Loganberry Preserves
Ingredients
Directions
Cook the loganberries in water until soft.
Add granulated sugar and stir until dissolved.
Continue cooking until the mixture thickens.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Loganberries
- Provide the fruit flavour and pectin-rich body that forms the preserve.
- Granulated sugar
- Sweetens and, at high concentration, helps the mixture thicken and set as a preserve.
- Water
- Softens the loganberries so they break down during the initial cooking.
The step that matters
Continue cooking until the mixture thickens. Sugar and fruit pectin set only at a sufficiently high concentration, so stopping too early leaves a runny preserve, while overcooking can make it stiff or caramelised.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Green Corn Pudding64 recipes
Cornmeal mush12 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.