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Safety classification
Tested
Testing authority: Bernardin
Safety reviewed: 09/21/2026
Processing details
Tested/documented source
Bernardin: Boysenberry Jelly — Bernardin. The source and WPRM card remain authoritative.
Preparation timeline
- Prepare the canner, jars, lids, and measured ingredients.
- Complete every preparation and cooking stage in the card.
- Hot-fill, process for elevation, wait 5 minutes, and cool upright for 24 hours.
Equipment
- Boiling-water canner with rack
- 250 ml jars with lids and bands
- Large nonreactive preserving pot
- Jar lifter, funnel, headspace tool, and jelly bag or thermometer where specified
Visual method guide
- Prepare and measure ingredients exactly as documented.
- Cook to the stated boil or gel stage.
- Hot-fill with 1/4 inch (0.5 cm) headspace.
- Process under at least 1 inch of boiling water.
Safety essentials
Keep the documented boysenberry juice, lemon juice, sugar, and original fruit-pectin proportions; do not substitute liquid pectin.
Do not enlarge the jar size or shorten processing. Refrigerate any unsealed jar.
About this recipe
Boysenberry Jelly — Bernardin is a tested Bernardin preserve.
Before you begin
Read the complete recipe card and source, measure every ingredient, and confirm your elevation.
Altitude-adjusted processing
Process for 10 minutes at altitudes up to 1,000 ft (305 m); use Bernardin’s documented adjustment above that elevation.
Boysenberry Jelly — Bernardin
Ingredients
- 6 pints boysenberries
- 2 tbsp (30 ml) lemon juice
- 1 pkg (57 g) BERNARDIN® Original Fruit Pectin
- 5 cups (1250 ml) granulated sugar
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Wash and crush berries. Simmer 5 minutes, covered. Pour cooked fruit into a dampened jelly bag or cheesecloth-lined sieve over a large bowl. Let juice drip, undisturbed, 2 hours or overnight (squeezing bag may cause cloudy jelly). Place 5 clean 250 ml mason jars on a rack in a boiling water canner.
- Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F).
- Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. Measure sugar; set aside. Measure 3 1/2 cups berry juice into a large deep stainless steel saucepan.
- Stir in lemon juice. Whisk in BERNARDIN® Original Pectin until dissolved and add 1/2 tsp (2 ml) butter or margarine to reduce foaming, if desired. Over high heat, bring mixture to a full rolling boil. Add all the sugar.
- Stirring constantly, return mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute. Remove from heat; skim foam if necessary. Quickly ladle hot jelly into a hot jar to within 1/4 inch (.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles.
- Wipe jar rim removing any stickiness. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner ensuring jars are covered by water. Repeat for remaining jelly.
- When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time.
- At altitudes up to 1000 ft (305 m), process - boil filled jars - 10 minutes.* When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface.
- Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired.
- Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
- Processing: At altitudes up to 1000 ft (305 m), process - boil filled jars - 10 minutes - 10 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process - boil filled jars - 10 minutes
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve as a spread or pair with breakfasts, desserts, baked goods, or suitable savory dishes.
Frequently asked questions
Can I use a larger jar?
No. Use only the documented 250 ml jar size.
Can I change the formulation?
Do not alter the tested fruit, acid, sugar, spice, or pectin proportions for shelf-stable storage.
Recipe context
This tested boiling-water-canned preserve is not interchangeable with an unprocessed refrigerator recipe.
Troubleshooting
Seal failure: Refrigerate promptly. Discard spoiled food without tasting.
Source and provenance
Primary source: Bernardin. Editorial organization changes only.