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
- Wash and crush the berries.
- Place the Lingonberries and water in a large pot.
- Place sugar in a separate bowl.
- 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.
- Skim off any foam from the surface before adding the sugar once the mix hits a rolling boil, stir continuously.
- Continue to boil for 2 – 3 full minutes while stirring.
- 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.