This lingonberry and fig jam recipe is a celebration of autumnal flavors. The tartness of lingonberries beautifully complements the sweetness of the figs, creating a sophisticated yet rustic preserve. Imagine spreading this jam on a freshly baked sourdough biscuit or dolloping it onto creamy vanilla ice cream—pure bliss!
I was inspired to create this recipe after a recent trip to the farmer's market. I spotted these gorgeous, plump figs and remembered a friend's story of making lingonberry jam when they visited Sweden. The idea of combining these two delightful ingredients immediately took hold! The result was simply mouthwatering, far exceeding my expectations.
Required Equipments
- Medium saucepan
- Wooden spoon
- Fine-mesh sieve
- Sterilized jars
Lingonberry-and-Fig-Jam
This easy recipe combines the tartness of lingonberries with the sweetness of figs to create a delicious, homemade jam, perfect for spreading on toast or pairing with cheese.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, wash and carefully inspect 250g of fresh lingonberries and 250g of fresh figs. Remove any stems or blemishes from the figs, then roughly chop them. Don't worry about making them perfectly uniform; rustic is best!
- Next, combine the lingonberries and chopped figs in a medium saucepan. Add 200ml of water and bring it all to a gentle simmer over medium heat. Stir occasionally. Let the mix bubble away until the fruit is very soft—about 10-15 minutes. You'll get some yummy juice along the way!
- Once the fruit is soft, remove the saucepan from the heat. Gently mash about half of the fruit using a wooden spoon. Leave the other half a little chunkier for some awesome texture. It's up to you how chunky you prefer it!
- Now, it's time to add the sweetness. Stir in 250g of granulated sugar. Use this as a guide; You might want to add a little less or more, depending on your preference and the sweetness of your fruit. Taste and adjust as you go!
- Return the saucepan to medium heat. Stir continuously to dissolve the sugar. Once the sugar is fully dissolved, bring the mix back to a gentle simmer. At this stage, you need patience. Simmer the jam gently while stirring quite often for about 20-25 minutes, or until it reaches setting point. Don't rush this part or you may have a less successful outcome!
- To check for setting point, place a small amount of the jam on a chilled plate. Leave it to cool for a couple of minutes. Push the jam with your finger; if the surface wrinkles, it's ready! If not, continue simmering and testing every few minutes.
- Once the jam reaches setting point, remove the saucepan from the heat and carefully pour the jam through a fine-mesh sieve into sterilized jars. This removes any lingering seeds or bits that some people don't like. But, honestly, I kind of like them!
- Carefully fill your sterilized jars, leaving a little space at the top. Wipe the jar rims clean, seal tightly, and leave the jars upside down for 10-15 minutes. This helps create a vacuum seal, which is super important for keeping your jam fresh.
- Let the jars cool completely before storing them in a cool, dark, and dry place. Voila! Homemade lingonberry and fig jam! You did it!
📝 Notes
- Always use sterilized jars to ensure your jam stays fresh.
- Adjust the sugar quantity to your taste preference.
- For a smoother jam, use an immersion blender to puree the mixture after cooking but before sieving. It's completely up to you!
🍎 Nutrition
Calories: 200kcal
Protein: 1g
Fat: 1g
Carbohydrates: 50g
Fiber: 3g
Calcium: 20mg
