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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.
Combine Berries and Sugar
Cook the Jam
Finish and Cool
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.
This scandinavian recipe takes 30 minutes to prepare and yields 16 servings. At 59.86 calories per serving with 0.15g of protein, it's a beginner-friendly recipe perfect for condiment or side or breakfast.
Store the 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.
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.
Substitute the water with fresh orange juice and add a strip of orange zest (pith removed) during cooking for a bright, citrusy note.
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.
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.
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.
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.
Lingonberry jam can be part of a healthy diet in moderation. Lingonberries themselves are rich in antioxidants and vitamins. However, like most jams, it is high in sugar. It's best enjoyed as a condiment in small portions.
Yes, absolutely. Frozen lingonberries work perfectly for this jam. There is no need to thaw them before cooking; simply add them to the pot frozen. The initial cooking time might be a minute or two longer to bring them to a boil.
The most reliable method is using a candy thermometer; the jam is set at 220°F (105°C). Alternatively, use the cold plate test: a drop of jam on a frozen plate should wrinkle when you push it with your finger after 30 seconds.
When stored in a sterilized, airtight jar in the refrigerator, this jam will last for 3 to 4 weeks. For longer storage, you can process it using a water bath canning method, which will make it shelf-stable for up to a year.
You can reduce the sugar, but keep in mind that sugar acts as a preservative and is crucial for the jam's texture and ability to set properly. Reducing it too much may result in a runnier, more sauce-like consistency and a shorter shelf life.