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 sterilize the jars in a moderate oven, 180°C/350°F/Gas 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 and 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 sterilized jam jars. Cover immediately.
© 2001 Darina Allen. All rights reserved.