Homemade Lingonberry Jam prepared with 2 ingredients.
My preserve recipe is without artificial pectin and it's all natural!
What are Lingonberries?
Lingonberries are bright red hard berries, native to Scandinavia and the Austrian/Swiss/North Italian Alps.
They grow in a certain height only and they resemble cranberries.
However, cranberries are larger, native to the American continent and they can be eaten raw.
Lingonberries on the other hand need to be cooked. Well, you can eat them raw but they don't taste that great raw.
I have dedicated a whole post to the humble lingonberry with more infos, tips to collect, and much more.
How to make Lingonberry jam?
Preparing a lingonberry preserve isn't that complicated if you know how.
I have outlined the process in 3 main steps. This should help you to get going.
Detailed ingredients and instructions are in the recipe card at the bottom of this post.
Combine clean lingonberries and sugar in a large pot and heat up.
Bring to a rolling boil.
Cook down jam until translucent. That can take 30 minutes.
Blend jam (optional) and test to see if jam is set.
Pour jam into jars.
Drop some liquor into the lids to kill remaining germs, close jar with lid and turn upside down to create vacuum.
Lingonberry jam can be enjoyed like any other jam OR it can be used as a sauce with meats in a main course meal, just as you would use cranberry sauce.
In fact, you might know this jam thanks to IKEA. They advertise it with Swedish meatballs.
In Sweden, lingonberry jam is served with wild game and well, with meatballs.
It's also used as a sweet cake and doughnut filling. Yet people mainly use it as a breakfast bread spread with butter.
You can serve your lingonberry jam either way you like. Don't limit yourself.
Yes, you can use frozen lingonberries to make this jam too. Just follow the recipe as instructed
Sugar helps in preserving and sets the jam. If you reduce the sugar, you will reduce the shelf life. You may decrease the sugar quantity of your jam but you will need to consume all your jam soon after.
Pectin helps jams to set and preserve. Artificial sugar pectin is added to jams but that can change the flavor of your jam. This lingonberry jam is without pectin because lingonberries contain enough natural pectins.
If you follow all instructions and work in a clean manner, your jam will last for over 12 months, if stored in a cool and dry place away from direct sunlight. Keep in the fridge after you unsealed it!
Yes you can if you want. You don't have to because the European technique with turning the jars upside down is save too.
Yes! A tablespoon of lingonberry jam (just like cranberries) is consumed to get relieve from urinary tract problems. I get urinary tract infections all the time and I can tell you out of my own experience that lingonberry jam has helped me every time without fail for years!
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Lingonberry Jam Recipe
- 2.2 pounds Lingonberries fresh or frozen
- 3½ cups Sugar
- Rinse your lingonberries and pick out any impurities.
- Place clean lingonberries into a large cooking pot.
- Stir in sugar and keep over medium to high heat.
- Bring to a rolling boil. Reduce heat and simmer for at least 30 minutes or until it looks set. The jam will appear translucent.
- Drop some rum into the lids. That will keep it clean.
- Fill your jars with the hot lingonberry jam, close well with the lid and turn the jars upside down to create a vacuum.
- When cooled, store in a cool and dry place.
- 1 serving = 1 Teaspoon, 70 servings = about 3 jam jars
- Store them in a dry and cool place and keep away from direct sunlight. If you live in a humid tropical climate, please store the jam in the fridge. Also, store in the fridge once you opened your jar.
- The jam will always appear liquid when cooking hot. It will set when it cools down, hence why we test with an ice-cold plate.
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