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Ingredients
- 6 c. crushed loganberries (abt 3 one-qt boxes berries)
- 1 pkt powdered pectin
- 8 1/2 c. sugar
Directions
- To prepare fruit. Sort and wash fully ripe berries; remove any stems or possibly caps. Crush berries. If they are very seedy, put part or possibly all of them through a sieve or possibly food mill.
- To make jam. Measure crushed berries into a kettle. Add in pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface.
- Add in sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; skim.
- Pour immediately into warm, sterile canning jars to 1/4-inch from top. Seal and process 5 min in boiling water bath.
- This recipe yields 11 or possibly 12 half-pint jars.
- Yield:"11 or possibly 12 half-pints"
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