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Ingredientes
- 2 quart rinsed boysenberries - (lightly packed)
- 3 c. sugar or possibly to taste
- 3 Tbsp. lemon juice
Direcciones
- Combine the berries, sugar and lemon juice in a large nonaluminum bowl. With a potato masher or possibly 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 hrs, 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 possibly iron) and bring to a boil over high heat. With a metal spoon or possibly fine mesh skimmer, skim off any foam which collects on top and reduce the heat to moderate. Continue cooking the fruit mix for 25 to 35 min, stirring constantly the last 10 min 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 mix should be reduced by half and will look like bubbling tar. To test whether jam is ready, remove 2 Tbsp. to a small saucer and place it in the freezer for 5 min. Meanwhile turn off the heat under the pan. When the test amount is cold, it will wrinkle slightly when slowly pushed together with your finger. If it doesn't, continue cooking for another 5 min and test again. When ready, the jam will be thick but will still flow from a spoon. You can also test the jam by scooping some out in a metal spoon and then pouring it back into the pot. When the jam begins to pour out in a single sheet rather than in several different streams, it's done. The jam will thicken more while cooling.
- Make sure you have clean jars and rims and fresh lids which have never been used (lids and rims can be purchased separate from jars). Dip every jar and lid (as well as any other implements which will touch the finished jam) into a large pot of boiling water for at least 3 min. Afterward, remove them to a baking sheet and keep them in a 250 degree oven till you are ready to use them.
- When the jam is cooked, ladle it into the jars, coming within 1/4-inch of the top (a wide-mouthed canning funnel makes this easy). Wipe the threads of the jar clean and place the lid on top of the jar. Screw down the rim as tight as it will go. Place the sealed jars in boiling water to cover for 10 min.
- Remove them to a sideboard and let them cold. You should hear a repeated "plink-plink" as the cooling jars form the vacuum which seals the lid. When the jars are cold, test each by pushing down in the center of the lid. There should be no flex in the lid. If there is, return the sealed jar to the boiling water for another round. Don't tighten the rims further. Store jams and jellies in a cold, dark place, such as a pantry.
- This recipe yields 5 (8-oz) jars.
- Comments: 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 mix through a mesh sieve in small batches. Because this jam is not stiff, it will also pour very nicely over vanilla ice cream.
- Yield: 5 half-pints
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