Cowberry jam like in ikea. lingonberry jam

Lingonberry blanks are not as common as raspberry or strawberry. But from this berry, no less, and sometimes even more delicious jams and jams are obtained. They also make interesting sauces for meat from lingonberries.

Jam or you can cook at home when the berry is actively ripening.

There are several options for how to make blanks. Interestingly, in each case, the taste will be different.

Cowberry jam recipes

Cowberry jam like in Ikea

Silt is such a universal jam recipe for absolutely any garden-forest berry and even fruit. It comes from Sweden, where locals have been preparing it for many, many years.

Interestingly, in taste and texture, it is slightly different from what we are used to.

Silt is not as cloyingly sweet and is more like a jelly-like jam.

Ingredients:

- fresh lingonberries,

- granulated sugar.

Recipe:

Berries are best taken sweet and not thick-skinned. Sort, wash, clean, pour into a saucepan for cooking, make a small fire.

The point is that the berries give up as much of their liquid as possible. If it doesn’t work out, then we help: we take them lightly with a fork.

Let it boil for 15-20 minutes, then remove from the stove.

Pour sugar into the hot mass at the rate of 600-800 g per 1 kg of cranberries, stir it until dissolved. Pour the jam into sterilized jars and roll up.

Swedish lingonberry jam like in IKEA is ready. The beauty of jam is that it is stored at normal temperature and retains all the vitamins of the berry.

Cowberry jam with cinnamon and orange

Ingredients:

- 1 kg of fresh cranberries;

- 500 g of sugar or honey;

- glass of water;

- 3 g of cinnamon;

- a quarter of a piece of orange peel.

Recipe:

Pour washed and peeled berries with water, add sugar, zest and cinnamon. Put on low heat, cook until the jam becomes viscous. Pour hot into sterilized jars, roll up.

Lingonberry-apple jam

Ingredients:

- 1 kg of apples and lingonberries,

- glass of water,

- sugar and cinnamon - to taste.

Recipe:

First, prepare the syrup: boil sugar and water in a large container. Then add lingonberries and cook until boiling. Cool and boil again.

Peel apples, cut into small slices and put to lingonberries. Add cinnamon if desired. Cook until apples are ready. Pour hot jam into jars and roll up.

Jam universal with cinnamon and cloves

This preparation is not very sweet. In addition to being added to desserts, it can be used as a sauce for poultry, meat, and grilled cheese. Jam is ready within 30 minutes.

Ingredients:

- 1 kg cranberries,

- 500 g of sugar sand,

- cinnamon,

- cloves and water.

Recipe:

Peel the berries, rinse, scald with boiling water and discard in a colander. Pour together with sugar into a saucepan, pour water. Cook over low heat, stirring. In the process, put a cinnamon stick and a bunch of cloves. When it boils, cook for another 5 minutes.

Cool lingonberry jam, then pour into prepared jars, roll up.

Using these recipes, you will prepare jams of various tastes that will remind you of sunny summer on winter evenings.

Cowberry jam like in Ikea Silt is such a universal jam recipe for absolutely any garden-forest berry and even fruit. It comes from Sweden, where locals have been preparing it for many, many years. Interestingly, in taste and texture, it is slightly different from what we are used to. Silt is not as cloyingly sweet and is more like a jelly-like jam. Ingredients: - fresh cranberries, - granulated sugar. Recipe: It is better to take berries that are sweet and not thick-skinned. Sort, wash, clean, pour into a saucepan for cooking, make a small fire. The point is that the berries give up as much of their liquid as possible. If it doesn’t work out, then we help: we take them lightly with a fork. Let it boil for 15-20 minutes, then remove from the stove. Pour sugar into the hot mass at the rate of 600-800 g per 1 kg of lingonberries, stir it until dissolved. Pour the jam into sterilized jars and roll up. Swedish lingonberry jam like in IKEA is ready. The beauty of jam is that it is stored at normal temperature and retains all the vitamins of the berry. Lingonberry jam with cinnamon and orange Ingredients: - 1 kg of fresh lingonberries; - 500 g of sugar or honey; - glass of water; - 3 g of cinnamon; - a quarter of a piece of orange peel. Recipe: Pour washed and peeled berries with water, add sugar, zest and cinnamon. Put on low heat, cook until the jam becomes viscous. Pour hot into sterilized jars, roll up. Lingonberry-apple jam Ingredients: - 1 kg of apples and lingonberries, - a glass of water, - sugar and cinnamon - to taste. Recipe: First, prepare the syrup: boil sugar and water in a large container. Then add lingonberries and cook until boiling. Cool and boil again. Peel apples, cut into small slices and put to lingonberries. Add cinnamon if desired. Cook until apples are ready. Pour hot jam into jars and roll up. Jam universal with cinnamon and cloves This preparation is not very sweet. In addition to being added to desserts, it can be used as a sauce for poultry, meat, and grilled cheese. Jam is ready within 30 minutes. Ingredients: - 1 kg of cranberries, - 500 g of sugar sand, - cinnamon, - cloves and water. Recipe: Peel the berries, rinse, boil with boiling water and discard in a colander. Pour together with sugar into a saucepan, pour water. Cook over low heat, stirring. In the process, put a cinnamon stick and a bunch of cloves. When it boils, cook for another 5 minutes. Cool lingonberry jam, then pour into prepared jars, roll up. Using these recipes, you will prepare jams of various tastes that will remind you of sunny summer on winter evenings.

With the onset of winter cold, colds become aggravated and therefore our body needs vitamins, one of the sources of such vitamins is lingonberry jam. Cowberry juice helps with high blood pressure, and the decoction quenches thirst well at elevated temperatures.

From the berries of lingonberries, they mainly prepare the filling for sweets, various fruit drinks, marinades and jams, and it can also be candied. In the Scandinavian countries, lingonberry jam is always served with meat dishes.

A big plus of this beautiful and healthy berry is also the fact that, thanks to the benzoic acid it contains, it can be stored for a long time without adding sugar.

To make jam, we recommend using only ripe berries, red without darkening and spots, because if the berry is unripe, it will spoil the taste of the jam and make it bitter. To give the usual lingonberry jam a rich taste, various spices, such as cinnamon or cloves, can be added to it.

So, jamfromcranberriesrecipe Required Ingredients:

One kilogram of cranberries;

One and a half kilograms of sugar;

Two glasses of water.

Before you start making jam, you need to wash the lingonberries well in running water and sort them out so that unripe berries do not get into the jam.

Then put the berries in the prepared bowl for cooking jam, fill them with water and sprinkle with half the sugar. Put the resulting mass on the stove and cook over low heat, be sure to stir it.

After the berries have reduced by about 1/3, cover them with the remaining sugar and continue to boil the jam until it is completely ready. Spread hot jam in a pre-prepared container and roll up. Cans for seaming must be dry, and lids must be boiled in boiling water before seaming, just as when rolling.

- six hundred grams of cranberries;

Four hundred grams of apples;

One and a half kilograms of sugar;

Four glasses of water.

For cooking, we recommend taking apples of the same varieties as when cooking. Now the apples must be washed, peeled, cut into slices and core removed. Then put the apples in a saucepan, cover with water and cook for about ten minutes, after which, using a sieve, grind them together with water into a homogeneous mass.

Add sugar and pre-washed and sorted lingonberries to the resulting puree, mix thoroughly and put to boil on the stove. Bring the resulting mass to a boil, reduce heat and cook until tender. Arrange the finished hot jam in jars and seal tightly.

Store such a workpiece, it should be, as well as - in a cool room.

Lingonberries are one of those berries that simply cannot be ignored during the period of harvesting winter preserves. Although it is not as common as raspberries, its beneficial properties are no less impressive. Lingonberries perfectly help fight winter colds and generally strengthen the immune system. There are many ways to harvest these berries: drying, freezing, jams, compotes. But a special place among them is the preparation of lingonberry jam for the winter.

Lingonberry jam is not just a delicious dessert for tea, it still retains all the beneficial properties of berries to the maximum. Unlike jam, jam takes less time to make. In winter, it is also good to use as a filling for pies, the base for sauces for meat, fruit drinks and other dishes. At the same time, preparing lingonberry jam is very simple and fast.

How to choose the right berries and prepare for cooking jam

Perhaps this stage of making lingonberry jam is one of the most painstaking, since the berries are very small. Although lingonberries ripen at the end of summer, for harvesting it is better to harvest it before the first frost, since then it is as saturated as possible with useful substances.

The berries should be red in color, without any darkening or other damage. If you make jam from unripe lingonberries, then it can turn out bitter.

Cowberry berries are very tender, so you need to sort them out from leaves and twigs very carefully so as not to damage them. After that, it remains only to rinse the fruits with water.

How to emphasize the taste of cranberries

According to some culinary specialists, besides sugar, lingonberries do not require any additional components, as they themselves have a rich taste. But these berries still go well with other fruits and spices, and make the aroma of the workpiece even richer and more appetizing.

You can add cinnamon, cloves, vanillin or allspice to lingonberry jam to give light notes of winter warmth and comfort. Also tasty will be a blank of lingonberries and apples, quince, plums or pears.

Popular ways to make lingonberry jam

Modern housewives have many ways to preserve lingonberry jam. First of all, you should remember the classic method of cooking on the stove. To do this, use a container with a thick bottom and boil the berries over low heat. At the same time, there is no strictly designated cooking time, and the degree of readiness is determined by the density of the mixture (usually from 3 to 10 minutes).

It is very easy to make lingonberry jam in a slow cooker. The desired mode is "Extinguishing". When using this device, it is very important not to miss the moment of boiling the mixture, since it can “escape” and then it will be difficult to wash the bowl. Be sure to stir the jam while cooking. Cooking lingonberry jam - "five-minute" is also not difficult.

How to properly store the workpiece

Jam storage rules are standard.

• Firstly, you need to preserve the mixture only in sterilized jars and close it with boiled lids.
• Secondly, the storage place should be cool (refrigerator, cellar, loggia, etc.).
• Thirdly, first, the jars of jam should cool down wrapped, and only then they are removed to the place of permanent storage.

Subject to all these requirements, the workpiece will not deteriorate within 18 months.

Important Rules

A few secrets of cooking delicious lingonberry jam:

• due to the content of benzoic acid, lingonberries remain fresh for a long time;
• it is better not to add a lot of water to the jam so that it does not become liquid;
• jam is ready if its drop does not spread on a pre-chilled plate;
• jam can be made in winter from frozen berries;
• to thicken the dish well, you can add pectin or other confectionery thickener;
• if the jam is bitter, you can add a little lemon juice.

Quick recipe: cranberry "five-minute" jam

This recipe will not only save time at the stove, but also preserve the beneficial properties of lingonberries as much as possible.

Ingredients:

• 1 kg cranberries;
• 0.5 kg of sugar;
• 5 st. spoons of water.

Cooking process:

1. Washed and slightly dried berries are mixed with sugar and water and set to simmer over low heat.
2. When the cranberries become soft, crush the berries a little with a crush or blender.
3. Bring the mass to a boil and cook for about 5 minutes (the sugar should dissolve well).
4. Turn off the heat, wait until the mixture cools down a bit, and roll it into jars.
5. When they are also completely cool, we put them in storage.

Lingonberry jam in a slow cooker

This device will greatly simplify the preparation of jam, while the workpiece will turn out to be very thick without the additional use of pectin.

Ingredients:

• 1 kg of cranberries;
• 0.5 kg of sugar.

Cooking process:

1. We put the sorted and washed berries in a multicooker bowl and mix with sugar.
2. We turn on the multicooker in the heating mode for 15 minutes until the sugar is completely dissolved.
3. Grind the berries with a special spatula made of plastic or wood.
4. Set the "Extinguishing" mode for 60 minutes. In the first quarter of an hour of cooking, do not close the lid.
5. As soon as the jam boils, mix it thoroughly and then cook under a closed lid, stirring the mixture occasionally.
6. Pour hot jam into sterilized jars and let cool. It should be noted that after cooling, it will thicken a little more.

A simple recipe for lingonberry-apple jam

Adding apples to lingonberry jam will perfectly set off the tart taste of these berries and, thanks to the content of natural pectin, will make the mixture even thicker.

Ingredients:

• 0.6 kg lingonberries;
• 0.4 kg of apples;
• 1.5 kg of sugar;
• 0.4 l of water.

Cooking process:

1. We wash and peel the apples, remove the core.
2. Mode them in medium-sized pieces, fill with water and set to cook for 10 minutes.
3. Using a blender or sieve, grind the apples into a homogeneous mixture.
4. We put sugar and prepared lingonberries in applesauce (they can also be pre-chopped).
5. Mix everything and set to cook.
6. After boiling, reduce the heat and cook the jam until it thickens.
7. Pour the mixture still hot into jars and roll up.

Delicious lingonberry and plum jam

This recipe in terms of taste characteristics can be called the major league of cooking, thanks to its exquisite and rich aroma. In addition, it contains a double dose of vitamins.

Ingredients:

• 0.4 kg lingonberries;
• 1 kg of Hungarian plums;
• 1.1 kg of sugar;
• 100 ml of water;
• 90 g fresh ginger;
• cinnamon and star anise to taste.

Cooking process:

1. We put the washed lingonberries and plums in a shallow saucepan with a thick bottom, add water and put on fire, having previously covered with a lid.
2. Bring the lingonberry-plum mixture to a boil and cook for 10 minutes until the berries are completely softened and the plum pits begin to separate.
3. We discard the fruits in a colander, let them cool slightly and grind into a homogeneous mass.
4. Add a portion of sugar equal in weight to the workpiece (adjust to taste).
5. Again we shift the fruit mixture into a container with a thick bottom, put the ginger and star anise cut into thin slices.
6. We cook the jam for 15-20 minutes, be sure to remove the foam that will form during the cooking process.
7. At the bottom of the sterilized jar we put a cinnamon stick, a couple of stars of star anise and ginger leaves (if any), fill everything with the resulting jam.
8. It is best to store such a workpiece in the refrigerator.

Delicious and healthy lingonberry jam will supply you with vitamins all winter long. Bon appetit!