Bakeapple Jam
A golden, honeyed jam made from bakeapples (cloudberries), one of Newfoundland and Labrador's most prized wild berries.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 48
- Difficulty
- Easy
- Calories
- 45 kcal
Equipment
- •Large preserving pot
- •Water-bath canner
- •4 half-pint (250 ml) jars with new lids
- •Jar lifter
Nutrition
Per serving, approximate
- Calories
- 45 kcal
- fat
- 0 g
- carbs
- 11 g
- protein
- 0 g
- calories
- 45
Instructions
- 1
Wash and prepare 4 half-pint jars, lids and a water-bath canner; keep jars hot until filling.
- 2
Place bakeapples in a large preserving pot over medium heat and warm gently until they release their juice.
- 3
Stir in the sugar and lemon juice and bring to a full rolling boil, stirring to prevent sticking.
- 4
Boil for about 10 minutes, skimming any foam, until the jam sheets off a cold spoon or reaches 105°C.
- 5
Ladle hot jam into hot jars, leaving 1 cm headspace, and wipe the rims clean.
- 6
Apply lids and rings fingertip-tight, then process in a boiling-water bath for 10 minutes (adjust for altitude).
- 7
Cool jars undisturbed for 24 hours and confirm the lids have sealed before storing.
Chef's tips
Bakeapples are soft and juicy, so keep the heat gentle at first to avoid scorching before the sugar is added.
Ingredient substitutions
- bakeapples → cloudberries where sold under that name
Storage
Sealed jars keep up to 1 year in a cool, dark pantry; refrigerate after opening and use within 3-4 weeks.
Reheating
Not applicable; serve at room temperature.
Common mistakes to avoid
- •Skipping the boiling-water bath step
- •Using less sugar than specified, which can prevent a safe, stable set
Serving suggestions
Cooked Bakeapple Jam?
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