In Newfoundland and Labrador, partridgeberry is the local name for lingonberry (Vaccinium vitis-idaea), a tart red berry often gathered after the first frost. This small-batch jam simmers the berries with sugar and a little water until glossy and soft-set. It is for the refrigerator or freezer, not pantry storage.
In Newfoundland and Labrador, partridgeberry is the local name for lingonberry (Vaccinium vitis-idaea), a tart red berry often gathered after the first frost. This small-batch jam simmers the berries with sugar and a little water until glossy and soft-set. It is for the refrigerator or freezer, not pantry storage.
Step 1Sort the berries and remove leaves or stems. Rinse gently and drain. If frozen, thaw in the refrigerator and keep the clean berry juice. Wash containers and lids with hot soapy water, rinse and air-dry; choose containers suitable for chilling or freezing.
Step 2Put the berries and 30 ml water in a heavy-bottomed saucepan. Warm over low heat, then simmer uncovered for 8–10 minutes, stirring often, until most berries burst and release their juice.
Step 3Add the sugar and stir until dissolved. Bring to a rolling boil, stirring constantly, for 2–4 minutes. Spoon a little onto a chilled saucer and wait 1 minute: it should coat the spoon and remain softly set. Stop before the jam becomes stiff.
Step 4Remove from the heat and ladle into the clean containers, leaving about 1 cm headspace in any container for freezing. Let small containers cool briefly, cover and refrigerate within 2 hours. Keep at or below 4°C and use within 3 weeks, or freeze at −18°C or colder for up to 1 year for best quality. Thaw in the refrigerator. This is not shelf-stable; a sealed lid does not make it safe for cupboard storage.
Use sound ripe berries from a known food source; frozen lingonberries are a practical option outside their autumn season. The berries’ natural pectin helps the jam thicken, while the moderate sugar keeps their bright tartness. Spoon it over toast, scones or toutons, or use it as a filling for jam-jam cookies. Use a clean spoon and return the container to the refrigerator promptly.
Rounded estimate per tablespoon (15 ml), based on 450 g raw lingonberries, 200 g granulated sugar and 30 ml water, divided into about 33 tablespoon portions. Berry values use Swedish Food Agency data for raw lingonberries (57 kcal, 11 g carbohydrate, 1 g protein, 0.5 g fat, 3 g fibre and 1 mg sodium per 100 g); sugar is estimated at 4 kcal per gram. Final yield and berry composition vary.
As written, the ingredients contain no common priority allergens. Check packaged sugar and container handling for cross-contact. Refrigerate within 2 hours; keep at or below 4°C and use within 3 weeks, or freeze at −18°C or colder for up to 1 year for best quality. Thaw in the refrigerator. This is not a tested canning recipe or shelf-stable preserve; do not taste food to decide whether it is safe.
Yes. Thaw them in the refrigerator and include their clean juice. Drain off any excess water and use the full 30 ml only if needed to prevent sticking at the start.
