Lingonberry and apple jam
Lingonberry and apple jam for the winter
Jam with a pleasant sourness and tart aftertaste.
Ingredients
- 1 kg apples
- 800 G lingonberries
- 1 kg Sahara
Instructions
- Peel the apples and remove the core.
- Cut into small pieces, add sugar, stir, leave for 15 minutes.
- Place the apples over low heat and simmer for 20 minutes. Stir constantly, without moving away from them, otherwise they will burn.
- Soften the washed lingonberries slightly with an immersion blender or masher. You don't need to crush them completely, just enough to release the juice; the berries will eventually cook to the desired consistency.
- Add the lingonberries to the apples, stir well, and cook for another 30 minutes, stirring constantly. Don't forget to skim off any foam. To check if the jam is ready, drop it onto a saucer—it doesn't run, meaning it's ready.
- Place the jam into jars while it is hot; it will thicken after cooling.
- For winter storage, sterilize the jars first. If you don't plan to store it for long, simply refrigerate it; it will keep there for 2-3 months.
Note
- For this recipe, it's best to choose softer, sweet, or sweet-and-tart apples. If the finished jam isn't sweet enough for you, choose sweeter apples next time.
- There is no need to add any gelling agents; the pectin in the apples will do the job perfectly well on its own.
- The softness of apple and the tart bitterness of lingonberry make for a compelling, interesting flavor combination, but if you'd like to add an extra twist, you can add 1 teaspoon of ground cinnamon 10 minutes before the end of cooking.
- To prevent mold from developing during long-term storage, you can cut a circle out of paper, soak it in vodka, and place it under the lid.
