Hello loganberry jam! Loganberries are similar to tayberries in that they're a cross between a raspberry and a blackberry. The seeds are small (like raspberry seeds) and the velvety flavor lands somewhere between blackberry and raspberry (I'd say a notch or two closer to blackberry).
It was accidentally bred in 1881 in Santa Cruz (there was a blackberry plant growing next to a raspberry plant and they crossbred).
In 1896 Santa Cruz County; a faithful reproduction in print and photography of its climate, capabilities, and beauties was published, and here's what it had to say about loganberries:
"The Loganberry originated with Judge J. H. Logan, of Santa Cruz, Cal., from whom it derives its name. Several years ago, growing in his garden, were plants of the Aughinbaugh blackberry and Red Antwerp raspberry. The plants, being near each other, had intermixed or grown together. The judge, having noticed that they bloomed and ripened their fruit together, conceived the idea of planting the seeds, from which planting resulted the production of the Loganberry.
"He is entitled to all credit for the origination of this noble fruit, which will be a perpetual monument ... producing this most singular and valuable fruit ... It has the combined flavor of both berries, pleasant, mild, vinous, delightful to the taste and peculiar to this fruit alone ... It is excellent for the table, eaten raw or cooked, and for jelly or jam is without an equal."
INGREDIENTS: organic loganberries (grown in Aromas, California), organic unrefined cane sugar, fruit pectin
SIZE: net weight 10 oz (284 grams)
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