Swedish Cloudberry Jam Recipe
Servings: 35
Calories: 57kcal
With its deep fruity flavor, sweet tang, and beautiful golden color, Cloudberry Jam or Bakeapple Jam, as it’s sometimes called, is the Rolls-Royce of jams!
You can also easily make this jam a seedless jelly! Making your own jam is so satisfying, and this classic Nordic recipe will have you off to a good start!
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Equipment
- Well-cleaned jars and lids -Use smaller jars to prolong the shelf life of your jam. Once opened, they will need to be kept in the fridge and consumed within about 2 weeks.
- A wide based pot
- Fine sieve – if you wish to remove the seeds to make jelly.
- Food grade thermometer or small saucer for the saucer test.
Ingredients
- 1 Pound / 0.5kg Cloudberries – Frozen or fresh berries work well
- 1 Pound / 0.5 kg Jam sugar or Granulated sugar, and added pectin.
- ½ Cup 100ml Water
Instructions
Step 1
- Start by placing a saucer in the fridge if you plan on doing the saucer test an prepare your jars using one of the methods below.METHOD 1: Wash them in hot, soapy water, rinse thoroughly, and dry in a hot oven at 160°C/ 320°F.METHOD 2: Boil clean jars and their lids in a large pot of water for five minutes. Remove from the hot water using tongs and place upside down on a clean tea towel to dry.
Step 2
- Add the cloudberries to a wide-based pot, along with a splash of cold water, approximately 1/2 cup (100ml), and bring to a boil over a low heat.You can add more water later if you feel the fruit is too dry and risks sticking to the bottom of the pot.
- If you prefer a seedless jam, after its boiled for 5-10 minutes, pass the mixture through a sieve to remove the seeds. Some fruit pulp might remain with the seeds, and you can use the back of a wooden spoon to push through as much juice as possible. Remember to weigh the liquid and measure out an equal amount of sugar.
Step 3
- Add the sugar and stir to combine thoroughly before bringing it to a boil, keeping the heat low until the sugar has dissolved. Continue boiling for another 5-10 minutes, or until it reaches the setting point.
STEP 4
- Test your jam to see if it has reached the setting point using one of the methods below.METHOD 1:Use a thermometer to test the setting point. When the temperature of a boiling jam hits 105°C / 220°F, you know you can take the mixture off the heat.METHOD 2: Spoon a little jam onto a cooled saucer, let the jam cool in the fridge for a minute, and then push against the side of it with your finger. If the surface wrinkles, it means the pectin network has solidified, the setting point has been reached, and you should take the mixture off the heat.
STEP 5
- Fill the hot, dry jars right to the top – preserves shrink slightly on cooling, and a full jar means less trapped condensation. Seal the jars while still hot. Let the jars cool completely at room temperature for at least 4-8 hours, or preferably overnight. The jam will continue to set as it cools.
Notes
I love serving the tangy cloudberry jam with soft cheese or sour cream on freshly baked scones. It’s also fantastic for breakfast on a slice of toast or Swedish crisp bread. For a simple dessert, I sometimes whip up a cloudberry and raspberry swirl by combining cloudberry jam with whipped cream, fresh raspberries, meringue, and white chocolate flakes in a glass or bowl.
Storage
Once your jars of cloudberry jam are completely cool and set, store any unopened jars in a cool, dark place (like a pantry) for up to 6 months. After opening a jar, keep it in the refrigerator and try to enjoy it within 2-3 weeks.
Nutrition
Serving: 25g | Calories: 57kcal | Carbohydrates: 14g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 0.4mg | Potassium: 20mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
