This boysenberry jam recipe is the only recipe you need when you're working with a small amount of fresh berries and don't have pectin on hand. It's quick (under 20 minutes), easy, and delicious! Serve boysenberry jam with toast and geymar (Middle Eastern clotted cream).
This is the first year my boysenberry bush has produced enough fruit to actually do something with, but still not enough for a large batch of jam or what I originally intended to make, boysenberry wine. I guess there's always next year, God willing!
Since I've never made boysenberry jam before, I wasn't sure if pectin would be required, but after a little research, I learned that they are naturally high in pectin. So I skipped the pectin but did add orange zest and juice (I actually used a Cutie) for a little added natural pectin.
I set my timer for 15 minutes, which was how long I intended to boil the jam, but after only 5 minutes, it looked as if it was ready. I conducted a quick test by putting a few tablespoons of jam in the fridge for 10 minutes and found that it was indeed ready to be canned!
So, there you go, you can skip Knott's Berry Farm's Boysenberry Festival to get your boysenberry jam fix with this quick, easy, and delicious boysenberry jam recipe!
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😍 Why You'll Love This Recipe
- Boysenberry jam is one of the easiest jams you'll ever make!
- No need to add pectin, it will still set up beautifully and taste amazing!
- Homemade jam makes a wonderful gift, especially when it's a unique jam!
🔖 Ingredients & Substitutions
- Boysenberries: 4 cups of Boysenberries
- Sugar: 3 cups granulated sugar
- Citrus: 1 medium Cutie (mandarin orange), equaling ¼ cup juice & zest. Lemon juice and zest can be substituted
- Optional: Orange blossom water adds even more orange flavor, but is totally optional!
🔪 Helpful Equipment
🍓 How to Make Boysenberry Jam
Step 1: Wash and strain boysenberries, then add to a medium Dutch oven. Cover with sugar, citrus juice, and zest, then mash with a potato masher.
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Step 2: Bring the berry mixture to a boil and continue to boil vigorously over medium-high heat, stirring often, for 5 minutes. Add orange blossom water (optional).
Step 3: Test the jam's consistency by placing a few tablespoons on a small saucer, then place in the fridge for 15 minutes. If you are happy with the consistency, ladle the hot jam into sterilized jars, leaving ¼ inch headspace. Otherwise, boil for a few more minutes or until the desired texture is achieved.
Step 4: Wipe the filled jars' rims with a clean, damp dish towel or paper towel (this will give you a better seal). Add sterilized lids and collars, then hand-tighten.
🫙 Canning Instructions
To can your jam, process filled jars in boiling water for 10 minutes. For every 1000' above 1000' of elevation, add 1 minute of processing time. Remove jars and allow to seal. If any jars don't seal, consume those first or refrigerate. Or gift to friends, letting them know that the jam needs to be refrigerated.
🤷🏻♀️ Recipe FAQs
Boysenberries do not need pectin for jam because they are naturally high in pectin. As long as enough sugar is added, boysenberry jam jells beautifully!
Boysenberries are very fragile and perishable because they have thin skins and high juice content, which makes them hard to transport and keep fresh. They also have a very short season.
Similar to raspberry jam and blackberry jam, it is not necessary to remove the seeds from boysenberry jam. However, if you prefer a smoother texture, you can use a food mill to remove the seeds.
👩🏼🍳 Pro Tips
- To make seedless boysenberry jam, you first need to mash the fruit through a food mill, allowing the pulp and juice to drain out, leaving the seeds behind. Then proceed with the recipe instructions.
- Be sure that the jar lids seal before labeling them with the type of jam and the date.
- Store jam in the pantry for up to a year.
- Once the jars are opened, store them in the fridge and consume within 3 months.
🍒 More Jam Recipes
If you enjoy this boysenberry jam recipe, check out these other jam recipes!
📖 Recipe
Small Batch Boysenberry Jam
Ingredients
Equipment
Method
- Wash and strain boysenberries, then add to a medium Dutch oven. Cover with sugar, citrus juice, and zest, then mash with a potato masher.
- Bring the berry mixture to a boil and continue to boil vigorously over medium-high heat, stirring often, for 5 minutes. Add orange blossom water (optional).
- Test the jam's consistency by placing a few tablespoons on a small saucer, then place in the fridge for 15 minutes. If you are happy with the consistency, ladle the hot jam into sterilized jars, leaving ¼ inch headspace. Otherwise, boil for a few more minutes or until the desired texture is achieved.
- Wipe the filled jars' rims with a clean, damp dish towel or paper towel (this will give you a better seal). Add sterilized lids and collars, then hand-tighten.
- To can your boysenberry jam, process filled jars in boiling water for 10 minutes. For every 1000' above 1000' of elevation, add 1 minute of processing time. Remove jars and allow to seal. If any jars don't seal, consume those first or refrigerate. Or gift to friends, letting them know that the jam needs to be refrigerated.
Nutrition
Video
Notes
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- To make seedless boysenberry jam, you first need to mash the fruit through a food mill, allowing the pulp and juice to drain out, leaving the seeds behind. Then proceed with the recipe instructions.
- Be sure the jar lids seal before labeling with the type of jam and the date.
- Store boysenberry jam jars in the pantry for up to a year.
- Once the jars are opened, store them in the fridge and consume within 3 months.
Nena Sterner says
My favorite berries!
Hilda Sterner says
We hope you enjoy this boysenberry jam as much as we do!