Loganberry Jam

I have had bowl upon bowl of loganberries from my the bush in my garden this year. I have frozen them mostly, or eaten them with a sprinkling of sugar for pudding, and I'm also going to make compote. I also decided after picking over a kilo to make jam! My first attempt at jam a couple of years ago was not a success, I used too much sugar and it was so hard you couldn't actually get it out the pot!

My first try at this was under set, so I put it back in the pan, added the juice of half a lemon and a bit more sugar and resterilised the jars. I'm not sure how it turned out second time round as no-ones tried any yet, but it was definitely set, hopefully so that it can still be eaten!

Loganberry Jam
Makes 3 450g/1lb pots

900g fresh or frozen loganberries
900g white sugar, warmed

Preheat the oven to 100-130CWash, dry and sterilise the jars in the oven for 15 mins. Put the sugar onto a baking tray and put in the same low oven as the jars to warm.

Put the berries into a wide, stainless-steel saucepan. Mash them a little and cook for 3–4 mins over a medium heat until the juice begins to run, then add the warmed sugar and stir over a gentle heat until the sugar is fully dissolved.

Increase the heat, bring to the boil and cook steadily for about 5 mins, stirring frequently (frozen berries will take 6 mins).

Test for a set by putting about a tsp of jam on a cold plate and leaving it for a few minutes in a cool place. Press the jam with your finger. If it wrinkles even slightly, it is set. Remove from the heat immediately. Skim and pour into sterilised jam jars. Cover immediately.