How to make lingonberry jam

You’ll need


    • basic recipe for lingonberry jam
  • lingonberry
  • sugar
  • water
  • lingonberry jam with spices
  • 1 1/4 cups water
  • 2 1/4 cups sugar
  • 1 cinnamon stick
  • 8 clove buds
  • 1 tsp lemon zest
  • 1 1/2 kg lingonberries

Basic recipe for lingonberry jam

Pick the berries. Leave only ripe — bright red color, whole, without spots and rot. White berries set aside — they are immature. Weigh the lingonberries. Measure the sugar and water — depending on how sweet you want to get the jam, take 500 grams to 1 kilogram of sugar for each kilogram of berries and 300 millilitres of water for each kilogram sugar.


Take a saucepan with a thick bottom, fill the sugar and pour in water. Bring the mixture to a boil and cook over a low heat. Sugar syrup should be drawn with a thin thread when you pour it off a spoon. Rinse the lingonberries into the syrup. Do not interfere with the berries, but only gently shake the pan to stir the syrup and lingonberries.


Bring the mixture over a high heat to a boil, shaking the pan occasionally. Then reduce the heat and leave the jam to boil for 3 minutes flat. At this time, carefully remove the foam with noise. Remove the jam from the stove, shake and leave for 10-15 minutes. Remove the remaining foam. Place the pan back on the hot stove, bring the jam quickly to the boil and cook for another 3 minutes, removing the foam. Then leave the lingonberries to cool again. Repeat boiling and cooling as many times as it takes to make the syrup clear, the foam no longer lifted and the berries became dark and transparent. But be careful not to digest the jam or it will become too thick and more like marmalade.


Jam pour hot in hot jars sterilized in boiling water or in oven heated to 160oS. Close the cans with sterilized lids and let cool.


lingonberry jam with spices

In a saucepan with a thick bottom, put the sugar, spices and lemon zest. Pour with water and boil, stirring constantly, inthick syrup. Take the berries, spoil and pour into the pan, bring the syrup with lingonberries to the boil. Immediately remove from the heat. Pour the jam from the pan into a jug or bowl, cover with a lid and leave for two days.


Drain the syrup through a colander into a saucepan, spread berries over sterilized jars. Bring the syrup to a boil and pour it berries. Close with simplerized lids. Such jam can be stored for up to 6 years.

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