A flavorful, crispy cookie made for a friend that will please both gluten-free and non-gluten-free friends and family members. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 30 mins |
| Servings: | 112 |
| Yield: | 7 8-oz jars |
Ingredients
- 4 cups loganberries
- ½ teaspoon butter
- 6 ½ cups white sugar
- 1 (2 ounce) package powdered fruit pectin
Instructions
- 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.
- You can make it with raspberries or salmonberries as well.
- Refrigerate opened jams for up to 3 weeks.