Lingonberry Jam

In my mind, when it comes to food, not many things says Swedishness quite as much as lingonberry jam (except for maybe the meatballs it’s being served to…).

Lingonberry jam goes great with traditional minced meat dishes such as meatballs, meatloaf, cabbage pudding etc., and if you like liver you can definitely serve lingonberry jam to go with it.

Just as the recently posted applesauce, also this brilliant few-ingredient recipe originate from my new friends at Under Vårt Tak.
The only tweak I’ve made is to add an optional tablespoon of honey (and the reason I did that is because the apples I had available were way more tart than sweet).

Here’s the recipe:

Lingonberry Jam

Prep time5 minutes
Cook time15 minutes
Total time20 minutes
Compliance Paleo, Primal
Meal type Condiment, Side Dish
Main ingredient Fruit, Berries & Nuts
Region Swedish
Originally from Under Vårt Tak
Doesn't get much more Swedish than this...

What you need:

  • 8oz (225 g) lingonberries (fresh or frozen unsweetened)
  • 1/2 sweet apple
  • 3 tablespoons water


  • 1 tablespoon honey

What to do:

1Peel, de-core and cut the apple into small pieces.
2Put the apple pieces in a pot, add the water and bring to a boil.
3Let boil until the apple pieces are soft, then mash them using a fork.
4Add the lingonberries and stir, then let slowly boil until preferred thickness (should take some 10-15 minutes).
5If too tart, add a bit of honey to taste.
(Note: the goal here is NOT to make a sugary sweet replica of a store bought jam! It’s just to balance and take the edge of the tartness.)
6Let cool before putting it in the fridge to serve cold.


You can find the original recipe (in Swedish) here.



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