flipLakkahillo — Cloudberry Jam
Lakkahillo — Cloudberry Jam
Why this dish? Her Nordic roots tied her to the products of Finnish nature; the cloudberry (lakka), treasure of the Lapland bogs, is picked only a few weeks a year and preserved in jars to last through winter—a taste of home to keep far away.
An amber, fragrant jam of cloudberries, both honeyed and tart, spread on rye bread or spooned over grilled cheese. The rarest and most beloved flavor of the Far North.
The lakka cannot be tamed: it grows only in bogs, you sink into the moss to pick it, and the season barely lasts. That's why you preserve it in jars with respect—each spoonful in winter is a little August light returned. I never sweetened it too much: its acidity, that scent between honey and resin, must not be smothered. A little on dark bread, and Finland was back on my Parisian table.
- •Cloudberries (lakka) — the day's pick (king fruit)
- •Sugar — measured, not too much (preservation and binding)
- •Water — a splash (to start cooking)
Lakkahillo — Cloudberry Jam
An amber, fragrant jam of cloudberries, both honeyed and tart, spread on rye bread or spooned over grilled cheese. The rarest and most beloved flavor of the Far North.
Why this dish? Her Nordic roots tied her to the products of Finnish nature; the cloudberry (lakka), treasure of the Lapland bogs, is picked only a few weeks a year and preserved in jars to last through winter—a taste of home to keep far away.
The lakka cannot be tamed: it grows only in bogs, you sink into the moss to pick it, and the season barely lasts. That's why you preserve it in jars with respect—each spoonful in winter is a little August light returned. I never sweetened it too much: its acidity, that scent between honey and resin, must not be smothered. A little on dark bread, and Finland was back on my Parisian table.
Ingredients (period version)
- Cloudberries (lakka) — the day's pick (king fruit)
- Sugar — measured, not too much (preservation and binding)
- Water — a splash (to start cooking)
Ingredients
- Cloudberries (fresh or frozen) — 500 g (king fruit)
- Sugar — 300 to 350 g (preservation and binding)
- Water — 5 cl (to start cooking)
- Lemon juice — 1 tbsp (acidity and set)
Method
- Sterilize jars and lids (10 minutes in boiling water, dry in a low oven).
- Gently heat the berries with water until they release their juice.
- Add sugar and lemon juice, bring to a simmer and cook for 15-20 minutes, skimming, until a drop sets on a cold plate.
- Pour boiling into jars, seal, and turn upside down until cool to create a vacuum.
- Store in a cool, dark place; serve on rye bread or with grilled cheese (leipäjuusto).
How it was made : The cloudberry (Rubus chamaemorus, lakka or "bog gold") is one of the most prized berries in Scandinavia, foraged in Lapland under the "everyman's right." Rich in vitamin C, it was once a valuable anti-scurvy remedy. Preserving it in jars extends a minuscule harvest season, sometimes only a few weeks.
The contemporary twist : Served on slightly warmed leipäjuusto (Finnish grilling cheese) in a small glass—sweet, tart, and squeaky under the tooth, a trio of textures.
Sources : Tradition of preserving Nordic berries (lakka / Rubus chamaemorus)
Kaija Saariaho · Charactorium
