour very nicely over vanilla ice cream. This recipe is from Edon Waycott.
Combine the berries, sugar and lemon juice in a large nonaluminum bowl. With
a potato masher or large metal spoon, press gently on the berries to bruise
and lightly crush them. This allows the juices to start exuding freely.
Allow the fruit to macerate at room temperature for at least 4 hours,
stirring occasionally, and as long as overnight (covered and refrigerated).
Pour the contents of the bowl into a wide, shallow saucepan (not unlined
aluminum or iron) and bring to a boil over high heat. With a metal spoon or
fine mesh skimmer, skim off any foam that collects on top and reduce the
heat to moderate. Continue cooking the fruit mixture for 25 to 35 minutes,
stirring constantly the last 10 minutes to prevent the jam from sticking to
the pan. When the bubbles begin to change from large intermittent ones to
very small all-over ones, the jam is ready. The mixture should be reduced by
half and will look like bubbling tar. The jam will thicken more while
cooling.
See tips for doneness and canning instructions.
5 (8-ounce) jars. Each tablespoon: 36 calories; 0 sodium; 0 cholesterol; 0
fat; 0 grams saturated fat; 9 carbohydrates; 0 protein; 0.52 gram fiber.
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