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Ingredients
- 3-1/2 cups prepared fruit (buy about 2 qt. fully ripe loganberries)
- 1/4 cup juice from 2 lemons
- 1 box MCP Pectin
- 4-1/2 cups sugar, measured into separate bowl
Method
- Rinse clean plastic containers and lids with boiling water.
- Dry thoroughly.
- Crush loganberries thoroughly, one layer at a time.
- Sieve half of the berries to remove seeds, if desired.
- Measure exactly 3 cups prepared fruit into large bowl.
- Add lemon juice; mix well.
- Stir pectin into prepared fruit in bowl.
- Let stand 30 min., stirring every 5 min.
- Gradually add sugar, stirring after each addition until well blended.
- Stir additional 3 min.
- or until most of the sugar is dissolved and no longer grainy.
- (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops.
- Wipe off top edges of containers; immediately cover with lids.
- Let stand at room temperature 24 hours.
- Jam is now ready to use.
- Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
- If frozen, thaw in refrigerator before using.
