How to make lingonberry jam for the winter - a step-by-step recipe for lingonberry jam at home

Categories: Jams

Lingonberry jam is easy to make. It’s difficult to sort through the berries, because they are very small and tender, but still, it’s worth it. Lingonberry jam is used both in cooking and in folk medicine. But it’s great when the medicine turns out so tasty.

Ingredients: cowberry, sugar
Time to bookmark: Summer, Autumn

Lingonberries ripen at the end of summer, but during this period they are a little bitter, so many people postpone harvesting lingonberries until the first frost. It is then that lingonberries have the maximum concentration of vitamins and nutrients.

If you pick the berries yourself, you will probably immediately remove the leaves, twigs, and all you have to do at home is rinse the lingonberries a little.

To make lingonberry jam, you only need lingonberries and sugar. The berries already have a fairly pleasant taste, and it does not need to be adjusted.

The question often arises: how much sugar should be put in jam? There is no definite answer here, since in different regions, under different conditions, berries have different degrees of sugar content. To make high-quality jam, the ratio of sugar to berries is usually 1:2. That is, for 1 kg of sugar you need 2 kg of berries. But if necessary, the amount of sugar can be increased and taken 1:1.

Place the washed lingonberries in a saucepan with a thick bottom. There is no need to dry the berries. In this case, water will not hurt. Some housewives prefer to add water to the jam, but this is absolutely unnecessary, because the jam will be too liquid.

Pour the berries with sugar and pestle into the pan, or crush the berries with a spoon. There is no need to press everything, the main goal is for the berries to release juice and not burn.

Stir the berries until they boil and cook for 10 minutes. Remove the pan from the heat and cool. Place the pan of jam back on the heat and cook again until the volume of the jam has reduced by 1/3.

The readiness of the jam is determined by eye. Cool the plate and place a drop of jam on it. Tilt the plate and if the drop remains in place, then the jam is ready.