Sweet Cherry Loganberry Jam
"This is wonderful and something a little different from the usual. This is from the Ball Complete Book of Home Preserving. This recipe is for 0-1,000 feet elevation adjust for your area."
- Ready In:
- 1hr 15mins
- Ingredients:
- 4
- Yields:
-
8 oz jars
- Serves:
- 6
ingredients
- 2 cups chopped pitted dark sweet cherries
- 2 cups crushed loganberries
- 1 (49 -57 g) package regular powdered fruit pectin
- 5 cups granulated sugar
directions
- Prepare canner, jars and lids.
- In a large, deep stainless steel saucepan, combine berries and lemon juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling, stirring constantly. Boil hard, stirring constantly for 1 minute. Remove from heat and skim off foam.
- Ladle hot jam into hot jars, leaving a 1/4 in headspace. Remove air bubbles. Wipe rim and place lid and ring on.
- Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 10 minutes. Remove canning lid. Wait 5 minutes and remove jars, cool and store.
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RECIPE SUBMITTED BY
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I live in Utah with my husband and son. They are my taste testers and are very happy that I love to cook. During the summer we camp and cook via dutch oven. My falls and springs are filled with canning. When I am actually working I do medical coding from home so I can take care of my son.
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