Lingonsylt

Ingredients

• 2¼ lblingonberriesfresh, picked over and washed
• 1⅛ lbsugargranulated sugar; alternatively partly or fully jam sugar
• ⅔ cupwatera splash for softening the berries (optional)
• ¾ cupred wineboiled with the sugar into a syrup (optional)
• 1cinnamoncook along, remove before jarring (optional)
• 1 pinchclovesfor seasoning (optional)
• 3 tbsplemonfor acidity; alternatively citric acid or lemon zest (optional)
• 2orangejuice and grated zest (optional)
• 4juniper berriescrushed (optional)

Method

1. Sort and wash the lingonberriesPick over the lingonberries and wash them in cold water. The good berries sink to the bottom: lift out the leaves and only those berries that float on the surface, then drain the remaining berries well.
2. Prepare the jarsRinse the screw-top jars and lids with hot water or sterilise them, and set them ready.
3. Optionally macerate the berriesIf you like, mix the berries with the sugar, and spices if using, cover and leave for 2 hours or overnight to draw out the juice.
4. Bring berries and sugar to the boilPut the berries and sugar in a pan. Add a splash of water, the cinnamon stick, crushed juniper berries, a pinch of ground cloves, lemon juice, or the juice and zest of the oranges as you wish, and bring everything slowly to the boil.
5. Simmer and skim the jamSimmer for about 5 to 15 minutes, stirring, until the berries burst and the mixture thickens. Skim off the foam as you go.
6. Test for a setDo a setting test: drop a little jam onto a cold plate. If it sets, the jam is ready; if not, cook it a little longer.
7. Remove the whole spicesTake out the cinnamon stick and any other whole spices.
8. Fill and seal the jarsLadle the hot jam into the jars and seal them straight away.
9. Invert jars and coolTurn the jars upside down briefly, then turn them back and leave to cool completely.

Tips and variations

For a winey note, first boil the sugar with the red wine into a syrup, then add the berries. You can replace the granulated sugar partly or fully with jam sugar, or use birch sugar instead. Grated pears make the jam milder, orange flesh and a splash of orange liqueur make it fruitier, and mulled wine spice gives it a wintry character. Alternatively, cook the berries soft in water first, add the sugar afterwards, and process the filled jars in the oven at 80 °C for 20 minutes. To serve: spoon it cold straight from the jar, so the fresh tartness of the berries comes through.