📝 About This Recipe
Captured in every jar of this vibrant, crimson preserve is the soul of the Scandinavian wilderness—a perfect balance of tart, tannic, and sweet. Unlike traditional heavy jams, this recipe honors the 'Sylt' tradition, maintaining the integrity of the whole berries while creating a luscious, pourable consistency. It is the essential companion to savory Swedish meatballs and a sophisticated upgrade to any morning pastry or dessert plate.
🥗 Ingredients
The Fruit Base
- 4 cups Fresh or Frozen Lingonberries (rinsed and sorted to remove stems and leaves)
- 1/2 cup Water (filtered water is best for clarity)
The Sweeteners & Aromatics
- 1 1/2 cups Granulated White Sugar (adjust slightly based on berry tartness)
- 1/4 cup Light Brown Sugar (adds a subtle depth of molasses)
- 1 piece Cinnamon Stick (optional, for a warm spice note)
- 1 whole Star Anise (optional, provides a faint floral complexity)
Brighteners & Finishers
- 1 tablespoon Fresh Lemon Juice (helps activate natural pectin)
- 1 teaspoon Lemon Zest (finely grated)
- 1 pinch Sea Salt (to balance the tannins)
- 1/2 teaspoon Pure Vanilla Extract (added at the very end for aroma)
👨🍳 Instructions
-
1
Begin by thoroughly rinsing your lingonberries in a colander under cold water. Discard any bruised berries, stems, or small leaves that may have been gathered during harvest.
-
2
Place three small ceramic saucers in the freezer; these will be used later to test the jam's set consistency.
-
3
In a heavy-bottomed stainless steel pot or a traditional copper jam pan, combine the lingonberries and the 1/2 cup of water.
-
4
Place the pot over medium heat and bring the mixture to a gentle simmer. Cook the berries for about 5-8 minutes until they begin to soften and some start to pop.
-
5
Once the berries have softened, stir in the granulated sugar, light brown sugar, cinnamon stick, and star anise. Stir gently until the sugar is completely dissolved.
-
6
Increase the heat to medium-high to bring the mixture to a rolling boil. Stir frequently to prevent the sugar from scorching on the bottom.
-
7
As the jam boils, a pale foam may rise to the surface. Use a wide spoon to skim this off and discard it; this ensures your final jam is clear and jewel-toned.
-
8
Add the lemon juice, lemon zest, and the pinch of sea salt. The acidity from the lemon is crucial for the natural pectin in the berries to bond and thicken.
-
9
Continue boiling for 10-12 minutes. The berries will look translucent and the liquid will have thickened into a syrupy consistency.
-
10
Perform the 'wrinkle test': Place a small spoonful of jam onto one of your frozen saucers. Let it sit for 30 seconds, then push it with your finger. If it wrinkles, it is ready. If it's still runny, boil for another 2 minutes.
-
11
Remove the pot from the heat. Carefully fish out the cinnamon stick and star anise and discard them.
-
12
Stir in the pure vanilla extract. The heat of the jam will bloom the vanilla aroma without boiling off its delicate flavor.
-
13
Ladle the hot jam into sterilized glass jars, leaving about 1/4 inch of headspace at the top.
-
14
Wipe the rims of the jars with a clean, damp cloth to ensure a perfect seal. Screw on the lids until finger-tight.
-
15
Allow the jars to cool completely at room temperature overnight. You will hear the satisfying 'pop' of the vacuum seal as they cool. Store in a cool, dark place for up to a year, or refrigerate after opening.
💡 Chef's Tips
Lingonberries are high in natural benzoic acid, which acts as a preservative, so they require less sugar than other fruits. Avoid overcooking; lingonberries are naturally pectin-rich and will firm up significantly as they cool in the jar. If you cannot find lingonberries, cranberries are a suitable substitute, though you may need to increase the sugar by 1/4 cup. For a smoother texture, you can lightly pulse half the berries in a blender before cooking, but whole berries are more traditional. Always use a non-reactive pot (stainless steel or enamel) to prevent the acid in the berries from picking up a metallic taste.
🍽️ Serving Suggestions
Serve alongside classic Swedish meatballs, mashed potatoes, and cream gravy for an authentic Nordic dinner. Spread generously over warm, buttered potato pancakes (Raggmunk) or crepes. Pair with a sharp aged cheddar or a creamy brie on a charcuterie board to cut through the richness of the cheese. Swirl into plain Greek yogurt or oatmeal for a tart and sophisticated breakfast treat. Use as a glaze for roasted venison or pork tenderloin during the final 10 minutes of cooking.