Lingonberry jam is a popular Scandinavian jam, served in sweet and salty dishes. Typically, lingonberry jam is served with mashed potatoes, meatballs, meat dishes in general, as a spread on bread, or on pancakes.
Lingonberries (Vaccinium vitas-idaea) are native to northern Europe and North America, and are also known as bearberries, redberries, foxberries, mountain cranberries, partridgeberries, and cowberries. Lingonberries are growing on low-lying bushes and can be foraged in late summer till autumn. The small, tart, red berries are used for juice, wine, sauce, syrup, and jam.
- 1.1 pounds (500 grams) lingonberries, fresh or frozen
- ⅜ cup (1 deciliter) water
- ⅝ cup (120 grams) jam sugar (gelling sugar)
- ⅜ cup (80 grams) granulated sugar
- Place all ingredients in a medium-sized pot and bring slowly to a boil.
- Let simmer for 7-10 minutes and skim off any foam from the surface.
- Pour into sterilized jars and store in the fridge.