This recipe is a rough estimate of what I simmered together that day in my rental kitchen. Depending on the berries, it could probably be made with less sugar (the cloudberries are very tart) and no pectin. Experiment with the recipe and make it your own.
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Servings 10125 ml jars
4 1/4cupswild mixed berrieshulled if needed
2Tablespoonsfresh lemon juice
1pouch liquid pectin
Prepare a large pot for hot water canning according to this post on Canning Basics. Sterilize ten 125 mL jars and lids in boiling water or the dishwasher on the hottest cycle.
In a large, heavy bottomed pot, crush the berries with a potato masher. Add the sugar and the lemon juice.
Bring the mixture to a boil over medium high heat, stirring frequently. Boil rapidly for 5-6 minutes, until glossy and slightly thicker.
Remove from heat and slowly stir in the pouch of liquid pectin. Let the pot stand off the heat for 5 minutes to cool slightly and thicken so that the berries are suspended in the jam. Stir occasionally.
Ladle hot jam into clean jars and top with a lid. Process jam for 20 minutes in a boiling water bath, according to these canning directions.
Remove from canner and set on a clean tea towel. Leave undisturbed for 24 hours, then label with the recipe and date. Store jam in a cool, dark place for up to one year.