Which recipe to use for Boysenberry jam?
I love Linda Z's "Joy of" recipes, mainly because I don't have to buy pectin and I don't mind if the jam isn't stiff-set. However she only has recipes for Blackberry jam and Raspberry jam. Boysenberries are a cross--can I adapt a recipe for Boysens, if so, which? (they have slightly varying levels of sugar and lemon juice)
Also on a related note, does anybody have a tested recipe for Boysenberry syrup?