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Sweet fruit preserve
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Lingonberry jam (20 g) has 48 calories. That works out to 240 calories per 100 g. It contains 12 g of carbs, 0.1 g of protein, 0 g of fat and 0.2 g of fiber. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 tablespoon (medium) · 20 g
48
KCAL / 20G
Carbs
12g
· 4% DV
Protein
0.1g
· 0% DV
Fat
0g
· 0% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 99% · Protein 1% · Fat 0%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 48 kcal | |
| Total fat | 0 g | 0% |
| Saturated fat | 0 g | 0% |
| Trans fat | 0 g | |
| Sodium | 2.4 mg | 0% |
| Total carbohydrate | 12 g | 4% |
| Fiber | 0.2 g | 1% |
| Protein | 0.1 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 20 g | 48 kcal |
| 1 teaspoon (medium) | 7 g | 17 kcal |
| 1 piece (thin) | 15 g | 36 kcal |
| 1 piece (thick) | 25 g | 60 kcal |
| 1 serving (small) | 30 g | 72 kcal |
| 2 tablespoon (double) | 40 g | 96 kcal |
| 1 serving (medium) | 50 g | 120 kcal |
| 1 serving (large) | 80 g | 192 kcal |
| 100 g | 100 g | 240 kcal |
Calculated from 240 calories per 100 g.
Lingonberry jam is usually made by cooking lingonberries with sugar, sometimes with a little water. Recipes and packaged versions vary, but the fruit’s naturally tart flavor is a defining feature.
Lingonberry jam tastes sweet and distinctly tart, with a slight natural bitterness. Its sharp, fruity flavor is less mellow than many berry jams, which is why it pairs well with savory foods.
Lingonberry jam’s tart sweetness balances the rich, savory flavor of Swedish meatballs. It is traditionally served alongside the meatballs, often with mashed potatoes and gravy, rather than mixed into the dish.
No. Lingonberry jam is made from lingonberries, while cranberry sauce uses cranberries. Both have a tart berry flavor, but lingonberries are smaller and the jam is a familiar Scandinavian accompaniment to savory meals.
Serve lingonberry jam with meatballs, roast meat, or cheese, or spread it on toast. You can also spoon it over pancakes, waffles, oatmeal, or yogurt when you want a tart-sweet berry topping.
Yes. Simmer lingonberries with sugar until the berries soften and the mixture thickens, following a tested recipe for proportions and safe storage. Fresh or frozen lingonberries can work; frozen fruit may release more liquid.
Cranberry sauce is a practical substitute for lingonberry jam with meatballs or roast meat because it also brings tartness and sweetness. Choose a less-sweet version if you want a closer match to lingonberry’s sharp flavor.
Yes. Keep opened lingonberry jam refrigerated with the lid tightly closed, and use a clean spoon to serve it. Discard it if you notice mold, an off smell, or an unusual change in appearance.
The safe storage time varies by product and how it was handled, so follow the package’s after-opening guidance. Keep the jar refrigerated, avoid introducing crumbs or used utensils, and discard the jam if it shows spoilage.
Lingonberry jam contains fruit, but it is also a sweet preserve and is not nutritionally interchangeable with whole berries. Enjoy it as a condiment or topping; the amount of sugar can vary between recipes and products.
Vitamins
Vitamin C
0.8mg · 1% DV
B2
0mg · 0% DV
Vitamin E
0.04mg · 0% DV
Vitamin K
0.3µg · 0% DV
Minerals
Manganese
0.04mg · 2% DV
Copper
0.01mg · 1% DV
Iron
0.05mg · 0% DV
Potassium ⭐
9mg · 0% DV
Sodium
2.4mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 48 calories in 1 tablespoon (medium) (20 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Lingonberry jam is made by cooking tart, small red lingonberries with sugar. It is a familiar preserve in Nordic cooking, especially in Sweden, where its bright, tangy sweetness often accompanies savoury dishes as well as breakfast foods. The texture is usually thick and spoonable, with the berries either softened throughout or left partly whole.
Spread it on toast, spoon it over porridge or yoghurt, or serve it alongside Swedish meatballs and other rich meats, where its sharp fruitiness provides contrast. It is primarily a source of carbohydrates, with 60 g per 100 g, so a modest spoonful adds plenty of sweetness. For a lighter serving, stir a little into plain yoghurt rather than using it as a thick spread.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.01g
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Nutrition data compiled from USDA FoodData Central and scientific sources.