Lingonberry Jam
A classic Scandinavian treasure, this homemade lingonberry jam balances the wild, tart flavor of lingonberries with simple sweetness. In just 30 minutes, create a vibrant, jewel-toned condiment perfect for Swedish meatballs, game meats, pancakes, or yogurt.
For 16 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Combine Berries and Sugar
- b.In a medium, heavy-bottomed, non-reactive saucepan (like stainless steel or enamel), combine the lingonberries, granulated sugar, and water.
- c.Stir gently to coat the berries and moisten the sugar. If using frozen berries, there is no need to thaw them first.
- 2
Step 2
- a.Cook the Jam
- b.Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally.
- c.Once boiling, reduce the heat to medium-low to maintain a steady, active simmer.
- d.Cook for 20-25 minutes, stirring every few minutes to prevent sticking. Use a spoon to skim off any foam that rises to the surface for a clearer jam.
- e.The berries will burst and the mixture will thicken. The jam is ready when it reaches 220°F (105°C) on a candy thermometer, or when it coats the back of a spoon and a drop placed on a frozen plate wrinkles when pushed.
- 3
Step 3
- a.Finish and Cool
- b.Remove the saucepan from the heat. Stir in the freshly squeezed lemon juice.
- c.Let the jam cool in the saucepan for 15-20 minutes. It will thicken considerably as it cools down.
- 4
Step 4
- a.Store the Jam
- b.Carefully pour the warm jam into a clean, sterilized glass jar with a tight-fitting lid.
- c.Seal the jar and allow it to cool completely to room temperature before transferring to the refrigerator.
- d.The jam will keep in the refrigerator for up to 3-4 weeks.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a perfectly set jam, use the freezer plate test. Before you start, place a small plate in the freezer. To check for doneness, put a small dollop of jam on the cold plate, wait 30 seconds, then run your finger through it. If it wrinkles, it's ready.
- 2Skimming the foam that forms on top during cooking will result in a clearer, more jewel-toned jam.
- 3Be careful not to overcook the jam, as it can become too thick or candy-like once cooled. It should still be pourable when hot.
- 4For long-term, shelf-stable storage, process the filled and sealed jars in a water bath canner for 10 minutes.
- 5A non-reactive saucepan is important because the acidity of the berries can react with metals like aluminum or unlined cast iron, giving the jam a metallic taste.
Adapt it for your goals.
Spiced Lingonberry Jam
Add a cinnamon stick or a few whole cloves to the saucepan while the jam cooks for a warm, spiced flavor. Remove the whole spices before jarring.
Maple Sweetened JamMaple-Sweetened Jam
For a different flavor profile, replace half of the granulated sugar with an equal amount of pure maple syrup. You may need to cook it slightly longer to reach the setting point.
Orange Lingonberry JamOrange-Lingonberry Jam
Substitute the water with fresh orange juice and add a strip of orange zest (pith removed) during cooking for a bright, citrusy note.
Why this is on our healthy list.
Rich in Antioxidants
Lingonberries are packed with powerful antioxidants, such as flavonoids and polyphenols, which help protect your body's cells from damage caused by free radicals and oxidative stress.
Supports Urinary Tract Health
Similar to their cousin, the cranberry, lingonberries contain compounds that may help prevent certain bacteria from adhering to the walls of the urinary tract, thus promoting urinary health.
Natural Source of Vitamins
This jam provides Vitamin C from both the lingonberries and lemon juice, which is essential for a healthy immune system, and also contains Vitamin E and other micronutrients.
Frequently asked questions
A single serving of 2 tablespoons of this homemade lingonberry jam contains approximately 60 calories, primarily from the sugar and the natural sugars in the berries.