⏳ Yield & Time

Yield: 12 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

🍽 Ingredients

• 500g Fresh lingonberries
• 200g Granulated sugar
• 1 tbsp Lemon juice
• 300g High-quality white chocolate

📖 Instructions

1. First, let’s tackle the lingonberry jam. Rinse about 500g of fresh lingonberries and pick out any leaves or stems. I usually do this while listening to a podcast; it makes the prep work more enjoyable!
2. Next, combine the berries in a medium saucepan with 200g of granulated sugar and 1 tbsp lemon juice. Give it a gentle stir. (Tip: Using a good quality sugar makes a noticeable difference in the flavor of the jam!)
3. Place the pan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking. You’ll know it’s simmering when you see tiny bubbles appearing around the edges.
4. Once simmering, reduce the heat to low and continue to simmer for about 15-20 minutes, or until the berries have softened and released their juices, and the jam has thickened slightly. You should be able to gently stir it and it will coat the back of your spoon. If you need a bit more help, you can add a tablespoon of lemon juice.
5. Remove the pan from the heat and carefully pour the mixture through a fine-mesh sieve to remove any seeds. Let the jam cool completely. (Trust me on this one; making jam is all about patience).
6. Now, for the fun part—the truffles! In a double boiler or a heatproof bowl set over a pan of simmering water, melt 300g of high-quality white chocolate, stirring occasionally until smooth. Don't let the water touch the bottom of the bowl. You can also microwave it, though you have to be careful not to burn it!
7. Once the chocolate is melted, remove it from the heat and stir in 1/4 cup of the cooled lingonberry jam. Gently mix until everything is well combined. It should look beautifully swirled and have an amazing color!
8. If you are using a piping bag, fill it with the chocolate mixture. If not, just use a spoon to portion the mixture into small mounds on a baking sheet lined with parchment paper.
9. Refrigerate the truffles for at least 30 minutes, or until they’re firm. This part takes the most patience.
10. Once firm, you can decorate the truffles with sprinkles, or more lingonberry jam if you are feeling fancy. I like to leave a few plain.
11. Store the truffles in an airtight container in the refrigerator for up to 2 weeks. Enjoy your delicious homemade treats!

📝 Notes

• For best results, use high-quality white chocolate.
• You can adjust the sugar to your liking. If you prefer a less sweet jam, use less sugar.
• This recipe can easily be doubled or tripled to make a larger batch of truffles. Just make sure to keep an eye on things while simmering the jam!
• Make sure the chocolate is completely melted before adding the jam, otherwise, it could seize up. (I've done that before!)
• Once the truffles are chilled, they will be very firm. So you will need some patience before you get to the fun part! Remember to take breaks between each step if you need to.