About this recipe:We have grown loganberries for a few years now and they are great to have in the garden for the purpose of making jams and sauces. They are much more sour than raspberries, so we tend to cook them before eating. Loganberries yield a good amount of juice and excellent flavour, perfect for jam! Look for loganberries in late August when they have had a lot of summer sun under which to grow.
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Method Prep:20min › Cook:3hr › Ready in:3hr20min
Wash the loganberries, remove any greenery and hull them. Place the loganberries in a preserving pan and mash gently to release some of the juice. Cook over a very low heat for 2 to 3 hours until the fruit is breaking apart. By cooking slowly, you will preserve more flavour.
Add the the sugar and bring the contents of the pan to the boil. Begin testing for the setting point by placing a small amount of jam onto a cold plate. If it sets and wrinkles when you push it with your finger, it is ready.
Transfer to sterilised jam jars and seal immediately. Leave undisturbed for 24 hours in a cool, dark place.