Nypon och Lingonsylt (Rose-hip and Lingonberry Jam)
Nypon och Lingonsylt (Rose-hip and Lingonberry Jam) is a traditional Swedish recipe for a classic jam made from lingonberries (cowberries) cooked in rose hip juice. The full recipe is presented here and I hope you enjoy this classic Swedish version of: Rose-hip and Lingonberry Jam (Nypon och Lingonsylt).
Wash and pick over the rose hips then add to a pan along with the 750ml water. Bring to a simmer and stew until the fruit is pulpy. Turn into a jelly bag or a colander lined with two layers of muslin or cheesecloth and leave to strain over night (do not press down as this will make the final jam cloudy).
The following day, measure the volume of liquid and make up to 1.8l with water.
Wash the lingonberries, removing and stalks and leaves. Place the fruit in a heavy-bottomed saucepan along with the water and rose-hip juice mix. Bring to a boil, reduce to a simmer and cook for 30 minutes, mashing the fruit against the side of the pan with a wooden spoon until the fruit is tender.
Add the sugar to the saucepan, heat through, stirring until completely dissolved. Bring to a boil and cook rapidly for about 15 minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jam onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jam is ready. If not continue boiling for 5 minutes more and test again.
Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100°C for 10 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
In Sweden this preserve is often used with cheese and ham, particularly in the preparation of salads or light snacks.
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