Jam "Lingonberry"

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Jam "Lingonberry"

Ingredients

Lingonberry 1 kg
Sugar 500 g

Cooking method

  • Cover the lingonberries with sugar, leave overnight to give juice.
  • Then beat with a blender until puree.
  • I made jam according to my descriptions here
  • Jam "Lingonberry"

Note

I really liked making jams in different versions - the result is always the same - very tasty!

The taste is always natural, sweet and sour, with the aroma of various fruits, the consistency is thick - in the morning for bread / toast - the very THAT!

And the beauty of homemade jams is that it is very good for them to grease the cakes of sweet pies - the thick consistency allows you to do this.

Lingonberry jam is prepared even faster than others, because it contains a lot of pectin. Prepared in just two runs !!!! Thickened very well and densely !!!!

The taste of lingonberry jam is sweet and sour, with a slightly tart smack of wild lingonberry berries - well, very tasty, my favorite!

The jar was upside down, the jam was so frozen that it would not sink to the bottom, and this is how the jar stands with an empty bottom

God, I love a piece of white bread fried in a toaster with jam - and hot tea! Deliciousness, and more!

Make the jam yourself - it's delicious!

Bon appetit, everyone!

Cubic
Admin, lingonberry jam is a super jelly, but instead of ketchup, you can use it with meat ...

Question: where did you get the lingonberries, we do not have them at all this year, everything has played out, and what has not been burnt has dried up. And I haven't seen her on sale this summer
Admin

Lingonberry jam is a great power

Olya, bought at the market, appeared! but it can quickly pass, instantly!
Cubic
Less than a year later .. I made lingonberry jam, thank you !! Thick, tasty and not sugary at all !!!
Admin

Olya, eat for health

And you can also add a little balsamic vinegar (for hot marinades, sauces) when cooking jam, about 30-50 ml per 1 kg. berries - the taste will be very pleasant, especially if you use jam for sauces for meat
The longer this jam is, the tastier it becomes, even for sandwiches
Tancha
Thanks a lot for the recipe !!! Last year I didn't cook a lot for testing, and I was waiting for a new harvest of lingonberries for a whole year! Hurrah! The time has come!!! I ran to make jam !!!
Admin
Quote: Tancha

Thanks a lot for the recipe !!! Last year I didn’t cook a lot for testing, and for a whole year I was waiting for a new harvest of lingonberries! Hurrah! The time has come!!! I ran to make jam !!!

Tancha, to your health! I'm glad I enjoyed it!
Natasha K
Admin, thanks for the recipe, I liked it very much.
Admin

Natasha, eat to your health! I'm glad I liked the jam!
Kokoschka
Quote: Admin
And you can also add a little balsamic vinegar (for hot marinades, sauces) when cooking jam, about 30-50 ml per 1 kg. berries - the taste will be very pleasant, especially if you use jam for sauces for meat
The longer this jam is, the tastier it becomes, even for sandwiches
Thank you Romochka!
I'll prepare a couple of liters of this magic jam!
celfh
Tanya, can you make jam from frozen lingonberries?
Admin

Tanyusha, you can also from frozen. You need to defrost it first, and then as usual.
eye
but we do not cook, we leave it "raw jam", 1x1 or to taste.
stored in the refrigerator, tasty and traditional ways, and as an additive to sauerkraut
Katya1234
Admin,
Tatyana, I have been using your recipe for jam for several years. I even cooked cranberries on it, but with lingonberries it turns out tastier.

Thanks a lot for the recipe!
Admin

Katyusha, to your health!
Yes, the sauce is worthy and it is with lingonberries

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