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Dessert

Loganberry Jelly

A sweet preserve made from loganberries, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Loganberry Jelly

Ingredients

Directions

Prepare the juice

  1. Add 1 cup of water to 2 quarts of loganberries in a pot.

  2. Mash the berries if you don't have a fruit press.

  3. Strain the mixture through a jelly bag.

Make the jelly

  1. Add 1 cup of sugar to 1 cup of the juice.

  2. Return the mixture to the pot.

  3. Boil for 20 minutes.

  4. Pour the jelly into glasses.

Recipe from a historical cookbook (Internet Archive).

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 flavor and the pectin and acid that help the jelly set.
Sugar
Adds sweetness and helps the jelly set and keep its texture.

The step that matters

Boil for 20 minutes. Boiling concentrates the juice and sugar so the jelly can reach the level needed to set. Boiling too briefly can leave it runny, while boiling too long can make it stiff or dull in flavor.

“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.

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