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.
Pick the loganberries on a dry day, then wash and weigh.
Jam requires the same weight of sugar to fruit, although you can use less sugar when the fruit is sweet.
How to make Loganberry Jam
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.
More jam recipes can be found here.