LINGONBERRY JAM RECIPE
Homemade preserve with fresh or frozen lingonberries and without artificial pectin. Better than the one you get in ikea!
Provided by Helene Dsouza
Categories Breakfast
Time 55m
Number Of Ingredients 2
Steps:
- Rinse your lingonberries and pick out any impurities.
- Place clean lingonberries into a large cooking pot.
- Stir in sugar and keep over medium to high heat.
- Bring to a rolling boil. Reduce heat and simmer for at least 30 minutes or until it looks set. The jam will appear translucent.
- Test if the jam is set by dropping some on an ice cold plate, the jam is ready if it doesn't run. If it runs, keep for some more time to cook over low heat and repeat the test until it doesn't run anymore. AND/OR use a candy thermometer to determine if it's set, 220° Fahrenheit/ 150° Celsius.
- Drop some rum into the lids. That will keep it clean.
- Fill your jars with the hot lingonberry jam, close well with the lid and turn the jars upside down to create a vacuum.
- When cooled, store in a cool and dry place.
Nutrition Facts : Calories 47 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, Sodium 1 mg, Sugar 10 g, ServingSize 1 serving
SWEDISH MEATBALLS WITH LINGONBERRY SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Saute until softened but not browned, about 2 minutes. Put the ground beef and pork in a large bowl. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper. Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
- Melt 2 tablespoons of the butter in a large skillet over moderate heat. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. Saute the meatballs until well-browned on all sides, about 7 minutes total. Remove the meatballs to a platter lined with paper towels as they are done.
- Discard most of the fat from the skillet and return it to the heat. Add the remaining tablespoon of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. Shower with chopped parsley and transfer to a serving bowl. Serve the Swedish meatballs with additional lingonberry jam on the side.
LOGANBERRY JAM
Traditional and delicious homemade loganberry jam.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT30m
Yield 112
Number Of Ingredients 4
Steps:
- Inspect seven 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Crush berries in a bowl. Place 1/2 of the crushed berries into a sieve or cheesecloth to remove some seeds if desired. Transfer all berries to a large pot.
- Stir in sugar and add butter to reduce foaming if desired. Bring mixture to a full rolling boil on high heat, stirring constantly. Stir in pectin quickly. Return to a full boil and boil for exactly 1 minute, stirring constantly. Remove from the heat and skim off any foam with metal spoon.
- Ladle jam into hot, sterilized jars, filling to within 1/8 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and use a holder to lower jars 2 inches apart into the boiling water. Pour in more boiling water to cover jars by 1 to 2 inches. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark place for up to 1 year.
Nutrition Facts : Calories 48 calories, Carbohydrate 12.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 11.6 g
CREPES WITH LINGONBERRY JAM
Steps:
- For the filling:
- In a small bowl, mix together jam and cream cheese until well incorporated. Set aside.;
- For the whipped cream:
- Using a hand mixer, blend ingredients together until soft peaks form. Refrigerate until serving.
- Spray a nonstick crepe pan with cooking spray and place over medium-high heat. Add 2-ounces crepe batter and rotate pan until batter adheres to the sides. Allow to cook for 1 minute. Once slight bubbles start to form on the crepe, flip with a rubber spatula. Remove from the pan, place on a platter and repeat with remaining batter. Set aside.
- Place approximately 3 tablespoons jam mixture in center of a crepe and roll tightly. Repeat until all the crepes are filled and rolled. Serve on a large platter or individual plates with whipped cream alongside, if desired
LINGONBERRY JAM
A sweet but still tart jam with Swedish lingonberries. This goes really well with classic Swedish meatballs or fried herring (Swedish style).
Provided by LOTTAAN
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 30
Number Of Ingredients 3
Steps:
- Place lingonberries in a large pot with the water and bring to a boil. Boil for 5 to 10 minutes, and skim off any foam from the surface. Stir in sugar, bring to a rapid boil, and continue boiling for a few more minutes.
- Ladle jam into sterile jars, leaving 1/4 inch of headspace. Cover with lids, and screw on rings. Process in a hot water bath for 10 minutes to seal. Refrigerate jam once the jar has been opened.
Nutrition Facts : Calories 41.5 calories, Carbohydrate 10.8 g, Fiber 1.6 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 8 g
BAKED COUNTRY HAM WITH HONEY MUSTARD AND LINGONBERRY JAM
This recipe is adapted from Martha Stewart's Christmas: Entertaining, Decorating, Giving, an instant classic when it first appeared in 1989. Unlike a typical ham, which is tender and juicy, a country ham is dry-cured before smoking, so it is intensely salty; it's meant to be sliced paper-thin and eaten with a biscuit. Soaking the ham in several changes of water, which removes some of the saltiness, is an essential part of the preparation. Country ham is delicious served warm, at room temperature, or cold. The honey mustard and ham can be made a week and a day ahead, respectively, and stored in the refrigerator. Any leftover ham can be very thinly sliced, sealed in freezer bags, and stored in the freezer up to three months.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time P4D
Yield Makes 1 ham
Number Of Ingredients 8
Steps:
- Place ham in a large pot or cooler and add enough cool water to cover. Leave in refrigerator or another equally cool place 3 days, changing water every 12 hours.
- Preheat oven to 500 degrees with rack in lower third. Drain ham and scrub clean; wrap in parchment-lined foil and transfer to a wire rack set in a roasting pan. Add 1/2 inch hot water to pan and bake ham 30 minutes. Turn off oven; keep ham in closed oven 3 hours. Turn oven back on at 500 degrees and bake 20 minutes. Turn off oven; let ham sit in closed oven at least 6 hours and up to 10 hours; do not open oven, even once. Then remove ham from oven and discard any water remaining in pan.
- Preheat oven to 350 degrees. Trim rind and all but 1/4 inch fat from ham with a sharp knife. Score fat in a 1/4-inch-wide diamond pattern. Return ham to rack in roasting pan, fat side up, and sprinkle top of ham evenly with 1/2 cup brown sugar. Bake, uncovered, 30 minutes. Stir together remaining 3/4 cup brown sugar and Cognac in a small bowl. Brush ham with some glaze and bake, glazing every 15 minutes, until golden brown and a thermometer inserted into thickest part of flesh reaches 140 degrees, about 1 hour. Let ham rest at least 15 minutes. Transfer to a carving board or platter and garnish with rosemary.
- Stir together mustard and honey in a small bowl. Serve ham, very thinly sliced, with biscuits, honey mustard, and jam.
LINGONBERRY-CARDAMOM CAKE
Our family is Scandinavian, and we love using almonds, cardamom and lingonberries in desserts, as in this cardamom cake. If lingonberry jam is difficult to obtain, you can use pureed cranberry sauce with a little lemon juice to get a similar sweet-tart flavor. Whipped cream is a perfect topping for this Scandinavian-inspired dessert. -Barbara Kvale, Cologne, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Sprinkle 1/2 cup almonds onto bottom of a greased 10-in. springform pan. In a large bowl, combine cake mix and cardamom; cut in margarine until crumbly. Reserve 1 cup mixture for topping. To remaining mixture, beat in sour cream, 1 egg and 1 teaspoon almond extract. Spread over almonds., In another large bowl, beat cream cheese, sugar substitute and remaining 1 teaspoon almond extract until smooth. Gently beat in remaining egg. Alternately drop cream cheese mixture and jam over cake mix. Sprinkle with reserved topping. Bake for 40 minutes., Sprinkle with remaining 1/2 cup almonds. Bake until edges are golden brown and center is almost set, 30-40 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerated until chilled, at least 4 hours, covering when completely cooled. Remove rim from pan. Serve with whipped cream, if desired. Refrigerate leftovers.
Nutrition Facts : Calories 404 calories, Fat 24g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 398mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 6g protein.
More about "lingonberry jam recipes"
PUOLUKKAHILLO: FINNISH LINGON BERRY JAM RECIPE
From thekitchenabroad.com
SCANDINAVIAN RECIPE OF LINGONBERRY JAM | EF GO AHEAD …
From goaheadtours.ca
SMALL BATCH LINGONBERRY JAM RECIPE HOMEMADE WITH …
From larenascorner.com
7 BEST LINGONBERRY JAM RECIPES IDEAS - PINTEREST
From pinterest.com
LINGONBERRY JAM RECIPE - SWEDISH FREAK
From swedishfreak.com
10 BEST LINGONBERRY DESSERT RECIPES | YUMMLY
From yummly.com
WHAT IS A LINGONBERRY? PLUS, HOW TO COOK WITH THE BERRY - MARTHA …
From marthastewart.com
LINGONBERRY THUMBPRINT COOKIES WITH JAM FOR THE HOLIDAYS
From thesimpleparent.com
5 BEST SUBSTITUTES FOR LINGONBERRY JAM - MISS VICKIE
From missvickie.com
TRADITIONAL LINGONBERRY JAM - RECIPES - DANSUKKER
From dansukker.co.uk
5 WAISTLINE FRIENDLY NORDIC LINGONBERRY JAM DESSERT RECIPES
From loovfood.com
LINGONBERRY SAUCE RECIPE | TASTING TABLE
From tastingtable.com
LINGONBERRY JAM – CULTURED CHEF
From culturedchef.com
CINNAMON BRAID WITH LINGONBERRY JAM RECIPE - MAGNOLIA
From magnolia.com
LINGONBERRY JAM TART WITH CARDAMOM - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
WHAT ARE LINGONBERRIES, AND HOW ARE THEY USED? - THE SPRUCE EATS
From thespruceeats.com
4 HEALTHY WAYS TO USE WILD NORDIC LINGONBERRY JAM, …
From loovfood.com
31 BEST LINGONBERRY RECIPES IDEAS - PINTEREST
From pinterest.com
11 EASY WAYS TO SUBSTITUTE LINGONBERRY JAM [WITH RECIPES]
From careomnia.com
LINGONBERRY GLAZED HAM - JUDI GALLAGHER
From judigallagher.com
SWEDISH MEATBALLS WITH LINGONBERRY JAM - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
LINGONBERRY SUBSTITUTES (WHOLE BERRY AND JAM) | TREAT DREAMS
From treatdreams.com
SCANDINAVIAN RECIPE OF LINGONBERRY JAM | EF GO AHEAD TOURS
From goaheadtours.com
BAKED BRIE WITH LINGONBERRY JAM – MUST LOVE HOME
From mustlovehome.com
RECIPE: LINGONBERRY JAM STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
LINGONBERRY RECIPES - BBC FOOD
From bbc.co.uk
PUOLUKKAHILLO: DELICIOUS FINNISH LINGONBERRY JAM RECIPE
From thekitchenabroad.com
THE 12 BEST LINGONBERRY JAM SUBSTITUTES FOR YOUR RECIPES
From myconsciouseating.com
LINGONBERRIES & CREAM HAND PIES - KYLEE COOKS
From kyleecooks.com
RECIPE: LINGONBERRY JAM STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
LINGONBERRY JAM RECIPE - YOUTUBE
From youtube.com
LINGONBERRY JAM RECIPE | EAT SMARTER USA
From eatsmarter.com
LOW SUGAR WILD LINGONBERRY JAM
From nwwildfoods.com
LINGONBERRY JAM: RECIPES FOR THE WINTER, FIVE MINUTES, AS IN IKEA ...
From ke.torontogesneriadsociety.org
VEGAN LINGONBERRY JAM BABKA RECIPE • A SIMPLE PANTRY
From asimplepantry.com
LINGONBERRY JAM RECIPE | EAT SMARTER USA
From eatsmarter.com
HAZELNUT LINGONBERRY CAKE | SPOONABILITIES LINGONBERRY RECIPES
From spoonabilities.com
LINGONBERRY SAUCE - THE YUMMY BOWL
From theyummybowl.com
CHICKEN DRUMSTICKS WITH LINGONBERRY JAM GLAZE. - FELIXJAMS.COM
From felixjams.com
SCANDINAVIAN LINGONBERRY JAM - NORDIC FOREST FOODS
From nordicforestfoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love