Recipes for making lingonberry jam with and without skin for the winter, “Five Minutes”

Healthy lingonberry jam is an extraordinary delicacy that combines a sweet taste and a slight bitterness. Since ancient times, lingonberries have been considered a berry that can give immortality. Lingonberry teas and tinctures are often used for colds. And jam is not deprived of a huge supply of vitamins.

1 Individualities of making lingonberry jam
2 How to choose the right berries and prepare them for cooking
3 How to make lingonberry jam
- 3.1 The usual recipe for the winter
- 3.2 “Five Minutes”
- 3.3 Without skin
- 3.4 With cinnamon and orange
- 3.5 In a slow cooker
- 3.6 With apple
- 3.7 With plum
- 3.8 With carrots
4 How to properly store the workpiece

Individualities of making lingonberry jam

Lingonberry jam comes out of the mixture like a jelly-like syrup, in which whole berries and pieces of other ingredients are moderately distributed. Thanks to the manufacturing formula, the workpiece comes out dense and thick. To enhance the taste properties and add sweetness to the lingonberry preparation, different components can be used.

How to choose the right berries and prepare them for cooking

For a rich and attractive color of the finished jam, it is recommended to select only the most ripe, bright red fruits. But they should be carefully selected, since overripe lingonberries can spoil the preparation.

Attention! Leaves should not get into the workpiece, otherwise it will be very bitter.

How to make lingonberry jam

Lingonberries also mix well with other berry and fruit combinations. You can cook according to the traditional recipe or try other noteworthy options.

The usual recipe for the winter

A recipe for making a pastry for cool winter evenings with a cup of tea and baking with wonderful jam.

2 kilograms of lingonberries;
1 kilogram of sugar;
water.

How to cook: cover the cooked fruits with sugar and leave for 5 hours. Then mix everything using the means at hand. Place the sweet mixture in a container and cook over low heat until it boils. Boil for another half hour and let cool. Repeat cooking a couple more times. Readiness is determined by color - you need a bright red color. Pour into a clean container and seal.

"Five Minute"

The title of the recipe speaks for itself - production takes a minimum of time and effort. Ingredients:

2.5 kilograms of berries;
2 kilograms of sugar;
faceted glass of water;

How to prepare: pour water into a cooking container and sweeten. You need to cook until the sugar is completely dissolved. Then you should add the main component and simmer over low heat for no more than 5 minutes. Pour the prepared jam and store it for storage.

Without skin

Using this recipe, you can prepare tender confiture without skin and seeds. But it will take more time to produce. Ingredients:

2 kilograms of lingonberries;
1.5 kilograms of sugar;

How to prepare: grind the dried berries using any convenient method: blender, mixer or meat grinder. Pass the resulting pulp through a fine sieve. Add sugar to this mixture and place on low heat. Boil and simmer for half an hour. Preserve in jars.

With cinnamon and orange

The spicy taste and rich smell are the result of adding cinnamon and orange to this recipe.

1.5 kilograms of lingonberries;
700 grams of sugar or honey;
glass of water;
10 g cinnamon;
zest of 1 orange.

How to prepare: cover the fruits with water, add sugar and cinnamon. Cook until the jam thickens and stir occasionally with a wooden spatula. Cut the lemon zest into a cooking container and simmer for another 5 minutes. Pour the finished dessert into containers.

In a slow cooker

A significantly simplified recipe that requires less time and effort. Ingredients:

2 kilograms of lingonberries;
1.5 kilograms of sugar;
lemon juice to taste.

How to prepare: Dry the fruits and place them in a kitchen utensil. Distribute the lingonberries sparingly, add sugar and lemon juice. Start the “Extinguishing” program – it will last one hour. When finished, activate the 2nd mode – “Heating” – for another two hours. Roll up the finished jam.

With apple

Apples slightly cover the smell of lingonberries and eliminate their astringency. Ingredients:

1 kilogram of lingonberries;
1 kilogram of apples;
one glass of water;
2 kilograms of sugar;

How to cook: put a saucepan with water on fire and sweeten. While the syrup is cooking, peel the apples. Place the prepared fruits in boiling water and simmer for 15 minutes. Repeat the action after cooling. In the 3rd batch, add lingonberries and simmer for 7 minutes. Pour the hot mixture into containers.

With plum

Because lingonberries are a slightly tart and bitter additive, sweet plums can be used for preparation. Ingredients:

1 kilogram of lingonberries;
800 g plums;
1 kilogram of sugar;
half a liter of water.

How to prepare: after peeling the plum, you should grind it using any convenient method - a blender, a meat grinder. Add water, the main ingredient and plum mixture to the cooking container. Simmer the ingredients until thickened. Add sugar and cook for another 10 minutes. From time to time you should stir the future jam. Pour the prepared delicacy into unstained jars.

With carrots

To enrich the already healthy lingonberry jam with vitamins, you can take carrots, which will give the preparation a fascinating color. Ingredients:

2 kilograms of lingonberries;
600 g carrots;
1 kilogram of sugar;

How to cook: pour boiling water over the fruits and leave for 5 minutes. At this time, peel the carrots and cut into slices. Pour boiling water over it and wait 10 minutes. After time, add lingonberries and sugar to the pan. Boil and simmer over low heat for 10 minutes. Throw in the carrot slices and boil again for 7 minutes. Pour into jars.

How to properly store the workpiece

Usually, sweet preparations for the winter are stored in all cold places, be it a cellar or refrigerator. But the shelf life directly depends on the manufacturing technology. If the jam has been heat-treated and cooked for at least half an hour, it can be stored all year round. The delicacy should be consumed without cooking within six months.

The unique lingonberry is used to produce compote, juice, jam, and tinctures. Lingonberries are easy to process, they are quite easy to work with, and recipes can amaze you with the variety of ingredients with which this berry can be combined.

Empress Elizaveta Petrovna's lingonberry jam

Now we know many recipes for lingonberry jam: from everyone’s favorite “Five Minutes”, to different options with fruits and vegetables.

Each of them is good in its own way, each has its own zest, and even the most demanding gourmet will respectfully press your hand and ask for the next belly celebration.

And, next time, you will amaze him with a brand new lingonberry dessert, which is called “Tsar’s Jam”.

By the way, jam differs from jam in that the berries in it do not remain whole, but are boiled.

And how the unique “Tsarsky” differs from the ordinary one, see below in my step-by-step photo report.

The royal recipe for lingonberry jam

This recipe for lingonberry jam is perfectly suitable for long-term storage and preparation for the winter, because it is not necessary to store such jam in the refrigerator, and there is always free space in the closet.

Berries – 1 kg.
Sugar – 0.6 kg.
8 sticks of cloves.
1 tbsp. l. vanilla.
1 tbsp. l. lemon juice.

It was not in vain that Empress Elizaveta Petrovna’s cooks served specifically these lingonberry desserts at the ceremonial tables, the recipe of which was adopted at one time from their own Swedish colleagues.

Step-by-step photo recipe:

Pour the berries into the pan, stir them and crush them with a wood masher or an ordinary tablespoon.

There is no need to be zealous here. Our task is not to crush everything to zero, but only to squeeze out a little juice so that the berries do not burn.

Bring to a boil and cook, stirring occasionally. As you cook, the berries will soften and lose their shape, which is what we need.

After 10 minutes, add the listed spices, continuing to stir.

Remove from heat and only now add sugar. Stir until it dissolves and that’s it! Royal lingonberry jam with special notes and a gentle aftertaste is ready!

We pour it into sterilized jars and wait for gourmets who have never tasted such delicious jam. Here you will not only lick your fingers, but you will also lick the wood masher with the pan...

We don’t like very crushed berries, so we use a masher and this is the result:

And who wants to get the thickness of the jam, as in the bottom photo, use an immersion blender.

Can be stored for up to one and a half years in a dark place at room temperature.

Recipe for lingonberry jam “Five Minute”

Fans of “Five Minutes” can use the following recipe for making lingonberry jam.

Pour the lingonberries into the pan and go through the berries with an immersion blender. Here, unlike the first recipe, we chop it thoroughly so that there are no whole berries left.

We do this because in 5 minutes of cooking the berries do not have time to boil down into a total mass and they need to be helped in advance.

Bring to a boil and cook for 5 minutes, adding sugar and spices and stirring.

Lingonberry jam with apples

Peeled apples without core – 1 kg.
Lingonberries – 1 kg.
Sugar – 0.6 kg.
Water – 0.5 tbsp.

The usual step-by-step recipe:

Add lingonberries crushed in a blender. Pour the purchased puree with water, add sugar and cook for 10 minutes.

Pour into sterile jars for winter storage and into sockets for current tea.

Lingonberry jam like in Ikea

Not only our Elizabeth, but also the Swedish ruler Gustav III was partial to lingonberry jam, fortunately lingonberries themselves are in abundance in Sweden.

Swedish jams and preserves with any berries are called silt. The court chef prepared lingonberry silt for the king, which he really liked.

The recipe was immortalized and passed down throughout the royal line right up to the current monarch - Charles XVI.

But not long ago there was a leak, it received wide publicity and at the moment such jam can be purchased even in Ikea.

Unlike our Royal Jam, silt comes out more gelled, which attracts a whole army of its own admirers.

So, we clean the berries, wash them, and pour them into a saucepan or saucepan. We crush the berries with a masher, we need jam like in Ikea, not preserves.
And now we turn on the fire. There is no need to add any water, the lingonberries will cook in their own juice. 15 minutes after boiling, turn off the heat and add sweet sand (600 grams of sugar per 1 kg of berries) into the hot jam.
Stir until the sugar dissolves and place in prepared sterilized jars.

That's the whole secret of Swedish jam, which will be stored for a couple of years and amuse us with a real bitter lingonberry taste.

The best jelly of all time

Does anyone understand the recipe for lingonberry jelly with sour cream and cocoa? Nobody? Surely even Elizaveta Petrovna was not treated like that. But in vain! Because it’s incredibly delicious...

I will show you the whole process of creating 3 layers one by one. If you don’t have sour cream and cocoa on hand, you can only create the 3rd layer (berry layer) and you will get ordinary lingonberry jelly with gelatin.

Lingonberries - 1 glass.
Sour cream – 2 cups.
Cocoa – 1 tbsp. spoon.
Sugar – 2 cups.
Gelatin – 3 tbsp. spoons.
Water – 1 l.

Step-by-step photo report:

Now let's deal with gelatin. Heat 3 cups of water (750 ml) to a boil. Later, cool slightly (to 70-80 degrees) and pour in 3 heaped spoons of gelatin. One spoon per glass of water comes out. Stir and leave the gelatin to dissolve.

Pour a glass of sour cream into a saucepan and a glass of sugar. We use the most ordinary sour cream, 15%. Put on gas and stir continuously.

Let's create the first coffee layer. Add a spoonful of cocoa to the sour cream, continue stirring and under no circumstances bring it to a boil.

By this time, the gelatin has dissolved one hundred percent and we add a glass of gelatin solution to the saucepan, mix with the coffee-sour cream mixture and turn it off.

The first layer is ready, pour it into sockets, let it cool slightly and put it in the refrigerator. After half an hour, the first layer will harden.

We begin to prepare the 2nd layer. Pour a glass of sour cream into the pan and mix with a glass of sand. Place on the fire, stir until smooth and also do not let it boil.

Cool to 80 degrees, pour in a glass of gelatin solution as for the first time and mix again. The 2nd layer is ready and we pour it on top of the first, frozen layer. Place in the refrigerator again for half an hour.

During this period of time, the prepared lingonberry juice has cooled down and it’s time to add the last remaining glass of gelatin solution to it.

Mix, pour the 3rd layer on top of the first 2 frozen ones and put it in the refrigerator again.

And, in the end, we scoop up all the layers with a spoon and quietly melt.

And here is a detailed video recipe.

Unique lingonberry jam recipes

The unique taste of lingonberry jam will not leave any gourmand. In addition to its inimitable taste properties, the dessert has many necessary parameters. Lingonberries themselves are rich in vitamin C. In fresh or dried form, the berries can be consumed to prevent arthritis and diarrhea. To prevent mastitis and inflammatory effects, nursing mothers are advised to take 2-3 tablespoons of jam or lingonberry jam per day. In autumn, a thick, savory dessert is indicated as an immune-enhancing and antipyretic agent.

The recipe for lingonberry jam for the winter is simple. You can see this for yourself in countless photos and videos posted on the Internet. Not almost everyone loves fresh berries, because they have a strong taste, but everyone will like jam or preserves. Experienced housewives often experiment and make lingonberry jam with the addition of pears or apples. They contain a huge amount of pectin - a natural thickener that makes the dessert more dense. In addition to fruits, gelatin can be used for this purpose.

Typically, berry jam recipes involve adding sugar. For people suffering from diabetes, this dessert is contraindicated. But, if you really want lingonberry sweetness, you can eat a few spoons of Swedish jam, which is brewed using an unusual method with the least amount of sweet sand added. In addition, the preparation time for such a dessert is only 20 minutes.

Tips for choosing berries for desserts and preparing them for the next processing

In order to get high-quality and tasty jam at the end, you need to be very careful in choosing lingonberries and their initial preparation.

When selecting perfect berries for dessert, you should pay attention to ripe, juicy ruby-colored fruits with elastic, but not very tight, skin. With all this, you should avoid overripe lingonberries, as well as berries with cracks and other visible damage - they are fully capable of spoiling the future sweetness.

Before cooking, this product should be thoroughly washed under running water, placed in a colander to drain excess water and dried on cardboard or waffle towels. Be especially careful to remove all the leaves, because they impart bitterness to the finished dish and your jam will no longer be salvageable.

Using these simple simple tips, you can always prepare an impeccable lingonberry dessert and amuse your family with it.

Five-minute lingonberry jam recipe

A quick and easy option for making lingonberry jam should be in every housewife’s cookbook. The sour, tart, sweetish dessert goes perfectly with cottage cheese, porridge or homemade cakes.

Lingonberry jam for the winter recipes. Step-by-step five-minute recipe for lingonberry jam for the winter

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Any housewife wants to prepare for the winter not only a tasty, but also a wonderful delicacy that could decorate a festive table. Lingonberry jam is an excellent option for a sweet preparation that contains a large amount of micronutrients. Not everyone can eat the berry raw, because it has a tart taste. And after heat treatment, lingonberries become sweeter, without losing their own desired parameters.

Fruits floating in syrup retain their integrity thanks to special technology. First, the berries are boiled in a small amount of water, and only then sugar is added. The cooking process also takes place in several steps. First, the jam is cooked over high heat, and at the end – over low heat.

Essential to know! As a result of the fact that the fruits are not crushed and not rubbed through a sieve, the sweet liquid becomes jelly-like, and the berries float moderately in it.

Empress Elizaveta Petrovna's lingonberry jam

Now we know many recipes for lingonberry jam: from everyone’s favorite “Five Minutes”, to different options with fruits and vegetables.
Each of them is good in its own way, each has its own zest, and even the most demanding gourmet will respectfully press your hand and ask for the next belly celebration.

And, next time, you will amaze him with a brand new lingonberry dessert, which is called “Tsar’s Jam”.

By the way, jam differs from jam in that the berries in it do not remain whole, but are boiled.

And how the unique “Tsarsky” differs from the ordinary one, see below in my step-by-step photo report.

The royal recipe for lingonberry jam

Berries – 1 kg.
Sugar – 0.6 kg.
8 sticks of cloves.
1 tbsp. l. vanilla.
1 tbsp. l. lemon juice.

Step-by-step photo recipe:

Pour the berries into the pan, stir them and crush them with a wood masher or an ordinary tablespoon.

There is no need to be zealous here. Our task is not to crush everything to zero, but only to squeeze out a little juice so that the berries do not burn.

Bring to a boil and cook, stirring occasionally. As you cook, the berries will soften and lose their shape, which is what we need.

After 10 minutes, add the listed spices, continuing to stir.

Remove from heat and only now add sugar. Stir until it dissolves and that’s it! Royal lingonberry jam with special notes and a gentle aftertaste is ready!
We pour it into sterilized jars and wait for gourmets who have never tasted such delicious jam. Here you will not only lick your fingers, but you will also lick the wood masher with the pan...
We don’t like very crushed berries, so we use a masher and this is the result:

And who wants to get jam as thick as in the bottom photo, use an immersion blender.

Can be stored for up to one and a half years in a dark place at room temperature.

Lingonberry jam in a slow cooker

This accessory will greatly simplify the production of jam, and the workpiece will turn out to be very thick without the additional use of pectin.

1 kg of lingonberries;
0.5 kg sugar.

Place the sorted and washed berries in a multicooker bowl and mix with sugar.
Turn on the multicooker in heating mode for 15 minutes until the sugar is completely dissolved.
Use a special plastic or wooden spatula to chop the berries.
Set the “Extinguishing” mode for 60 minutes. During the first quarter of an hour of cooking, do not close the lid.
As soon as the jam boils, mix it thoroughly and then cook under a closed lid, stirring the mixture from time to time.
Pour the hot jam into sterilized jars and leave to cool. It must be emphasized that after cooling it will thicken slightly.

Recipe for lingonberry jam “Five Minute”

Fans of “Five Minutes” can use the following recipe for making lingonberry jam.

Pour the lingonberries into the pan and go through the berries with an immersion blender. Here, unlike the first recipe, we chop it thoroughly so that there are no whole berries left.

We do this because in 5 minutes of cooking the berries do not have time to boil down into a total mass and they need to be helped in advance.

How to properly store the workpiece

Lingonberries are one of those berries that are simply impossible to ignore during the preparation of winter preserves. Although it is not as widespread as raspberries, its beneficial characteristics are no less impressive. Lingonberries are an incredible help in fighting winter colds and generally strengthen the immune system. There are a huge number of methods for preparing these berries: drying, freezing, preserves, compotes. But a special place among them is occupied by making lingonberry jam for the winter.

Lingonberry jam is not just a delicious dessert for tea, it still retains all the beneficial characteristics of the berries. Unlike preserves, jam takes less time to make. In winter, it is also excellent to use as the inside of pies, a base for sauce for meat, fruit juice and other dishes. With all this, making lingonberry jam is very simple and quick.