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 ;)


  • 1kg lingonberries
  • 1kg canning sugar [1:1]
  • 150ml water
  • 2 tablespoons vanilla extract


_ 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


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