Homemade Lingonberry Jam (No-Canning Refrigerator/Freezer Version)
Servings: 24 servings
Calories: 69kcal
Ingredients
- 4 cups fresh or frozen lingonberries no need to thaw first
- 1 ¾ cups granulated sugar
- ¼ cup water
- 1 teaspoon lemon juice
Instructions
- Combine lingonberries and water in a medium saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, about 5–7 minutes.
- Stir in the sugar and continue cooking over medium heat until it dissolves completely. Let the jam bubble gently over medium low heat for another 8–10 minutes, stirring often, until slightly thickened. (It will thicken more as it cools.)
- Remove from heat and stir in lemon juice. Cool the mixture slightly before transferring to clean jars or containers, leaving at least a ½ inch of space at the top if freezing. Cool completely before store refrigerating or freezing.
Notes
To store: Transfer the tightly sealed cooled jam to the refrigerator for up to 3 weeks. Store in the freezer in a tightly sealed, freezer-safe container or bag for up to 6 months. Thaw overnight in the fridge before using.
Nutrition
Serving: 2tablespoons | Calories: 69kcal | Carbohydrates: 17g | Protein: 0.1g | Fat: 0.05g | Sodium: 0.3mg | Potassium: 1mg | Fiber: 1g | Sugar: 15g | Vitamin A: 0.01IU | Vitamin C: 0.1mg | Calcium: 0.2mg | Iron: 0.01mg
