How to Make Boysenberry Preserves

Boysenberries are rich in flavor and make particularly tasty jams. Fresh boysenberries are a summertime treat, but frozen berries may be thawed and used like fresh berries during other times of the year. Makes 7 c. or 7 (8-oz.) jars.

Things You'll Need

• 6 (6-oz.) baskets fresh boysenberries to yield 4 c. pureed berries
• 7 c. sugar
• 3 oz. liquid fruit pectin
• Groceries
• Baking Sheets
• Canning Jars
• Canning Lids
• Colanders
• Food Processors
• Measuring Cups
• Saucepans
• Stockpots
• Tongs
• Canning jars
• Baking sheets
• Measuring cups

Instructions

1. Wash jars in hot soapy water and rinse. Place on a rack in the sink and pour boiling water in and over each jar. Drain. Keep hot by transferring clean jars to a cookie tray and placing in a 200-degree F oven.

2. Prepare lids by placing in a saucepan of gently boiling water.

3. Prepare boysenberries by removing any stems and caps. Place in a sink of cold water and stir gently with your hands for 5 seconds. Lift into a colander to drain.

4. Place the boysenberries in a food processor and process for 15 seconds or until pureed.

5. Measure the boysenberries into a 6- or 8-qt. pot. Stir the sugar into the fruit and mix well. Bring to a full rolling boil over high heat, stirring constantly.

6. Add the fruit pectin and return to a full rolling boil. Boil hard for 1 minute, stirring constantly.

7. Remove from heat, and skim off and discard any foam using a metal spoon. Ladle the jam into a liquid measuring cup and fill the jars immediately to within 1/8 inch of the top.

8. Wipe jar rims and threads with a clean, damp cloth.

9. Remove the jar lids from the boiling water using tongs, and place on a paper towel. Wipe dry.

10. Place the lids on the jars and screw on tightly. Invert the jars for 5 minutes, then turn upright.

11. Check the seals after 1 hour to make sure the lids are curving down.

Tips & Warnings

• Constant stirring is necessary while cooking the jam to prevent scorching.

• Boysenberries stain the hands and clothing, so wear an old shirt or apron.

• If desired, the water bath process may be used in place of the inversion method. Follow the first 9 steps. Place lids on jars and screw on tightly. Place jars on a sturdy rack in a canner or large saucepan of boiling water to cover the jars by 1 to 2 inches. Place the lid on the canner and bring water back to a boil. Boil 5 minutes for 8 ounce jars. Remove jars from the canner and let cool. Check the seals after 1 hour to make sure the lids are curving down.

• Jars and lids are very hot. Use clean, damp dishcloths or wear padded gloves to screw the lids on the jam-filled jars.