The marionberries are in season, and I can’t get enough of them! We’ve put up several batches of jam already, using the following recipe for each batch:
Crush 5 cups of berries (I don’t strain them at all because I like having the whole fruit and seeds included in the jam)
Heat to a rolling boil, then add 2 1/2 cups sugar (I experimented with the amount of sugar for each batch, and tried cutting it in half the next time – it was just as delicious, but not overly sweet, so I’d say that anywhere between 1 to 2 1/2 cups of sugar works great)
Add 3 tlb low/no sugar pectin (I’ve been used Mrs. Wage Lite Pectin, which allows you to put in as much – or little – sugar as you want)
Get back up to a rolling boil, then boil for 1 minutes
Ladle into jars and hot bath can for 5-10 minutes (I settled on an average of 7 minutes per batch)
This recipe makes 7 1/2-pint jars – which isn’t so much, when you think about how much marionberry jam you’ll want to eat and give as gifts this winter!
Next, we tried marionberry compote – pretty much the same recipe, but I didn’t add any pectin (and only about a cup of sugar). I wanted something that could be used like marionberry syrup, but I didn’t want to waste all of the excellent fruit by just squeezing out the juice and throwing the rest away. The compote can be used on pancakes, ice cream, etc.
Finally, we’ve put quarts and quarts away in freezer bags for marionberry smoothies, muffins, and pies this winter. I want to try mini-pies – making covered pies with crust on top and bottom and marionberry filling in the large, six-tin muffin pan. I think these might be more practical for dessert and gift-giving than a large, regular-sized pie.