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    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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