How to Make a Loganberry Jam?
Loganberry jam is a delicious and tangy spread made from loganberries, which are a hybrid between raspberries and blackberries.
Making loganberry jam at home is relatively simple and requires only a few ingredients.
Updated: December 27, 2023.
Here's a recipe to make about 4 cups of loganberry jam:
- 4 cups loganberries (fresh or frozen)
- 4 cups granulated sugar
- 1/4 cup lemon juice
- 1 packet (1.75 oz) powdered fruit pectin (optional, for a firmer set)
- Prepare the loganberries: If using fresh loganberries, gently rinse them under cold water and remove any leaves or debris. If using frozen berries, thaw them before use.
- Sterilize jars and lids: Wash your jars and lids in hot, soapy water, then rinse and place them on a clean towel. To sterilize, place the jars and lids in a large pot of boiling water for at least 10 minutes. Alternatively, you can sterilize the jars in a preheated oven at 225°F (110°C) for 15 minutes. Keep the jars warm until ready to use.
- Combine ingredients: In a large, heavy-bottomed pot, combine the loganberries, sugar, and lemon juice. Stir until the sugar is mostly dissolved.
- Cook the jam: Place the pot over medium heat and bring the mixture to a boil, stirring frequently to prevent scorching. If using pectin, mix it with a small amount of sugar and add it to the pot at this stage. Allow the mixture to boil for about 10-15 minutes or until it reaches the desired consistency. To test for consistency, place a small plate in the freezer for a few minutes, then drop a small amount of jam onto the plate. If it sets up and wrinkles when you push it with your finger, it's ready.
- Remove foam: If foam forms on the surface of the jam during cooking, skim it off with a spoon and discard it.
- Fill jars: Remove the sterilized jars from the pot or oven, and carefully ladle the hot jam into the jars, leaving about 1/4-inch (0.5 cm) headspace. Wipe the rims clean with a damp cloth, and then place the lids and screw bands on the jars, tightening them just until they're fingertip tight.
- Process jars (optional): If you plan to store the jam for an extended period, process the jars in a water bath canner for 10 minutes. This step ensures that the jars are properly sealed and preserves the jam for long-term storage. After processing, let the jars cool completely before checking the seals and storing them in a cool, dark place.
- Store and enjoy: If you don't process the jars, simply let the jam cool and store it in the refrigerator. Use within a few weeks for the best quality. Enjoy your homemade loganberry jam on toast, scones, or desserts!
Personally, all berries are much better fresh, but many of us have grown up having breakfast that included a slice of bread, some butter, jam, and a glass of milk. And many kids still do have such breakfasts.
If you have some extra loganberries in your garden, making a loganberry jam is an easy way to process them and store them for months to come. And if you want, you can mix them with similar berries like blackberries, raspberries, and similar.