Method

• Clean the boysenberries thoroughly in cool water and then crush them slightly
• Put them through a food mill or place them in a fine mesh sieve and crush them gently with your hands by pressing against the bottom
• Do not puree the berries, as this can cause a change in acidity, resulting in a weak jam
• Place the crushed berries into a large saucepan and turn the heat to medium-high
• Bring to a boil and then reduce the heat to medium-low
• Add the granulated sugar to the berries, stirring constantly until it is completely dissolved
• Increase the heat to medium-high and boil for another five minutes, stirring often, or until the gelling point is reached
• Check for the gelling point by removing the saucepan from the heat
• Dip out a small amount of the boiling liquid and place it on a small saucer
• Place the saucer in the freezer and wait two to three minutes
• Remove the saucer and check the liquid for gelling
• If it has gelled, the jam is ready, but if it is still liquid, more cooking time is needed
• Try boiling for another five minutes, then check it again
• Processing and Storage Once the gelling point is achieved, skim off any foam on the surface of the boysenberry jam liquid
• Pour immediately into the hot, sterilized jars, leaving about 5mm of space at the top of each
• Secure the lids in place tightly and prepare a hot water bath for processing
• Bring enough water to a boil in a large stockpot to cover at least 2-3 cm over the top of the jars
• Lower the jars into the boiling water with metal tongs, then cover the pot
• Boil the jam jars gently for about five minutes
• Use the metal tongs to remove the jars from the boiling water, and place them on clean towels to cool
• Allow them to sit undisturbed for at least 12 hours
• Disturbing them before this time can result in a weak jam by breaking the gel
• As the boysenberry jam cools, the jar lids will begin to pop
• This indicates that the jar has sealed properly
• If a jar fails to seal, it should be stored in the refrigerator for no longer than 90 days
• Label each jar with the contents and date
• Store sealed jars in a cool, dry place until ready for consumption
• Sealed jars of boysenberry jam will keep for up to one year, although it is better to consume the jam within a few months
• As a rule, the shorter the storage time, the more flavour the jam will have