The Lingonberry Jam is the most important and most consumed jam in Austria, besides the Apricot Jam. Lingonberry Jam, made with the difficult to find Linonberries from the Austrian alps, is used as a breakfast or snack bread topping but 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.
Contrary to common believe, the real authentic Schnitzel that originated around the Vienna bay area, Austria’s capital, is prepared with pork or veal meat. 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. So, basically Lingonberry Jam mostly goes hand in hand with pork or veal schnitzel.
The sour and sweet flavor note of Lingonberry jam, with a hint of the mountain flair penetrating the aroma of this unique jam, is a jewel amongst all the jams and something everybody should try for themselves one day. The store bought Lingonberry jam rarely comes close to the real ruby red Lingonberry jam experience and many Austrians would nod in agreement.
Nowadays, most of the local ladies still 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, although the thought of collecting a proud amount of shiny red and hard Lingonberries is rewarding enough to drive ones spirit to continue.
Lingonberries are worth the trouble and should be protected before this berry variety is close to extinction. Lingonberries, or Preiselbeere as they are commonly known to the locals in Central Europe, are rich in antioxidants and they own antibacterial properties, which in turn is an indication towards the health benefits. This is also a sign that due to the antioxidants (Vitamin C = Ascorbic Acid) and antibacterial properties, the jam tends to naturally preserve better and thus gelatinizes.
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.
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- 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.
![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)
- 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.
Notes
- 1 serving = 1 Teaspoon, 70 servings = about 3 jam jars
Nutrition
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A fabulous jam. Perfect with Swedish meatballs or duck breasts.
Cheers,
Rosa
This looks amazing! I have always wanted to make jam!
What a beautiful jam! No wonder you didn’t use pectin: I have heard they have as much pectin as red currants at least… I wish I could have a jar of lingonberry jam right now…
You make this jam sound like it’s a culinary destination. I’ve been to Austria several times but I’ve never had lingonberry jam. At least none that I was told.
Could a traveler be mistaken if they thought it was another red berry jam?
I look forward to the day that I could taste REAL lingonberry jam from foraged berries.
I love jams like this.. just hand me a spoon! 🙂
I think I have a jar of lingonberry jam in my pantry. I’m ashamed to say I’ve never tasted it..I think I need to crack open the jar and give it a try. But I’m sure it cannot compare to your homemade version!
G’day! Love lingonberry jam and love you made it without pectin too!
Gorgeous photos Helene!
Cheers! Joanne
What a beautiful jam recipe, I want to try lingonberry for sure! 😀
Delicious!
Cheers
Choc Chip Uru