Loganberry Jam Recipe

by liliana
Loganberry jam recipe

Loganberry Jam Recipe – A delicious and easy to make jam recipe that uses fresh Loganberries! This jam is perfect for adding to toast, pancakes, waffles, and more. We think you’ll love this recipe. It’s easy to follow and produces a delicious reward in the end. Let’s get started!

Loganberry jam recipe

Loganberry Jam Recipe

Serves: 112 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 cups loganberries
  • ½ teaspoon butter
  • 6 ½ cups white sugar
  • 1 (2 ounce) package powdered fruit pectin


1. Inspect seven 8-ounce jars for cracks and rings for rust, discarding any defective ones.

2. Immerse in simmering water until jam is ready.

3. Wash new, unused lids and rings in warm soapy water.

4. Crush berries in a bowl.

5. Place 1/2 of the crushed berries into a sieve or cheesecloth to remove some seeds if desired. Transfer all berries to a large pot.

6. Stir in sugar and add butter to reduce foaming if desired. Bring mixture to a full rolling boil on high heat, stirring constantly. Stir in pectin quickly. Return to a full boil and boil for exactly 1 minute, stirring constantly. Use metal spoon to remove skim off any foam from the heat.

7. Ladle jam into hot, sterilized jars, filling to within 1/8 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Use a moist paper towel to remove any residue on rims. Top with lids and screw rings on tightly.

8. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and use a holder to lower jars 2 inches apart into the boiling water. Pour in more boiling water to cover jars by 1 to 2 inches. Bring to a rolling boil, cover, and process for 5 minutes.

9. Remove the jars from the stockpot and let rest, several inches apart, aging for 24 hours in room condition. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark place for up to 1 year.

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