My recipes are grain free, refined sugar free and most are dairy free. I am pretty sure every Swede has lingonberry jam in their pantry. All the lingonberry jams on the market have refined sugar in them. Which means I have to create my own. In America, it is hard to find fresh or frozen lingonberries. Which means I first had to find lingonberries. Once I found them the next step was to create a lingonberry recipe. I don’t know what I would do without lingonberry jam if I didn’t have it for my Christmas smorgasbord. I know it wouldn’t feel like Christmas time to me. But, I regress.
I created the lingonberry jam at Christmas time because I had to have it on my table or it just wouldn’t have been Christmas without them. You see my family celebrates Christmas on Christmas Eve the way they do in Sweden. Yep, we even open presents and I make a Swedish Smorgasbord for dinner. That is our tradition. I and had some leftover lingonberry jam and wanted to use it up. I wanted something to remind me of Sweden. That’s when I came up with this recipe for dessert. If you have never had lingonberries they are similar to cranberries but are much smaller. But they do have a tart taste to them just like the cranberry.
Use this recipe on toast, ice cream, pancakes or as an accompaniment to dinner much like cinnamon apples. Goes well with pork or Swedish meatballs. I purchased mine here. Use with Swedish Pancakes, Swedish Pancakes Red, White and Blue , Paleo Lingonberry Panna Cotta or Soft Serve Vanilla Ice Cream or LaRena’s Crusty European Style Bread
1 cup frozen lingonberries
2 tablespoons coconut sugar
2 tablespoons monk fruit sugar
1/4 cup water
Directions
Add berries, sugars, and water to a pan. Cook on medium heat. When it has cooked for 5 minutes smash around half of your berries with the back of a spoon. Keep cooking until desired consistency. Allow to cool. Place in a sterilized glass jar and place inside the fridge. Makes approximately 1/2 a cup
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