Raspberry and Loganberry Jam

Raspberry and Loganberry Jam
Recipe type: Jam
Cuisine: British
  • Loganberries and raspberries with a combined weight of 2kg (4lbs 7oz)
  • 2kg (4lb 7oz) granulated sugar
  • 15ml (1 tablespoon) lemon juice
  • 400ml (2/3 pint) water
  1. Cook the berries and the lemon juice and water over a low heat until the berries form a soft slush.
  2. Sieve to remove the seeds if you prefer a seedless jam.
  3. Add the sugar slowly, stirring to ensure that all the sugar dissolves.
  4. Bring to the boil and boil hard until setting point is reached.
  5. Pour into warm, sterile jars and seal immediately.

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