Old Fashioned Boysenberry Syrup Recipe
A whole berry syrup, just like Great Aunt Gussie Boysen used to make.
Equipment
- 8 quart stock pot
- Large measuring cup
- Measuring cup set
- Lemon juicer
- Potato masher
- Candy thermometer
- Canning scoop
- Canning funnel
- Canning jar lifter
- Cooling rack
- Canner with rack
- (10) 8 oz jars with lids
Ingredients
- 16 cups Rudy's Original frozen boysenberries
- 4 1/2 cups Organic sugar
- 3 tbsp Fresh squeezed lemon juice
Instructions
Prep
- Begin by setting up your cooking area for a batch of Rudy's Original boysenberry jam. Place the 8 quart stock pot on the stove. Setup your canner with the jar rack placed in the bottom of the pot. Setup a cooling rack for the jam jars. Line up your jars and lids. Set out the cooking and canning tools including the thermometer, potato masher, canning kettle, jar lifter, funnel and scoop.
- Juice 1 lemon. For best resuts, use a regular lemon. This assures a good consistency for your syrup. Meyer or seedless lemons do not give good results.Optional: The day before cooking, squeeze lemon juice and leave seeds in the juice, allowing them to soak. This releases extra flavorless pectin from the lemon seeds. Strain out the seeds just before adding to the syrup mixture.
- Measure frozen boysenberries and place them in the stock pot. Measure organic sugar and lemon juice and set them aside.
Cook
- Thaw boysenberries in the stock pot on low heat until juices begin to flow.
- Mash softened berries with a potato masher.
- Adjust the heat under the stock pot to medium.
- Add lemon juice and stir.
- Gradually add sugar, stirring it in after each addition, mixing until all granules have melted, 4 to 5 minutes. This lengthens and strengthens pectin strands for good consistency of your syrup.
- Fill the canning kettle with water, place the jar rack in the bottom, cover it with a lid and turn it on in preparation to place your jam-filled jars into the boiling water bath when they are ready.
- Cook your batch of syrup, stirring frequently, while increasing the temperature, bringing it to a high simmer to low boil. If the syrup begins to splatter, turn the heat down slightly. Continue to cook and stir until the temperature reaches 205 degrees. Adust the heat to hold at this tempurature for 10 minutes. The foam should have disappeared.
- Using a canning scoop and canning funnel, pour the hot syrup into jars. Fill within ¼” from the top of each jar. Wipe the rims of each jar to remove any spilled syrup. Place the lid and ring on each jar as soon as you fill them. Screw the lids down tightly.
- Process jars in a boiling water bath: use a canning jar lifter to place jars into the bath. Bring the canner back to a rolling boil and process for 5 to 7 minutes. When you are ready to remove the jars from the water bath, turn down the heat and let the water calm down. This will help prevent getting spashed and burned from the boiling water. Lift out the jars and place them on a cooling rack allowing at least 2” space between jars. Increase the heat and repeat the hot bath canning process until all jars are on the cooling rack.
- Allow the jars to cool completely before moving them.
Notes
Additional resources for canning: National Center for Home Food Preservation
Nutrition
Serving: 2tbspCalories: 60kcalCarbohydrates: 16gFiber: 1gSugar: 14g
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