Homemade apple jam is an indispensable attribute of family tea parties on long winter and autumn evenings. Diversify familiar family recipes with something new. Try adding refreshing bitter lingonberries to sweet apples - thick jam is useful not only for tea, but also as a delicious filling for pies.
It is necessary
-
- Lingonberry jam with apples:
- 1 kg of lingonberries;
- 300 g apples;
- 300 g sugar;
- 250 g of water;
- 1 cinnamon stick
- Apple jam on stewed lingonberry syrup:
- 1 kg of lingonberries;
- 700 g apples;
- 1, 3 kg of sugar.
Instructions
Step 1
Lingonberry jam with aromatic apples - for example, Antonovka, turns out to be very tasty. Sort out the lingonberries, discarding spoiled and green berries. Wash it in several waters and pat dry on a towel. Pour sugar into an enamel pot or basin, add a little water - it should only moisten the sand. Place cookware on the stove, bring to a boil and reduce heat. Boil a thick syrup. The sugar should be completely dissolved, and the finished syrup should be pulled with a thick thread. Pour the lingonberries into a saucepan, bring to a boil, cook for 10 minutes and remove from heat. Set the berries in the syrup to stand for 1 hour.
Step 2
Wash and peel the apples, remove the core, and cut the fruit into thin slices. Too large apples can be cut into small cubes. Place the fruits in a saucepan with lingonberries in syrup and place on the stove. Bring the mixture to a boil, cook for 10 minutes, and remove from heat. Insist everything together for another hour, then put it back on the stove and cook until the apples are tender.
Step 3
To make the jam more aromatic, add cinnamon pieces 15 minutes before cooking. Pour hot jam into pre-sterilized jars, seal with lids, cool and store.
Step 4
Be sure to make apple jam with stewed lingonberry syrup. Go through, wash and dry the berries. Place them in a saucepan and place in a preheated oven to juice the lingonberries. Peel and core sweet hard apples and cut into wedges. Blanch them in boiling water for 5-7 minutes and discard in a colander.
Step 5
Pour 400 ml of juice from a bowl with stewed lingonberries, add 1 kg of sugar to it and cook until tender. Pour the prepared apples with hot syrup and leave to infuse for 3 hours. Put 300 g of sugar in the remaining lingonberries, stir, close the dishes with a lid.
Step 6
Return the apples in syrup to the stove, boil for 10-15 minutes and set to infuse again for 12 hours. At the end of this period, return the pan to the heat and cook the apples for another 10 minutes. Place the lingonberries covered with sugar on another burner, bring them to a boil and cook for 10-15 minutes, stirring constantly. Place the lingonberries over the apples, mix well and cook for another 15 minutes. Pour the finished jam into sterilized jars, seal and cool.
