Condiment
Lingonberry jam
Lingonsylt
Also called lingonsylt, rårörda lingon, puolukkahillo, cowberry jam, tyttebærsyltetøy
A sharp, barely sweet preserve of small red forest berries, closer to a relish than a jam. Nordic kitchens use it the way the British use redcurrant jelly or mint sauce.
Origin
Sweden, Finland and Norway, where the berries grow wild on forest floors and are picked in late summer.
Flavour
Tart, slightly bitter, lightly sweet. Cuts through cream, fat and game.
How it is made
Raw berries stirred with sugar until it dissolves (rårörda), or briefly simmered. No pectin is needed; the berries carry their own benzoic acid, which is why the jam keeps.
How to use it
A spoon beside meatballs, reindeer, black pudding, potato pancakes or cabbage rolls. Swirl into porridge or yoghurt. Do not cook it into sauces; add it at the table.
Storage
Unopened jars keep in a cool cupboard for a year. Opened, refrigerate and use within a few months. It rarely moulds.
