📝 About This Recipe
Transport your kitchen to the heart of Scandinavia with this authentic 'Sylt'—a vibrant, ruby-red preserve that balances bracing tartness with a delicate sweetness. Unlike cloying commercial jams, this recipe preserves the integrity of the wild mountain cranberries, providing the essential acidic counterpoint to rich, savory Swedish meatballs and creamy gravy. It is a simple yet sophisticated condiment that elevates a humble meal into a true Nordic feast.
🥗 Ingredients
The Fruit Base
- 4 cups Lingonberries (fresh or frozen; if frozen, do not thaw before starting)
- 1/4 cup Water (filtered water is best)
Sweeteners and Aromatics
- 1 1/2 cups Granulated Sugar (adjust slightly based on desired tartness)
- 1 tablespoon Lemon Juice (freshly squeezed for natural pectin boost)
- 1 piece Cinnamon Stick (optional, for a subtle warm depth)
- 1 whole Star Anise (optional, provides a faint floral note)
- 1 pinch Sea Salt (to brighten the fruit flavors)
For Preservation (Optional)
- 1 teaspoon Pectin (only if you prefer a very thick, jelly-like set)
👨🍳 Instructions
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1
Begin by sorting through your lingonberries. Remove any stems, leaves, or bruised fruit, then rinse them thoroughly in a colander under cold running water.
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2
In a heavy-bottomed stainless steel saucepan, combine the cleaned lingonberries and the 1/4 cup of water.
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3
Place the saucepan over medium heat and bring the mixture to a gentle simmer. You will hear the berries begin to pop as they heat through.
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4
Simmer the berries for about 5-8 minutes without the sugar. This 'pre-cook' softens the skins and releases the natural juices and pectin.
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5
If using the cinnamon stick or star anise, add them to the pot now to infuse the liquid.
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6
Slowly stir in the granulated sugar, lemon juice, and the pinch of sea salt. Stir continuously until the sugar has completely dissolved.
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7
Increase the heat slightly to bring the mixture to a rolling boil. Continue to cook for another 10 minutes, stirring occasionally to prevent scorching on the bottom.
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8
As the jam boils, use a wide spoon to skim off any white foam that rises to the surface. This ensures a clear, jewel-toned finished product.
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9
Check the consistency. The jam is ready when it coats the back of a cold metal spoon or reaches 220°F (104°C) on a candy thermometer.
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10
Remove the pan from the heat. Carefully fish out the cinnamon stick and star anise and discard them.
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11
Allow the jam to cool in the pot for about 15 minutes. This prevents the fruit from floating to the top when you jar it.
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12
Ladle the warm jam into sterilized glass jars, leaving about 1/4 inch of headspace at the top.
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13
Wipe the rims of the jars with a clean, damp cloth and seal with tight-fitting lids.
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14
Let the jars cool completely at room temperature. The jam will continue to thicken significantly as it cools.
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15
Store in the refrigerator for up to 3 weeks, or process in a water bath canner for long-term shelf storage.
💡 Chef's Tips
If you cannot find lingonberries, fresh cranberries can be substituted, though you may need to increase the sugar by 1/4 cup. Avoid overcooking the jam; lingonberries have high natural pectin and can become rubbery if boiled for too long. For a 'raw' version (Rårörda lingon), simply stir the berries and sugar together without heat until the sugar dissolves; this is fresher but has a shorter shelf life. Always use a non-reactive pot (stainless steel or enamel) to prevent a metallic taste from the high acidity of the berries. To test the set, place a small plate in the freezer; drop a bit of hot jam on it, and if it wrinkles when pushed with a finger, it is done.
🍽️ Serving Suggestions
Serve a generous dollop alongside Swedish meatballs, mashed potatoes, and brown cream gravy. Spread over warm potato pancakes (Raggmunk) with crispy fried bacon. Use as a topping for vanilla panna cotta or thick Greek yogurt for a tart dessert. Pair with a sharp Västerbottensost cheese or a creamy Brie on a charcuterie board. Mix a spoonful into a gin and tonic for a refreshing, forest-inspired cocktail.