Another loganberry recipe

Our loganberry crop goes from strength to strength in spite of (perhaps because of) all the rain. We have finished the loganberry jam I made earlier on in the season very very quickly I thought I'd better do some more preserving. We also have quite a few windfall apples in the garden from next door's tree so I decided to take advantage of them & make some loganberry jelly. The recipe is very straightforward & a pretty standard jelly recipe.

Loganberry & windfall apple jelly
Loganberries
Apples (early windfalls, crab apples or cooking apples)
Water
Sugar

Take equal quantities of loganberries & apples (peeled & chopped but not cored), cover them in water in a large pan & simmer gently until the fruit is very soft (about an hour). Pour the contents of the pan into a jelly bag & suspend over a basin or bowl to collect all the juice. Leave to strain overnight.

Now you have a decision to make - in order to obtain a very clear jelly you must not squeeze the jelly bag to get more juice out of the fruit. Frankly I hate the waste of all this lovely juice & with dark jellies like this one it is very hard anyway to see whether it is clear or not so I tend to squeeze as much as I can out of the bag. It's up to you. Now weigh the juice & add an equal quantity of sugar & put the whole lot into a large pan.

Heat the juice & sugar together very very gently until all the sugar has dissolved, then turn up the heat & let the allow the liquid to boil rapidly at a rolling boil for about 15 minutes until the setting point is reached. This is at 105C or 220F on a confectioners thermometer. If you don't have a thermometer put 2 saucers in the freezer before you start the boil & use these to test for setting - pour a little spoonful onto a saucer & leave for a minute. Push the jelly with your fingertip - if it has a skin & wrinkles up then you have reached setting point.

Allow the jelly to cool a little, stir, then pour the into sterilised jars and put a wax paper circle on top of the jelly immediately. Allow to cool then label up.

Enjoy!