Yes, and in an amount that makes it unusual among fruit. Measurements put cloudberry at roughly 43 to 65 mg of benzoic acid per 100 g, with the level barely shifting between ripeness stages or growing sites. That is the reason the berry resists moulds and yeasts so well and why traditional Nordic cloudberry preserves needed no added preservative. Smaller amounts of salicylic and sorbic acid are present too.

Treat it with the same caution as the additive. People who react to E210 to E213 benzoates are reacting to the compound, not to the fact that a factory put it there, and cloudberry delivers it naturally at preservative level concentrations. If you are following an elimination diet that excludes benzoates, cloudberry belongs on the avoid list during the strict phase and is a good candidate for a careful, single food challenge later.

It grades moderate, which is a step below blackberry and most of the darker berries. In practice a small fresh portion is often tolerated by people who are salicylate sensitive but not severely so. The catch is that the benzoic acid is the bigger issue for that same group, and the two are usually restricted together, so the salicylate grade alone will not tell you whether cloudberry suits you.

For most people yes, and not only for the usual sugar reason. Jam is the fruit reduced, so the benzoic acid and the salicylates concentrate per spoonful, and a spoonful of jam represents several berries. Since cloudberry is a short season wild crop, jam and liqueur are the forms almost everyone actually eats, so log the product rather than logging it as plain berries.