Loganberries make the most wonderful jam, so if you are fortunate enough to have them take note of this recipe.
Isn’t it funny how the mere taste of something can fling you back into the past? That’s how I feel about loganberries.
As soon as I taste loganberries the memories of the whole loganberry picking experience when our six children were young come flooding back.
Coincidentally, the farm belonged to Andy Arnold, who lived on the corner of Collins Cap Road, just a kilometre or so from the property we have bought here. There were rows and rows of carefully tended loganberries, ripe for the picking at an incredibly reasonable price, especially as out six children sampled huge amounts as they picked. They were days full of brilliant sunshine as I recall, and we sheltered from the worst of the heat in the shade of the large loganberry bushes. We met many others who had come to pick, chatting as we made our way down the rows filling our buckets with those wonderful berries.
The loganberry farm is gone now of course, but if you look closely at the paddocks where horses now graze, you can see a few of the bushes still thriving in the fertile Molesworth valley soil.
Makes approximately 1.5 litres
Juice 1 small lemon, optional
Place the loganberries and lemon juice in a large pot or jam pan and bring to the boil, then reduce heat and barely simmer for 5 minutes over a gentle heat.
Add the sugar and bring back to the boil, stirring. Boil briskly for 15 minutes or until setting point is reached. Stand for 5 minutes, then pour into warm sterilised jars and seal immediately.
Refrigerate after opening.