How To Make Loganberry and Rhubarb Jam

Homemade Jam Recipes

Ingredients: Loganberry and Rhubarb Jam Recipe

3 lb / 1,300 grams of loganberries
3 lb / 1,300 grams of rhubarb
6 lb / 2,700 grams of white sugar
8 fl oz / 250 ml of tap water

Method - What To Do

If you like the sound of this recipe but find this quantity of loganberries hard to come by, then substitute raspberries instead, or perhaps try a mixture of both.

Pick over the loganberries to remove any stalks, bits of leaf and debris, and place in a dish to one side. Wash and trim the rhubarb, discarding the toxic green leaves. Cut the rhubarb stems into small slices and add to a big saucepan, along with the water.

Boil the rhubarb for around 30 minutes, or until it has become soft and started to fall apart. Add in the loganberries and simmer for a further five minutes. Remove the saucepan from the cooker heat and mix in all of the granulated sugar, mixing until it has dissolved completely and there are no traces of residual sugar crystals whatsoever.

Place the rhubarb and loganberry mixture back on the heat and boil hard for around ten minutes, stirring during this time so that the jam doesn't stick or burn. After ten minutes' worth of boiling has passed, take the pan off the heat again and test the mixture's jelling potential. Do this by spooning some onto a plate (previously chilled by placing in a freezer or just a fridge) and wait a minute to see if it starts to set, becoming like a soft jelly with a noticeable skin on the outside. If you feel that your jam is still a little too much on the runny side, then simmer for a few more minutes and repeat the cold plate test.

When your loganberry and rhubarb jam has reached a reliable setting point, allow the mixture to cool down for ten or 15 minutes. Skim off any remaining froth or bubbly scum, and then ladle the fruity syrup into prepared, sterilised glass jars. Top the jars with wax discs and immediately screw on the lids, nice and tightly.

Loganberry and Rhubarb Jam Recipe - More Jam Recipes.