Lingonberry jam is a type of sauce or preserve made with the small, red, round fruit of a type of low-lying shrub that grows throughout the Northern Hemisphere. The lingonberry (Vaccinium vitis-idaea) is known as cowberry in English speaking countries. The lingonberry, being a member of the same Genus as a cranberry, is quite similar to them. They are even often referred to as low-bush cranberries. They do grow quite close to the ground, much like another member of the Vaccinium genus, blueberries. Unlike blueberry however, lingonberry is rarely cultivated and instead picked from the wild. Which can make them quite expensive.
Lingonberry jam is quite easy to make. All you have to do is combine the raw or frozen fruit with a bit of sugar. You don’t even have to cook it. Though I prefer to. Here I have 2 cups of frozen lingonberries and 2 T of raw cane sugar that I simmered for about 20 minutes. The sugar will act as a preservative but lingonberries have their own preservative already: benzoic acid. So the lingonberry jam has an extra-long shelf life. Mine has lasted more than 3 months already and it’s still good!
I made this lingonberry jam for my Swedish Meatballs, which it goes really well with. Lingonberry jam is also really good on pancakes!
*Alternate Method. – If you really enjoy the flavor of lingonberry, try combining the berries and sugar without cooking them. This is easier to do with fresh berries though.