Loganberry Jam

Preparation info

  • Difficulty

    Easy

  • makes

    5

    × 450 g pots approx.

Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • 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.

Ingredients

  • 1.35 kg loganberries
  • 1.35 kg white sugar

Method

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.