12 Delicious Loganberry Jam Recipes

Hey there, jam enthusiasts! If you’re on the hunt for a way to capture the unique, tangy sweetness of loganberries in a jar, you’re in for a treat. Our roundup of 12 Delicious Loganberry Jam Recipes is packed with creative twists and classic techniques to suit every taste. Whether you’re a seasoned canner or a curious newbie, these recipes will inspire your next batch. Let’s get jamming!

Classic Loganberry Jam

Amidst the bounty of summer’s harvest, the loganberry emerges as a jewel, its deep ruby hue and tart-sweet flavor begging to be preserved. This classic loganberry jam captures the essence of the season in a jar, offering a perfect balance of sweetness and acidity that elevates everything from morning toast to artisanal cheeses.

Ingredients

• 4 cups fresh loganberries, washed and drained (frozen can be used if fresh are not available)
• 3 cups granulated sugar (adjust to taste based on berry sweetness)
• 1/4 cup lemon juice (freshly squeezed for brightest flavor)
• 1 packet (1.75 oz) powdered pectin (for a perfectly set jam)

Instructions

1. In a large, heavy-bottomed pot, combine the loganberries and lemon juice. Cook over medium heat, stirring occasionally, until the berries soften and release their juices, about 10 minutes.
2. Gradually stir in the sugar, ensuring it dissolves completely to avoid graininess in your jam.
3. Once the sugar is dissolved, increase the heat to medium-high and bring the mixture to a full rolling boil that cannot be stirred down, about 5 minutes.
4. Add the powdered pectin, stirring vigorously to prevent clumping, and return the mixture to a boil for exactly 1 minute to activate the pectin.
5. Remove the pot from heat and skim off any foam with a spoon for a clearer jam.
6. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace, and seal according to canning guidelines if preserving.

Out of the pot, this loganberry jam boasts a glossy, vibrant texture with a spreadable consistency that clings lovingly to your spoon. Its bold, fruity flavor pairs wonderfully with creamy brie or swirled into yogurt for a breakfast treat that feels indulgent yet wholesome.

Loganberry Jam with Vanilla

Kickstart your morning with a jar of homemade Loganberry Jam with Vanilla, a delightful blend of tart loganberries and sweet vanilla that transforms your breakfast into a gourmet experience. This jam is not just a spread but a celebration of flavors, perfect for those who appreciate the finer things in life.

Ingredients

• 4 cups fresh loganberries (frozen can be used if fresh are not available)
• 2 cups granulated sugar (adjust based on berry sweetness)
• 1 vanilla bean, split lengthwise (or 1 tsp pure vanilla extract for a quicker option)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)

Instructions

1. In a large bowl, gently crush the loganberries with a potato masher to release their juices, leaving some berries whole for texture.
2. Transfer the crushed berries and any accumulated juices to a heavy-bottomed saucepan. Add the sugar and stir to combine.
3. Using the tip of a knife, scrape the seeds from the vanilla bean into the saucepan, then add the pod for extra flavor. If using vanilla extract, reserve it for later.
4. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to maintain a steady simmer.
5. Cook for 20-25 minutes, or until the jam reaches 220°F on a candy thermometer, indicating it’s set. Stir in the lemon juice during the last 5 minutes of cooking.
6. If using vanilla extract, stir it in now. Remove the vanilla pod if used.
7. Skim off any foam from the surface with a spoon, then ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace. Seal immediately.

The jam will thicken as it cools, resulting in a spreadable consistency with bursts of berry flavor and a warm vanilla undertone. Try swirling it into yogurt or pairing it with a sharp cheese for an unexpected twist.

Spicy Loganberry Jam

Kickstart your morning with a jar of Spicy Loganberry Jam, a delightful concoction that marries the tartness of loganberries with a fiery kick, perfect for elevating your breakfast toast or cheese platter. This jam is a testament to the beauty of balancing flavors, offering a sophisticated twist on a classic preserve.

Ingredients

• 4 cups fresh loganberries (frozen can be used if fresh are not available)
• 2 cups granulated sugar (adjust for sweetness preference)
• 1/4 cup lemon juice (freshly squeezed for the best flavor)
• 1 tsp red pepper flakes (adjust to taste for desired heat level)
• 1/2 tsp unsalted butter (to reduce foaming, optional)

Instructions

1. In a large, heavy-bottomed pot, combine the loganberries, sugar, and lemon juice over medium heat, stirring gently to dissolve the sugar.
2. Once the mixture begins to simmer, add the red pepper flakes and butter, continuing to stir occasionally to prevent sticking.
3. Increase the heat to medium-high and bring the mixture to a rolling boil, then reduce the heat to maintain a steady simmer for about 20 minutes, or until the jam reaches 220°F on a candy thermometer.
4. Skim off any foam that forms on the surface with a spoon for a clearer jam.
5. To test for doneness, place a small amount of jam on a chilled plate; if it wrinkles when pushed with a finger, it’s ready.
6. Remove from heat and let the jam cool slightly before transferring to sterilized jars, leaving 1/4 inch of headspace.
7. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation.

Bright and bold, this Spicy Loganberry Jam boasts a velvety texture with a perfect balance of sweet, tart, and heat. Try it swirled into yogurt or as a glaze for grilled meats to explore its versatile charm.

Loganberry and Apple Jam

Harvesting the delicate balance between tart and sweet, this Loganberry and Apple Jam is a testament to summer’s bounty, offering a luscious spread that elevates any morning toast or afternoon scone with its vibrant hues and complex flavors.

Ingredients

• 4 cups loganberries, fresh or frozen (thaw if frozen)
• 2 cups apples, peeled, cored, and finely chopped (use a tart variety like Granny Smith for balance)
• 4 cups granulated sugar (adjust slightly based on fruit sweetness)
• 1/4 cup lemon juice (freshly squeezed for brightest flavor)
• 1 tsp butter (optional, to reduce foaming)

Instructions

1. In a large, heavy-bottomed pot, combine loganberries, apples, and lemon juice. Cook over medium heat, stirring occasionally, until the fruits soften, about 10 minutes.
2. Add sugar to the pot, stirring continuously until completely dissolved. Tip: Ensure sugar is fully dissolved to prevent crystallization.
3. Bring the mixture to a rolling boil that cannot be stirred down. Maintain this boil for exactly 1 minute, then reduce heat to a simmer. Tip: A candy thermometer should read 220°F for perfect setting point.
4. Skim off any foam that forms on the surface, then stir in the butter if using to minimize foaming further.
5. Test the jam’s set by placing a small amount on a chilled plate. If it wrinkles when pushed, it’s ready. If not, simmer for another 2-3 minutes and test again.
6. Once set, remove from heat and let stand for 5 minutes to prevent fruit from floating. Then, ladle into sterilized jars, leaving 1/4-inch headspace, and seal.

Unveiling a jam that’s both visually stunning and deliciously versatile, this Loganberry and Apple Jam boasts a velvety texture with bursts of fruitiness. Try swirling it into yogurt or pairing it with sharp cheeses for an unexpected delight.

Loganberry Jam with Cinnamon

This summer, transform the humble loganberry into a luxurious spread with a hint of warmth from cinnamon. Perfect for morning toast or as a sweet glaze, this jam balances tartness and spice in every spoonful.

Ingredients

• 4 cups fresh loganberries, washed and drained (frozen can be used if fresh are not available)
• 2 cups granulated sugar (adjust for sweetness preference)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1 tsp ground cinnamon (add more for a stronger spice note)
• 1/2 cup water (to prevent sticking during initial cooking)

Instructions

1. In a large pot, combine loganberries and water over medium heat. Stir gently to prevent burning, cooking until berries soften, about 10 minutes.
2. Add sugar and lemon juice, stirring continuously until sugar dissolves completely, about 5 minutes. Tip: Use a wooden spoon to avoid scratching your pot.
3. Reduce heat to low and simmer the mixture, stirring occasionally, until it thickens to a jam-like consistency, approximately 20 minutes. Tip: To test thickness, place a small amount on a cold plate; if it gels, it’s ready.
4. Stir in ground cinnamon and cook for an additional 2 minutes to infuse the flavor evenly. Tip: For a smoother jam, press through a fine mesh sieve before adding cinnamon.
5. Remove from heat and let cool slightly before transferring to sterilized jars. Seal tightly and store in the refrigerator for up to a month.

Delightfully rich with a velvety texture, this jam boasts a vibrant berry flavor underscored by the subtle warmth of cinnamon. Try it swirled into yogurt or as a filling for thumbprint cookies for a delightful twist.

Low Sugar Loganberry Jam

Whispering the essence of summer into every jar, this Low Sugar Loganberry Jam captures the delicate balance between tartness and sweetness, offering a refined spread that elevates any morning toast or afternoon scone.

Ingredients

• 4 cups fresh loganberries (frozen can be used if fresh are not available)
• 1 cup granulated sugar (adjust to taste for desired sweetness)
• 1/4 cup lemon juice (freshly squeezed for brightest flavor)
• 1 packet (1.75 oz) low-sugar pectin (ensure it’s low-sugar for this recipe)
• 1/2 tsp unsalted butter (to reduce foaming, optional)

Instructions

1. Prepare your canning jars and lids by sterilizing them in boiling water for 10 minutes. Keep them warm until ready to use.
2. In a large, heavy-bottomed pot, combine the loganberries and lemon juice. Cook over medium heat, stirring occasionally, until the berries are soft and release their juices, about 10 minutes.
3. Gradually stir in the pectin until fully dissolved. Bring the mixture to a full rolling boil that cannot be stirred down, about 1-2 minutes.
4. Add the sugar and butter, stirring constantly to prevent burning. Return the mixture to a full rolling boil and cook for exactly 1 minute, then remove from heat.
5. Skim off any foam from the surface of the jam with a spoon for a clearer final product.
6. Ladle the hot jam into the prepared jars, leaving 1/4 inch of headspace. Wipe the rims clean, then seal with the lids and rings.
7. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal. Remove and let cool undisturbed for 24 hours.

Lusciously thick with a vibrant hue, this jam boasts a perfect spreadable consistency and a flavor that’s both bold and nuanced. Try it swirled into yogurt or as a sophisticated glaze for roasted meats to explore its versatility beyond the breakfast table.

Loganberry and Raspberry Jam

Whispers of summer are captured in this exquisite Loganberry and Raspberry Jam, a harmonious blend of tart and sweet that elevates any morning toast or afternoon scone to a moment of pure delight.

Ingredients

• 4 cups fresh loganberries (washed and hulled)
• 2 cups fresh raspberries (washed and hulled)
• 4 cups granulated sugar (adjust for sweetness preference)
• 1/4 cup lemon juice (freshly squeezed for brightest flavor)
• 1 packet (1.75 oz) powdered pectin (for perfect set)

Instructions

1. In a large pot, combine loganberries and raspberries, crushing them slightly to release juices.
2. Stir in lemon juice and pectin, ensuring the mixture is well blended before heating.
3. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly to prevent sticking.
4. Once boiling, add sugar all at once, continuing to stir until the sugar is completely dissolved.
5. Return the mixture to a boil and let it boil hard for exactly 1 minute, then remove from heat.
6. Skim off any foam with a spoon for a clearer jam.
7. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace, and seal with lids.
8. Process the jars in a boiling water bath for 10 minutes to ensure preservation.
9. Remove the jars and let them cool undisturbed for 24 hours to set properly.

Yielded from this process is a jam with a vibrant hue and a balance of flavors that dances between the loganberry’s deep tartness and the raspberry’s sweet brightness. Spread it over a warm biscuit or swirl into yogurt for a refreshing twist.

Loganberry Jam with Mint

Kickstart your morning with a jar of homemade Loganberry Jam with Mint, a delightful blend of tart berries and refreshing herbs that transforms your breakfast into a gourmet experience. This jam pairs beautifully with toast, scones, or even as a unique glaze for meats, offering a versatile addition to your culinary repertoire.

Ingredients

• 4 cups fresh loganberries (frozen can be used if fresh are not available)
• 2 cups granulated sugar (adjust for sweetness preference)
• 1/4 cup fresh mint leaves, finely chopped (pack tightly for more intense flavor)
• 1 tbsp lemon juice (freshly squeezed for best results)
• 1/2 tsp butter (to reduce foaming, optional)

Instructions

1. In a large, heavy-bottomed pot, combine loganberries, sugar, and lemon juice. Stir gently to mix.
2. Place the pot over medium heat, stirring occasionally until the sugar dissolves completely, about 5 minutes.
3. Increase the heat to medium-high and bring the mixture to a rolling boil. Stir in the butter to minimize foaming.
4. Add the chopped mint leaves, stirring to distribute evenly throughout the mixture.
5. Continue boiling until the jam reaches 220°F on a candy thermometer, or passes the plate test (a small amount placed on a chilled plate wrinkles when pushed), about 20-25 minutes.
6. Remove from heat and skim off any foam from the surface with a spoon.
7. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Seal with lids and process in a boiling water bath for 10 minutes to preserve.

The Loganberry Jam with Mint sets into a lush, spreadable consistency with a vibrant balance of sweetness and acidity, punctuated by the cool undertones of mint. Serve it alongside a cheese board for an unexpected twist or dollop over vanilla ice cream for a simple yet sophisticated dessert.

Loganberry and Blackberry Jam

Bursting with the vibrant hues and flavors of summer, this Loganberry and Blackberry Jam is a delightful preserve that captures the essence of the season in every spoonful. Perfect for spreading on morning toast or incorporating into your favorite desserts, its rich, fruity profile is sure to impress.

Ingredients

• 4 cups fresh loganberries (washed and hulled)
• 4 cups fresh blackberries (washed)
• 6 cups granulated sugar (adjust to taste)
• 1/4 cup lemon juice (freshly squeezed for best flavor)
• 1 package (1.75 oz) powdered fruit pectin

Instructions

1. In a large pot, combine the loganberries and blackberries. Crush the berries slightly with a potato masher to release their juices.
2. Stir in the lemon juice and powdered fruit pectin until well combined. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
3. Once boiling, add the sugar all at once, stirring to dissolve completely. Return the mixture to a full rolling boil and boil for exactly 1 minute, continuing to stir.
4. Remove the pot from the heat and skim off any foam from the surface with a spoon.
5. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean, then seal with lids and rings.
6. Process the jars in a boiling water bath for 10 minutes to ensure preservation. Remove and let cool undisturbed for 24 hours.

Kneaded with care, this jam boasts a luscious, spreadable consistency with a perfect balance of tart and sweet. Try swirling it into yogurt or layering it in a parfait for a sophisticated twist on breakfast.

Loganberry Jam with Orange Zest

This summer, transform the humble loganberry into a luxurious spread with the bright, citrusy notes of orange zest, perfect for elevating your morning toast or afternoon scone.

Ingredients

• 4 cups fresh loganberries (frozen can be used if fresh are not available)
• 2 cups granulated sugar (adjust for sweetness preference)
• 1 tbsp orange zest (from about 1 large orange, ensure it’s finely grated)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 tsp unsalted butter (to reduce foaming, optional)

Instructions

1. In a large, non-reactive pot, combine the loganberries, sugar, orange zest, and lemon juice. Let the mixture sit for 30 minutes to macerate, allowing the berries to release their juices.
2. Place the pot over medium heat and bring the mixture to a boil, stirring frequently to prevent sticking. Once boiling, insert a candy thermometer and continue to cook until the mixture reaches 220°F, the setting point for jam.
3. Skim off any foam that forms on the surface with a spoon. For a clearer jam, add the butter at this stage to help reduce foaming.
4. Test the jam’s set by placing a small amount on a chilled plate. If it wrinkles when pushed with a finger, it’s ready. If not, continue cooking and test every few minutes.
5. Once set, remove the pot from the heat and let the jam cool for 5 minutes. Then, ladle into sterilized jars, leaving 1/4 inch of headspace. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation.

Keenly balanced between tart and sweet, this loganberry jam with orange zest boasts a velvety texture that’s speckled with vibrant zest. Serve it alongside a sharp cheese platter or as a filling for thumbprint cookies to showcase its sophisticated flavor profile.

Loganberry and Strawberry Jam

Few things capture the essence of summer quite like the vibrant hues and luscious flavors of homemade jam. This Loganberry and Strawberry Jam combines the tartness of loganberries with the sweet, familiar comfort of strawberries, creating a spread that’s as versatile as it is delicious.

Ingredients

• 4 cups fresh loganberries, washed and hulled (frozen can be used if fresh are unavailable)
• 2 cups fresh strawberries, washed and hulled (ensure they’re ripe for maximum sweetness)
• 4 cups granulated sugar (adjust slightly based on fruit sweetness)
• 1/4 cup lemon juice (freshly squeezed for the best flavor)
• 1 package (1.75 oz) powdered fruit pectin (for a perfect set)

Instructions

1. In a large pot, combine the loganberries and strawberries. Use a potato masher to gently crush the fruits, releasing their juices.
2. Stir in the lemon juice and pectin until fully dissolved. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly to prevent sticking.
3. Once boiling, add the sugar all at once, stirring vigorously to ensure it dissolves completely. Return the mixture to a rolling boil and cook for exactly 1 minute, then remove from heat.
4. Skim off any foam from the surface with a spoon for a clearer jam. Let the jam cool slightly before testing the set by placing a small amount on a chilled plate; it should wrinkle when pushed.
5. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes to ensure preservation.

Nowhere does the balance of tart and sweet shine brighter than in this jam, with its glossy finish and chunks of whole fruit. Try swirling it into yogurt or pairing it with sharp cheeses for an unexpected delight.

Loganberry Jam with Lavender

Radiating with the delicate balance of sweet and floral, this Loganberry Jam with Lavender transforms the humble berry into a luxurious spread. Perfect for elevating your morning toast or as a refined gift, its vibrant hue and aromatic essence promise to enchant.

Ingredients

• 4 cups fresh loganberries (frozen can be used if fresh are unavailable)
• 2 cups granulated sugar (adjust based on berry sweetness)
• 1 tbsp dried culinary lavender (ensure it’s food-grade)
• 1/4 cup lemon juice (freshly squeezed for brightest flavor)
• 1 pouch (3 oz) liquid pectin (for a perfectly set jam)

Instructions

1. In a large pot, combine loganberries, sugar, and lavender. Let sit for 1 hour to macerate, drawing out the berries’ natural juices.
2. Place the pot over medium heat, stirring occasionally until the sugar dissolves completely, about 5 minutes.
3. Increase heat to medium-high, bringing the mixture to a rolling boil that cannot be stirred down, approximately 8 minutes. Tip: Use a wooden spoon to stir gently, preserving the berries’ integrity.
4. Add lemon juice and liquid pectin, stirring vigorously for 1 minute to ensure even distribution. Tip: A splash guard can prevent sticky splatters during this step.
5. Remove from heat and skim off any foam with a spoon for a clearer jam. Tip: For a smoother texture, press the jam through a fine mesh sieve before cooling.
6. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace, and seal according to canning guidelines for long-term storage.

Glossy and richly colored, this jam boasts a velvety texture with bursts of berry seeds, while the lavender lends a subtle, soothing aroma. Serve it alongside a cheese board for a surprising twist or dollop over vanilla ice cream for an instant dessert upgrade.

Conclusion

Kickstart your culinary adventure with these 12 Delicious Loganberry Jam Recipes, each offering a unique twist on this classic favorite. Whether you’re a seasoned jam maker or trying your hand at it for the first time, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow jam enthusiasts to discover.