October 25, 2016
After a very busy summer I finally had a weekend to clear my head. And what better way to do that than by making jam.
With work still rotating around my last business trip to Malaysia I felt the need to compensate by making the most Austrian thing I could think of – Lingonberry jam! Yes, lingonberry – not cranberry! They are probably related but these little fellows are about a fifth of the size of cranberries and only grow in the Alps!
They go great with savory food. A must have for ‘Wiener Schnitzel’, dishes of game or baked Camembert.
If you live in the right area and have a lot of patience it’s very satisfying to collect the berries yourself. I just raided the farmers market ;)
_ sort through the lingonberries [remove leaves and stems as well as rotten or dry berries]
_ place all ingredients in a large pot – stir well
_ cook on low heat until berries get very soft
_ bring to a boil
_ boil for 4 to 8 minutes [under constant stirring]
_ spoon into sterilized jars and close immediately