Lingonberry Apple Jam Recipe
This lingonberry apple jam recipe blends the sharp, bright flavour of lingonberries with the natural sweetness and pectin of apples. Quick to make, it’s ideal for spreading on toast, spooning over porridge, or serving with meats and cheeses. High in vitamin C, naturally tangy, and rooted in northern food traditions.
Ingredients
- 300 g Lingonberries washed and large stalks removed
- 200 g Apple peeled and roughly chopped
- 200 g White sugar
- 50 ml Water
Instructions
- Place the apples and lingonberries in a saucepan with the water.
- Simmer gently for 5–7 minutes, until the fruit begins to soften and release juice. You will hear satisfying little pops every time a lingonberry bursts.
- Add the sugar, stirring until fully dissolved.
- Continue cooking on a low boil for 15–20 minutes, stirring often, until the mixture thickens and coats the back of a spoon. At this point, you can choose to blend it a little with a stick blender to make it smooth, or leave it chunky if you prefer. If you blend it, be very careful not to get splashed by it.
- Test the set by placing a small spoonful on a chilled plate. If it wrinkles when pushed, the jam is ready.
- Pour the hot jam into a sterilised jar (best done with a jam funnel, seal immediately, and allow to cool.
