Swedish Lingonberry Jam Recipe – Lingonsylt
Servings: 10
Calories: 98kcal
This classic lingonberry jam recipe makes a small batch of fresh, soft jam, perfect for bringing to a Swedish Christmas dinner 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.
Print Recipe
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
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.
Lingonberry jam isn’t 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 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.
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
Serving: 4tbsp | Calories: 98kcal | Carbohydrates: 25g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 37mg | Fiber: 2g | Sugar: 22g | Vitamin A: 27IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 0.1mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
