Lingonberries- a Nordic staple food that is known for its tartyness yet subtle sweetness. A berry that has its own preservative effects which makes it perfect for long term storage- and probably why it has been made in the Nordic region for a long time.
Lingonberries are very sour when eaten straight from the bush, which is why some sort of sweetener is crucial to make it somewhat delicious. I often prefer using honey as a replacement for refined sugar, but you can use what you prefer. The traditional recipe calls for a pretty high amount of refined sugar, but I prefer to reduce the amount a little.
Lingonberry jam pairs perfectly wild game meat and is a must when eating Swedish meatballs.
“Stirred” Lingonberry | Lingonberry Jam
Stirred lingonberries is a traditional way of using these woonderful autumn berries. Instead of heating the berries and boiling them for a certain amount of time- all you need to do is sprinkle sugar on top, let it sit for a while and stir it all together to a mash.
Rørte Tyttebær | Lingonberry Jam
200 g lingonberries, fresh or frozen
50 – 100 g sugar, depending on your liking
- in a bowl, combine lingonberries and sugar.
- Let it sit for 15-20 minutes so the sugar releases liquid from the berries.
- Stir together with a fork, lightly mashing the berries.
- Keeps in the fridge for a couple of weeks.
To spruce it up a little you can add warming spices such as cinnamon, cloves and star anise.
Add different kinds of fruit to change it up a little- like grated apple for more natural sweetness!