Scientific Name:Rubus × loganobaccus

Loganberry is a hybrid variety of American blackberry and European red raspberry. Loganberry fruit is large and elongated. It becomes dark bright red when it ripens completely. It is harvested between July and September.

Loganberry is used for making jelly, jams, pies and wines. The berries are juicy and have a sharp, acidic taste. The fruit always ripens very early. Loganberry is used in the breeding of many cultivated varieties. It's now commercially grown in the Northwest region.

• Loganberries are used as an ingredient in jams, pies, crumbles, syrups and wines.
• Loganberry drink was urbanized by entrepreneurs in the late 1800s at Crystal Beach, one time amusement park.
• Loganberries are purchased as syrup from local supermarkets to be used at home.

Dissolve loganberry in boiling water and chill until the fruit becomes very soft. Set mix in loganberries and cranberries.

Mix loganberries and water in a large saucepan. Cover the pan and simmer the loganberries and add the preserving or granulated sugar to the pan. Heat the contents in the pan until all the sugar gets dissolved. Preserve the mixture in a jar and cover it with a tight lid.