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Description
Boysenberries, "probably a blackberry crossed with a loganberry and a red raspberry," writes Aliza Green in "Field Guide to Produce," make a great jam spiked with raspberry brandy.
Ingredients
- 2lb boysenberries
- 1⁄2c water
- 2T lemon juice
- 1 1⁄2c sugar
- 1 1⁄2T raspberry eau de vie
Instructions
Combine boysenberries with water in a heavy, nonreactive 5-quart pan. Cover and bring to a boil. Uncover and simmer for 10 minutes.
Add lemon juice, then begin adding sugar 1/2 cup at a time, allowing the mixture to return to a boil before adding more.
Continue to cook the jam over medium-low heat for another 12-15 minutes, stirring frequently. The liquids will reduce, the jam will thicken, and the temperature will rise to 204 degrees. Add the eau de vie and cook another minute.
Off heat, pour jam into hot, sterilized jars to within 1/4 inch of the lips.
Wipe the rims clean, attach new lids, and screw the caps on tightly. Invert the jars briefly for a quick vacuum seal, or process them in a boiling water bath, submerged by 1 inch, for 10 minutes.
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