[mumofstig]

I went to pick my Loganberries and all the dark coloured ones had mould on them
So picked all the red coloured/unripe ones and wondered if I could turn them into a jelly to go with meat 

Has anyone tried this? got a recipe? I really don't want to end up with something as sweet as jam - I've already got enough of that 

[Growster...]

Mums. I picked a pound and a quarter of redcurrants yesterday, and will have to deal with them tomorrow...

As sugar is verboten here, I wonder what I'll really do, so perhaps chums here will advise!

[snowdrops]

I went to pick my Loganberries and all the dark coloured ones had mould on them
So picked all the red coloured/unripe ones and wondered if I could turn them into a jelly to go with meat 

Has anyone tried this? got a recipe? I really don't want to end up with something as sweet as jam - I've already got enough of that 

I make a gooseberry & mint jelly or last year I made a white current & Rosemary jelly, that was just a red currant recipe with some rosemary in sprigs c
Boiled as normal to setting point & then sprigs removed then fresh chopped rosemary stirred through as it cools. Same really with the gooseberry & mint, so maybe you could do similar with loganberries

[whitehill1]

I use my summer raspberries an currents in chutneys an curries all through the year as suppliment to tamarind.

perhaps you lot can use them as suppliment to veniger??

[New shoot]

I also made rosemary jelly last year and it is lovely.  Mine had a base of apple with a bit of wine vinegar added.

I reckon make the juice and see how sweet it is. You could always add wine vinegar or citrus juice.  Orange might be a really good partner, then herbs as well if you want.  A nice rosy coloured tangy jelly would be a useful thing to have in the cupboard   

[sunshineband]

I went to pick my Loganberries and all the dark coloured ones had mould on them
So picked all the red coloured/unripe ones and wondered if I could turn them into a jelly to go with meat 

Has anyone tried this? got a recipe? I really don't want to end up with something as sweet as jam - I've already got enough of that 

In a word.. yes! And it is nice and sharp but fruity too. In fact, as well as jelly I made a "jam" as well, which I rubbed the cooked fruit through a sieve to get the pulp, which was not clear like a jelly but still good. I had too much for the jelly bag and so used half in the bag and half to make pulp

[mumofstig]

Mmm, looks like an experiment is in the pipeline