Marmeladeriet Om Konsten Att Foradla Frukt & Bar

In Sanna Fyring Liedgren’s kitchen, fruits and berries are transformed into marmalade, jam, and jelly—without additives and using only natural ingredients, just as it was done in the past.

With the help of Marmeladeriet, you’ll learn how to elevate fruits and berries in a sustainable way. Preserving through jam-making and syruping is an age-old technique that was once a necessity but remains highly relevant today. There’s a special joy in living more in season and picking or buying fruits and berries at their peak.

After more than 20 years of cooking, Sanna shares her best recipes for marmalade, jelly, jam, purée, and drinks such as cordial, lemonade, and fruit and berry liqueurs. She also covers pickling, drying, and preserving fruits and berries. The book contains essential base recipes you won’t want to be without, alongside Sanna’s personal favorites, such as rowanberry jelly with calvados, rhubarb marmalade with lemon and almonds, homemade rosehip soup, and lingonberry pears. You’ll also find recipes for breads like rustic loaves and brioche, perfect for serving with your preserves.

Beyond the recipes, you’ll learn the fundamentals of preservation, starting with the magic of fruit pectin—the key to perfect consistency. You’ll also discover how to extend the shelf life of your jars. Preserving isn’t difficult; it just requires knowing the right techniques. The more you cook, observe, and experiment, the more rewarding it becomes!