With fresh boysenberries, traditional and delicious handmade jelly is produced. For up to a year, keep in a cold, dry, and dark area. Jellies can be stored in the refrigerator for up to three weeks after opening.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 55 mins |
| Servings: | 128 |
| Yield: | 8 cups |
Ingredients
- 5 pints fresh boysenberries
- 7 ½ cups white sugar
- ½ teaspoon butter
- 2 (1.75 ounce) packages powdered fruit pectin
Instructions
- 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.
- You can use red raspberries, dewberries, loganberries, huckleberries or salmonberries instead of the boysenberries.