Classic Cloudberry Jam | How to Make Cloudberry Jam | Cloudberry Jam | Cloudberry Jam Recipe | Cloudberry Jam Recipe at Home | Where to Buy Cloudberry Jam | Cloudberry Jam Recipe Easy | Best Cloudberry Jam Recipe | Cloudberry Jam Recipe at Home | Classic Cloudberry Jam: Here is a classic recipe for Cloudberry Jam, drawn from Nordic and North American traditions:
About Cloudberries: cloudberries (also known as "bakeapples" in Newfoundland) are found throughout the Northern Hemisphere, including Scandinavia. They first appear as bright red, raspberry-like fruits, then turn a golden-amber color as they ripen. Their flavor is sweet and slightly tart, with subtle hints of orange and apricot. Cloudberries are not widely cultivated and remain primarily a wild plant, which often makes them a rather expensive berry.
(Yields ~½ liter / 1 pint)
Ingredients
1 lb. (0.5 kg) Cloudberries — fresh or frozen
1 lb. (0.5 kg) Jam sugar or granulated sugar (if using granulated sugar, add pectin)
A few tablespoons of water (optional)
Juice of ½ a lemon (optional; helps the jam set)
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| Homemade Cloudberry Jam Recipe |
Instructions
Prepare the berries. Gently rinse the cloudberries under cold water to remove any dirt or debris. Do not let them soak for too long, as this can cause the berries to soften and lose their flavor. Drain them thoroughly before placing them in the pan.
Optional – Macerate. Combine the berries and sugar in a large saucepan. Gently shake the pan occasionally, but do not stir with a spoon. Let the pan sit in a cool place for 2 hours to allow the berries to naturally release their juices.
Cook. Place the cloudberries in a saucepan over medium heat. Gradually add the sugar while stirring continuously. As the sugar dissolves, juices will begin to release from the mixture. Once the sugar has completely dissolved, allow the mixture to simmer over low heat.
Cook over low heat. The berries require time to cook, soften, and allow the sugar to penetrate deep within them. Continue cooking over low heat for approximately 15–20 minutes—stirring occasionally—until the jam has thickened.
Check for setting. Properly cooked jam should possess a transparent, jewel-like luster and depth—this is the hallmark of a perfectly set jam. You can also perform the classic "cold saucer" test: place a small dollop of jam onto a chilled plate; if it wrinkles when nudged with your finger, the jam is ready.
Removing Seeds (Optional). Seeds can become hard after cooking; therefore, some recipes recommend removing them before using the jam. To do this, the softened berries can be passed through a food mill or a sieve to separate the seeds.
Fill the Jars. Ladle the jam into hot jars, leaving ¼ inch of headspace at the top. Wipe the rims of the jars clean and affix the prepared two-piece lids. Process in a boiling-water canner for 5 minutes.
Storage. Once your jars of cloudberry jam have completely cooled and set, store any unopened jars in a cool, dark place (such as a pantry) for up to 6 months. Use smaller jars to keep the jam fresh for longer periods—once opened, refrigerate the jam and consume it within approximately 2 weeks.
Serving Ideas
- Sweet and tangy cloudberry jam pairs beautifully with soft cheese or sour cream atop freshly baked scones; it also makes for a fantastic breakfast accompaniment served with toast or Swedish crispbread.
- In Sweden, it is often served as a warm topping over vanilla ice cream, pancakes, and waffles.
- In Norway, it is combined with whipped cream and sugar to create a dessert known as 'Multekrem' (Cloudberry Cream).
Tip:
- The flavor of cloudberries pairs exceptionally well with vanilla or citrus fruits.
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