🍓 Loganberry Jam Recipe UK: How to Make This Rare & Rich Summer Preserve

🏡 Introduction: Preserve the Taste of Summer with Homemade Loganberry Jam

If you’re lucky enough to grow or get hold of fresh loganberries, you’re in for a treat. A cross between a raspberry and a blackberry, loganberries are bursting with flavour—tangy, sweet, and slightly floral. And one of the very best ways to enjoy their rich, ruby-red flavour all year round is by making a traditional loganberry jam.

Although not as common as strawberry or raspberry, loganberry jam is a hidden gem among homemade preserves. It’s delicious on toast, cakes, crumpets, or even paired with cheese. Plus, it’s surprisingly simple to make, whether you’re using freshly picked berries or frozen ones from the garden harvest.

In this guide, you’ll find:

• A traditional UK loganberry jam recipe
• Tips for using pectin or pectin-free methods
• Preserving and storage advice
• Serving suggestions and variations
• FAQs to help you get it right the first time

Let’s bring this rare berry back into the spotlight with a jar of homemade jam!

🍇 What Are Loganberries?

Loganberries are a hybrid fruit, created from a cross between a raspberry and a blackberry. First bred in California in the 19th century, they’ve become a beloved soft fruit in British gardens and allotments for their high yields and unique flavour.

Loganberries are naturally high in vitamin C and have a deep red-purple hue, making them ideal for preserves. They ripen in mid to late summer (July–August) in the UK and freeze well if you want to store them for jam making later.

🧺 Ingredients for Loganberry Jam (Makes 3–4 Jars)

✅ You Will Need:

• 1kg loganberries (fresh or frozen)
• 1kg granulated sugar (or preserving sugar)
• 150ml water
• Optional: juice of 1 lemon (if not using preserving sugar)

Loganberries are moderate in pectin, so lemon juice helps the jam set more firmly if you’re using standard sugar.

🍳 Step-by-Step Loganberry Jam Recipe

🔥 Step 1: Prepare Your Jars

1. Wash your jars in hot, soapy water.
2. Rinse, then place them on a baking tray in a 140°C (275°F) oven for 20 minutes to sterilise.
3. Alternatively, run them through the dishwasher on a hot cycle.

🫐 Step 2: Soften the Loganberries

Place the loganberries and water in a large, wide-bottomed preserving pan. Simmer gently for 10–15 minutes until the fruit softens and breaks down.

This releases the juices and starts the natural pectin process.

🍬 Step 3: Add Sugar and Dissolve

Add the sugar and lemon juice (if using). Stir slowly over low heat until all sugar has fully dissolved.

Don’t rush—undissolved sugar will cause grainy jam.

🔥 Step 4: Boil to Set Point

Bring the mixture to a rapid rolling boil and cook for 10–12 minutes, stirring occasionally. Begin testing for set at around 8–10 minutes.

🧊 Step 5: Test for the Set

Use the cold plate method:

1. Place a saucer in the freezer when you start.
2. Drop a teaspoon of jam onto the chilled plate.
3. Let it cool for 30 seconds, then push with your finger.
4. If it wrinkles, it’s ready!

If not, boil for another 2 minutes and test again.

🫙 Step 6: Jar It Up

Remove the jam from the heat, skim off any foam, and ladle into hot, sterilised jars.

Seal tightly with sterilised lids while still hot. Allow to cool fully before labelling and storing.

❄️ Can You Use Frozen Loganberries?

Yes! Loganberries freeze very well and can be used straight from frozen in this recipe.

Top Tip:

• No need to defrost
• Increase simmering time slightly in Step 2
• Taste test—frozen berries may need slightly more sugar

🍯 Sugar Options for Loganberry Jam

Because loganberries are medium in pectin, granulated sugar + lemon juice works well. Use preserving sugar if you’re unsure about achieving a firm set.

🍽️ Serving Suggestions

🌿 Loganberry Jam Variations

Want to mix it up? Try these:

• Loganberry & Apple Jam: Use 750g loganberries and 250g peeled, chopped cooking apples for added pectin and a tart twist.
• Loganberry & Vanilla Jam: Add a teaspoon of vanilla extract at the end of cooking.
• Boozy Loganberry Jam: Stir in 2 tbsp Chambord or raspberry liqueur after removing from heat.
• Loganberry Chilli Jam: Add a finely chopped red chilli at the start for a sweet-spicy glaze.

💬 Top 10 FAQs About Loganberry Jam

1. Do loganberries have enough pectin for jam?
They have moderate levels—adding lemon juice helps ensure a good set if you’re not using preserving sugar.

2. Can I make a small batch?
Yes! Halve the ingredients and reduce boiling time by 2–3 minutes.

3. How long does loganberry jam last?
If properly sealed and stored in a cool, dark place, up to 12 months unopened.

4. How do I know when jam has set?
Use the wrinkle test on a chilled plate, or use a jam thermometer (set point is 105°C / 220°F).

5. Can I use jam sugar instead?
Yes—it contains pectin and ensures a quick set. Just be careful not to overboil.

6. Why is my jam runny?
You may not have boiled long enough. Reboil with a little extra lemon juice if needed.

7. Why is my jam too stiff?
It may have boiled too long or the sugar ratio was too high. Reduce boiling time slightly next time.

8. Do I need to sieve the fruit?
No—it’s optional. Leave seeds and fruit pieces in for a rustic, full-flavour jam.

9. Can I reuse old jam jars?
Yes, as long as they are thoroughly sterilised and the lids seal properly.

10. Can I water-bath process jam?
Optional in the UK, but water-bathing helps with long-term storage and is useful if gifting.

🧾 Printable Loganberry Jam Recipe Card

Ingredients:
• 1kg loganberries
• 1kg granulated or preserving sugar
• 150ml water
• Juice of 1 lemon (optional)

Method:

1. Simmer berries with water for 10–15 mins
2. Stir in sugar and dissolve
3. Boil rapidly for 10 mins
4. Test for set
5. Skim, jar, and seal

📜 The History of Loganberries in the UK

Though originally developed in California in the 1880s, loganberries were quickly adopted by UK gardeners for their vigor, resilience, and flavour. They’ve become a staple in many cottage gardens and allotments, often passed on through family cuttings.

Because they’re less commercially available than raspberries or blackberries, they remain a gardener’s favourite secret—especially when transformed into jam.

🌟 Conclusion: A Rare Berry Worth Preserving

Loganberry jam is everything a great homemade preserve should be—deep in colour, complex in flavour, and easy to make. Whether you’re spreading it thick on toast or swirling it through a sponge cake, this jam brings a little summer magic to every mouthful.

So if you’ve got a harvest of these hybrid berries or a few frozen bags waiting to be used, now’s the time. Turn them into jam—and enjoy a taste that’s rich, rare, and deeply rewarding.