Lingonberry and apple jam is very useful for both adults and children, because it is rich in vitamins and, moreover, has an unusual exquisite taste. It is not difficult to cook it, the main thing is to follow the recipe for its preparation and observe the proportions.
It is necessary
-
- 500 g lingonberries;
- 500 g apples;
- 1, 3 kg of apples;
- 1 glass of water.
Instructions
Step 1
To make lingonberry jam with apples, sort out ripe berries, removing the stalk, dried flower residues and other impurities, and rinse them thoroughly under cold water. Take a saucepan that is slightly larger than the colander in which you will blanch the berries and apples, pour it into the water and bring it to a boil. Then take small portions of lingonberries, place them in a colander and blanch each portion of berries in boiling water for 2-3 minutes. As a result, the bitterness inherent in the taste of this berry, undesirable for jam, will be removed from the lingonberry.
Step 2
Rinse the apples intended for jam - it is advisable to take fruits of the varieties "anise" or "Antonovskie", then the taste of the jam will be more intense and original, and remove the core from them. Take a knife, cut the apples into thin slices about 7-8 mm thick and blanch them in portions in the same way as lingonberries.
Step 3
Put sugar in the water in which the berries and apples were blanched and boil the sugar syrup over high heat. Do not forget that during cooking it is necessary to constantly stir it until the sugar completely dissolves in the water - this is necessary so that it does not stick to the bottom, and the syrup does not develop an unpleasant yellow color. Gently put blanched apples and lingonberries into the prepared hot syrup and cook the jam, stirring it and skimming it off with a slotted spoon or spoon, over low heat for about 20-25 minutes until cooked. Its onset can be determined by the so-called "drop" test - a drop of ready-made jam syrup, carefully poured onto a dry, clean plate, should not spread.
Step 4
While the jam is cooling, rinse the glass jars and let them dry. Put the cooled apple and lingonberry jam into them, close the jars with pre-washed dry lids and store in a cool dark place.
