Lingonberry or Cranberry Jam

From Falling Cloudberries: A World of Family Recipes by Tessa Kiros
35jamMakes about 2 cups

1¼ pounds (5 cups) frozen or fresh Lingonberries or Cranberries
1 cup superfine sugar
finely grated zest and juice of 1 lemon
1 small apple, peeled and cored

Lingonberries are everywhere in Finland, growing in clumps on small bushes. They make a tart, sourish jam that is delicious served with meats and game; try it with your Thanksgiving turkey or alongside a baked ham. Make it in a heavy-bottomed saucepan suitable for making jam. You might need to adjust the amount of sugar, depending on the tartness of your berries. The jam will be ready to eat once it has cooled, but you can also seal it in jars (while still hot) and store for when you need it.

Rinse the berries, if necessary, then drain well and put them in a nonreactive bowl with the sugar and lemon juice. Leave overnight, turning once or twice.

Coarsely grate the apple and put it into a jam-making pan or other heavy-bottomed saucepan with the grated lemon zest. Strain in all the juice from the berries and add 2 wooden-spoonfuls of berries, leaving the rest of the berries in the bowl for now. Add ½ cup of water and simmer for 20 to 30 minutes, or until the apple is very soft and the entire mixture has thickened. Add the rest of the berries and heat through for 5 to 8 minutes. Pour into sterilized jars. Seal tightly and turn upside down. Cover with a cloth and let it cool completely, before turning upright and storing in a cool place. The jam will keep for a couple of months but, once open, keep it in the fridge and use fairly quickly.


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