Lakkahyytelö (Finnish Cloudberry Jelly) is a traditional Finnish recipe for a classic jelly made with wild tundra cloudberries sweetened with plenty of sugar. The full recipe is presented here and I hope you enjoy this classic Finnish version of: Finnish Cloudberry Jelly (Lakkahyytelö).
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This is a classic Finnish recipe for making a cloudberry jelly. Cloudberries (Rubus chamaemorus) are members of the raspberry family that are common to arctic and sub-arctic tundras. They are very common in Scandinavia and can be found in the higher altitudes of Britain. They are often turned into jams and jellies which are classically served with pancakes for breakfast or as an accompaniment to reindeer meat.
Ingredients:
1kg fresh cloudberries, washed, picked over and hulled
200ml water
80g sugar per 100ml juice
3 tbsp cognac
Method:
Wash the cloudberries well then place in a freezer-proof tub and freeze for 24 hours (this will make them sweeter). Combine the frozen berries and water in a pan, ring to a boil then reduce to a simmer and allow to cook for about 20 minutes, or until the berries are soft.
Transfer to a jelly bag or a colander lined with muslin and allow to drain naturally over night (do not be tempted to press down or squeeze, as you will make the jelly cloudy). The following morning discard the fruit (I typically freeze for later use as pie fillings) then measure the volume of the liquid and add 80g sugar per 100ml of fluid.
Place the juice and the sugar in a saucepan, heat through then add the sugar, stirring until completely dissolved. Bring to a boil and cook rapidly for about 15 minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jelly onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jelly is ready. If not continue boiling for 5 minutes more and test again.
Skim the surface then stir-in the cognac before ladling into sterilized jars that have been warmed in an oven set to 110C for 15 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
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