Saving the Seasons
Preserving food has always been a practical necessity in Sweden, where the growing season is short and winter is long. Summer and autumn abundance had to be made to last, so berries became jams and jellies, vegetables were pickled, and fruit was bottled or cooked into preserves for the months ahead.
Salt, sugar and vinegar were invaluable tools in the Swedish kitchen, while fermentation created some of the country’s most distinctive flavours. Recipes varied from household to household, depending on what grew in the garden, could be gathered in the forest or was available from nearby farms.
Here you’ll find traditional Swedish jams, jellies, pickles, preserves and condiments – recipes born from the simple idea of capturing something at its best and saving a little of one season to enjoy in the next.
