Lingonberry berries are not only very beautiful, but also healthy. They include various manganese compounds, benzoic and complex organic acids, as well as tannins and vitamins. Lingonberry is used in the treatment of atherosclerosis, mild diabetes mellitus, hypertension and some forms of gastritis. Jam made from these berries retains almost all of their useful properties and has a unique exquisite taste.
It is necessary
-
- 1 kg of lingonberry berries;
- 500 g sugar;
- 500 ml of water;
- 3 g cinnamon;
- 1 tsp lemon peel;
- 3 carnation buds.
Instructions
Step 1
Separate the lingonberry berries from the branches, rinse them under running cold water and sort through: remove dry debris, spoiled and unripe fruits. Rinse the lingonberries again under running water and discard them in a colander, then sprinkle the berries on a towel to dry them completely.
Step 2
How to learn to cook boiled / b from strong lingonberries / strong "class =" colorbox imagefield imagefield-imagelink "> Take a small saucepan (three to four liters), put 500 ml of water into it and bring to a boil. Pour the berries into boiling water in small portions and boil them for 3-5 minutes, then carefully so as not to crush them, remove them with a slotted spoon and place them in a specially prepared container (cup, bowl, saucepan). This procedure will help you get rid of the slight bitter taste of the berries. which you blanched the lingonberries, add sugar and, stirring constantly, cook over low heat for 7-8 minutes. Dip the lingonberries in the prepared syrup and cook the mixture for another 15-17 minutes, stirring occasionally. After the allotted time, turn off the jam and set it aside. 2 hours, so that the berries are well saturated with sugar syrup and juice
Step 3
Put the saucepan with jam again on low heat and, heating to boiling point, cook for 15-17 minutes. Let the jam cool completely and bring it back to boiling point. Add cinnamon, lemon zest and cloves to it. Simmer the jam over low heat until cooked through, for 25-30 minutes. Moreover, it must be constantly stirred in order to exclude the possibility of burning. In the finished lingonberry jam, the skin of the berries becomes transparent, and a drop of syrup does not spread over the plate. If the syrup turns out to be still liquid, and the berries are already ready, remove the lingonberries from the pan using a slotted spoon. Then continue to cook the syrup until tender, stirring constantly. Then re-combine the berries with the syrup and boil them together for another 1-2 minutes. Pour hot jam immediately into prepared jars and roll up. Remove to a warm place for 7-8 hours.
