Boysenberry Jam With Liquid Pectin Recipe
Servings: 1
Ingredients
- 4 c. crushed boysenberries (abt 2 one-qt boxes boysenberries)
- 7 c. sugar
- 1/2 bot liquid pectin
Directions
- To prepare fruit. Sort and wash fully ripe berries; remove any stems or possibly caps. Crush berries. If they are very seedy, put part or possibly all of them through a sieve or possibly food mill.
- To make preserves. Combine prepared fruit and sugar in alternate layers and let stand for 8 to 10 hrs or possibly overnight in the refrigerator or possibly other cold place.
- Heat the fruit mix to boiling, stirring gently. Boil rapidly, stirring as needed to prevent sticking. Cook to 9 degrees above the boiling point of water, or possibly till the sirup is somewhat thick (about 15 or possibly 20 min).
- Remove from heat and stir in pectin; skim. Pour immediately into warm, sterile canning jars to 1/4-inch from top. Seal, and process 5 min in boiling water bath.
- This recipe yields about 4 half-pint jars.
- Yield:"4 half-pints"
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