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Lingonberry jam (Swedish: lingonsylt, Norwegian: tyttebærsyltetøy, Estonian: pohlamoos, Finnish: puolukkahillo) is a staple food in Scandinavian cuisine. Because lingonberries are plentiful in the forested areas of the inland, the jam is easy to prepare, has good keeping qualities and lots of vitamin C, it has always been very popular with traditional dishes such as kroppkakor, pitepalt, potato cake, kåldolmar and blood sausage. Today, it is served as jam, for instance with oven-made thick pancakes, as well as a relish with meat courses such as meatballs, beef stew or liver dishes; regionally even with fried herring. It is also often used on the traditional oatmeal porridge, sometimes together with cinnamon, and, perhaps, a little sugar or syrup.
Fine lingonberry jam is prepared only with berries, sugar and, optionally, a small amount of water. Cheaper varieties are diluted with apples and/or pectin. The natural benzoic acid of the berries makes artificial preservatives unnecessary. Very fine "jam" is prepared fresh by just mixing berries and sugar, without cooking; this is called rårörda lingon or rørte tyttebær (raw-stirred lingonberries).
Lingonberry jam has been popularized in America by the well-known IKEA superstores where it is sold in large quantities, including buckets.
Lingonberries are known as 'lowbush' cranberries or partridge berries in North America from Alaska to Labrador and have the botanical name of 'Vaccinium vitis-idaea'.
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