Loganberry Jam Recipe

Loganberries are a cross between a raspberry and a blackberry. I grow them on my allotment in the South of England. The fruits are big, quick to pick and have hardly any seeds compared with raspberries. If you love raspberry jam, but hate having to pick seeds from your teeth for hours after eating, this is a perfect alternative.  Loganberries contain lots of pectin so this preserve sets well.

My loganberry jam takes less than 30 minutes to prepare. It’s a great way to get started in making Jams, Jellies and Preserves. Once you get started with jamming, you’ll wonder why you ever bought jam from a shop. Be careful. If your friends get wind of what you’re up to, you could find yourself as their main supplier of all things fruity and sticky. Yum.

Picking Loganberries

Pick the loganberries on a dry day, then wash and weigh.

Picking berries

Jam requires the same weight of sugar to fruit, although you can use less sugar when the fruit is sweet.

1kg Loganberries

How to make Loganberry Jam

1kg Loganberries
1kg Sugar (warmed in the oven)
5  x 450g sterilised jars

Place a small plate in the freezer to use for testing the set.

Put the Loganberries into a stainless steel saucepan and cook gently for 3-4 minutes until the juices begins to run. Crush some loganberries with a wooden spoon. Add the warmed sugar (this keeps the cooking time to a minimum and helps retain the full flavour of the berries) and stir over a gentle heat until fully dissolved.

Turn up the heat and boil steadily for about 5 minutes, stirring frequently.

Test for setting by putting a teaspoon of jam on a cold plate (from the freezer), and leaving it for a few minutes in a cool place. It should wrinkle when pressed with a finger. Alternatively, use a jam thermometer to check for the magic setting point of 105ºC (220ºF). I prefer to keep things simple and judge the old fashioned way. 

Remove from heat, skim off any scum from the surface and pour into warm sterilised jam jars. I use recycled jars collected from friends. Put the lid on immediately. 

Loganberry jam can be stored unopened in a cool dry place for up to a year, though I’ve occasionally kept some longer and it’s still delish.

Loganberry Jam

Loganberry Jam

More jam recipes can be found here.

Meraid Griffin

Freelance writer, adventurer and public speaker. Descibed in the Sunday Times as a 'modest explorer'. Nothing modest about me.


  1. roena pallister

    i have just read some where that you have to boil the loganberries for over an hour. what a load of rubbish . your method is the same as mine and works very very well.

    • Meraid Griffin

      Thanks Roena, as you’ve said, they only take a short amount of cooking time. Just picked a kilo (2lbs) this morning and the harvest is excellent this year. How are yours and where in the world are you based? 🙂

    • Just made my first batch – perfect with your recipe thanks Una, France( Australia)

  2. Meraid Griffin

    That’s great, Una. The secret’s in its simplicity. 🙂

  3. My loganberries are growing well and I’ve just made my second batch of jam using your recipe. NZ

    • Meraid Griffin


      • guessing this will siund like a stuoud question but how long fir abd at what temoerature do you warm the sugar for

        • Meraid Griffin

          Hi Pam,
          All questions are welcome.
          The setting point for jam is 105c /220F or, if you don’t have a sugar/jam thermometer use the setting technique I use – the one with the chilled saucer.

          The loganberries only need about 5 minutes cooking after the sugar has dissolved. Any longer and the jam will go very dark.


  4. This is my first year growing loganberries but the crop is excellent, The advice I’ve read regarding harvesting indicates that the fruit will separate from the “hull” once the berry goes a very dark colour but my berries when picked, regardless of how dark a colour they are, leave the “hull” still in place. Can I use the recipe with the “hull” in place and will they then rise to the surface into the scum to be skimmed off?

    • Meraid Griffin

      Hi Brian, it’s okay to cook the fruit with the hull intact. They do rise to the surface but can be hard to see as they change colour to look like the jam. Best to look for the hull by shape (conical) or if you’re not too precious, leave them in – they soften and taste absolutely fine.

  5. What a lovely blog. Great little piece on loganberries and a simple “no nonsense” jam recipe – just what I was looking for to confirm a vague memory of not boiling them to death. Currently mid glut, not that I’m complaining mind.

    • Meraid Griffin

      Thank you very much, Phil. It’s one of my favourites. This is a fabulous year for them. I find that making smaller amounts means that you don’t have to ‘boil them to death’ (to use your phrase).

  6. Hello Meraid
    Am making loganberry jam today for the second year, my query is that some sources mention picking the loganberries in August, however my bush began producing large amounts of fruit in May, and now (end of June) it’s just about over. Do you think this is a sign of global warming, or have I got a magical loganberry Bush?


    • Meraid Griffin

      Hi Chris, Loganberries are ripe when they’re ripe. I live on the south coast of England and like you, my berries are over now. Sometimes they’re later in this part of the world. Up in Scotland, where the weather is much cooler and the climate wetter, loganberries and other fruit can be ready as much as a month later than here.
      I do believe that we are seeing climate changes and like you, I do my little bit (e.g.jamming) to lighten my impact on the earth’s environment.

  7. Just canned a batch today. Wonderful! Portland, Oregon, USA

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