Fakeapple Jam. No, not “fake apple”! This imitation recipe replicates the flavor of cloudberries, known locally as bakeapples.
Fakeapple jam.
Bakeapples are a huge local favourite here in Newfoundland.
Bakeapples are what locals here call what are known as cloudberries in other parts of the Northern Hemisphere, including Scandinavia. First appearing as bright red raspberry look-alikes, they ripen into a golden amber color.
Bakeapples growing in the wild.
These low growing berries thrive mostly on open acidic wetlands like marshes and bogs. Die-hard berry pickers often hold secret their favorite harvesting locations.
Close Up photo of a container full of cloudberries a.k.a. bakeapples in Newfoundland
Hundreds of folks across Canada, the US and other parts of the world have messaged me over the years asking for a suitable substitute. There really isn’t a direct substitute for this uniquely flavoured berry.
Fakeapple jam.
Bakeapple common uses.
Bakeapples are most commonly used here in Newfoundland in a very simple jam. That jam sometimes get s used in other desserts, like in the centre of a Victoria Sponge cake or to top a fantastic baked cheesecake.
Find our simple Bakeapple Jam Recipe here:
As a rather uncommon use, I mentioned perhaps mango notes int he flavour sometime back which inspired a twist an a curry dish. I loved the results of this excellent Bakeapple Chicken Curry too!
Bakeapple Chicken Curry
Capturing the flavour. Niagara inspiration for Fakeapple Jam.
I have often described them as having a sweet, slightly tart flavour that has hints of orange and apricot which is absolutely delicious.
I’ve long had the idea of creating a jam that tries to replicate that flavour. Not an easy feat, given the complex tasting notes of this beautiful fruit.
I was again reminded of the idea of a mock bakeapple jam during our summer peach season.
Anyone who has followed this blog for any length of time knows I have a lone term, well established love of fresh summer Niagara peaches. IMHO the Niagara Peninsula’s, Ontario summer peaches are the juiciest and sweetest on the continent.
(Apologies to the great state of Georgia and our own province of British Columbia. I have sampled many in my visits there, but you are a close second.)
Fakeapple jam.
The flavour component ingredients.
To replicate the flavour of bakeapples I used those very peaches as the base for this recipe. The peaches add sweetness and add body to the jam.
Orange zest and juice plus the lemon zest, provides a note of citrus in the background. I found this to be an essential part of the flavour profile.
Finely minced orange zest.
Dried apricots provide the finishing flavour notes. They also provide additional body to the jam.
Finally the lemon juice adds the final tart tang to complete the flavour party.
Taste testers so far have raved about this recipe. Spouse proclaims it to be her new favourite jam ever.
No matter if you think this is a close substitute or not, this is truly a deeply flavourful, beautiful jam that’s well worth trying. Be sure to let us know what you think.
Fakeapple jam.
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If you’d like to see more traditionally inspired recipes from our province, please check out this collection on some of our Most Popular Newfoundland recipes.
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Fakeapple Jam. A mock bakeapple recipe.
Ingredients
- 2 cups chopped dried apricots
- 2 cups orange juice
- 8 cups diced peaches
- 1 1/2 cups sugar (or to taste, SEE NOTES)
- 1 cup lemon juice
- Zest of 2 oranges (finely minced)
- Zest of two lemons (finely minced)
- 1 envelope (One oz/28 g) low sugar pectin (optional)
Instructions
- Cover the chopped dried apricots with the orange juice and let them marinate overnight to rehydrate.
- Add the orange juice and apricot mixture to a large saucepan.
- Add the orange and lemon zests, along with the diced peaches and sugar.
- Simmer slowly for about 45 minutes, stirring frequently. Watch it closely. If it reduces too quickly, just add a little water.
- Mash the cooked mixture or pulse with an immersion blender, but be careful not to puree it too smoothly.; a little chunky texture is preferred.
- Add the lemon juice and simmer for an additional 15 minutes or until the consistency is thickened.
- If using the low sugar pectin, follow the directions on the package.
- Bottle the jam and process in a water bath as directed by the bottle manufacturer. (See note)
- Allow to cool to room temperature before storing in a cool dark cupboard.
Notes
I use Bernardin bottles and low sugar pectin. Bernardin has an excellent CANNING GUIDE HERE:
There are a few good brands of low or no sugar pectin. Making it perfect for using alternative sweeteners or no sweetener at all if you want only the bright flavour of the fruit to shine through.