Lingonberry jam
A tart jam staple of Scandinavian and Newfoundland cuisine.
Lingonberry jam is a common food in Scandinavia, as well as in Newfoundland and Labrador, where the berry is known as partridgeberry. The fruit, *Vaccinium vitis-idaea*, comes from a low, evergreen shrub found across the Arctic tundra of the Northern Hemisphere, from Eurasia to North America.
In northern and central Europe, especially Scandinavia, lingonberries are often made into jam or juice and used in many dishes and desserts. The jam is frequently served with meat dishes like meatballs, beef stew, or liver preparations such as maksalaatikko; in some regions, it accompanies fried herring. Traditional foods like kroppkakor, pitepalt, potato pancakes, spinach pancakes, kåldolmar, fläskpannkaka, mustamakkara, and black pudding are also commonly paired with lingonberries. Additionally, the jam goes well with oatmeal porridge (sometimes with cinnamon), mashed potatoes, and certain desserts.
Quality lingonberry jam is made from berries, sugar, and optionally a little water. Cheaper versions may be extended with apples. A fresh, uncooked preparation called sweetened lingonberries (rårörda lingon or rørte tyttebær) is made by simply mixing berries and sugar without boiling. Because lingonberries contain high levels of natural benzoic acid, they keep well without added preservatives.
- field
- Culinary staple
- region
- Scandinavia, Newfoundland and Labrador
- main ingredient
- Lingonberries (Vaccinium vitis-idaea)
- common uses
- Meat courses, desserts, porridge
- preservation
- Benzoic acid allows keeping without preservatives
Quick Facts
- Region
- Northern, Central, Eastern Europe, and Newfoundland and Labrador
- Main Ingredient
- Lingonberries, sugar
Facts from the source article.
Lore & Background
In northern and central European countries, and most especially in Scandinavia, lingonberries may be sold as jam and juice, and used as a key ingredient in dishes and desserts. Lingonberry jam may be served with meat courses, such as meatballs, beef stew or liver dishes; regionally, it is served with fried herring. Traditional dishes such as kroppkakor, pitepalt, potato pancakes, spinach pancakes, kåldolmar, fläskpannkaka, mustamakkara and black pudding are also commonly combined with lingonberries. The jam can also be paired with oatmeal porridge (sometimes together with cinnamon), mashed potatoes and some desserts.
Reader's Guide
Lingonberry jam holds significance as a versatile condiment deeply embedded in the culinary traditions of Scandinavia and parts of Canada. Its tart flavor complements both savory and sweet dishes, from meatballs and liver dishes to oatmeal porridge and desserts. The jam's natural preservation, due to high benzoic acid content in the berries, allows it to be stored without artificial preservatives. Fine lingonberry jam is prepared with berries, sugar, and optionally a small amount of water, while cheaper varieties may be diluted with apples. A fresh, uncooked version called sweetened lingonberries (rårörda lingon or rørte tyttebær) is made by simply mixing berries and sugar. The berry's wide distribution across the Northern Hemisphere, from Eurasia to North America, underscores its cultural and culinary reach.
Did You Know?
- Lingonberry jam is called partridgeberry jam in Newfoundland and Labrador.
- The berries contain high amounts of benzoic acid, allowing them to keep well without preservatives.
- Sweetened lingonberries (rårörda lingon) are prepared fresh by mixing berries and sugar without boiling.
- Cheaper varieties of lingonberry jam can be diluted with apples.
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