Happy labor day!

Today is the last installment of berry Monday. Heading into fall it seemed appropriate to save the jam recipes for last. This is great way to preserve that summer taste in the months to come. I opted out of actually canning the jam since I don’t have the proper equipment and chose instead to use sterilized jars, that once sealed, I put into the fridge where they can stay fresh for a few months unopened.

I made tayberry jam and boysenberry jam. I didn’t want a super sweet jam so I added way less sugar and ended up with more of a berry sauce. It is still marvelous on toast. Here are my recipes:

Tayberry Jam

2 1/2 cups berries
1/4 cup + 1 TBSP of cane sugar
(makes 2 small jars)

Boysenberry Jam

3 cups berries
1/2 cup cane sugar
(makes 2 small jars)

For both recipes put berries and sugar into a sauce pot and stir to break up some of the berries. Heat mixture over low heat to dissolve sugar. Turn up the heat and bring to boiling. Scoop off any foam that forms. Once mixture is fulling boiling turn down to medium and cook for around 5-7 minutes longer. Turn off heat and pour sauce into jars, let sit at room temperature overnight, store in fridge, and enjoy when you’re ready. I couldn’t wait long to try mine so it was open almost right away.