Hello there!
As a home cook, I love making my own jam- it is so much tastier and fulfilling than store-bought ones.
Today I’m sharing with you one of my favorite recipes – Loganberry Jam.
It is a perfect balance of tart and sweet, and the vibrant color looks pretty fantastic while serving it on your morning toast or adding some flavor to an afternoon snack.
5 Reasons You’ll Love This Loganberry Jam Recipe
- Homemade jam always tastes better than store-bought ones.
- Loganberries, packed with nutrition, bring a unique flavor to your diet.
- With the perfect balance of tart and sweet taste, it becomes a great topping for your snack.
- It is effortless to make and can be stored for up to one year.
- You can customize the recipe, adding your favorite spices for a zesty twist.
Equipment You’ll Need
- Large pot or saucepan: To cook the jam mixture.
- Sieve or Cheesecloth: To remove the seeds, if desired.
- Ladle: To fill the jars consistently.
- Jars: About seven 8-ounce jars, for storing the jam.
- Stockpot: To process the jars for canning.
- Jar holder or Tong: To place the jars into the boiling water.
- Clean, thin spatula or knife: To remove air bubbles.
Ingredients You’ll Need
- Loganberries (4 cups): A hybrid fruit of raspberry and blackberry, it grows in mid-summer and has a unique, zingy flavor.
- Butter (1/2 teaspoon): To reduce foam from the jam mixture.
- White Sugar (6 1/2 cups): To sweeten and preserve the jam.
- Powdered Fruit Pectin (1, 2-ounce package): It is an essential ingredient that binds the mixture together and forms the desired consistency.
How To Make Loganberry Jam
- First, inspect the 8-ounce jars for cracks and rust rings, discarding any defective one.
- Next, immerse them in simmering water until jam is ready.
- Meanwhile, crush the berries in a bowl using a fork or a potato masher.
- Place half of the crushed berries into a sieve or cheesecloth to remove some seeds if desired, then transfer all the berries to a large pot.
- Add sugar and butter to reduce the foam, and bring the mixture to full boil on high heat, stirring constantly.
5 Tips and Tricks for the Best Jam
- Use fresh, firm, and ripe Loganberries for the perfect taste.
- Add the pectin only after bringing the mixture to a full rolling boil; otherwise, the jam may turn out runny.
- Skim the foam off the mixture to give the jam a polished look.
- After filling the jars, let them stand for 24 hours at room temperature without moving or tapping them.
- Remove the rings for storing but label each jar’s name, contents, and date for easy identification.
Recipe Variations
- Add a teaspoon of cinnamon or nutmeg while boiling the mixture for a warming effect.
- Mix with any other berry or fruit jam for a unique twist.
- Replace the sugar with a natural sweetener like honey or maple syrup for a healthier version.
How To Store, Freeze, And Reheat
After canning the jam, store them in a cool, dark place for up to one year.
Refrigerate the open jars for up to 3 months.
Freeze them in glass containers for about 6-8 months.
To reheat jam, take the refrigerated or frozen jar and place it in warm water until the jam softens to the desired consistency.
More Jam Recipes You May Like
- Salmonberry Jam
- Tayberry Jam
- Hibiscus Jam
- Pineberry Jam
- Strawberry Habanero Jam
- Apricot Habanero Jam
- Pineapple Habanero Jam
- Blueberry Habanero Jam
- Cranberry Habanero Jam
- Blackberry Habanero Jam
- Fig Habanero Jam
- Nectarine Habanero Jam
- Blueberry Bourbon Jam
- Passion Fruit Jam
Loganberry Jam
Equipment
- Large pot or saucepan
- Sieve or cheesecloth
- Ladle
- Jars
- Stockpot
- Jar holder or Tong
- Clean, thin spatula or knife
Ingredients
- 4 cups Loganberries
- ½ cup Butter
- 6 ½ cups White Sugar
- 1 Powdered Fruit Pectin 2-ounce package
Instructions
- First, inspect the 8-ounce jars for cracks and rust rings, discarding any defective one.
- Next, immerse them in simmering water until jam is ready.
- Meanwhile, crush the berries in a bowl using a fork or a potato masher.
- Place half of the crushed berries into a sieve or cheesecloth to remove some seeds if desired, then transfer all the berries to a large pot.
- Add sugar and butter to reduce the foam, and bring the mixture to full boil on high heat, stirring constantly.
Notes
- Make sure to measure the ingredients precisely for the right consistency.
- Jam can be stored in the freezer for a more extended period, but it might change the texture slightly.
- Taste the mixture often to commission for additional sugar or seasoning.
- Don’t forget to sterilize the jars for proper canning.
Rachel Kim, a passionate recipe developer and tester, thrives on creating healthy, delicious, and easy-to-follow dishes. A lover of local farmers’ markets and culinary experimentation, she enjoys sharing her knowledge and skills through hosting cooking classes for friends and family, while continuously expanding her own culinary horizons.