The bittersweet, slightly astringent taste of lingonberry is also preserved in winter preparations - jam, jam, jam. And to emphasize the special aroma of lingonberry jam, other fruits and berries, spices, honey are added to it.
It is necessary
-
- For lingonberry jam:
- - 1 kg of lingonberries;
- - 1, 2 kg of sugar;
- - 0.5 cups of water;
- - cinnamon stick;
- - 3 carnation buds;
- - 1 tsp. lemon peel.
- For lingonberry jam:
- - 1 kg of lingonberries;
- - 2 glasses of sugar;
- - 1 glass of water.
- For lingonberry jam with carrots:
- - 1 kg of lingonberries;
- - 350 g of sugar;
- - 450 g of carrots.
Instructions
Step 1
Sort out the lingonberry berries, separate them from the stalks, twigs and clear of debris. Remove blackened, unripe, rotten fruits. Wash under cool running water, dry a little. Dip the berries in boiling water and blanch for 2-3 minutes to remove excess bitterness. Carefully so as not to crush, remove the berries with a slotted spoon and cool. Use the water in which the lingonberries were cooked to make sugar or honey syrup.
Step 2
Lingonberry Jam Place the sugar in the water and cook the syrup until the sugar is completely dissolved. Instead of sugar, you can use 700 g of honey. Melt it in a water bath and combine with warm water.
Step 3
Add the berries to the sugar syrup. Bring to a boil and simmer the mixture over high heat for 10 minutes, gently stirring the lingonberries. Skim off the resulting foam. Then reduce heat to low and cook for about half an hour until tender, stirring occasionally. Finally add spices - grated lemon zest, cloves and cinnamon, stir.
Step 4
Leave the cooked jam for 8-10 hours to cool completely. Then pour the lingonberry jam into sterilized dry jars and roll up the lids. Store the jam in a cool, dark place for 1 to 2 years.
Step 5
Lingonberry jam Pass the prepared lingonberry berries through a meat grinder. Then rub through a sieve to remove the skins and grains. Add sugar to the lingonberry puree, add water and put the mixture on low heat. Reduce the puree to a third, stirring constantly. Pour hot jam into sterile jars, cool, and then close the lids.
Step 6
Lingonberry jam with carrots Wash and peel the carrots. Cut the root vegetables into slices about 5 mm thick or into small cubes. Place the carrot slices in boiling water and boil for 10 minutes. Then flip it in a colander to drain excess liquid.
Step 7
Place the blanched lingonberries in a large bowl, add sugar and bring to a boil. Boil the lingonberries for 8-10 minutes, skimming off the foam. Then add the carrots and boil for about 10-15 minutes, stirring occasionally. Pour even hot lingonberry-carrot jam into prepared dry jars, roll up the lids and cool.
