Ingredients with Measurements:
- 4 cups fresh boysenberries
- 1 cup orange juice
- 1 tablespoon orange zest
- 4 cups granulated sugar
- 1 package (1.75 oz) powdered fruit pectin
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Magnetic lid lifter
- Bubble remover tool
- Water bath canner
Step-by-step instructions:
1. Rinse the boysenberries and remove any stems or leaves. Crush the berries with a potato masher or fork.
2. In a large pot, combine the crushed boysenberries, orange juice, and orange zest. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Add the sugar and powdered fruit pectin to the pot, stirring until the sugar is dissolved. Bring the mixture to a rolling boil, stirring constantly.
4. Boil the jam for 1 minute, stirring constantly. Remove the pot from the heat.
5. Skim any foam from the surface of the jam using a spoon.
6. Ladle the hot jam into sterilized canning jars, leaving 1/4 inch of headspace. Use a bubble remover tool to remove any air bubbles.
7. Wipe the rims of the jars with a clean, damp cloth. Place the lids and bands on the jars, tightening the bands just until they are snug.
8. Process the jars in a boiling water bath canner for 10 minutes (adjust for altitude if necessary).
9. Remove the jars from the canner and let them cool on a towel-lined countertop for 24 hours.
10. Check the seals on the jars. If any jars did not seal properly, refrigerate and use within a few weeks.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Boiling water bath canner: 212°F (100°C)
Serving size:
- Makes about 6 half-pint jars
Nutritional information:
- Calories: 120
- Fat: 0g
- Sodium: 0mg
- Carbohydrates: 31g
- Fiber: 2g
- Sugar: 28g
- Protein: 0g
Substitutions for ingredients:
- Boysenberries: You can substitute blackberries or raspberries.
- Orange juice: You can substitute lemon juice or lime juice.
- Orange zest: You can omit this ingredient if you don't have any oranges on hand.
Variations:
- Boysenberry-Lemon Jam: Substitute lemon juice and zest for the orange juice and zest.
- Boysenberry-Vanilla Jam: Add 1 tablespoon of vanilla extract to the jam mixture before boiling.
Tips and tricks:
- Use a candy thermometer to ensure that the jam reaches the correct temperature.
- Sterilize the canning jars and equipment before using to prevent contamination.
- Store the jam in a cool, dark place for up to a year.
Storage instructions:
- Store the jam in a cool, dark place for up to a year.
Reheating instructions:
- To reheat the jam, place the jar in a pot of simmering water until the jam is warmed through.
Presentation ideas:
- Label the jars with the name of the jam and the date it was made.
- Tie a ribbon or twine around the jar for a decorative touch.
Garnishes:
- Fresh boysenberries or orange slices
Pairings:
- Serve the jam on toast, scones, or muffins.
- Use the jam as a topping for ice cream or yogurt.
Suggested side dishes:
- Fresh fruit
- Cheese and crackers
Troubleshooting advice:
- If the jam doesn't set, you can reprocess it with more pectin or use it as a syrup.
Food safety advice:
- Follow proper canning procedures to prevent contamination and spoilage.
Food history:
- Boysenberries were first developed in the 1920s by a man named Rudolph Boysen.
Flavor profiles:
- Sweet, tart, and fruity
Serving suggestions:
- Serve the jam at breakfast or as a dessert topping.
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