Hjortron Jøm (Cloudberry Jam) is a traditional Swedish recipe for a classic jam made of cloudberries and sugar stabilized with sodium benzoate. The full recipe is presented here and I hope you enjoy this classic Swedish version of: Cloudberry Jam (Hjortron Jøm).
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Ingredients:
1l cloudberries, hulled, washed, cleaned and drained
650g sugar
pinch of sodium benzoate
Method:
Layer the cloudberries and sugar in a stainless steel saucepan. Cover with a cloth and set aside to stand in a cool, dry, place over night.
The following day, place the pan over gentle heat and cook slowly, shaking occasionally. When the mixture comes to a boil continue boiling gently for 15 minutes. Take off the heat and skim of any foam from the surface.
Turn a little of the jam into a bowl and mix in the sodium benzoate. Stir this mixture back into the jam.
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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