Loganberries rarely appear for sale in the shops, so if you have a little space in your garden it would be well worth putting in a couple of canes, particularly of the new thornless varieties.
Wash, dry and sterilise the jars in a moderate oven, 180°C/350°F/regulo 4, for 15 minutes. Heat the sugar in a moderate oven for 5–10 minutes.
Put the loganberries into a wide stainless steel saucepan and cook for 5–6 minutes until the juice begins to run. Then add the hot sugar and stir over a gentle heat until fully dissolved. Increase the heat and boil steadily for about 5 minutes, stirring frequently.
Test for a set by putting about
© 1989 Darina Allen. All rights reserved.