Lingonberry Jam and Sweet Preserves

Lingonberry Sweet Preserves

Lingonberry is not well known in North America, it is a Scandanavian delight. Lingonberry, sometimes called Mountain cranberry, cowberry or foxberry is related to cranberries and blueberries.

Lingonberry is indigenous to some of the coldest regions on Earth. It is a semi evergreen and retains its green luster all winter long.


  • 3 cups Lingonberries
  • 3 cups water
  • 1 cup sugar
  • 1/2 pkg Fruit Pectin


  1. Wash and crush the berries.
  2. Place the Lingonberries and water in a large pot.
  3. Place sugar in a separate bowl.
  4. With the berries cooking in the slightly hot pot, add Fruit Jell Pectin. Bring mixture to a full rolling boil over high heat, stirring vigorously.
  5. Skim off any foam from the surface before adding the sugar once the mix hits a rolling boil, stir continuously.
  6. Continue to boil for 2 – 3 full minutes while stirring.
  7. Remove from heat and fill hot, sterile jars leaving 1/4 inch HEAD-SPACE.

Traditional Lingonberry Jam

A more traditional lingonberry Jam can be made by placing the lingonberries in a large pot of water and bringing it to a boil for about 10 minutes. You simply skim off any surface foam and add only a minimal amount of sugar, roughly 1 part sugar to 3 parts berries and with no added pectin.

The results are at times, very tart, which some people like. It also doesn’t always jell properly without the pectin.