The tayberry is a large reddish-purple berry that is a genetic cross between the blackberry and raspberry. Two Scottish botanists created the tayberry in 1962, and the berries have been growing in popularity ever since.
Yield: 2 cups Ingredients: 2 cups sugar 2 cups tayberries
Place tayberries in a medium saucepan and bring to a full boil over high heat. As the berries heat up, mash with a potato masher. Allow the berries to boil hard for 1 minute, stirring constantly. Add the sugar, and boil until the mixture becomes thick and syrupy, about 5 minutes. Ladle the tayberry mixture into sterile jars about 1/4 inch from the top. Seal and allow to cool. The jars will seal completely as they cool down.
Low-Sugar Tayberry Jam
Yield: 2 cups Ingredients: 2 cups tayberries 1/3 cup granulated sugar 1 tbsp. plus 1 tsp. Splenda
Combine the tayberries, sugar and Splenda over medium heat. Bring to a boil. Stir constantly until the tayberries and sugar become thick and syrupy. Ladle into sterile jars and allow to cool. The jars will seal during the cooling process. Because this recipe uses a sugar substitute, the jam needs to be frozen or refrigerated. The jam will keep for about 2 weeks in the refrigerator.
Tayberry and Pear Jam
Yield: 3 pints Ingredients: 2 cups chopped and peeled pears
2 cups tayberries 6 cups sugar 2 tbsp. lemon juice 2 tsp. finely grated orange peel 3 oz. liquid fruit pectin
Combine pears, tayberries and sugar. Bring to a rolling boil, stirring constantly. While boiling, stir in pectin, and return to a full rolling boil. Boil for an additional minute. Stirring constantly. Remove from heat. Skim foam, and then carefully ladle the mixture into sterile pint jars about 3/4 full. The jars can be processed for 10 minutes in a boiling-water bath, or simply affix lids. The jars should seal as they cool.
Tayberry and Apple Jam
Yield: 3 pints Ingredients: 2 cups chopped and peeled apples 2 cups tayberries 6 cups sugar 2 tbsp. lemon juice 3 oz. liquid fruit pectin 4 oz. water
Combine apples, tayberries, lemon juice, water and sugar. Cook over medium heat for about 15 minutes. Add sugar and pectin to the mixture, and boil for about 5 minutes, stirring constantly. Ladle mixture into jars. Affix lids, and allow to cool. If the jars don't seal, put them into a hot-water bath for 10 minutes and then let cool.
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Susan Elliott teaches studio art and creative writing to home schooled students. She is a graduate of Northwest Arkansas Community College and the Memphis School of Preaching Student Wives Program. She has written for Christian Woman Magazine and Virtuous Magazine. When she's not writing, she is painting or making costumes.