Type what you have

Ingredients

• ✓ boysenberry
• white sugar
• butter
• fruit pectin

Instructions

1. 1 Inspect four 32-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Crush boysenberries in a large bowl with the back of a spoon or a potato masher. Add crushed fruit into a sieve or cheesecloth set over a bowl and let juices drip into the bowl until dripping stops. Press gently to get as much juice out of berries as possible. Measure 4 cups juice into a large pot. If necessary, add up to 1/2 cup water to get the exact amount of juice.
3. 3 Stir sugar into juice in the pot; add butter to reduce foaming. Bring mixture to a full rolling boil over high heat, stirring constantly. Stir in pectin quickly. Return to a full boil and boil for exactly 1 minute, stirring constantly. Remove from heat.
4. 4 Skim off any foam with a metal spoon. Ladle quickly into the prepared jars, filling within 1/8 inch of the tops.
5. 5 Place a rack into the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
6. 6 Remove the jars from water and cool. Let stand at room temperature for 24 hours.

By DelightfulDines

Ingredients

• ✓ boysenberry
• all-purpose flour
• egg
• baking powder
• salt
• butter
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread boysenberries in a 7x11-inch baking pan.
3. 3 Mix flour, egg, baking powder, and salt together with a fork to make a crumble. Scatter over berries. Pour melted butter over crumble. Sprinkle sugar on top.
4. 4 Bake crisp until top is browned, 40 to 50 minutes.

By makidd

Ingredients

• ✓ boysenberry
• olive oil
• horseradish
• rice vinegar
• brown sugar
• boysenberry jam
• spinach leaf
• almond

Instructions

1. 1 Make the dressing by combining the olive oil, horseradish, rice vinegar, brown sugar, and boysenberry jam in a blender. Blend until smooth.
2. 2 Place the spinach in a large bowl. Drizzle the dressing over the spinach and toss until leaves are evenly coated. Sprinkle boysenberries and almonds over top of the salad; serve immediately.

By PatiO