Description
A vibrant, sweet-tart jam made with hybrid loganberries — part raspberry, part blackberry — that captures the ruby red essence of summer. Ideal for breakfast spreads, glazes, or gifts.
Ingredients
Fresh loganberries: 4 cups (about 2 lbs)
Organic cane sugar: 3 cups (adjust to taste)
Lemon juice (fresh): 2 tablespoons
Pectin (optional): 1 package or use high-pectin apples
Instructions
1. Rinse loganberries and remove stems or debris; gently pat dry.
2. Combine berries and sugar in a large saucepan; let sit for 15 minutes to macerate.
3. Place over medium-high heat, stir for 5 minutes until simmering.
4. Add lemon juice and pectin (if using); bring to a full rolling boil.
5. Boil for 10 minutes, stirring frequently and skimming foam.
6. Test doneness by checking for wrinkling on a chilled plate.
7. Ladle hot jam into sterilized jars, leaving ¼-inch headspace.
8. Clean jar rims, apply lids, and process in boiling water bath for 10 minutes.
9. Let jars cool undisturbed for 12 hours, check seals, and store.
Notes
Use raspberries + blackberries as substitute if loganberries are unavailable.
Jam thickens as it cools — don’t overcook.
Store sealed jars in cool, dark pantry up to 12 months.
Refrigerate after opening and use within 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Jam
- Method: Boiling water bath
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp
- Calories: 45
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: loganberry, jam, homemade, preserve, berry jam