Partridgeberry Jam
A tart-sweet jam made from wild partridgeberries (lingonberries), canned safely for the pantry.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 48
- Difficulty
- Easy
- Calories
- 40 kcal
Equipment
- •Large preserving pot
- •Water-bath canner
- •4 half-pint (250 ml) jars with new lids
- •Jar lifter
- •Ladle and funnel
Nutrition
Per serving, approximate
- Calories
- 40 kcal
- fat
- 0 g
- carbs
- 10 g
- protein
- 0 g
- calories
- 40
Instructions
- 1
Wash and prepare 4 half-pint jars, lids and a water-bath canner; keep jars hot until filling.
- 2
Combine partridgeberries and water in a large preserving pot and bring to a simmer, mashing some berries as they soften.
- 3
Stir in the sugar and lemon juice and bring to a full boil, stirring often to prevent scorching.
- 4
Boil hard for about 10-15 minutes until the jam sheets off a cold spoon or reaches 105°C on a thermometer.
- 5
Ladle hot jam into hot jars, leaving 1 cm headspace, and wipe rims clean.
- 6
Apply lids and rings fingertip-tight, then process in a boiling-water bath for 10 minutes (adjust for altitude).
- 7
Remove jars, cool undisturbed for 24 hours, and check that lids have sealed before storing.
Chef's tips
Partridgeberries are naturally high in pectin, so this jam sets readily without added pectin as long as it reaches a full rolling boil.
Ingredient substitutions
- partridgeberries → lingonberries or a mix with cranberries
Storage
Sealed jars keep up to 1 year in a cool, dark pantry; refrigerate after opening and use within 3-4 weeks.
Reheating
Not applicable; serve at room temperature.
Common mistakes to avoid
- •Skipping the water-bath process and relying on the lid 'popping' alone
- •Overfilling jars past the 1 cm headspace, which can prevent sealing
Serving suggestions
Cooked Partridgeberry Jam?
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