Cowberry jam like in IKEA recipe. Cowberry - jam, jam, syrup, compote, jelly for the winter: the best recipes

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

Cowberries ripen at the end of summer, but during this period it is a little bitter, therefore, many people postpone the collection of lingonberries until the first frost. It was then that lingonberries have the maximum concentration of vitamins and nutrients.

If you pick the berries yourself, then 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. Berries already have a pleasant enough taste, and it does not need to be adjusted.

Very often the question arises - how much sugar should be put in jam? There is no single answer here, since in different regions, in different conditions Berries have varying degrees of sugar content. For the preparation of high-quality jam, the ratio of sugar and 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 heavy-bottomed saucepan. You do not need to dry the berries. In this case, water will not interfere. Some housewives prefer to add more water to the jam, but this is absolutely superfluous, because the jam will be too liquid.

Pour the berries with sugar and pestle into the pan, or crush the berries with a spoon. You don’t need to press everything, the main goal is for the berries to release juice and they don’t burn.

Stir the berries until they boil and cook for 10 minutes. Remove the saucepan from the heat and set aside. Put the pot of jam back on the heat and cook until the jam is reduced by 1/3.

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

You can store lingonberry jam for 18 months and not necessarily in the refrigerator. Even at room temperature, it stands well.

How to cook delicious and healthy lingonberry jam, look at the video:

The unique taste of lingonberry jam will impress any sweet tooth. In addition to unique palatability, dessert has many useful properties. By itself, lingonberries are rich in vitamin C. Fresh or dried, the berries can be used to prevent arthritis and diarrhea. To prevent mastitis and inflammatory processes, nursing mothers are recommended 2-3 tablespoons of lingonberry jam or jam per day. In autumn, a thick, tasty dessert is shown as an immunoboosting and antipyretic agent.

The recipe for lingonberry jam for the winter is simple. On the numerous photos and videos published on the Internet, you can see for yourself. Not many people like fresh berries, because they have a tart taste, but everyone will like jam or jam. Experienced housewives often experiment and make lingonberry jam with pears or apples. They contain a large amount of pectin, a natural thickener that makes the dessert more dense. In addition to fruits, gelatin can be used for this purpose.

As a rule, recipes for berry jams involve the addition of sugar. People suffering diabetes such a dessert would be contraindicated. However, if you really want lingonberry sweetness, you can eat a few tablespoons of Swedish jam, which is cooked in an original way with minimal addition of granulated sugar. In addition, the preparation time for such a dessert is only 20 minutes.

Recommendations for choosing berries for desserts and preparing them for further processing

In order to get high-quality and tasty jam at the output, it is necessary to take a very responsible approach to the choice of lingonberries and its initial preparation.

When choosing the ideal berries for dessert, you should pay attention to ripe juicy ruby ​​\u200b\u200bfruits with an elastic, but not too tight, skin. At the same time, overripe lingonberries, as well as berries with cracks and other visible damage, should be avoided - they are quite capable of spoiling the future sweetness.

Before cooking, this product should be thoroughly washed under running water, put in a colander to drain excess liquid and dried on paper or waffle towels. Be especially careful to remove all the leaves, as they add bitterness to the finished dish and your jam will no longer be saved.

Recipe for lingonberry jam “five minutes”

A quick and easy way to make lingonberry jam should be in every housewife's cookbook. Sour, tart, sweetish dessert goes well with cottage cheese, porridge or homemade cakes.

Ingredients

Servings: - +

  • cowberry 1 kg
  • sugar 1.5 kg
  • distilled water½ l

per serving

Calories: 104 kcal

Proteins: 0.7 g

Fats: 0.5 g

Carbohydrates: 28 g

25 min. Video recipe Print

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Cowberry jam


Servings: 50

Cooking time: 1 hour 30 minutes

The energy value

  • calorie content - 156 kcal;
  • proteins - 0 g;
  • fats - 0 g;
  • carbohydrates - 38.

Ingredients

  • lingonberries - 700 g;
  • sugar - 300 g;
  • distilled water - 1/4 tbsp.

Step by step cooking

  1. We wash and clean fresh lingonberries from dry leaves and twigs.
  2. We put berries, sugar, pour water into the pan. Turn on low fire.
  3. Cook the ingredients until the fruits become soft and begin to turn into a "slurry".
  4. We turn off the fire. With the help of a hand "masher" or a blender, knead the berries to a smooth puree.
  5. We put the pot on the stove. As soon as the lingonberry mass boils, make the fire quieter and simmer the jam for another 3 minutes. Stir regularly during this time.
  6. Turn off. Let the dessert cool. We pour it into banks. Roll up.

Delicious lingonberry jam without skin

Servings: 55

Cooking time: 45 minutes

The energy value

For 100 grams of finished dessert:

  • calorie content - 275.8 kcal;
  • proteins - 0.6 g;
  • fats - 0.5 g;
  • carbohydrates - 66 g.

Ingredients

  • lingonberries - 1 kg;
  • granulated sugar - 650 g.

Step by step cooking

  1. Properly prepared washed and dried lingonberries thoroughly smash in a blender bowl to a homogeneous consistency and grind the resulting puree through a thick culinary sieve with small holes to get rid of all the skins.
  2. Pour the berry mass into a large saucepan or a bowl reserved for making jam, pour in the entire volume of granulated sugar and cook for about 15 minutes after boiling over a moderate flame.
  3. Carefully pour the hot delicacy into steamed dry glass containers, roll up with screw twists and cool under a warm blanket, then take it to the rest of the preservation for the winter.

An unusual recipe for lingonberry jam with oranges and cinnamon

Servings: 90

Cooking time: 1 hour 5 minutes

The energy value

For 100 grams of finished dessert:

  • caloric content - 243.2 kcal;
  • proteins - 1 g;
  • fats - 0.4 g;
  • carbohydrates - 58.3 g.

Ingredients

  • lingonberries - 0.9 kg;
  • oranges - 1 kg;
  • ground cinnamon - 50 g;
  • granulated sugar - 0.9 kg.

Step by step cooking

  1. Carefully sort the berries, selecting only ripe, dense and juicy fruits, rinse them under the tap and, pouring boiling water over them, put them in a single layer on a cotton towel to dry.
  2. Rub oranges well with a soft brush under a running jet, peel and, after milling citrus fruits, cut them into small slices.
  3. Transfer the prepared foods to a deep enameled bowl or basin, put the mixture on a quiet flame and boil for 10 minutes after boiling.
  4. After the specified period of time, add sugar crystals and ground cinnamon to the kitchen utensils, carefully mix the mass and simmer for another 10 minutes, kneading the fruits with a wooden crush.
  5. Remove the finished fragrant jam from the burner, cool to room temperature and, spreading it in a small clean container and tightly corking with lids, put it in the refrigerator.

Rich lingonberry jam in a slow cooker

Servings: 115

Cooking time: 1 hour 35 minutes

The energy value

For 100 grams of finished dessert:

  • calorie content - 265.2 kcal;
  • proteins - 0.8 g;
  • fats - 0.5 g;
  • carbohydrates - 62.7 g.

Ingredients

  • lingonberries - 2.5 kg;
  • granulated sugar - 1.25 kg.

Step by step cooking

  1. Transfer the lingonberries prepared in the standard way to the container of the electrical appliance, cover them with sugar and, turning on the heating mode for a quarter of an hour, wait until all the crystals are completely dissolved.
  2. Then gently mash the fruits with a special plastic or wooden pestle, change the multicooker program to “Stew” and set the timer for 1 hour, without closing the lid for the first 15 minutes.
  3. As soon as bubbles begin to appear on the surface of the treat, stir it and close the lid of the appliance before the end of cooking signal.
  4. Pack the finished lingonberry jam in sterilized dry jars, roll them up with tin lids and leave to cool under something warm.

Delicate lingonberry jam with apples

Servings: 125

Cooking time: 1 hour 15 minutes

The energy value

For 100 grams of finished dessert:

  • caloric content - 353.9 kcal;
  • proteins - 0.4 g;
  • fats - 0.2 g;
  • carbohydrates - 87 g.

Ingredients

  • lingonberries - 1 kg;
  • apples - 1 kg;
  • water - 165 ml;
  • granulated sugar - 2 kg.

Step by step cooking

  1. First of all, put a pan with a mixture of granulated sugar and clean drinking water on a slow fire and, bringing the solution to a boil, boil the syrup.
  2. While there is free time, wash the fruits in cool water, peel them with a housekeeper, remove the core with stones with a special sharp cylindrical knife and cut them into medium-sized arbitrary slices.
  3. Introduce the crushed apples into the hot syrup, boil them for 10 minutes and remove from heat, allowing the mixture to cool completely, then repeat this process again.
  4. During the last, third, cooking, add washed and dried lingonberries to the fruits, mix the mass thoroughly, beat it with an immersion blender until smooth and simmer for about 10 minutes after boiling.
  5. Distribute the finished delicacy into dry, disinfected jars of a small volume, screw them tightly with screw caps and refrigerate.

Spicy lingonberry plum jam

Servings: 100

Cooking time: 1 hour 20 minutes

The energy value

For 100 grams of finished dessert:

  • caloric content - 337.8 kcal;
  • proteins - 1.3 g;
  • fats - 0.5 g;
  • carbohydrates - 81.7 g.

Ingredients

  • lingonberries - 500 g;
  • plums (variety "Hungarian") - 1.25 kg;
  • water - 125 ml;
  • granulated sugar - 1.4 kg;
  • ginger root - 115 g;
  • star anise (star anise) - 5 pcs.;
  • cinnamon - 1 pc.

Step by step cooking

  1. Put the prepared washed dry berries and fruits in a suitable size saucepan with a thick bottom, pour 125 ml of bottled water into them, cover with a lid and put on a quiet flame.
  2. Wait for the mass to boil, then detect for 10 minutes - during this time, the lingonberries will have time to soften, and the bones will begin to move away from the plums.
  3. Throw the boiled products on a thick culinary sieve with small holes, let cool a little and grind gently, getting rid of the skins and bones.
  4. Return the homogeneous puree mixture back to the confiture cooking bowl, add granulated sugar, finely chopped ginger root and 3 star anise into it, mix everything well and simmer over moderate heat for about 15 - 20 minutes after the start of bubbling. At this stage of cooking, be sure to remove all the foam that forms on the surface and stir the dessert from hour to hour.
  5. At the bottom of the steamed and dried glass containers, throw the remaining anise and a cinnamon stick broken into several pieces, fill them to the top with boiling jam and immediately roll them up.

Cowberry jam with carrots

Servings: 70

Cooking time: 1 hour 30 minutes

The energy value

For 100 grams of finished dessert:

  • caloric content - 228.9 kcal;
  • proteins - 1 g;
  • fats - 0.4 g;
  • carbohydrates - 54.3 g.

Ingredients

  • lingonberries - 1 kg;
  • carrots - 0.5 kg;
  • granulated sugar - 0.65 kg.

Step by step cooking

  1. Pour the carefully washed and dried lingonberries in advance with boiling water for a couple of minutes, then fold them into a colander and let all excess moisture drain.
  2. Peel the carrots from the skin with the housekeeper, rinse, cut into thin rings and also pour boiling water for 10 minutes.
  3. Then put the prepared berries into a container for cooking dessert, sprinkle them with sugar and, after boiling, simmer for about 13-15 minutes on a slow flame.
  4. Add carrots to the lingonberry mass and cook everything together for another quarter of an hour.
  5. Kill the finished jam with an immersion blender until smooth, spread it over dry, disinfected jars and pasteurize for about 20 minutes, then immediately roll it up with screwed metal twists.

Conditions and terms of proper storage of lingonberry jam

Like all other preservations for the winter, lingonberry jam should be stored in a cool place away from direct sunlight - it can be a basement, cellar or the main compartment of the refrigerator.

As for the shelf life, they are quite different for jams, jams and other fruit and berry delicacies. Jams that have been heat-treated may well stand for about a year, and “fresh” desserts should be eaten for six months.

Cowberry jam is an indispensable storehouse of vitamins in autumn and winter. For a quick dessert, you can also use kitchen appliances - a slow cooker or a bread machine. Jam turns out rich and incredibly tasty. It goes well with homemade pancakes or pancakes.

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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, it beneficial features 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 delicate, 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 jam jars 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!

Lingonberry is a tasty and healthy berry with a slight bitterness. It contains a large amount of benzoic acid, which allows you to save for a long time. Having prepared lingonberry jam, you will provide your family with an original delicacy rich in vitamins. Lingonberries can be combined with other forest and garden berries to get a more original taste.

Ingredients

Granulated sugar 600 grams

  • Servings: 2
  • Cooking time: 1 minute

lingonberry jam recipe

The classic jam recipe consists only of lingonberries. Such a delicacy in winter will ensure good health for children. Confiture can be used for baking pies as a filling. Fruit drink with lingonberry jam will quench your thirst well.

To make jam, take: 1 kilogram and 300 grams of fresh berries, 900 g of granulated sugar and 1 glass of water.

  1. We sort the berries and wash well. We choose only bright lingonberries without spots and dents. White and unripe ones are not suitable for jam, we set them aside.
  2. Place in a heavy bottomed saucepan and cover with water.
  3. Bring to a boil over low heat. Be sure to remove the foam.
  4. You need to cook until the berries become soft. After that, add granulated sugar.
  5. Constantly stirring, keep the pan on fire. The volume should decrease by three times. You can drain the syrup through a colander.
  6. We spread the jam in jars and roll up the lids.

Cowberry jam for the winter is ready.

Cowberry jam: recipe in a slow cooker

The process of making jam in a slow cooker is simplified, it takes much less time to cook. Housewives even add lemon to the jam recipe. It helps to neutralize the bitterness from lingonberries.

To make jam, take:

  • sugar sand - 600 g;
  • half a lemon;
  • 1 kg cranberries;
  • carnations - 3 pcs.;
  • 1 tablespoon honey.

Carefully sort the berries, remove all debris, rinse and dry. Do not use unripe lingonberries, they can spoil the taste. After that, put the lingonberries in a slow cooker and add granulated sugar with honey.

We cut the lemon into small pieces without removing the peel. Grind lemon slices in a blender or with a meat grinder. Add the resulting mixture to the slow cooker, put the cloves.

We cook jam in the "Extinguishing" mode for 60 minutes. Stir the contents of the multicooker two or three times during cooking. After the confiture is ready, leave it for two hours under a closed lid. If you want the jam to be thicker, turn on the "Heating" mode.

We lay out the resulting confiture in jars and close.

A great way to keep a healthy berry until the cold weather. To support immunity for yourself and your family in winter, or use a prepared product to treat a cold, use one of our recipes. In the article, we offer 4 ways to cook lingonberry jam. By the way, for this you will not need any special skills and a lot of time - usually even a novice hostess will be able to cook such delicacies. The only thing is that in the market (or in the forest) you need to select the most ripe berry, best of all without garbage and leaves, because sorting through lingonberries is quite difficult. And then you can get down to business.

Cowberry jam: a classic recipe

For it you will need:

  • 4 cups ripe berries;
  • 300 g of granulated sugar (if you like it sweeter, take a little more);
  • 3 tablespoons plain water.

Wash and sort the berries, then sprinkle with sugar and pour in the indicated amount of plain water. Mix and put on fire. As soon as the lingonberries become soft, remove the pan from the stove and crush the berries with a crush, or beat the mass using Now put the dishes on medium heat, bring the jam to a boil, then boil for three minutes. Done - you can pour into banks and send for long-term storage.

Cowberry jam: a recipe with citrus fruits

For 1 kilogram of ripe berries, you will need a pound of granulated sugar, half a lemon and 1 orange. Wash and sort the berries, cut the citruses into slices, peel the seeds. The skin does not need to be removed. And now scroll both lingonberries and citrus fruits in a blender, sprinkle with sugar and cook over medium heat until boiling. After you need to reduce the heat and let the mass boil for 10-15 minutes. Done - can be poured into banks.

Cowberry Jam: Recipe with Apples

For a kilogram of berries, take:

  • a pound of hard sour apples;
  • 3 kilograms of granulated sugar;
  • 4 glasses of plain water.

Wash and peel the apples, boil in water until soft, and then mash them. Pour it into a saucepan, add lingonberries and sugar and cook until tender (until the berry becomes soft) over low heat. You will need 30 to 40 minutes. After the workpiece, pour into sterilized jars, cork and store until the winter cold.

Unusual lingonberry jam: recipe with table beets

Prepare:

  • 1 kilogram of berries;
  • a pound of sweet table beets;
  • 300-500 g of sugar.

Wash the lingonberries, put in boiling water and boil for a couple of minutes. Then put in a separate bowl, sprinkle with sugar and cook for about 10 minutes. Wash the beets, peel and cut into cubes or small slices. Boil in boiling water for 8-10 minutes, and then add to the cranberries. Stir and bring the jam to a boil. Next, lay the workpiece in banks and send it to storage. These blanks will serve as an excellent addition to a cup of hot tea on cold winter evenings, and are also perfect for filling pies or sweet buns. And to prepare a drink that will support your immunity during the cold season, just stir a tablespoon of jam in a glass of warm water, add honey to taste and drink with pleasure. To health!