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
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
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.
TRADITIONAL LINGONBERRY JAM
Provided by Dansukker
Time 25m
Yield 2 jars
Number Of Ingredients 4
Steps:
- Rinse and hull the berries. Place the berries, jam sugar and water in a saucepan. Add rosemary to taste.Boil for 3-4 minutes.Skim off any foam. Pour the jam into warm, thoroughly-cleaned jars. Seal. Store in a cool place.Tip: Serve with cheese or as an accompaniment.
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
More about "traditional lingonberry jam recipes"
SMALL BATCH LINGONBERRY JAM RECIPE HOMEMADE WITH …
From larenascorner.com
RECIPE: LINGONBERRY JAM STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
Cuisine SwedishCategory Blanks, Jam, Swedish
HOW TO MAKE LINGONBERRY JAM RECIPE HOME EASY - EASY RECIPES
From recipegoulash.cc
13 EASY AND TASTY LINGONBERRY RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
LINGONBERRY JAM TART WITH CARDAMOM • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
LINGONBERRY SAUCE RECIPE - TASTINGTABLE.COM
From tastingtable.com
BEST LINGONBERRY JAM : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
11 IDEAL LINGONBERRY JAM SUBSTITUTES / EASY HOMEMADE RECIPE
From empirefoodsworld.com
5 WAISTLINE FRIENDLY NORDIC LINGONBERRY JAM DESSERT …
From loovfood.com
RECIPIES | ARCTIC LINGONBERRY
From arcticlingonberry.fi
LINGONBERRIES - SWEDISH FOOD
From swedishfood.com
11 EASY WAYS TO SUBSTITUTE LINGONBERRY JAM [WITH …
From careomnia.com
VEGAN LINGONBERRY JAM BABKA RECIPE • A SIMPLE PANTRY
From asimplepantry.com
THE 12 BEST LINGONBERRY JAM SUBSTITUTES FOR YOUR RECIPES …
From myconsciouseating.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