Lingonberry jam (Lingonsylt)

1. Pick over the lingonberries, discarding leaves and damaged berries, then rinse them in cold water and drain.

2. Put them into a pan with the water and bring to the boil over medium heat.

3. Simmer for 5 minutes over low heat until some of the berries burst.

4. Add the sugar and cook for another 3-5 minutes, stirring, until it has completely dissolved; skim off the foam.

5. Pour the hot jam into clean, sterilised jars, close them and leave to cool.

6. Keep in the fridge; serve with meatballs, roast meats, pancakes or porridge.

Tip: Lingonsylt is the most important accompaniment in Swedish cooking: it goes with köttbullar, fried herring, pancakes and porridge alike. Don't overcook it - thanks to the lingonberries' natural pectin it thickens by itself as it cools. In Sweden it's often made raw, just stirred with sugar ("rårörda") - even fresher, but it keeps only a few days in the fridge.