Mcp Boysenberry Freezer Jam Recipes

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.

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.

FREEZER BERRY JAM

Steps:

• In a large bowl, mash the blueberries. Add raspberries and mash. Stir in sugar and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 3 minutes or until sugar is dissolved. , Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.