{"id":939,"date":"2023-08-22T16:26:39","date_gmt":"2023-08-22T16:26:39","guid":{"rendered":"https:\/\/chefofnature.com\/?p=939"},"modified":"2023-08-22T16:26:40","modified_gmt":"2023-08-22T16:26:40","slug":"lingonberry-jam","status":"publish","type":"post","link":"https:\/\/chefofnature.com\/?p=939","title":{"rendered":"Lingonberry jam"},"content":{"rendered":"\n

Norway is a true berry paradise. In the surrounding of Oslo, where we went for vacation, we found four types of berries: bilberries (Vaccinium myrtillus<\/em>), wild raspberries (Rubus idaeus<\/em>), wild strawberries (Fragaria vesca<\/em>), and lingonberries (Vaccinium vitis-idaea<\/em>). This last type is used for the classical Scandinavian lingonberry jam. Lingonberry jam is commonly used in Norwegian, Swedish, and Finnish cuisine. It can be served as condiment for meat or fish based dishes as well as in deserts. Lingonberry jam is easy to make. Pasteurized in a glass jar it can be stored for longer. <\/p>\n\n\n\n

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Four Norwegian barriers: bilberries (Vaccinium myrtillus<\/em>), wild raspberries (Rubus idaeus<\/em>), wild strawberries (Fragaria vesca<\/em>), and lingonberries (Vaccinium vitis-idaea<\/em>) from the left-up corner.<\/figcaption><\/figure>\n\n\n\n

All four types of berries that we found in Norway can be used to make a jam, as a topping for deserts, in pancakes, cupcakes, or just eaten raw.<\/p>\n\n\n

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Berries harvest in Oslo: wild raspberries (Rubus idaeus<\/em>), lingonberries (Vaccinium vitis-idaea<\/em>), and bilberries (Vaccinium myrtillus<\/em>).<\/figcaption><\/figure>\n<\/div>\n\n
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Lingonberry jam<\/h2>\n
<\/div>\n\n
<\/div>\n
Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Pasteurization<\/span>1 day<\/span><\/span> d<\/span> 20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Dessert<\/span><\/div>
Cuisine: <\/span>Scandinavian<\/span><\/div><\/div>\n\n\n\n\n

Equipment<\/h3>
  • 1 saucepan<\/div><\/li>
  • 1 spoon<\/div><\/li>
  • 1 glass jar<\/div><\/li>
  • 1 pot if you want to pasteurize the jam<\/span><\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 150<\/span> grams<\/span> lingonberries<\/span><\/li>
    • 56<\/span> grams <\/span> sugar<\/span><\/li>
    • 50<\/span> ml<\/span> water<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Put sugar and water in a saucepan and dissolve the sugar.<\/span><\/div><\/li>
      • Add lingonberries into a saucepan and bring to a boil.<\/span><\/div>
        \"\"<\/div> <\/li>
      • Lower the heat and let the berries simmer (around 20 minutes), stirring occasionally.<\/span><\/div>
        \"\"<\/div> <\/li>
      • Once the mixture is gelatinized, put it into a sterilized glass jar.<\/span><\/div>
        \"\"<\/div> <\/li>
      • Close the jar lid firmly. <\/span><\/div><\/li>
      • Put a jar into a pot of boiling water and boil for 20 minutes.<\/span><\/div>
        \"\"<\/div> <\/li>
      • Take the jar out of the pot, make sure that the lid is closed, and turn the jar upside down. Leave it for 24 h. <\/span><\/div>
        \"\"<\/div> <\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        Notes<\/h3>
        You can put a towel on the bottom of the pot in which you pasteurize the jam to avoid the glass breaking.\u00a0<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

        Norway is a true berry paradise. In the surrounding of Oslo, where we went for vacation, we found four types of berries: bilberries (Vaccinium myrtillus),<\/p>\n","protected":false},"author":1,"featured_media":978,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[254,330,10],"tags":[],"class_list":["post-939","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-condiment","category-lingonberry","category-summer"],"_links":{"self":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/939","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=939"}],"version-history":[{"count":12,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/939\/revisions"}],"predecessor-version":[{"id":1004,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/939\/revisions\/1004"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/media\/978"}],"wp:attachment":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=939"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=939"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=939"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}