Bakeapple Jam is a traditional Canadian recipe for a classic jam made by cooking bakeapples (cloudberries) with sugar and then potting. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Bakeapple Jam.
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Bakeapple is the Newfoundland name for cloudberries and this is a traditional way of preserving the fruit by making jam. This is much tarter than the Swedish version (see the recipe for Swedish cloudberry jam)
Place the prepared berries in a large pot on your stove. Bring the berries to a boil then cover and continue boiling gently until the fruit becomes soft enough to mash.
Stir in the sugar to dissolve and take off the heat. You can either store this jam in the refrigerator to use immediately. Alternatively, as soon as the jam has cooled, place back on the heat and bring to a boil again.
Take off the heat and skim off any foam from the surface. Pour or ladle the jam into well-cleaned and sterilized jars that have been warmed in an oven (allow 5mm head space). Screw on the lids tightly, allow to cool, then ladle and store in a cool, dark, cupboard.
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