📖 Instructions

1. Rinse the lingonberries: Place the lingonberries in a colander and rinse them under cold water. Remove any stems or leaves.
2. Combine lingonberries and sugar: In a medium saucepan, combine the rinsed lingonberries and granulated sugar. The ratio is typically 1:1, but feel free to adjust the sweetness to your liking. I usually use slightly less sugar for a more tart flavor.
3. Cook the mixture: Place the saucepan over medium heat. As the mixture heats up, the lingonberries will start to release their juices and the sugar will dissolve. Stir occasionally with a wooden spoon to prevent sticking.
4. Simmer until thickened: Bring the mixture to a gentle simmer. Continue to cook, stirring occasionally, for about 20-25 minutes, or until the jam has thickened to your desired consistency. To test the consistency, place a small spoonful of jam on a chilled plate. If it sets quickly and doesn't run, it's ready.
5. Skim off any foam: During cooking, you might notice some foam forming on the surface of the jam. Use a spoon to skim off and discard this foam to achieve a clearer jam.
6. Let it cool: Once the jam has reached the desired consistency, remove the saucepan from the heat. Let the jam cool slightly before transferring it to sterilized jars.
7. Sterilize the jars: While the jam is cooking, sterilize your jars and lids. You can do this by boiling them in water for 10 minutes or by running them through a hot cycle in the dishwasher.
8. Fill the jars: Carefully pour the warm jam into the sterilized jars, leaving about 1/4 inch of headspace at the top.
9. Seal the jars: Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until they are fingertip tight.
10. Process the jars (optional): For long-term storage, you can process the jars in a boiling water bath for 10 minutes. This ensures a tight seal and prevents spoilage. If you plan to use the jam within a few weeks, this step is not necessary.
11. Cool and store: Let the jars cool completely on a towel-lined surface. As they cool, you should hear a popping sound as the lids seal. Store the lingonberry jam in a cool, dark place.
12. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Make sure the baking powder is evenly distributed to ensure a good rise.
13. Add butter: Cut the cold butter into small cubes and add it to the dry ingredients. Use your fingertips or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs. This step is crucial for creating flaky flatbreads.
14. Incorporate wet ingredients: In a separate bowl, whisk together the milk and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough flatbreads.
15. Form the dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together into a smooth ball. If the dough is too sticky, add a little more flour, one tablespoon at a time.
16. Divide and roll: Divide the dough into equal portions (about 6-8, depending on the desired size of your flatbreads). Roll each portion out into a thin circle or oval, about 1/4 inch thick.
17. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
18. Bake the flatbreads: Place the rolled-out flatbreads on the prepared baking sheet. Bake for 10-12 minutes, or until they are lightly golden brown and puffed up. Watch them carefully, as they can burn quickly.
19. Cool and serve: Remove the flatbreads from the oven and let them cool slightly on a wire rack. Serve warm with lingonberry jam.