BOYSENBERRY JAM

In a large saucepan cook 6 cups boysenberries in 1/2 cup water until hot. Puree berries through a sieve and return back into the saucepan.

Add 3/4 cup orange juice, 4 tbsp lemon juice, 1 tbsp grated orange peel and cook over high heat until it comes to a rolling boil. Stir in 6 cups of sugar and cook until it comes back to a rolling boil for 2 extra minutes, stirring constantly.

Remove from heat and stir for several minutes to prevent fruit from floating. Pour into one-cup sterilized jars and cover with melted paraffin wax. You will need 8 jars. Seal and store in the refrigerator or a dark cool cupboard

Boysenberry

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