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1
Pick over the Boysenberries for any leaves or possibly unusable fruit.
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2
There should be 3 packed qts.
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3
Combine with the sugar in a large bowl and let stand at room temperature for 6 hrs or possibly overnight in the refrigerator.
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4
Stir occasionally.
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5
Stir together the Boysenberry mix, pectin, and lemon juice in a large shallow nonreactive preserving pan and place over high heat.
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6
Bring to a full boil, skimm off foam, then lower heat to medium.
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7
Stir often so the bottom does not burn.
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8
When the jam is sufficiently thickened, the bubbles on top will become smaller and the jam will look like bubbling tar.
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9
This takes approximately 20 min, depending on the size of the pan.
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10
If the jam is still too liquid, continue cooking for 5 min more and test again.
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11
Turn off the heat and remove a Tbsp.
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12
of jam to a small plate to test.
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13
Refrigeratein the freezer for 5 min.
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14
If the jam is the consistency desired, turn the heat to low while ladling the jam into warm sterilized jars.
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15
Wipe rims clean with a damp towel.
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16
Seal with new lids and metal rings.
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17
Process in a warm-water bath for 5 min.
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18
Remove, cold, check seals, label, and store.
