Boysenberry Wine
This vibrant boysenberry jam bursts with flavor, offering a delightful blend of sweetness and tartness. Packed with fresh or frozen boysenberries, it’s perfect for spreading on toast, adding to desserts, or enjoying directly from the jar. Using pectic enzyme and acid blend enhances the fruit's natural flavors while ensuring a perfect set. Enjoy this homemade treat all year round!
ingredients
- 4 lbs boysenberries (fresh or frozen)
- 2 ½ lbs granulated sugar
- 2 tsp pectic enzyme
- ½ tsp acid blend
steps
- 1.
Prepare your canning jars and lids by sterilizing them in boiling water.
- 2.
If using fresh boysenberries, wash them thoroughly and remove any stems. For frozen, allow them to thaw slightly.
- 3.
In a large pot, combine boysenberries and pectic enzyme, allowing to sit for about 30 minutes to release juices.
- 4.
Mash the boysenberries gently to enhance the juicy consistency.
- 5.
Add acid blend and granulated sugar to the mash, stirring continuously over medium heat until the sugar is fully dissolved.
- 6.
Increase heat and bring the mixture to a rolling boil, stirring frequently for about 10-15 minutes until it thickens.
- 7.
To test the consistency, place a spoonful on a cold plate; if it holds its shape, it's ready for jarring.
- 8.
Pour the hot jam into the prepared jars, leaving about ¼ inch of headspace at the top.
- 9.
Seal the jars tightly and process in a boiling water bath for 10 minutes for safe preservation.
- 10.
Allow the jars to cool completely before labeling and storing.
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