Ingredients with Measurements:
- 4 cups of fresh loganberries
- 4 cups of granulated sugar
- 1 tablespoon of lemon juice
- 1 package of pectin
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Bubble remover tool
- Water bath canner
Step-by-step instructions:
1. Rinse the loganberries and remove any stems or leaves. Crush the berries with a potato masher or fork until they are slightly mashed but still chunky.
2. In a large pot, combine the crushed loganberries, sugar, and lemon juice. Stir well and let the mixture sit for 10 minutes.
3. Add the pectin to the pot and stir until it is completely dissolved.
4. Bring the mixture to a rolling boil over high heat, stirring constantly.
5. Boil the mixture for 1 minute, stirring constantly.
6. Remove the pot from the heat and skim off any foam with a spoon.
7. Ladle the hot jam into hot, sterilized canning jars, leaving 1/4 inch of headspace.
8. Use a bubble remover tool to remove any air bubbles from the jars.
9. Wipe the rims of the jars with a clean, damp cloth.
10. Place the lids and bands on the jars and tighten the bands.
11. Process the jars in a boiling water bath canner for 10 minutes.
12. Remove the jars from the canner and let them cool on a towel for 24 hours.
13. Check the seals on the jars and store in a cool, dark place for up to 1 year.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Boiling water bath canner: 212°F (100°C)
Serving size:
- Makes approximately 6-8 half-pint jars
Nutritional information:
- Serving size: 1 tablespoon
- Calories: 50
- Total fat: 0g
- Sodium: 0mg
- Total carbohydrates: 13g
- Sugars: 12g
- Protein: 0g
Substitutions for ingredients:
- Loganberries can be substituted with raspberries or blackberries.
- Lemon juice can be substituted with lime juice.
Variations:
- Add a pinch of cinnamon or nutmeg for a spiced loganberry jam.
- Add a splash of vanilla extract for a vanilla loganberry jam.
Tips and tricks:
- Use a candy thermometer to ensure the jam reaches the correct temperature.
- Sterilize the canning jars and equipment before use to prevent contamination.
- Use a canning funnel to prevent spills and make filling the jars easier.
- Use a jar lifter to safely remove the hot jars from the canner.
- Label the jars with the date and type of jam.
Storage instructions:
- Store the jars in a cool, dark place for up to 1 year.
Reheating instructions:
- To reheat the jam, place the desired amount in a microwave-safe bowl and heat for 10-15 seconds, stirring occasionally.
Presentation ideas:
- Serve the jam on toast, scones, or biscuits.
- Use the jam as a filling for cakes or cupcakes.
- Use the jam as a topping for ice cream or yogurt.
Garnishes:
- Fresh loganberries
- Mint leaves
Pairings:
- Serve the jam with a cup of tea or coffee.
Suggested side dishes:
- Toast
- Scones
- Biscuits
Troubleshooting advice:
- If the jam is too runny, it may not have boiled long enough. Reheat the jam and boil for an additional minute.
- If the jam is too thick, it may have boiled for too long. Add a splash of water or lemon juice to thin it out.
Food safety advice:
- Follow proper canning procedures to prevent contamination and spoilage.
- Discard any jars with a broken seal or signs of spoilage.
Food history:
- Loganberries were first cultivated in California in the late 1800s.
- The loganberry is a hybrid of a raspberry and a blackberry.
Flavor profiles:
- Loganberries have a tart and slightly sweet flavor.
Serving suggestions:
- Serve the jam as a condiment or topping for various dishes.
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