Lingonberry Jam
A brilliantly tart and slightly sweet Scandinavian-style jam made with just a handful of ingredients. This ruby-red preserve comes together quickly on the stovetop, letting the bright, tangy flavor of lingonberries shine through. Perfect alongside Swedish meatballs, spread on toast, or swirled into yogurt.
For 16 servings
- prep · ~2 min
Rinse and sort the lingonberries.
Pick through the berries, removing any leaves, stems, or crushed fruit. Rinse them gently under cold water and let them drain well.
- mix · ~1 min
Combine all ingredients in the saucepan.
Place the rinsed lingonberries, sugar, water, and lemon juice into a medium heavy-bottomed saucepan. Stir to combine so the sugar begins to dissolve.
- boil · ~6 min
Bring the mixture to a boil.
Set the pan over medium-high heat and bring the berries to a rolling boil, stirring occasionally to prevent the sugar from scorching on the bottom.
- simmer · ~20 min
Simmer until the jam thickens.
Once boiling, reduce the heat to medium-low so the mixture maintains a steady but gentle bubble. Cook uncovered, stirring frequently, for about 20 minutes until the jam thickens and coats the back of a spoon. The jam will continue to set and thicken further as it cools.
TIPSkim off any pale pink foam that rises to the surface for a clearer, more ruby-colored jam. - other · ~1 min
Check the set using the cold plate test.
To test if the jam is ready, place a small spoonful on a chilled plate and let it sit for 30 seconds. Run your finger through it; if the jam holds the track and doesn't run back together, it's done. If it's still thin, simmer for another 3 to 5 minutes and test again.
- other · ~2 min
Transfer the jam to a clean jar.
Remove the saucepan from the heat. Carefully ladle the hot jam into a clean glass jar. Let it cool completely at room temperature with the lid off.
- rest · ~60 min
Cool completely before sealing.
Once the jam has reached room temperature, seal the jar with a tight-fitting lid and transfer it to the refrigerator. The jam will achieve its final set as it chills.
TIPFor longer shelf-stable storage, process the filled jars in a boiling water bath for 10 minutes immediately after filling. - serve
Serve chilled or at room temperature.
Enjoy this tangy-sweet lingonberry jam alongside Swedish meatballs, spread on crispbread or toast, spooned over pancakes, or as a condiment with roast pork or turkey.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Frozen lingonberries work perfectly—no need to thaw before cooking; they will release moisture as they heat.
- 2Use a heavy-bottomed saucepan to prevent the sugar from scorching and ensure even heat distribution.
- 3Skim off the pale foam that rises during simmering for a clearer, brighter ruby-colored jam.
- 4For a firmer set, cook the jam to 220°F (104°C) on a candy thermometer—this guarantees gelling without guesswork.
- 5Store the jam in a clean, airtight jar in the refrigerator for up to 3 weeks, or freeze in small portions for longer use.
- 6The jam will thicken significantly as it cools—do not over-reduce it on the stove or it may become too stiff.
Adapt it for your goals.
Sugar-Free
Replace sugar with a granulated monk fruit/erythritol blend (use about ⅔ cup) for a low-carb jam with a slightly softer set; add 1 teaspoon of chia seeds to help thicken naturally.
SpicedSpiced
Add 1 cinnamon stick and 2 whole cloves to the pot during simmering for a warm, wintery version that pairs beautifully with roasted meats.
Lingonberry OrangeLingonberry-Orange
Substitute the lemon juice with 2 tablespoons fresh orange juice and add 1 teaspoon of finely grated orange zest for a sweeter, citrus-forward jam.
Low SugarLow-Sugar
Use ½ cup sugar plus 2 tablespoons of Pomona's pectin (follow package directions) for a jam with less sweetness but still a firm, spreadable set.
Why this is on our healthy list.
Rich in Antioxidants
Lingonberries are packed with anthocyanins and proanthocyanidins, which help combat oxidative stress and support overall cellular health.
Naturally Low in Calories
With modest sugar content compared to many jams, this preserve provides vibrant flavor with fewer calories per serving.
Good Source of Vitamin C
The lemon juice and lingonberries contribute a healthy dose of vitamin C, supporting immune function and collagen production.
May Support Urinary Tract Health
Lingonberries contain compounds similar to those in cranberries that may help prevent bacteria from adhering to the urinary tract lining.
Low Sodium
This jam is naturally sodium-free, making it a heart-friendly condiment choice for those monitoring salt intake.
Frequently asked questions
Cranberries are the best substitute—use the same quantity and add 2 extra tablespoons of sugar to balance tartness, but expect a slightly less floral flavor.
