Sunday, August 19, 2007
Preserving lingonberries: an apple and lingonberry jam
A fortnight ago, Ximena and I and our respective partners J. and K., went to a bog where we picked various forest berries, including lots of lingonberries. The Latin name of lingonberries is Vaccinium viris-idaea, thus belonging to the same family with blueberries (Vaccinium Cyanococcus), bilberries (Vaccinium myrtillus) and bog bilberries (Vaccinium uliginosum). They're a great source of vitamin C, and have been appreciated by Northeners for that reason for a long time.
Lingonberries can be used to make apple pies and cheesecakes, rye bread and cream pudding, and a number of other desserts. Lingonberries are also great for making jam. Lingonberry jam - at least the version here - has many uses. It can be used as a typical jam on pancakes, toast, breakfast porridge. But it's not overly sweet, and lingonberries yield this am a rather tart quality. Therefore it can be also used as a chutney to accompany grilled sausages or black pudding during Christmas.
Apple and lingonberry jam
1 kg lingonberries*
1 kg apples, peeled**, cored and cut into chunks
200 ml water
600-700 grams sugar
Pick through the berries to make sure they're clean. Bring water to the boil in a large saucepan, add lingonberries and simmer for 5 minutes, stirring, until softened.
Add apple chunks and cook for 10 minutes, stirring frequently.
Add sugar and simmer for another 10 minutes.
Pour into hot sterilised jars and close immediately.
* If it's a poor lingonberry year, then you can take 2 parts apples and 1 part berries.
** If using apples from your own garden or a reputable organic source, then you don't have to peel them. I used underripe "Valge Klaar" apples from my mum's garden. They're one of the earliest apples available and very soft and juicy, so they're perfect for jam-making.
WHB: This is also my entry to the Weekend Herb Blogging, this time hosted by Zorra from Kochtopf (click through to read her round-up).