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Hands-free Cloudberry Jam

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.