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Sweeteners & chocolate · Jams & spreads

Lingonberry jam

Tart, ruby-red preserve of small Nordic lingonberries; served with meatballs, potato dishes and pancakes.

Also called: lingonberries, lingonberry preserves, lingonsylt, tyttebærsyltetøy, puolukkahillo, brusinky

Around the world: lingonsylt (sv) · tyttebærsyltetøy (no) · puolukkahillo (fi)

A kind of jam

4 recipes with it

What it is

Lingonberry jam is made from lingonberries (cowberries), small, sharp red berries that grow wild in Scandinavian and Baltic forests. It is often only lightly cooked or stirred raw with sugar (rårörda lingon), keeping a loose texture and bracing tartness. It plays the role cranberry sauce plays in North America, but lingonberries are a different, smaller berry.

Vaccinium vitis-idaea

How it’s used

  • Swedish meatballs with gravy and mashed potatoes
  • Potato pancakes and blood pudding
  • Thin pancakes and porridge
  • With game and liver dishes

Characteristics

Taste
Tart, slightly bitter, sweet.
Sold as
paste
Cooking uses
Usually eaten raw

Storage

Refrigerated. Refrigerate after opening.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
159 kcal
Protein
0.9 g
Carbohydrate
40.4 g
Fat
0.15 g
Fibre
1.1 g
Sugars
31.75 g

USDA FoodData Central: Cranberry sauce, canned, sweetened (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Cranberry sauce — The closest swap; slightly sweeter and less sharp.

Related ingredients

Recipes with lingonberry jam

More jams & spreads