Boysenberry Jam Recipes

BOYSENBERRY PIE

Steps:

• Make the crust: Combine the flour, granulated sugar and salt in a food processor; pulse to combine. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until pea-size pieces form. Pulse in the vinegar, then pulse in the ice water until the dough starts to come together but is still clumpy (you do not want it to form a ball). Divide the dough in half and form into 2 disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour or overnight.
• On a lightly floured surface, roll out each disk of dough into a very thin 12-inch round (you can also roll the dough between 2 sheets of lightly floured parchment paper). If the dough is too soft, return to the refrigerator for about 20 minutes. Press 1 round of dough into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang.
• Make the filling: Combine the boysenberries and liquid, the granulated sugar, cornstarch and salt in a large bowl. Stir until well combined.
• Pour the berry filling into the prepared pie crust. Place the second round of dough over the pie and trim the excess to match the bottom layer. Fold the overhanging dough under itself and crimp as desired. Cut a few slits in the top crust. Refrigerate at least 1 hour before baking.
• Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Brush the pie with heavy cream and sprinkle with coarse sugar. Put the pie on the hot baking sheet and reduce the oven temperature to 375 degrees F. Bake until the crust is deep golden brown and the filling is bubbling, 60 to 75 minutes. Transfer the pie to a rack and let cool at least 4 hours before slicing.

BOYSENBERRY JELLY

Steps:

• 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.
• 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.
• Stir sugar into the juice and butter to reduce foaming.
• 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.
• Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling within 1/8 inch of tops.
• 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.
• Remove jars from water and cool. Let stand at room temperature for 24 hours.

BLACKBERRY JAM

Steps:

• Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
• Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.

BOYSENBERRY JAM

Steps:

• Begin by setting up your cooking area for a batch of Rudy's Original boysenberry jam. Place the 8 quart stock pot on the stove. Setup your canner with the jar rack placed in the bottom of the pot. Setup a cooling rack for the jam jars. Line up your jars and lids. Set out the cooking and canning tools including the thermometer, potato masher, canning kettle, jar lifter, funnel and scoop.
• Juice 1 to 2 lemons. For best resuts, use regular lemons. This assures a good set of your jam. Meyer or seedless lemons do not give good results. Optional: The day before cooking, squeeze lemon juice and leave seeds in the juice, allowing them to soak. This releases extra flavorless pectin from the lemon seeds. Strain out the seeds just before adding to the jam mixture.
• Measure frozen boysenberries and place them in the stock pot. Measure organic sugar and lemon juice and set them aside.
• Thaw boysenberries in the stock pot on low heat until juices begin to flow.
• Mash softened berries with a potato masher.
• Adjust the heat under the stock pot to medium.
• Add lemon juice and stir.Gradually add sugar, stirring it in after each addition, mixing until all granules have melted, 4 to 5 minutes. This lengthens and strengthens pectin strands for a good jam set.
• Fill the canning kettle with water, place the jar rack in the bottom, cover it with a lid and turn it on in preparation to place your jam-filled jars into the boiling water bath when they are ready.
• Cook your jam batch, stirring frequently, while increasing the temperature, bringing it to a high simmer to low boil. If the jam begins to splatter, turn the heat down slightly. Continue to cook and stir until the temperature reaches 219 degrees on the candy thermometer, taking care not to burn or overcook. This will take about 25 to 30 minutes. The foam should have disappeared and the whole jam mixture will take on a more coagulated look, with a slightly dull skin.
• In the absence of a candy thermometer, a "just to be sure it's ready" doneness test can be used. I like the frozen plate test: freeze several ceramic plates prior to cooking. When the jam begins to coagulate in the pan during stirring, and foam has disappeared, take out a frozen plate and use a spoon to drop a thin puddle onto the plate. Wait 5 seconds, then draw your finger through the puddle. If the finger line doesn't fill back in with jam, your batch is ready! If it fills back in, covering the plate again, cook your jam batch for about three more minutes and try the finger line test again on a new frozen plate. Keep up this procedure until the finger line passes the test!
• Using a canning scoop and canning funnel, pour hot jam into jars. Fill within ¼" from the top of each jar. Wipe the rims of each jar to remove any spilled jam. Place the lid and ring on each jar as soon as you fill them. Screw the lids down tightly.
• Process jars in a boiling water bath: use a canning jar lifter to place jars into the bath. Bring the canner back to a rolling boil and process for 5 to 7 minutes. When you are ready to remove the jars from the water bath, turn down the heat and let the water calm down. This will help prevent getting spashed and burned from the boiling water. Lift out the jars and place them on a cooling rack allowing at least 2" space between jars. Increase the heat and repeat the hot bath canning process until all jars are on the cooling rack.
• For a good set, let the jars cool without moving for 24 hours.

BOYSENBERRY JAM

Steps:

• Wash berries gently in a colander and remove any leaves and stems. Drain.
• Heat to boiling in a large pan over high heat. Once the berries are boiling, begin to add the sugar in a slow steady stream so the berries don't go off the boil.
• Once the sugar is added, boil the pulp on the highest heat for 30 minutes. You must keep stirring constantly so that it doesn't catch and burn on the bottom.
• After 30 minutes at a hard boil, it should be noticeably thicker. Test for set by dropping a teaspoon full on a cold plate. After cooling a few minutes, you'll know if it is thick enough. Remember it will keep thickening as you do the test and setting as it cools.
• Remove it from the heat and add the juice (just to be sure it sets) and butter. Allow to cool for 10 minutes before pouring into hot sterilized jars. Place the lids on at once.

PAPA'S BOYSENBERRY ROPES

Steps:

• Preheat oven to 350 degrees F.
• In a medium mixing bowl, beat butter, sugar and vanilla with a hand mixer until smooth. Stir in flour, cornmeal and lemon zest and beat until dough clings together. Divide dough into 3 equal portions and roll into ropes about 1-inch thick. Place on a baking sheet lined with parchment paper. Flatten ropes slightly and press the back of a 1/4-inch teaspoon measuring spoon, or your finger to make a 1/2-inch wide indentation for every inch of the rope. Spoon a 1/4 teaspoon of jam into each indentation. Bake in oven for 10 to 14 minutes, until sides just start to brown. Let cool on baking sheet for 5 to 10 minutes. Place chopped white chocolate in a baggy in warm water. Push the chocolate into the corner of the baggy until thoroughly melted. Wipe off any water on the outside of the bag and snip the corner to drizzle chocolate over cookie ropes. Chill until chocolate has set and with a sharp knife cut ropes diagonally into 1-inch wide pieces. Store the cookies in an airtight container, separating the layers with waxed paper.

MCP BOYSENBERRY FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Crush boysenberries thoroughly, one layer at a time. Sieve half of the berries to remove seeds, if desired. Measure exactly 3 cups prepared fruit into large bowl. Add lemon juice; mix well.
• Stir pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Gradually add sugar, stirring after each addition until well blended. Stir additional 3 min. or until most of the sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. If frozen, thaw in refrigerator before using.

CERTO® BOYSENBERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash 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 jars well before filling.
• Crush berries thoroughly, one layer at a time. (Press half of the pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir in sugar. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

BOYSENBERRY COBBLER

Steps:

• Preheat oven to 425 degrees.
• Whisk together dry ingredients, then add milk and whisk until there are no lumps.
• Melt butter in a large cast iron skillet over medium high heat. Pour batter into pan but don't stir it.
• Add all the juice from the 2 cans of boysenberries and 1 1/2 cans of the berries. Don't stir, but do move the berries slightly out from the center with a spoon.
• Cook for 40 minutes or until done.
• Use remaining berries as a garnish.

CRUSHED BOYSENBERRY JAM RECIPE

Steps:

• Combine the berries, sugar and lemon juice in a large nonaluminum bowl. With a potato masher or 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 hours, 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 iron) and bring to a boil over high heat. With a metal spoon or fine mesh skimmer, skim off any foam that collects on top and reduce the heat to moderate. Continue cooking the fruit mixture for 25 to 35 minutes, stirring constantly the last 10 minutes 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 mixture should be reduced by half and will look like bubbling tar. To test whether jam is ready, remove 2 tablespoons to a small saucer and place it in the freezer for 5 minutes. Meanwhile turn off the heat under the pan. When the test amount is cool, it will wrinkle slightly when slowly pushed together with your finger. If it doesn't, continue cooking for another 5 minutes 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 that have never been used (lids and rims can be purchased separate from jars). Dip every jar and lid (as well as any other implements that will touch the finished jam) into a large pot of boiling water for at least 3 minutes. Afterward, remove them to a baking sheet and keep them in a 250 degree oven until 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 minutes. Remove them to a sideboard and let them cool. You should hear a repeated "plink-plink" as the cooling jars form the vacuum that seals the lid. When the jars are cool, 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. Do not tighten the rims further. Store jams and jellies in a cool, dark place, such as a pantry. This recipe yields 5 (8-ounce) jars. Each tablespoon: 36 calories; 0 sodium; 0 cholesterol; 0 fat; 0 grams saturated fat; 9 carbohydrates; 0 protein; 0.52 gram fiber.