Loganberry
The loganberry is a hybrid bramble — a cross between a blackberry and red raspberry — discovered in 1881 by James Logan of California. Deep red with a tangy, rich flavor, loganberries are less widely available than blackberries and raspberries but prized by those who know them.
Loganberries are distinctly tart and tangy, with a deep, wine-like undertone. The flavor lies between blackberry and raspberry — more complex than raspberry but brighter than blackberry. The texture is firm but juicy.
Their tartness makes them excellent for jam, where they create a beautiful deep red preserve with a sophisticated flavor.
Loganberries peak in July and August. They're less commonly available at supermarkets than blackberries and raspberries — seek them at farmers' markets or specialty grocers, especially on the West Coast.
Choose firm, deeply colored berries. They should have a dark red to reddish-purple color and come away easily from the container when ripe.
Jam
Loganberry jam is a prized preserve — the tartness and complexity create an extraordinary spread.
Pie & Cobbler
The firm texture holds up beautifully in baking. Balance the tartness with sugar.
Wine
Loganberry wine is a traditional beverage with a beautiful deep color and complex flavor.
Sauce for Game
The tartness pairs excellently with duck and venison — a sophisticated finishing sauce.
Loganberries are moderately perishable — store in the refrigerator and use within 3–4 days. Freeze on a tray for jam-making and cooking. The tartness and firm texture make them ideal for preserving.
Named after James Logan, a Santa Cruz, California, lawyer and horticulturist who discovered the cross-breeding. The loganberry was extremely popular in the early 1900s but fell out of favor as commercial breeding focused on blackberries and raspberries. Rediscovering loganberries is a small act of culinary archaeology — they're becoming available again at farmers' markets.