Best Recipes - Lingonberry Jam with Pumpkin, Apples and Plums
Best Recipes - Lingonberry Jam with Pumpkin, Apples and Plums
This jam balances the bright tartness of lingonberries with the gentle sweetness of pumpkin, apples and plums. Slow simmering helps the fruit pieces become glossy and slightly translucent, giving you a thick, spoonable preserve that works just as well at breakfast as it does on a cheese board. A short soak in cold water softens the berries’ bitterness, while the cooking itself stays true to a simple, practical method.
Ingredients
- 2 kg lingonberries
- 600 g pumpkin
- 400 g apples
- 600 g plums
- 1.2 kg sugar
Preparation Time
About 1.5 hours (active time) + 2–3 hours soaking the lingonberries.
Step-by-Step Instructions
- Soak the berries. Pick over the lingonberries, rinse, cover with cold water, and leave for 2–3 hours to mellow the bitterness. Drain well.
- Cook the lingonberries. Transfer the berries to a pot and bring to a simmer, stirring occasionally, until the berries break down and release their juices.
- Add sugar and apples. Stir in the sugar. Peel the apples, remove the cores, slice them, and add to the pot. Simmer briefly so the apples begin to soften.
- Add plums and pumpkin. Pit the plums and cut into pieces. Peel the pumpkin and dice it. Add both to the pot.
- Simmer gently until glossy. Cook over low heat, stirring from time to time, until the fruit pieces look candied and slightly translucent and the jam thickens.
- Jar and seal. Spoon the hot jam into heated jars and close with heated plastic lids. Cool and store in a cellar or another cool place.
Tips
- Low heat helps prevent scorching and keeps the flavor clean.
- Skim off any foam that forms on top for a smoother finish.
- Check thickness by placing a small drop on a chilled plate; it should hold its shape rather than run.
- Use properly heated jars and lids for reliable storage.
Serving Suggestions
- Spread on toast, scones, or pancakes.
- Stir into yogurt or oatmeal.
- Serve alongside aged cheese for a sweet-tart contrast.