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- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
6
Hands-free Cloudberry Jam
Description
I use Nigella Lawson's incredibly simple recipe for raspberry jam (from How to be a Domestic Goddess). But instead of raspberries, I use ripe cloudberries. They are just as juicy as ripe raspberries.
The flavor of this jam is like the flavor of raw stirred berries.
I do not add as much sugar as Nigella's recipe calls for. (much too sweet for me).
Cloudberries contain so much benzoic acid that they can be stored in the fridge for long periods of time without bacterial or fungal spoilage.
I also add half a teaspoon of citric acid for some extra acidity. Pressed lemon juice can be used instead of citric acid.
This cloudberry jam is served generously on top of my favorite breakfast yogurt.
add to shopping list Ingredients
500 g cloudberries
250 g caster sugar
½ tsp Citric Acid
Preparation
1. Pre-heat oven to 180C
2. Spread out (do not pile up) the cloudberries and sugar in two separate oven safe bowls (pie dishes).
3. Put the bowls into the oven for about 20 minutes.
4. Take them out of the oven carefully, and add the sugar to the cloudberries.
5. Pour the jam into cleaned jars.
6. Put lids on and leave to cool.
7. Store in the fridge.
Post a Question or Comment
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11/13/09
TessTickle says:
I'd love to make this for my Norwegian boyfriend...but I've never seen Cloudberries anywhere other than Norway or Scandinavian restaurants! Where can I find them?
11/13/09
Cloudberries are very difficult to find. I believe that they can only be found fresh or frozen in Scandinavia.
I'm not sure but perhaps some IKEA stores may carry the frozen berries.
