If there is one thing I LOVE in this world, it is homemade jam. For whatever reason, I can’t seem to get enough of it. Spooned over toast, stirred in to my morning oatmeal, or poured over vanilla ice cream, I could eat jam every single day {and sometimes I do}.
In case you didn’t know, a loganberry is a cross between a raspberry and a blackberry and in most parts of the US the somewhat tart berries are hard to find. So if you happen to come across some loganberries at a farmstand… snatch them up, and MAKE THIS JAM. You’ll be glad you did… all winter long.
This recipe makes approximately 6 pints or 12 half pints of loganberry jam.
Ingredients
6 1/2 cups crushed loganberries
8 1/2 cups sugar
2 ounces pectin {1 box}
1/4 tsp. butter {I used unsalted}
Directions
Fill a water bath canner, 3/4 full with water, and bring to a to a rolling boil.
While you are waiting for your water to boil, rinse your canning jars and screw bands and then place them in a bath of hot water. Place canning lids in saucepan and let stand in hot water until ready to use. Draining well before filling.
Making the Jam
Measure 6 1/2 cups crushed loganberries and pour into 6- or 8-qt. sauce pot.
Stir pectin into the crushed loganberries and add butter to reduce foaming. Bring loganberry mixture to full rolling boil {a boil that doesn’t stop bubbling when stirred} over high heat, stirring constantly.
Stir in sugar. Return to full rolling boil and boil exactly 4 minutes, stirring constantly. Remove from heat and then skim off any foam with metal spoon.
Ladle loganberry jam immediately into prepared canning jars, filling jam to within 1/8 inch of the top of the jar. Wipe the jar rims and threads clean. Cover with two-piece lids. Screw bands on. Place jars on elevated rack in canner, then lower the rack into canner making sure to cover the jars with at least 1 to 2 inches of water.
Cover, then bring water to gentle boil. Process loganberry jam 10 minutes.
Remove jars and place upright on a towel to cool completely. After jars have cooled, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.
After 24 hours remove the bands and store loganberry jam in a cool dark place.
~Mavis
Mary from Chattanooga says
Mmmmmmmmm!
Going to look for loganberries!
Pat (in Clackamas) says
Mavis, I have a question for you on making the jam. You say to hard rolling boil jam for 4 minutes. I was wondering if there was a reason behind that time since it normally says to boil for 1 minute of a full rolling boil to finish off jam after all ingredients were added. I love Logan berries!! So hard to find, though. I also love Marion berries! Ooh your making my mouth water!! I want to get this right.
Mavis Butterfield says
No, it was just how the original recipe was written.
Phyllis says
Don’t have room in my little yard for most berries, but love, love, love rose petal jam. Try it once and you’ll be a beliver.