Loganberry Jam (and Other Varieties Of Jam)

Great jam made easy! The ratio 1lb of fruit to 1lb of sugar can be used to make different quantities.

1. 1

   1) Pre-heat the oven to gas mark 4 and place 5x1lb jars in the top oven to warm and place 4 small side plates in the fridge to cool.
   2)Pick over the fruit, discarding and stalks or leafy bits, then put them into a pan. Don't wash them because the heat from the cooking will purify them. Place the pan on a fairly low heat, don't stir, just leave it on the heat until the juices start to run.
   3) Stir and leave to cook very slowly for about 30 minutes or until the fruit is cooked and all the berries are tender.
   4) While all that's happening, in fact as soon as you have put the fruit on to cook, tip the sugar into a bowl and place in the pre-heated oven. When the fruit is cooked, add the hot sugar, tipping the pan and stirring gently. Then leave it again on a low heat for a further 15 minutes or so until the sugar has completely dissolved - it is very important that no sugar crystals are left or the finished jam will go sugary. The way to test this is by coating the back of a wooden spoon with the mixture and you will be able to see if the sugar hasn't dissolved.
   5) As soon as it has dissolved, turn the heat right up as high as it will go, and boil the jam rapidly for 10 minutes. Then spoon a little onto one of your cooled plates, and when it has cooled, push the jam with your little finger, if a skin has formed it is ready. If it is not boil continue to rapidly boil it for a further 5 minutes and then test again, do this until it has set.
   When it has set let it cool for 15 minutes and then poor it into the hot jars, cover straight away with waxed-discs and then an airtight lid or cellophane. Label the jam when it is cold.
   Other varieties of jam:
   - Damson jam,
   Use 2 1/4lb (1.6kg) of sugar to 3lb (1.35kg) of fruit. Simmer the fruit in 3/4 pint (425ml) of water until soft, then proceed as for loganberry jam.
   - Plum jam,
   Use 2lb (900g) stoned, halved fruit and 1 1/2lb (700g) sugar. Simmer the fruit in 8 fl oz (225ml) of water until tender, then proceed as for loganberry jam.
   - Blackcurrant Jam,
   Use 2lb (900g) of fruit simmered in 1 pint (570ml) of water until tender. Add 2 1/2 lb (1.125kg) of sugar and continue as for loganberry jam.