Apricot and Loganberry Jam

Apricot and Loganberry Jam

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This jam is a traditional English jam made from apricots and loganberries.
Servings: 5 lb
Calories: 1227


  • 2 lb fresh apricots
  • 1/2 pint water
  • 1 lb loganberries
  • 3 lb sugar
  • 1 oz butter


  • Halve and stone the apricots. Crack the stones and remove the kernels. Mix the fruit with their kernels in a large saucepan and pour in the water.
  • Bring to the boil and reduce the heat, then cook the apricots, uncovered, for 5 to 10 minutes until they are just soft.
  • Add the loganberries to the pan and gradually stir in the sugar. Stir the mixture over a gentle heat until the sugar has dissolved completely, bring it to the boil and boil hard until setting point is reached.
  • Stir in the butter to disperse the scum and transfer the jam to warmed pots. Cover with waxed discs, waxed sides down, and leave to cool completely.
  • Top the pots with pieces of cellophane or airtight lids and label them neatly.
Calories: 1227 kcal
Carbohydrates: 303 g
Protein: 3 g
Fat: 6g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 12 mg
Sodium: 48 mg
Potassium: 526 mg
Fiber: 6 g
Sugar: 296 g
Vitamin A: 3678 IU
Vitamin C: 20 mg
Calcium: 36 mg
Iron: 1 mg
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