LINGONBERRY JAM*

Attributed to Adalaine Sather, Stjernen Lodge #7, Astoria, OR

  • 1 1/4 cup water
  • 2 1/4 cups sugar
  • 1 stick cinnamon
  • 8 whole cloves (without heads)
  • 1 tsp. lemon rind, finely grated
  • 1 1/2 lbs. lingonberries **
Lingonberry Jam
  1. Combine water, sugar, spices and lemon rind in pot and cook until sugar is melted. [Stir often. This forms the syrup.]
  2. Meanwhile, clean the berries, drop into the syrup and allow to come to a boil.
  3. Remove immediately from the burner and pour into a dish or jar.
  4. Cover and cool for two days, then drain off liquid into a pot while reserving berries. Bring the liquid to a boil. While hot, pour over the reserved drained berries.
  5. When cool, the mixture will be thick and can be served [as a pudding, used as a topping for waffles or served as a side dish for meatballs. As a pudding it] serves six. [As a jam, use it to top your toast or lefse.]
  1. *Jam or pudding can be used in translation.
  2. ** Lingonberries are grown in Norway and other northern countries and states. They are very similar to American cranberries. Some recipes say to substitute cranberries for lingonberries. Hopefully, you'll find some local market carrying lingonberries. One person said they were able to grow them in the US (northern parts), so you might check with your local nursery about this if you live in those areas. Raintree Nursery, in Morton, WA carries the plant.