Lingonberry

jam (Swedish: lingonsylt, Norwegian: tyttebærsyltetøy, Danish: tyttebærsyltetøj, Estonian: pohlamoo

s, 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]

Contents
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 1History
 2Composition
 3See also
 4References

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.