Pick boysenberries when dark purple and green tops have begun to turn brown. An easy way to remove the tops from the berries is to fill a sink with water and place the berries in the full sink. The tops will float to the top and can easily be skimmed off. Drain the berries in a colander or on paper towels.
If the harvest is plentiful, freeze in zip lock bags. Frozen berries can be used at a later date for pies, smoothies or to make jam. I’ve listed my favorite jam recipe below – hope you enjoy!
Boysenberry Jam
Ingredients: 5 cups crushed berries, 4 cups sugar, 1 package pectin
Directions:
- Bring boiling water canner, half-full with water to simmer
- Wash jam jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling
- Prepare fruit – for berries, crush 1 cup at a time, using a potato masher for best results.
- Measure exact amount of prepared fruit into 8 quart saucepot
- Measure exact amount of sugar in separate bowl
- Mix 1/4 cup sugar from measured amount and 1 package pectin in a small bowl
- Stir pectin sugar mixture into fruit; add 1/2 tsp butter or margarine to reduce foaming if desired
- Bring mixture to full rolling boil; stir constantly
- Stir in remaining sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.
- Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
- Process in canner according to canner instructions
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