Sweet Cherry Loganberry Jam Recipes

LOGANBERRY JAM

Steps:

• Inspect seven 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Crush berries in a bowl. 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.
• 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. Remove from the heat and skim off any foam with metal spoon.
• 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. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• 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.
• Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. 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.

SWEET CHERRY LOGANBERRY JAM

Steps:

• 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.

SWEET CHERRY JAM

Steps:

• In a pot, mix cherries, pectin, lemon juice and lemon zest.
• Bring to a boil, stirring constantly.
• Add sugar, stir to combine.
• Bring to a rolling boil for 1 minute.
• Remove from heat, skim foam.
• Ladle into hot sterilized 8 oz jars, leave 1/4" head space. Wipe rims and add lids.
• Process jars in water bath for your recomended altitude.

BLACK FOREST PRESERVES

Steps:

• Prepare canner, jars, and lids.
• In a bowl, combine sugar and cocoa. Stir well.
• In a large stainless steel saucepan, combine cherries and lemon juice. Stir in cocoa mixture. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down.
• Stir in pectin. Boil hard, stirring constantly, for 1 minute. Stir in Amaretto. Remove from heat and skim off foam.
• Ladle hot preserves into hot jars, leaving 1/4 inch headspace. Remove air bubbles and add hot preserves if needed. Wipe rim. Center lid on jar. Screw band tight.
• Place jars in canner, ensuring they are completely covered with water. Bring to a boil, then process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars.