📝 About This Recipe
Known as the 'Gold of the North,' cloudberries are a rare, hand-picked delicacy found in the marshlands of the Arctic tundra. This preserve captures their unique, complex flavor profile—a harmonious blend of tart wild berries, honeyed floral notes, and a hint of creamy apricot. Simple yet sophisticated, this preserve is a staple of Nordic luxury, offering a taste of the wilderness in every golden spoonful.
🥗 Ingredients
The Fruit Base
- 1 kg Fresh or Frozen Cloudberries (cleaned and hulled; if frozen, do not thaw first)
- 600 grams Granulated Sugar (high-quality white sugar)
- 2 tablespoons Lemon Juice (freshly squeezed to balance sweetness)
The Infusion (Optional)
- 1/2 pod Vanilla Bean (split lengthwise and seeds scraped)
- 100 ml Water (filtered)
Preservation & Texture
- 1 tablespoon Liquid Pectin (only if berries are very overripe)
- 1 teaspoon Unsalted Butter (to reduce foaming during the boil)
👨🍳 Instructions
-
1
Begin by sterilizing your jars and lids. Place clean jars in a large pot of boiling water for 10 minutes, then keep them warm until ready to fill to prevent cracking.
-
2
Carefully sort through the cloudberries. They are very delicate, so rinse them gently in a colander under cold water only if necessary, and remove any stray leaves or debris.
-
3
In a large, heavy-bottomed stainless steel or copper preserving pan, combine the cloudberries and 100ml of filtered water.
-
4
Place the pan over low heat and bring the berries to a gentle simmer. Cook for about 5-8 minutes until the berries begin to soften and release their golden juices.
-
5
Add the scraped vanilla seeds and the pod to the pan. The vanilla enhances the natural honey notes of the berry without overpowering them.
-
6
Gradually stir in the sugar and the freshly squeezed lemon juice. Stir constantly until the sugar has completely dissolved before increasing the heat.
-
7
Add the small knob of butter to the surface; this breaks the surface tension and significantly reduces the amount of foam produced during the hard boil.
-
8
Increase the heat to medium-high and bring the mixture to a full, rolling boil (a boil that cannot be stirred down).
-
9
Boil for approximately 10-15 minutes. Use a candy thermometer to check for the 'setting point' at 104°C (219°F).
-
10
Perform the 'wrinkle test' by placing a small spoonful of the preserve on a chilled saucer. Wait 30 seconds and push it with your finger; if it wrinkles, it is set.
-
11
Remove the pan from the heat and use a slotted spoon to skim off any remaining foam from the surface. Remove and discard the vanilla pod.
-
12
Allow the preserve to sit in the pan for 5-10 minutes. This prevents the fruit from floating to the top once jarred.
-
13
Ladle the hot preserve into the sterilized jars, leaving about 1/2 inch of headspace at the top.
-
14
Wipe the rims with a clean, damp cloth, seal with the lids, and process in a boiling water bath for 10 minutes for long-term shelf storage.
-
15
Remove jars from the water bath and let them cool undisturbed for 24 hours. You should hear the satisfying 'pop' of the lids sealing.
💡 Chef's Tips
Cloudberries are naturally high in benzoic acid, which acts as a natural preservative, meaning they require less sugar than other berries. Avoid overcooking, as this can turn the bright amber color into a dull brown and ruin the delicate floral aroma. If you find the seeds too large or intrusive, you can run half of the cooked berries through a food mill before adding the sugar. Always use a non-reactive pot (stainless steel or enamel) to prevent a metallic taste in your preserve. For a more adult version, stir in 2 tablespoons of cloudberry liqueur or brandy just before jarring.
🍽️ Serving Suggestions
Serve warm over traditional Swedish waffles with a dollop of whipped cream. Pair with fried Camembert or warm Brie for a classic Nordic appetizer. Swirl into thick Greek yogurt or Icelandic skyr for a luxurious breakfast. Use as a sophisticated filling for thumbprint cookies or a Victoria sponge cake. Accompany with a glass of chilled Sauternes or a Scandinavian Akvavit.