📝 About This Recipe
Captured from the wild, sun-drenched forests of Scandinavia, this Lingonberry Jam is a masterclass in the balance between tartness and sweetness. Unlike cloying commercial preserves, this recipe utilizes the berry's natural benzoic acid and pectin to create a bright, ruby-red conserve that sparkles on the palate. It is an essential cornerstone of Swedish cuisine, offering a sophisticated acidity that cuts through rich meats and adds a wild, woodland elegance to morning pastries.
🥗 Ingredients
The Fruit Base
- 2 pounds Fresh or Frozen Lingonberries (rinsed and picked over for stems or leaves)
- 1/2 cup Filtered Water (to help release the initial juices)
Sweetener and Flavor Enhancers
- 3 cups Granulated White Sugar (organic cane sugar also works well)
- 1 tablespoon Lemon Juice (freshly squeezed to brighten the color)
- 1 piece Cinnamon Stick (optional, for a subtle warm undertone)
- 1 whole Star Anise (optional, provides a very faint earthy depth)
- 1/2 teaspoon Vanilla Bean Paste (optional, for a gourmet finish)
For Preservation
- 1/2 teaspoon Unsalted Butter (to reduce foaming during the boil)
👨🍳 Instructions
-
1
Place three small ceramic saucers in the freezer; these will be used later to test the 'set' or wrinkle point of the jam.
-
2
Sterilize your glass jars and lids by boiling them in a large pot of water for 10 minutes, then keep them warm until ready to fill.
-
3
In a large, heavy-bottomed stainless steel pot or a traditional copper jam pan, combine the lingonberries and 1/2 cup of water.
-
4
Set the heat to medium-low and gently crush a few of the berries with a wooden spoon to release their juices.
-
5
Add the cinnamon stick and star anise if using, and bring the mixture to a gentle simmer for about 5-8 minutes until the berries have softened and popped.
-
6
Slowly pour in the granulated sugar and lemon juice, stirring constantly until the sugar has completely dissolved and no crystals remain on the sides of the pot.
-
7
Add the small knob of butter to the pot; this will break the surface tension and prevent excessive foam from forming.
-
8
Increase the heat to medium-high and bring the mixture to a full rolling boil (a boil that cannot be stirred down).
-
9
Boil vigorously for 10-12 minutes, stirring occasionally to prevent scorching. The jam will darken slightly to a deep garnet color.
-
10
Check the temperature with a candy thermometer; you are looking for 220°F (104°C), which is the standard setting point for jam.
-
11
Perform the 'wrinkle test' by placing a teaspoon of jam onto a frozen saucer. Let it sit for 30 seconds, then push it with your finger. If it wrinkles, it is done.
-
12
Remove the pot from the heat and skim off any remaining pink foam from the surface with a metal spoon. Stir in the vanilla bean paste if using.
-
13
Carefully remove the cinnamon stick and star anise. Let the jam sit in the pot for 5 minutes to allow the fruit to distribute evenly so it doesn't float to the top of the jars.
-
14
Ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean and screw on the lids until finger-tight.
-
15
Allow the jars to cool completely at room temperature for 24 hours. You should hear the satisfying 'pop' of the vacuum seal as they cool.
💡 Chef's Tips
If you prefer 'Rårörda lingon' (raw-stirred lingonberries), simply stir the berries and sugar together without cooking until the sugar dissolves; however, this must be kept refrigerated. Always use a stainless steel or non-reactive pot, as the high acidity of lingonberries can react with aluminum and create a metallic taste. Do not overcook the jam; lingonberries are naturally high in pectin and will firm up significantly as they cool. If the jam feels too thick after cooling, you can gently re-warm it with a splash of water or orange juice to loosen the texture. For the best flavor, let the finished jam sit for at least 2-3 days before consuming to allow the sweetness to mellow.
🍽️ Serving Suggestions
Classic Swedish Meatballs with cream sauce and mashed potatoes. Served warm over toasted sourdough with a thick layer of Brie or Camembert cheese. A topping for Swedish pancakes (pannkakor) or waffles with a dollop of whipped cream. Swirled into plain Greek yogurt or oatmeal for a tart morning boost. As a glaze for roasted venison, duck breast, or pork tenderloin.