• Lingonberries are from the same family as Swedish blueberries. These are sour flavoured bright red berries which became ripe for picking from late July. As these berries are not only high in healthy vitamins and minerals, their significant natural preservative content ensures the can last far longer without added additives. In bygone years these berries were often stored in buckets with water to cover them and they could last through the bitter cold winter months to supply people with high vitamin C sources.
The true jam made from them is done by stirring them with added sugar. In supermarkets cheaper Lingonberry jams have been boiled, diluted and had red currents and/or apples added.
These barriers can be served as a beverage, cocktail, added to meatball, pancakes, desert cakes, fish and a variety of other foods.
• Swedish Blueberries or bilberries are a different species to American blueberries yet closely related, same skin colour and the Swedish ones being slightly smaller in size with less sugar. Unlike American blueberries with a white/slight yellow inside, Swedish blueberries have a burgundy red inside with a purple juice. This juice is not that easy to wash away from clothes. They taste sweet and savoury, with a soft texture. The berries are usually eaten raw, made into jams, jelly, marmalade, soup, wine, soup, tea and pies.