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Loganberry Jam Recipes

Jams

 
Loganberry Jam 1
Ingredients:

9 cups crushed berries
6 cups sugar
Cooking Instructions:
Combine berries and sugar. Bring slowly to a boil, stirring occasionally until sugar dissolves. Cook rapidly until the jam reaches setting point. As mixture thickens, stir frequently to prevent sticking. Remove any scum from the surface. Pour hot jam immediately into sterile, hot jars, leaving ¼-inch headspace.  Seal well.
Loganberry Jam 2
Ingredients:

1.8 kg/4 lb Loganberries
1.8 kg/4 lb Sugar
A knob of Butter
Cooking Instructions:
Prepare the jars. Place the loganberries in a large saucepan and heat gently, allowing the fruit to cook in its own juices until very soft, about 20 minutes, stirring from time to time. Stir in the sugar and continue to stir until it has dissolved then add the butter. Raise the heat and bring to the boil then continue to boil for about 20 minutes. Remove the pan from the heat and test for a set. Remove from the heat and allow to cool for 15 minutes, skimming any scum from the surface, then ladle into warm jars, cover, seal and label
Loganberry Jam 3
Ingredients:

4 cups of loganberries
4 cups of sugar
Cooking Instructions:
Crush 4 cups of loganberries with 4 cups of sugar. Stir and cook over low heat until the sugar is dissolved. Simmer, stirring frequently from the bottom to avoid sticking. Cook until a small amount dropped on a plate will stay in place. Pack while hot in hot sterilized jars. Put lids and rings on. When cooled, remove rings for storage.
Rhubarb and Loganberry Jam
Ingredients:

2 lbs prepared Rhubarb
¼ pint Water
3 tbsp Lemon Juice (1 Lemon)
2 lbs Loganberries
5 ¾ lbs Sugar
1 bottle Certo
Cooking Instructions:
Wash and chop the rhubarb very finely. Place in a preserving pan with the water and lemon. Bring to the boil and simmer gently for a few minutes until the rhubarb is tender. Crush the loganberries and add to the rhubarb together with the sugar. Heat slowly until the sugar has dissolved then bring to a full rolling boil. Boil rapidly for 3 minutes. Remove from the heat and stir in the Certo. Allow to cool slightly to prevent the fruit from floating. Skim, pot and cover in the usual way.
 

Jams

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