Loganberry Jam

Preparation info

  • Difficulty


  • Makes

    6 × 450 g

    pots approx.

Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About

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.


  • 1.35 kg/3 lbs/12 cups loganberries
  • 1.35 kg/3 lbs/6¾ cups white sugar


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 a teaspoon of jam on a cold plate, leaving it for a few minutes in a cool place. It should wrinkle when pressed with a finger. Remove from the heat immediately. Skim and pour into sterilised jam jars. Cover immediately.