Boysenberry Jam



  • 1kg boysenberries
  • 725 g sugar
  • 1 tablespoon lemon juice


  1. Set aside approximately ¼ of the berries in the refrigerator. Combine the remaining berries and sugar in a large bowl, and set them aside to macerate overnight in the fridge.
  2. Put the berries, lemon juice and sugar into a saucepan over medium heat. Stir gently until all the sugar has dissolved.
  3. Turn up the heat and bring the mixture to a boil, stirring only to prevent sticking or burning.
  4. After the mixture has thickened a bit, add the remaining berries. This will give the jam more texture and whole berries in the jam.
  5. Boil the jam to your preferred consistency, skim the stiff foam off the top, while the jam cooks. Test the thickness by putting jam on a very cold spoon, and if the jam is not running or running very slowly, the jam has the right thickness.
  6. Scald the jars and lids with boiling water. Be careful not to touch the inside. Use tongs to handle jars and lids. Fill jars while still hot.
  7. Pour the hot jam into hot, scalded jars and seal with scalded lids.