Loganberry Jam

A good jam full of flavour and with an excellent colour, Loganberry Jam is easy to make. No water is required to soften the 6 lb. loganberries, washed and hulled 6 lb. sugar

Put the fruit in a large preserving pan. Set the pan over low heat and cook, stirring frequently, until the fruit is soft.

Add the sugar and stir with a wooden spoon until it is completely dissolved. When the sugar has dissolved increase the heat to high and bring the mixture to the boil. Continue to boil for 15 to 20 minutes, or until setting point has been reached.

To test the jam for setting, remove the pan from the heat, put a spoonful of jam on a cold plate or saucer and allow it to cool. Setting point has been reached when the surface of the jam sets and wrinkles when pushed with your finger. If setting point has not been reached, return the pan to the heat and continue boiling, testing every few minutes.

Alternatively, use a sugar thermometer. When the temperature reaches between 220° and 222°F, setting point has been reached.

When setting point has been reached, skim the scum off the surface of the jam with a metal spoon.

Using a ladle, fill clean, dry, warm jars to within -i-inch of the tops. Cover the jars by putting a small circle of wax paper on top of the jam, cover with jam covers and secure with an clastic band. Label the jars and store in a cool, dry place.