Lingonberry Jam for Cake – Recipe with Step-by-Step Photos

Strawberries, cherries, sour cherries, and other berries are ideal for making preserves and jams. But lingonberries make a truly stunning jam, captivating everyone with their exquisite, unique, slightly tart flavor.

Nutritional value per serving

168 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 41 g

*Nutritional value is calculated per 100g of ingredients

Total time: 40 min
Time in the kitchen: 40 min
Complexity:

It will work even if you're making it for the first time. Not just this dish, but your first time ever.
Number of servings: 1

This jam is perfect for filling baked goods or as a sauce for pancakes. Its tart flavor makes it a wonderful complement to meat dishes. In this recipe, you'll learn how to make lingonberry jam at home and some tips to make the process as easy and quick as possible.

Recipe with step-by-step photos

Lingonberry jam

Ingredients

Servings

Cowberry

500 G
Sugar

250 G
Zhelfix

12 G

Preparation

Step 1

Take the lingonberries and rinse them under running water. This recipe uses fresh lingonberries, but frozen ones will work just as well. If you're using frozen berries, there's no need to defrost them first. Place 250g of lingonberries in the bottom of a saucepan or pot.

Step 2

Next, we need to crush the berries. This can be done with a spoon, mortar, blender, or potato masher.

Step 3

Take Zhelfix or another pectin-based gelling agent. Combine it with 2 tablespoons of sugar and mix gently.

Step 4

Combine the whole and chopped berries, place them on the stove, and bring to a boil. Using fresh berries will speed up the process, as frozen lingonberries will release excess liquid that will need to be evaporated.

Step 5

Once the lingonberries have boiled, add the Zhelfix and sugar. Mix well to ensure the pectin and sugar are evenly distributed throughout the berries. Bring the mixture to a boil.

Step 6

Pour in the remaining sugar, stir and bring to a boil again.

Step 7

Take a jar or other container and pour the resulting jam into it. Let it cool at room temperature. Afterwards, you can store the jam in the refrigerator.

Storage

Once prepared, lingonberry jam will keep for up to one month in the refrigerator. If you want to extend this shelf life, sterilize the jar and lid first. There are several ways to do this:

steam over a saucepan, kettle or multicooker;
in the oven;
in the microwave.

The key is exposure to high temperatures, which will help kill all pathogenic bacteria. When using sterilized jars, the jam will keep in a cool, dry place for 6-12 months.

This recipe uses Zhelfix as the gelling agent. If you don't have this ingredient in your area, don't despair. It can easily be replaced with regular pectin or agar-agar. Gelatin is not recommended, as it completely loses its gelling properties when boiled.

In just 40 minutes, you'll have a simply amazing lingonberry jam ready, a perfect complement to a variety of dishes! If you have your own secrets for making this luxurious jam, please share them in the comments.

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