Lingonberry jam

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Lingonberry jam
Blodpudding-2.jpg
Lingonberry jam on Swedish black pudding
Type Spread
Main ingredients Lingonberries, sugar
Cookbook: Lingonberry jam  Media: Lingonberry jam
Lingonberry jam on toast

Lingonberry jam (Swedish: lingonsylt, Norwegian: tyttebærsyltetøy, Danish: tyttebærsyltetøj, Estonian: pohlamoos, Finnish: puolukkahillo, German: Preiselbeermarmelade, Latvian: brūkleņu ievārījums, Lithuanian: bruknių džemas) is a staple food in Northern European cuisine. Lingonberries (Vaccinium vitis-idaea) are known as mountain cranberries or partridge berries in North America from Alaska to Labrador.[1]

History[edit]

Because lingonberries are plentiful in the forested areas of the Swedish inland, they are widely collected for jam. Lingonberry jam is often served with meat courses such as meatballs, beef stew or liver dishes; regionally, they are even served with fried herring. Traditional dishes such as kroppkakor, pitepalt, potato cake, kåldolmar, mustamakkara and black pudding are also commonly combined with lingonberries. The jam can be paired even with mashed potatoes and the traditional oatmeal porridge, sometimes together with cinnamon, and, perhaps, a little sugar.

Composition[edit]

Fine lingonberry jam is prepared with berries, sugar and, optionally, a small amount of water. Cheaper varieties can be diluted with apples. "Rårörda lingon or rørte tyttebær" is prepared fresh by just mixing berries and sugar, without boiling. Before the use of refined sugar became common in Sweden, lingonberry jam was prepared with lingonberries as the only ingredient. Because of the benzoic acid, which is found in high amounts in lingonberries, the berries keep well without any preservatives.

See also[edit]

References[edit]

  1. ^ Hall, Joan Houston (2002). Dictionary of American Regional English. Harvard University Press. p. 47. ISBN 0-674-00884-7. Retrieved 2007-11-16.