📖 Instructions

1. Wash and sterilize your jars and lids. You can do this by washing them thoroughly in hot, soapy water, then rinsing and placing them in a boiling water bath for 10 minutes. Let them dry completely upside-down on a clean kitchen towel. This is crucial for preventing spoilage!
2. Wash your lingonberries and oranges. Pick out and discard any damaged or spoiled berries. Gently scrub the oranges under running water.
3. Prepare the lingonberries. If using frozen lingonberries, allow them to thaw completely. Fresh berries can be used as is. The best berries are ripe, bright red and plump.
4. Zest and juice the oranges. Use a microplane or a fine grater to zest the oranges, ensuring you only get the outer, colorful part of the peel. Avoid the white pith as it can make the jam bitter. Then, juicing them is next, I prefer to use a citrus juicer for maximum juice extraction. Don't forget to strain the juice to remove any seeds or pulp.
5. Combine ingredients in a large saucepan. Add the lingonberries, orange zest, orange juice, and sugar to the large saucepan. Stir everything together thoroughly using a wooden spoon.
6. Cook the jam. Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently to prevent sticking. Once boiling, reduce the heat and continue to simmer gently, stirring occasionally.
7. Check for setting point. To determine when the jam is ready, use a jam thermometer or the wrinkle test. For the wrinkle test, drop a small spoonful of jam onto a cold plate. Let it cool slightly then push it with your finger. If the surface wrinkles, it's ready!
8. Potentially add pectin (optional). If you're having trouble getting the jam to set, you can add a commercial pectin product (I always keep some on hand!). Follow the manufacturer's instructions for the amount to add, usually a tablespoon or two, but dont forget to read the entire directions.
9. Potentially adjust consistency (optional). If the jam is too thick, add a splash of water. Too thin? Keep simmering until it reaches the desired consistency. I like to simmer a little longer for a richer, thicker jam.
10. Remove from heat and immediately jar the jam. Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top of each jar. Wipe the rims clean to ensure a good seal.
11. Seal and process the jars (optional). If you wish to can the jam for long-term storage, place the sealed jars in a boiling water bath. Process according to your canning equipment instructions. This step is important for ensuring that your delicious lingonberry jam and orange marmalade will be safe for consumption for years to come.
12. Cool and store. Let the jars cool completely. You should hear a satisfying "pop" sound as the jars seal. Store in a cool, dark place.
13. Enjoy! Spread your homemade lingonberry jam and orange marmalade on toast, scones, or biscuits; use it as a glaze for cakes; or simply enjoy it straight from the jar. Bon appétit!