summer in a jar
Bakeapple Preserve
Many know this sweet little bundle of sunshine as the bakeapple. It grows throughout the north, around the globe. The Innu call it shekuteu or fire and its Inuktitut name is aqpiik. The Scottish call it avelin or honey plant, while others know it as cloudberry, yellowberry, bakeberry or salmonberry. For the Heiltsuk of the Pacific Northwest, salmonberries are early indicators of salmon health.
The low creeping plant blossoms in June/July and its berries ripen in late summer. The origins of its names are many. While it looks like it could be a cousin to the blackberry, the cloudberry plant is in the rose family, its flower like a little wild rose, and the fruit of it has a remarkably large pit in its centre.
Below we share a recipe for bakeapple preserve and recommend adding a spoonful to a bowl of vanilla ice cream or a whipped cream for a simple summer treat.
6 to 8 four-ounce mason jars and tops, clean and sterilized
5-6 cups bakeapples, remove leaves, stems
1/4 cup water
4 cups granulated sugar
1 underripe wild apple, peeled and sliced
Juice from 1/2 large lemon
To begin: Sterilize jars and lids—check out this site for sterilization tips.
In a deep, heavy-bottomed pot crush berries and remove seeds. Some consider the seeds packed with goodness so seed removal is a personal preference. Add water and bring to a gentle boil over low-medium heat, stirring frequently.
When berries have softened and released their juices, add sugar, apple and lemon juice and stir to combine.
To test to see if your preserve will set, put a stainless steel spoon in the freezer. When cold, remove and scoop some preserve from the pot. If it begins to gel/set it’s ready to add to your sterilized jars. Leave 1/4 inch of space at top and screw caps on jars.
Store in a cool, dark place or the refrigerator.
Enjoy on toast, with ice cream or whipped cream, pancakes or with fish or cheese.
An interesting read on salmon and salmonberries—living in balance with one another: