This homemade wild partridgeberry (lingonberry) jam sweetened with honey and thickened with gelatin is one of our favorite low-sugar, all-natural jams and makes a perfect sweet filling for baked goods, and a delicious side dish for meats and poultry.
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What are partridgeberries?
Partridgeberries (Vaccinium vitis-idaea) are also known as lingonberries and are related to the more popular cranberries. The plant is a low mat-forming evergreen shrub with tiny rounded leaves that grows in dry, acidic soil in cooler climates. They are found in northern barrens and headlands across North America and Europe.
Partridgeberries are abundant in the barrens in Newfoundland (Eastern Canada), where people traditionally pick these berries to make jams, baked goods, and even teas.
When to pick partridgeberries?
Partridgeberries are mostly wild harvested and are rarely cultivated. If you are lucky enough to live in a place where these berries grow, then you shouldn’t miss your chance to pick some (berry picking is also a great opportunity to stay healthy and exercise more)! Sometimes, people pick them and sell them on Marketplace, so this could be another option if you don’t feel like going berry picking.
If you decide to pick your own partridgeberries, it’s best to wait until they undergo at least one frost (in Newfoundland we usually pick them in late October), and they turn bright red in color. This is when they reach their pick of ripeness and they are the most flavourful and sweet.
Once picked, partridgeberries can be used right away or frozen for later consumption.
What do partridgeberries taste like?
When picked after a frost and dark red in color, partridgeberries have a tart and aromatic taste, with a slight hint of sweetness. They vaguely resemble cranberries, but they are much tastier, juicer, and less sour.
Not many people consume these berries raw, and most prefer to cook them, turn them into jams or syrups, or add them to baked goods. I personally enjoy eating them raw in small quantities (the sour taste can be quite overwhelming), and I find them delicious when mixed in with other berries such as blueberries or added to yogurt.
These berries are very high in Vitamin C and antioxidants, and they are considered superfruits that can improve overall health and prevent certain conditions when consumed as part of a healthy diet.
A versatile, low-sugar jam
Differently from the traditional Newfoundland Partridgeberry jam which is made with plenty of sugar to sweeten up these tart berries, I like making my jams low-sugar and using natural sweeteners such as honey rather than white sugar.
Not only low-sugar jams are healthier, but I find them to be much tastier. Adding just enough honey to add some extra sweetness and help preserve the jam longer, allows you to actually taste the delicious flavor of the partridgeberries. Adding some grass-fed gelatin to the jam helps reach a firmer consistency, besides being a great way to benefit from consuming collagen.
This bright-colored and aromatic jam is highly versatile and can be used in both sweet and savory preparations. It’s great to spread on toast, add to yogurt, and it makes a delicious pie filling (try it on this coconut flour pie crust!). Partridgeberry jam is also perfect to accompany meats and poultry and can be used in place of cranberry sauce (hey there, Thanksgiving turkey!). You can even glaze a juicy pork or beef roast with this jam for an unusual, mouthwatering meal!
Ingredients for this partridgeberry jam with honey and gelatin
Makes about 22 oz (650 ml) of jam
- 5 cups (~700 grams) fresh or frozen partridgeberries
- 1/2 cup of water or orange juice
- 1 tablespoon grass-fed gelatin
- 4 tablespoons of honey (or more for a sweeter jam)
How to make this partridgeberry jam with honey and gelatin
- Place the gelatin powder in 1/3 cup of cold water and set aside.
- Place the partridgeberries and the rest of the water in a medium-large stainless steel saucepan or pot and bring to boil over medium heat. Lower the heat and let the partridgeberries simmer for about 10 minutes, stirring regularly.
- After about 10 minutes, turn the burner off, add the honey and stir to combine.
- Remove about 1/2 cup of hot partridgeberries, add in the gelatin and water mixture you prepared earlier, and use an immersion blender to combine the gelatin and the partridgeberries. Blend until the mixture is smooth.
- Add the blended partridgeberries and gelatin mixture back into the pot with the rest of the partridgeberries and mix well with a spatula to combine.
- Pour the jam into your mason jars and let it cool before enjoying it. Store in the refrigerator.
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Partridgeberry Jam with Honey and Gelatin (Low-sugar, All-natural)
Equipment
- 1 immersion blender
Ingredients
- 5 cups (~700 grams) of fresh or frozen partridgeberries
- 1/2 cup of water or orange juice
- 1 tablespoon grass-fed gelatin
- 4 tablespoons of honey or more for a sweeter jam
Instructions
- Place the gelatin powder in 1/3 cup of cold water and set aside.
- Place the partridgeberries and the rest of the water in a medium-large stainless steel saucepan or pot and bring to boil over medium heat. Lower the heat and let the partridgeberries simmer for about 10 minutes, stirring regularly.
- After about 10 minutes, turn the burner off, add the honey and stir to combine.
- Remove about 1/2 cup of hot partridgeberries, add in the gelatin and water mixture you prepared earlier, and use an immersion blender to combine the gelatin and the partridgeberries. Blend until the mixture is smooth.
- Add the blended partridgeberries and gelatin mixture back into the pot with the rest of the partridgeberries and mix well with a spatula to combine.
- Pour the jam into your mason jars and let it cool before enjoying it. Store in the refrigerator.
We love homemade jam! This looks delicious! Thanks for sharing.
Thank you very much! We love this jam 🙂