For breakfast here on the ranch, nothing is better than a couple of slices of my Blue Ribbon winning barley bread toasted up with some fresh cream butter and homemade jam- I have my favorites and boysenberry is at the top of the list!
I got these Boysenberries from Hattich Ranch & Farm right here in Napa (707 294-4490). Yes, I do raise a lot of berries here on my ranch, but I haven’t yet had a lot of luck with the boysenberry crop.
And they do taste Devine! Once I get a sample of this berry nectar on a spoon, people’s eyes light up with just one taste!
So, if you get a chance, run- don’t walk to Hattich’s right away as these berries have a very short season and go very fast. Do call first as usually out working somewhere (like us!). They also have them bagged and frozen- that is how I prefer them if I am making jam as they are so much easier to use that way!
Now the best advice that I can give you if you are not an experienced jam maker is to pick up a copy of the Ball Canning Book. They usually have them wherever canning supplies are sold. I got mine at Tractor Supply, along with my canning jars, lids, etc. Canning is actually pretty easy to do, but it is important to read the directions thoroughly first and follow them exactly!
So, use the recipes that come with the book or the ones that come with your pectin so you won’t be disappointed with the results. I like to add a little citrus juice for flavor- usually lime juice if I have them. Lemons work great well, just stick to no more than a couple of teaspoons.
Try this cake out if you get the chance: