| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 0g | 0g | 72g |
| sugars | fibre | protein | salt |
| 70g | 4g | 1g | 0g |
I absolutely adore the Loganberry Jam recipe. Upon the first bite, you’ll find this to be a delightful fusion of the sunny Californian coast and the rich tapestry of my Gujarati heritage. This vibrant jam sings with a unique medley of the subtle sourness of the loganberries and the refreshing tang of lemon, beautifully rounded off with the comforting sweetness of sugar.
Nurturing a Love for Fusion Cuisine
Evolving up in sunny California, my plate was always adorned with an array of fresh, zesty, and flavorful produce. Yet, the warmth of my Indian roots had etched an undying love for spices and homely flavors. This Loganberry Jam is truly an embodiment of my journey through two diverse culinary cultures.
A Healthful Indulgence
But it’s not all about indulgence. Loganberry Jam also carries noteworthy health benefits. Loganberries, which are hefty with Vitamin C, and lemon have antioxidant properties. Moreover, the pectin used in the jam has potential health benefits like improving digestive health, supporting heart health and even helping control diabetes through better blood sugar regulation.
The jam closely mirrors the classic Raspberry or Blackberry jam recipes, however, the use of loganberries imparts a distinctively sharper flavor profile setting it apart.
If you’re pondering how to enjoy this wholesome jar of deliciousness, allow me to inspire you. Envision a thick spread of this jam on a toasted sourdough loaf or a dollop of it as a topping on overnight oats or a creamy Greek yogurt bowl. It could also play an exciting role in desserts, adding an exotic twist to your tarts or pancakes.
For more details about Loganberry benefits, visit Healthline. I strongly recommend pairing this jam with Bon Appétit’s Buttermilk Pancakes for a match made in heaven. Or for a savory kick, try it with the New York Times’ Potato Cheese Pancakes.
No matter how you choose to enjoy it, I’m certain that this Loganberry jam recipe will fill your loved ones’ faces with a joyous smile – just as it does in my family.
What You’ll Need
- 4 cups fresh loganberries
- 3 cups granulated sugar
- 1 tablespoon lemon juice
- 1 package (1.75 ounce) powdered fruit pectin
Method
Step One
Start by washing the loganberries thoroughly. After this, get a large bowl and crush them one layer at a time. Do this until you get about 2 cups of mashed fruit.
Step Two
Transfer the mashed berries into a large saucepan and add the lemon juice. Mix it properly. Then, stir in the powdered fruit pectin until it is well blended with the fruit.
Step Three
Place the saucepan over high heat and bring to a full rolling boil that can’t be stirred down, while stirring constantly. After it starts boiling, add the sugar all at once and continue to stir.
Step Four
Return to a full boil. Boil hard for 1 minute while you keep stirring. After 1 minute, remove the saucepan from heat and skim off any foam that may have formed on top.
Step Five
Immediately ladle the hot fruit mixture into hot half-pint glass jars with a small funnel, leaving 1/4-inch headspace. Wipe the rim of the jar to remove any jam that got onto it. This prevents mold from forming once the jar is sealed.
Step Six
Process the filled jars in a boiling-water canner for 10 minutes (start timing when the water returns to boiling). After the jars cool, check seals by pressing middle of lid with finger. If the lid pops back, it’s not sealed and refrigeration is necessary.
Step Seven
Let the jam set for a few hours up to overnight before using it. The flavors will meld together, and the pectin will set up, giving the jam a nice, spreadable consistency. Your fresh and homemade Loganberry Jam is now ready to serve!
