Boysenberry Jam

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Boysenberry Jam
  1. Inspect four 32-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.

  2. Crush boysenberries in a large bowl with the back of a spoon or a potato masher. Add crushed fruit into a sieve or cheesecloth set over a bowl and let juices drip into the bowl until dripping stops. Press gently to get as much juice out of the berries as possible. Measure 4 cups of juice into a large pot. If necessary, add up to 1/2 cup of water to get the exact amount of juice.

  3. Stir sugar into the juice and butter to reduce foaming.

  4. Bring mixture to a full rolling boil over high heat, stirring constantly. Stir in pectin quickly. Return to a full boil and boil exactly 1 minute, stirring constantly. Remove from heat.

  5. Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling within 1/8 inch of tops.

  6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.

  7. Remove jars from water and cool. Let stand at room temperature for 24 hours.

Cook’s Note:

You can use red raspberries, dewberries, loganberries, huckleberries or salmonberries instead of the boysenberries.

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