Swedish Lingonberry Jam Recipe – Lingonsylt
You’ll be surprised at how easy it is to make your own lingonberry jam using just fresh berries and sugar! Can’t find fresh lingonberries? Frozen berries work just fine!
Lingonberry jam is a staple in every Swedish household. Its tart flavor perfectly complements everyday dishes, from Swedish meatballs and pancakes to wild game, making it a beloved part of Swedish cuisine. Its popularity has spread worldwide in recent years, perhaps thanks partly to IKEA’s infamous Swedish pancakes, which are served with lingonberry jam.
wild lingonberries
- Lingonberries, sometimes called Mountain Cranberries, thrive in cooler climates and grow wild in Nordic regions and North America.
- These small red berries are packed with nutrients and vitamin C, but they have a really bitter taste and are almost inedible without added sweetness.
- Forage wild lingon in late summer or fall. (Even our dog likes to join in!)
Lingonberry Jam Ingredients
This classic recipe makes a small batch of fresh, soft jam, perfect for bringing to a Swedish Christmas dinner party or family meal.
Lingonberries contain enough pectin to set the jam naturally so no pectin is required.
If you prefer a firm jam, add half a lemon zest to increase the fruit pectin or use jam sugar with added pectin. Unripe berries contain more pectin and can be added to make a firmer jam.
- 1 Pound/500g Fresh Lingonberries – You can also use frozen berries.
- 1 Cup/ 200g Sugar
- 1/2 Cup /120 ml Cold water – If using frozen berries, you will likely not need to add water!
Equipment
- Clean Jars with lids or an airtight container– this recipe makes about 2 cups/14 oz
- A large pot or a pot with a wide base.
- Optional: Immersion blender/stick blender
Instructions
1. Thoroughly rinse fresh lingonberries under cold running water, removing leaves, stems, or damaged berries.
2. Place the rinsed berries and 1/2 cup water in a large, heavy-bottomed pot. Bring the mixture to a rolling boil over medium-high heat and continue to boil for 10 minutes, stirring occasionally to prevent sticking.
2. Gradually add the sugar to the boiling lingonberry mixture, stirring continuously until the sugar is completely dissolved. Return the mixture to a rolling boil for 1-2 minutes, or until the jam reaches your desired consistency.
3. Use a spoon to carefully skim off any foam that forms on the surface of the jam. For a smoother texture, use an immersion blender (stick blender) to blend the jam until it reaches your preferred consistency.
To test if the jam is ready, you can place a small amount on a cold plate. If it wrinkles when you push it with your finger, it's ready.
4. Immediately pour the hot jam into clean jars, leaving about 1/4-inch headspace. Securely fasten the lids onto the jars. Allow the jars to cool completely at room temperature.
Serving suggestions
Lingonberry jam, despite its sweetness, pairs wonderfully with meat dishes. Like cranberry sauce with turkey, it’s a classic with Swedish meatballs, game meats, and cheeses, and adds a tangy balance to creamy sauces. It’s a staple at Scandinavian holidays and in everyday cooking.
It’s not just for savory dishes, though; it’s also delicious on oatmeal, Swedish pancakes, and cheese on toast.
Storage
Store in the refrigerator and use within two weeks. If you wish to preserve your lingonberries for longer or at room temperature, I recommend using an equal amount of sugar to berries and using steesrilized jars.
Variations and substitutions
- You can easily reduce the amount of sugar for a less sweet jam, bearing in slmind that it will shorten the shelf life and may affect how the jam sets.
- Brown sugar can be used in place of granulated for a unique flavor.
- We recently visited a family in northern Sweden and tasted lingonberry jam that included blueberries and strawberries for sweetness. It was similar to a Queens Jam recipe but with tart undertones. You can experiment with swapping out some of the lingonberries for a variety of fresh or frozen berries.
Swedish Lingonberry Jam versus Rårörda Lingon (raw lingonberry sauce)
Two widely used lingonberry recipes are available in Sweden. They are served the same way, but the main difference is in the preparation method.
Lingonberry sauce (rårörda lingon)
- Made by mixing sugar with raw lingonberries.
- The sugar dissolves with the berries to create a tart sauce similar to lingonberry jam, but you can often see the whole berries.
- Because it’s not cooked, many nutrients are preserved, but it can’t be stored in the refrigerator for more than a few days.
Lingonberry Jam
- A sweeter, spreadable, soft jam similar to cranberry jam.
- In Sweden, there are many brands to choose from, Felix being the most widely known.
Most grocery stores sell both ready-made lingonberry preserves in Sweden. The 'raw-stirred' lingonberry sauce is preserved at low temperatures and can be stored at room temperature until opened.
Substitutes for Lingonberry Jam in Swedish recipes
If you’re making a Swedish recipe and don’t have lingonberry jam or cant make your own, cranberry jam is a great substitute—it has a similar flavor and texture. Red currants also work well, especially if you can’t find fresh or frozen lingonberries.
Swedish Lingonberry Jam Recipe – Lingonsylt
Equipment
- 2 Clean Jars with lids or an airtight container. This recipe makes about 2 cups/14 oz
- Large pot Or a pot with a wide base.
- Optional: Immersion blender/stick blender
Ingredients
- 1 Pound Fresh Lingonberries You can also use frozen berries.
- 1 Cup Sugar
- ½ Cup /120 ml Cold water – if using frozen berries you will likely not need to add water!
Instructions
- Thoroughly rinse fresh lingonberries under cold running water, removing leaves, stems, or damaged berries.
- Place the rinsed berries in a large, heavy-bottomed pot together with the water. Bring the mixture to a rolling boil over medium-high heat and continue to boil for 10 minutes, stirring occasionally to prevent sticking.
- Gradually add the sugar to the boiling lingonberry mixture, stirring continuously until the sugar is completely dissolved. Return the mixture to a rolling boil for 1-2 minutes, or until the jam reaches your desired consistency.
- Use a spoon to carefully skim off any foam that forms on the surface of the jam. For a smoother texture, use an immersion blender (stick blender) to blend the jam until it reaches your preferred consistency.To test if the jam is ready, you can place a small amount on a cold plate. If it wrinkles when you push it with your finger, it's ready.
- Immediately pour the hot jam into clean jars, leaving about 1/4-inch headspace. Securely fasten the lids onto the jars. Allow the jars to cool completely at room temperature.
Notes
Store in the refrigerator and use within two weeks. If you wish to preserve your lingonberries for longer or at room temperature, I recommend using an equal amount of sugar to berries and using sterilized jars. Variations and substitutions: You can easily reduce the amount of sugar for a less sweet jam, bearing in mind that it will shorten the shelf life and may affect how the jam sets. Brown sugar can be used in place of granulated for a unique flavor. You can experiment with swapping out some of the lingonberries for a variety of fresh or frozen berries.
Nutrition
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
If you have any questions you can ask them here and I’ll try to answer them as best I can! Hope you enjoy this recipe as much as we do!
There was so much more flavor in the homemade version!
I’m delighted to hear that you enjoyed it! I like to think there are more nutrients too =)