Sanna Fyring Liedgren has worked as a recipe developer and food stylist for many years. She is now releasing her new book Marmeladeriet: The Art of Preserving Fruits and Berries (2025), focusing on traditional ways of preparing fruit and berries. This knowledge she will now bring to the Inspiration Stage at Sthlm Food & Wine.
Sanna tells the story of how it all started:
“When we moved into a house in Storängen outside Stockholm, there was a fruit garden and a tradition of making jam and juice. I wanted to deepen my knowledge and make the most of what was around me. In 2015, I took a course in food craftsmanship through Eldrimner and started Marmeladeriet. That’s when I really began preserving and making jams.
One of the most challenging parts of fruit and berry processing is the amount of pectin in the fruit. Pectin is the substance that gives jam and marmalade their thicker consistency. I often mix berries low in pectin, like raspberries, with pectin-rich ones such as currants or gooseberries. The key is to pick the fruit when it’s just ripe. Very ripe berries are better for making juice, since you don’t want them to turn into jelly.”
Sanna’s Top Advice!
– My absolute best tip for everyone who’s now frantically picking berries, apples, and other fruit in the garden is this – take it easy! You don’t need a large amount to make a few jars of something delicious. And if you’ve picked a lot but don’t have time to prepare it right away, just freeze it and cook it later in the fall or winter.
Thanks for sharing your tips, Sanna!
And for those who want to learn more about this, we recommend seeing Sanna live on stage on Friday, November 7 at 15.00.
