📖 Instructions

1. First, gather your ingredients! Make sure your lingonberries are nice and ripe. You know the ones, plump and juicy! If they’re not ripe, you won't get that lovely sweetness. I found mine at Farmer McGregor's market.
2. Next, gently wash the lingonberries under cool water, making sure to remove any leaves or debris. I use a small strainer; makes it so much easier.
3. Now, in a medium saucepan, combine the lingonberries, maple syrup, and lemon juice. Stir it all together with a wooden spoon. Trust me, this is therapeutic.
4. Bring the mixture to a gentle boil over medium heat. Stir frequently to prevent the berries from sticking and burning. You wouldn’t want to ruin the lovely berries, would you?
5. Once it reaches a boil, reduce the heat to low and let it simmer for about 20-25 minutes, or until the lingonberries have softened and released their juices. Stir occasionally—you don't want any surprise burnt bits.
6. During simmering, mash the berries gently with the back of your spoon. You want some whole berries left, but mostly a smooth mixture. If you like it chunkier, leave more berries whole. Go with what your heart desires!
7. To check for doneness, place a small amount of the jam onto a cold plate. Let it cool for a minute or two. If the jam wrinkles slightly when you push it with your finger, it’s ready! If not, continue simmering for a few more minutes.
8. If you’re feeling fancy, pass the jam through a fine-mesh sieve or cheesecloth to remove the seeds (optional). Personally, I prefer a bit of texture, but that's totally a matter of taste.
9. Once the jam is cooked, carefully pour it into your sterilized jars, leaving a small headspace. Wipe the rims clean and seal the jars tightly with lids.
10. Let the jars cool completely on a rack before checking the seals. The lids should make a satisfying ‘pop’ sound as they seal. If they don't, you may want to refrigerate those jars immediately, which is kind of a bummer but better safe than sorry!
11. Once the jars are completely sealed and cool, label them and store them in a cool, dark, dry place. Or in the fridge, I’m not judging!