Felix Lingonberry Jam adds delicious tart-sweet flavor to all your sweet or savory meals and recipes.

It’s berry season, and lingonberries have been called the “better berry” – they were featured on the Dr. Oz Show as a super fruit, loaded with antioxidants.
The easy way to enjoy them is in delicious Felix Lingonberry Jam, the favorite lingonberry jam in Sweden and the USA.
They’re a great alternative to cranberries — you can serve Felix Jam with ham or turkey, with an appetizer like hard or goat cheese and crackers, or as a delicious topping on waffles and pancakes. It even tastes great on a turkey sandwich!
Felix Lingonberry Jam is made from pure, simple ingredients: fresh, wild lingonberries, pure sugar and water, in a time-tested recipe

Lingonberry Whipped Goat Cheese Puffs

1 package of Phyllo dough cups
8 ounces goat cheese, softened
2 tablespoons whole milk
1 tablespoon fresh thyme
3/4 teaspoon honey
Salt and pepper to taste
Felix Lingonberry jam

Put phyllo cups on baking sheet and bake according to package instructions. Next, combine goat cheese, milk, thyme and honey in the bowl of a food processor. Process on high until all ingredients are well combined and cheese has taken on a fluffy texture. Add salt and pepper to taste and process to combine.
Place whipped goat cheese (at room temperature) into slightly cooled phyllo cups and add a dollop of Lingonberry jam on top.

 Lingonberry Shortbread Cookies

½ Cup Butter
¼ Cup Sugar
1½ Cup of flour
2 Tablespoons of Felix Lingonberry Jam
¼ teaspoon of rosemary, chopped
Pinch of salt

Put softened butter and sugar in mixer and beat till creamy. Add Lingonberry Jam and continue to mix until smooth.
In a separate bowl mix the flour, salt and rosemary and gently whisk. Add the dry ingredients to the butter mixture. Dough should be a little dry but still form a ball. Gather dough into a ball and place in plastic wrap. Flatten into a disc and chill for 20 mins.
Roll chilled dough out on a lightly floured surface. Stamp out cookies using a 3 inch circle cutter or any other desired shape cutter. Next, using a smaller cookie cutter, cut a second shape from the center of half of the cookies. Transfer all the cookies to separate parchment-lined baking sheets, spacing each 2 inches apart.
Bake cookies at 350° for 10 minutes or until edges are slightly browned. Allow to cool on wire rack. Once cooled, spread Lingonberry Jam onto the whole cookies. Top with the cut-out cookie and press gently to adhere so jam shows through. Sprinkle with confectionary sugar.

Millet-Breaded Chicken Fingers with Lingonberry Dipping Sauce

3/4 boneless skinless chicken breasts, cut into 2 inch strips
½ cup flour
1 teaspoon salt + ¼ teaspoon pepper
2 eggs
2 cups cooked Millet or Quinoa

Place ¾ Cup of dried Millet in a pot with 1 ½ cups of water. Allow Millet to boil on medium heat for 20 minutes or until soft. Allow to cool.
Meanwhile preheat oven to 425° and grease a baking sheet. In a small bowl whisk flour, salt, and pepper. In a second bowl whisk eggs. Place the Millet in a third bowl. Dredge chicken pieces in flour mixture, then eggs, and lastly in the Millet, being sure to coat well. Place on prepared baking sheet. Spray chicken fingers generously with cooking spray (this helps the nuggets to get crispy but can be skipped if you prefer) and bake for 15/20 minutes until nuggets are cooked through and browned(or you can pan fry.)

Lingonberry Sauce

4 Tablespoons of Felix Lingonberry Jam, pureed until smooth
1 ½ Tablespoon of honey
½ Teaspoon of Worchester sauce
½ Teaspoon Balsamic vinegar
¼ Teaspoon of onion powder

Mix all ingredients together in a bowl, serve alongside chicken fingers.

Lingonberry, Pecan and Dark Chocolate Chip cookies

2-1/4 Cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter, softened
½ cup white sugar
¾ cup light brown sugar
1 teaspoon vanilla
2 eggs
1-1/2 cups dark chocolate chips
½ cup chopped pecans
1 cup Felix Lingonberry Jam

Heat oven to 375°. Cream together butter, sugars, eggs and vanilla. Add flour, salt, baking soda. Stir in pecans, chocolate chips and lingonberry jam. Drop 1 Tablespoon onto cookie sheet and bake for 8-10 minutes.

Marinated Beef Satay with Spicy Chili Lingonberry Sauce

1 Tablespoon grated fresh ginger
4 cloves crushed garlic
¼ cup brown sugar
2 Tablespoons minced onion
¼ cup fish sauce
2 Tablespoons vegetable oil
2 Tablespoons soy sauce
2 Tablespoons coriander
½ Tablespoon cumin
½ teaspoon turmeric
¼ teaspoon cayenne pepper

Dipping Sauce
1 cup Felix Lingonberry Jam
¼ cup prepared sweet chili sauce
1Tablespoon chili oil
1 teaspoon fresh grated ginger

Mix all ingredients and marinate 2 lbs. beef sirloin cut into ¾” strips for 2 hours. Put beef on skewers and grill in pan for 4 minutes. Mix all ingredients for dipping sauce. Top beef with dipping sauce.

Lingonberry Sour Cream Coffee Cake

For the Streusel Topping
1 cup light brown sugar
1-1/2 teaspoons cinnamon
Salt to taste
1-1/2 sticks cold unsalted butter cut into small pieces
1-1/2 cups chopped pecans (optional)

For the Cake
1 ½ cup of flour
1 stick butter
1-1/4 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon Salt
1 cup sugar
2 large eggs
1-1/2 teaspoon vanilla
1 cup sour cream
1 cup Felix Lingonberry Jam

1 cup confectioner’s sugar
2 Tablespoons whole milk
1 Tablespoon Felix Lingonberry Jam

Preheat oven to 350°.
Mix all ingredients for topping. Put in refrigerator.
Mix all ingredients for cake and pour into greased 9×9 pan or cupcake tins. Sprinkle top with Streusel topping and bake for 50 minutes.

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Related links:  Felix Jams