Lingonberry Jam is important and is one of the most consumed jams in Austria, besides that of the Apricot Jam.
Lingonberry Jam is made with the difficult to find Lingonberries from the Austrian alps.
It is used as a breakfast or snack bread topping however that’s not it’s most popular use.
Surprisingly to some, Lingonberry Jam is mostly used with savory meat dishes such as the all famous Schnitzel.
Lingonberry Jam and Meat
Contrary to common belief, the real authentic Schnitzel that originated around the Vienna bay area, Austria’s capital.
It is prepared with pork or veal meat usually.
Nowadays also turkey meat is commonly used in the preparation of the breaded smashed “steak”.
However chicken schnitzel is still a rarity if not completely non existent.
Lingonberry Jam mostly goes hand in hand with pork or veal schnitzel.
The sour and sweet flavor notes of Lingonberry jam, with a hint of the mountain flair penetrating the aroma of this unique jam, is a jewel among all the jams.
It is absolutely something everybody should try.
The store bought Lingonberry jam rarely comes close to the fresh real ruby red Lingonberry jam experience and many Austrians would nod in agreement.
Nowadays, most of the local ladies take the laborious work on their shoulders, by walking far up and through the mountain forests to get to the scattered collections of deeply hidden Lingonberries.
The process can be arduous and long, though the thought of collecting a proud amount of shiny red hard Lingonberries is rewarding enough to drive ones spirit to continue.
Lingonberries, or Preiselbeere as they are commonly known to the locals in Central Europe, are rich in antioxidants and they own antibacterial properties.
This in turn is an indication towards its health benefits.
With the presence of antioxidants (Vitamin C = Ascorbic Acid) and antibacterial properties, the jam tends to naturally preserve better and thus gelatinous.
I hope you will get a chance to make or at least try real Lingonberry Jam.
It’s a must food experience for any food lover!
Lingonberry Jam Recipe {without Pectin}
Instructions
- Wash your Lingonberries and pick out any impurities. Natural lingonberries usually don’t have insects and worms in them (compared to raspberries) so the washing should be quick. Weigh the berries and place them into a big cooking pot.
- Add the 200 milliliter water to the berries in the pot and cook on low heat for about 10 minutes. Mix frequently, the fruits will get a bit softer by cooking them first because lingonberries are hard.
- Cook on slow heat for about 40 mins, while stirring at times, until you can see a rolling boil. At that point the jam should be ready and you can take it from the heat. Test if the jam is set by dropping some on a cold plate, the jam is ready if it doesn’t run. If it runs, keep for some more time to cook on low heat and repeat the test until you have the correct consistency.
- Before you fill the jars with the jam, drop little rum on into the lid. That will help to keep the jam from growing mold.
- Fill your clean jam jars with the lingonberry jam, close well with the lid and turn the jars upside down. Keep them upside down for a few hours and then 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.
![Blueberry Jam without Pectin [Recipe with only 2 Ingredients] made from scratch with collected wild blueberries. you can also make this blueberry jam with store bought blueberries. makes about 3 jars and stroes well for a year if unopened and kept in a dry and dark place. Including with blueberry jam label in english german and fresnch www.masalaherb.com](https://www.masalaherb.com/wp-content/uploads/2014/08/Blueberry-Jam-Organic-5.jpg)
Notes
- 1 serving = 1 Teaspoon, 70 servings = about 3 jam jars
