Swedish Lingonberry Jam Recipe (Lingonsylt)

Swedish Lingonberry Jam has become popular around the world in recent years.

You will find a jar of lingonberry jam in every Swedish household, as its much-loved tart flavor complements a large range of dishes.

A desire to explore foods from other cultures, together with a love of Ikea’s infamous Swedish Meatballs, has brought this delicious condiment to light globally.

It’s most commonly served with Meatballs, Swedish Pancakes, and Swedish Cabbage Casserole, but is an equally delicious compliment to wild game and other meat courses.

I’d like to share a simple, homemade lingonberry jam recipe today. It’s one of my favorite recipes because it’s so simple and delicious every time!

What’s the difference between lingonberry jam and lingonberry sauce

There are two widely used lingonberry recipes in Sweden, and they are served in the same way. The original lingonberry jam ( recipe below) and a raw version called Rårörde Lingon. 

The direct translation of the latter is ‘raw, stirred lingon’, and traditionally, it’s made by mixing sugar with raw berries. You can find this recipe for lingonberry sauce here and here .
I think the translation ‘ Raw Lingonberry sauce’ is probably more fitting.

This method preserves the nutrients and, thus, the health benefits of the berries. But they must be refrigerated in an airtight container and eaten within a week.

You can buy both lingonberry preserves in the supermarket, but then the ‘raw lingonberry sauce’ is heated to 85°C/ 185°F rather than to boiling point and is considered, therefore, to contain more nutrients. These small red berries are packed with nutrients and vitamin C! 

Lingonberries, like cloudberries, contain a derivative of benzoic acid, which means that it can be stored successfully even though it is not heated to boiling point. 

Wild lingonberries

Every year, we spend hours in the forest, foraging for berries as a family!

Lingonberries are found growing wild in Nordic countries and North America and even cultivated in China! 

Vaccinium vitis-idaea can also be called  Mountain Cranberries, wild cranberries, Cow Berries, and Partridge berries, but there are actually 25 common names for this berry worldwide. 

Swedish forests are packed with wild blueberries, wild strawberries, and lingonberries, particularly in the Northern regions.  Lingonberry plants thrive in the cooler climate and intense summer of northern Sweden. It’s, of course, important that you can safely identify wild berries before you collect them! They are endangered in some regions, and it’s therefore important to check out their status before you head out to forage! 

Lingonberries have a really bitter taste and are almost inedible without adding sweetness! You can use pure sugar or add a mixture of berries to achieve a sweeter flavor. 

Swedish Lingonberry Jam Ingredients

1lb / 500g Fresh Lingonberries – You can also use frozen berries. 

250g Granulated sugar

If you wish to preserve your lingonberries, I recommend using an equal amount of sugar to berries. 

Optional: 100ml Water – if using frozen berries, you will likely not need to add water! 

If you prefer a firm jam, you can add half an apple to increase the fruit pectin, as in this Rowan Berry And Apple Jelly Recipe, or use a jam sugar with added pectin. 
Unripe berries contain more pectin and will make a firmer jam. 

You will need

Clean Jars – this recipe makes about 400ml/ 14 oz 

A large pot or a pot with a wide bottom. 

Method

1. Rinse fresh berries under running water and remove any leaves or debris. Add the berries to a large pot together with the water if using and bring to a boil over medium-high heat. Allow to boil for 10 minutes.

2. Add the sugar and stir until it is completely dissolved. Bring the mixture back to a rolling boil before turning off the heat. 

3. Using a spoon, remove any foam that develops at the top. This will help to remove impurities and improve the shelf life of your jam. 

4. Pour jam into the clean jars and place the lid on tightly. 

Serving Suggestions

Lingonberry jam, though sweet, works beautifully with many savory dishes. Like Cranberry sauce is served with Turkey in the United States, Lingonberry jam is served with meatballs, game meats, cheeses, and even added creamy sauces to balance flavors. It’s served at almost every Scandinavian holiday and with everyday dishes. 

Though it’s not just for savory meals, it’s also delicious served on oatmeal, Swedish Pancakes, and sourdough toast!

Storage

Store in the refrigerator and use within two weeks. If you wish to preserve your lingonberries for longer, I recommend using an equal amount of sugar to berries. 

Variations to try

We recently visited a family in northern Sweden and tasted a lingonberry jam that included some blueberries and strawberries for sweetness. It was similar to a Queens Jam recipe, though with tart undertones. 

You can absolutely experiment with adding different types of berries, using whatever is in season or what’s available in the freezer section of the supermarket!

You can reduce the amount of sugar if you prefer a less sweet jam. 

Substitutions for lingonberry jam when making Swedish recipes

Cranberry sauce or cranberry jam is another substitute that will work in many swedish recipes that require lingonberry jam or sauce. 

Red currants have a similar flavor profile, and if you can’t get your hands on fresh or frozen lingonberries, Red currants could make a good substitute.