Loganberry jam

Rinse the loganberries under cold water and drain them thoroughly. Remove any stems, leaves, or debris.

Place the cleaned loganberries in a large, heavy-bottomed pot or jam pan. Crush the berries lightly with a potato masher to break them down slightly and release their juices.

Add the sugar to the crushed berries and stir well to combine. Let the mixture sit for 10 minutes to allow the sugar to dissolve partially and the berries to release more liquid.

Heat the berry mixture over medium-high heat, stirring occasionally to prevent sticking. Bring to a rolling boil, then maintain a steady boil.

Continue boiling the mixture for approximately 30-35 minutes, stirring frequently to prevent scorching on the bottom of the pot. The jam is ready when it reaches setting point—a small amount wrinkled on a cold plate or when a wooden spoon leaves a clear trail across the surface.

Remove the pot from heat and let the jam cool slightly for 2-3 minutes. Skim any foam from the surface using a clean spoon.

Pour the jam into sterilized glass jars, leaving about ¼ inch of headspace. Wipe the rims clean with a damp cloth.

Seal the jars with lids while the jam is still hot. Allow to cool to room temperature before storing. The jam will continue to set as it cools.