Wild Boysenberry Jam

The boysenberry was once California's berry superstar. Grown on over 2,400 acres in 1954, "boysens" now finds themselves in near extinction in the golden state---no longer being counted by agricultural statisticians. Perhaps it's due to the fact that when grown in the wild, they're only available for a handful of weeks (from late May to early July). Or the that they're so delicate that they must be used/eaten/frozen almost immediately. Robert Poole and his wife, "cultivate 1 acre of berries, doing all the work themselves — planting, pruning, weaving the thorny canes onto wire trellises and harvesting." The fruit is surprisingly bright - ripe boysenberries with great acid. The best I tasted at the market. Sqirl's Wild Boysenberry Preserve is ONLY made with Kincaid Farm fruit - honoring their hard work and dedication to their land. The result is both wonderful and nostalgic. Reminding me of childhood - the boysenberry pie I'd pine for after a long day at Knott's Berry Farm. INGREDIENTS: Kincaid Farm wild boysenberries; fair trade cane sugar; Rancho Del Sol sorrento lemons 8oz