The usual recipe for lingonberry jam with apples for the winter

Lingonberry jam with apples is a savory delicacy that is not inferior in its life-giving properties to raspberry jam. The bitterness and tart taste of this dessert comes from wild berries. This beautiful dessert will be a good addition to cottage cheese dishes and the inside of sweet pies. This recipe has earned love and recognition throughout Russia.

Subtleties of manufacturing

This dessert has its own manufacturing aspects:

Select ripe berries, but not overripe ones.
The harvest must be collected strictly in the morning, when the oxidative characteristics of the wild berry are most intense.
When selecting berries, they look closely to ensure that there are no rotten marks, frostbite or other damage.
To create the syrup, take main or well water.
When cooking lingonberries with ripe apple fruits, there is no need to use aluminum utensils, since the released fruit acid can damage the fragile alloy.
To add some spice, honey, dried thyme, rosemary, cloves or cinnamon are added to the composition.
The tart taste of life-giving lingonberries is diluted with berries, various nuts, dried fruits, and medicinal juices;
When the forest fruits are ready, they take on a translucent color.

How to choose lingonberries and apples

The final taste of the dessert depends on the correct choice of forest fruits. When choosing wild berries in the store, pay attention to the appearance of the berries; they should be very dry, without traces of dents. Soft berries are also not suitable.

Sour apple varieties are suitable; the Antonovka variety would be a good option.

Manufacturing methods

The recipe contains several successive steps:

The lingonberry is dipped into rapidly boiling water, then placed in a colander.
Peeled apples with the middle removed are cut into medium slices and dipped in boiling water.
The next step is syrup. For this purpose, sugar is carefully mixed with water, and the mixture is brought to a boil over medium heat.
Combine the freshest lingonberries, chopped apples, sweet mixture, cook the dessert, stirring it from time to time.
Boiled berries are set aside for 12 hours.
After this period of time, cooking the jam continues again, the finished mass is brought to a vigorous boil for 15 minutes, until the selected berries have turned into a homogeneous consistency.
The finished dessert is poured into completely sterile jars and sealed.

The result is a life-giving dessert that will be needed during the harsh winter season.

The usual recipe for lingonberry jam with apples

To make medicinal jam, you will need:

Fresh lingonberries - 1 kg.
Apples - 1 kg.
Sugar - 2 kg.
Main water - 1 glass.

To cook the dessert, you need to prepare an enamel basin or other wide container, in which cooking will be very convenient. They wash and carefully select the lingonberries. They dump it in stages so as not to crush it. Pour water over the selected berries and join them together with your hands.

All existing debris floats to the surface and is carefully removed. Wrinkled, crushed berries are removed.

The selected lingonberries are placed in a colander. Cover the freshest berries with sifted sand. It takes several hours for the composition to release red juice. To make the process move faster, mash the berries with a potato masher. After the sugar turns reddish, add a glass of water. Place on medium heat so that the boiling sugar does not burn, stir the mixture. While the selected lingonberries are heating up, wash and cut the apples. Mix the selected berries with chopped apples and bring to a vigorous boil. Lower the heat and cook, stirring occasionally, for 20-25 minutes. The resulting foam during intensive cooking is removed with a spoon. When hot, the finished dessert is poured into jars. Sent for long-term storage.

Lingonberry jam with apples: Five-minute recipe

To make this medicinal jam, you need to select and prepare the ingredients:

Selected lingonberries - 1 kg.
Sour apples - 3 pcs.
Sugar - 1 kg.
Lemon juice - 2-3 tbsp. l.

Selected lingonberries are washed and dried. The apples are cleaned of excess core and thick skin, and the acquired composition is sprinkled with 3 tbsp. l. lemon juice. Pour 1 glass of water into the prepared pan, add apple peel, and boil the mixture for several minutes. Remove the peelings, add 1 kg of sugar, heat the composition until completely dissolved.

Boil after boiling for 5 minutes, add chopped apples to the composition first, then selected lingonberries. Cook the dessert for a few more minutes. The finished composition is laid out in jars.

Apple jam with lingonberries without sugar

This savory dessert is suitable for those who cannot eat sweets, because it comes with the least amount of added sugar.

Lingonberry - 1 kg.
Apples - 300 g.
Sugar - 300 g.
250 g main water.

They sort through the freshest lingonberries, selecting spoiled and frozen berries. Wash the berries and dry them in a colander. Sand sugar and main water are poured into an enamel bowl. Boil thick syrup. Pour the life-giving lingonberries into the prepared syrup and cook for 10 minutes after a brisk boil. Leave the berries in the syrup to infuse for 1 hour. Large apples are peeled from thick skin and excess core and cut into large cubes. Combine apples with lingonberry syrup, put on medium heat, cook for another 10 minutes after boiling.

To add a pleasant smell to the dessert, add cinnamon to the composition 3 minutes before cooking.

So, step by step, you can prepare low-calorie jam, which will become your favorite dessert in the winter.

How long is it stored?

Any jam prepared for the winter can be stored for 3 years. Until now, all the useful components are preserved, but over time their number decreases, and the taste of the dessert changes over time, not for the better. 5-7 year old jam, on the surface of which there is no mold, will not cause any damage to health, and will not provide any usefulness either.

Lingonberry jam with apples 🍎 7 — The best recipes

Lingonberry jam with apples is a fragrant sweet and sour delicacy that is loved by almost everyone for its unique taste.

Apples will highlight the taste of the berries and give the jam the desired thickness.

Lingonberry jam with apples - the main principles of production

It is better to prepare jam in a wide copper or enamel bowl.

The lingonberries are sorted. Dump into a bowl and pour in a huge amount of water and mix with your hands. This will allow all the debris to float to the surface.

The function is repeated until the water becomes clear. Then the berries are placed in a colander or sieve and left until all the water has drained.

Lingonberry jam with apples

Ingredients

lingonberries - kilogram;
a glass of clean water;
kilogram of Antonovka apples;
sugar - two and a half kilograms.

Pour some of the lingonberries into a bowl, fill with cool water and mix with your hands so that all the debris, leaves and twigs float to the surface. Berries that have sunk should be thrown away. We also get rid of crushed, wrinkled and brown fruits. We repeat the function three times. Place the sorted lingonberries on a sieve and leave to drain. Transfer the berries to an enamel bowl. We do the same with the rest of the berries.
Sprinkle the lingonberries with sugar and leave for several hours. Stir until all the sugar is in the juice of the berries. Pour in a glass of clean water and place the basin over moderate heat. Warm up, stirring occasionally so that the sugar does not burn.
While the berries are cooking, wash the apples and wipe with a towel. Cut out the core. Grind the fruit pulp into small slices.
Place the apples in a bowl with the lingonberries and stir. When the contents begin to boil, turn down the heat and prepare the jam, stirring occasionally and skimming off the foam. Cooking time is approximately half an hour.
Pour the hot delicacy into sterile dry jars, close tightly with tin lids and cool.

Lingonberry jam with apples and cinnamon “Spirit of Christmas”

cinnamon stick;
kilogram of lingonberries;
250 g white sugar;
250 g apples;
a glass of clean water.

Pour the sugar into a saucepan and moisten it with water. Pour in enough water so that the sugar does not float in it, but is only saturated.
Place the bowl with sugar on low heat and cook a thick syrup, stirring continuously.
Sort out the lingonberries from debris, remove spoiled fruits. Place the berries in a bowl, add water and stir so that all the small debris floats to the surface. Wash the berries a few more times and place in a sieve to remove excess water.
Dip the lingonberries into the syrup and bring the berry mass to a boil twice.
Wash the apples, wipe them, cut them in half and cut out the core. Cut the fruit pulp into thin slices.
Add apples to berry mixture. Stir and add a cinnamon stick. Cook until the fruit slices become soft. Be sure to remove any foam that appears on the surface.
Place the hot jam in sterile dry containers and seal tightly.

Lingonberry jam with apples and honey

light honey – half a kilogram;
apples – 500 g;
lingonberries - kilogram;
half a glass of clean water.

We sort out the lingonberries, removing dry and spoiled fruits. Then we place the berries in a bowl, fill them with drinking water and mix them with our hands to get rid of small debris. Transfer the lingonberries to a colander and leave to drain.
Wash the apples under the tap, wipe with a napkin and cut in half. Remove the seed boxes and cut the fruit into small pieces.
Place the lingonberries and apples in the bowl in which we will prepare the jam and mix.
Place the honey in a saucepan, add filtered water and stir until the honey has completely dissolved. Place on the fire and warm up, but do not bring to a boil.
Pour the syrup over the berries and fruits and mix. Place the dishes over moderate heat, cook, stirring, until the fruits and berries become transparent.
Pack the hot jam into sterile dry jars and seal hermetically with tin lids.

Lingonberry jam with apples and oranges

lingonberries - kilogram;
1000 g sugar;
5 apples;
three oranges.

We carefully sort out the lingonberries, removing leaves, twigs and spoiled fruits. Place the berries in a colander and rinse under the tap. Leave the water to drain.
Wash and peel the apples. Cut into quarters and remove the core.
We remove the peel from the oranges and peel off the snow-white film.
Grind the apples and oranges in a meat grinder and place them in an enamel bowl. Pour in half the sugar and cook over low heat for a quarter of an hour, stirring the mixture continuously so that it does not burn.
Pour the lingonberries into a blender bowl and blend until pureed. Transfer the berry mass into a bowl and add the rest of the sugar. Continue cooking from the moment of boiling for another 5 minutes. Remove from heat and cool slightly. Place in jars, close with nylon lids and store in the refrigerator.

Lingonberry jam with apples and walnuts

lingonberries - kilogram;
granulated sugar – 800 g;
walnuts – 500 g;
three big apples.

We sort out the lingonberries, removing twigs, leaves and spoiled fruits. Place the berries in a deep bowl and fill with cool water. Mix with your hands so that all the small debris floats to the surface. We wash the lingonberries several more times. Transfer to a colander, pour boiling water over it and leave to drain. Place the berries in a wide enamel bowl and cover with sugar. Let the lingonberries release their juice.
Peel the apples, cut them in half and cut out the middle. Cut the fruit pulp into small slices.
Place the walnut kernels on a kitchen towel, cover with a second towel and knead with a rolling pin.
Place walnuts and apples in a bowl with berries. Stir and place the bowl on low heat. Cook from the moment of boiling for 6 minutes and remove from heat. Cool completely and place the basin back on the fire. We cook for the same amount of time. The nuts in the jam should become transparent. If this does not work out, prepare the jam again.
Place the hot jam in dry, sterile jars and seal tightly with tin lids.

Lingonberry jam with apples in a slow cooker

350 ml cool water;
kilogram of lingonberries;
kg sugar;
200 g apples.

Carefully wash the lingonberries, removing leaves and other small debris. Place in a colander and rinse under the tap.
Wash the apples, cut the fruits into four parts. Remove the stem and seed pods. Cut the fruit pulp into small pieces.
Place berries and fruits in a multicooker container. Pour in water and add sugar. Stir until the sugar is moderately distributed.
Close the lid and turn on the unit in the “quenching” mode. Cook the jam for 2 hours.
Wash the jars thoroughly with baking soda, rinse and sterilize in the oven or over steam. Distribute hot jam into jars and seal tightly.

Lingonberry jam with apples, spices and lemons

three kilograms of lingonberries;
carnation;
one and a half kilograms of apples;
vanilla;
two lemons;
one and a half kg of sugar;
cinnamon.

Sort the lingonberries, wash them in several waters and dry them.
Peel the apples and cut out the seed boxes. Cut the fruit pulp into slices.
Pour boiling water over the lemons and chop into slices with peel. Remove the seeds.
Place the lingonberries in the bowl in which you will prepare the jam. Add sugar and add spices to taste. Stir.
Place the basin on the fire and cook the berries with spices for 10 minutes. Then strain the resulting juice. Place pieces of apples in it and cook over low heat until half cooked. Add lemon and cook for another 5 minutes.
Remove the jam from the heat, add lingonberries, stir and pack the hot delicacy into dry, sterile jars.

Jam with apples - tips and tricks

If the lingonberries are slightly unripe, pour boiling water over them before cooking.
For jam, it is better to take sour or sweet and sour apples.
Prepare jam only in enamel or copper containers.
Be sure to skim off any foam during cooking. It's better to do this with a wooden spoon.
You can serve lingonberry jam with apples not only for tea, but also prepare desserts and baked goods with it.

Thank you for your attention, I hope the article was useful to you.

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Step-by-step recipes for lingonberry and apple jam for the winter, Five minutes with and without sugar

Lingonberry jam with apples is a sweet and sour dessert with a distinctive aroma. A little bitterness and tartness decorate the delicacy and make it much healthier. The sweetness will perfectly complement the cottage cheese or decorate the pie. Apples are added to emphasize the taste of forest berries and give the required thickness.

1 Subtleties of manufacturing
2 How to choose lingonberries and apples
3 Manufacturing methods
- 3.1 The usual recipe for lingonberry jam with apples
- 3.2 Lingonberry jam with apples, “Five Minute” recipe
- 3.3 Apple jam with lingonberries without sugar
4 How long is it stored?

Subtleties of manufacturing

Lingonberry jam with apples turns out much tastier if you familiarize yourself with the secrets of canning before making:

It is recommended to take ripe berries. Unripe fruits must be doused with boiling water before cooking.
I use sour or sweet and sour apples.
Copper or enameled containers are used for cooking.
To obtain a beautiful color, it is recommended to remove the foam from the surface of the dessert during production.
If the recipe uses water, be sure to filter it or use spring water.
You can remove the corresponding astringency of forest fruits by combining them with other berries, dried fruits, and nuts.

The readiness of lingonberries is indicated by their transparent appearance.

How to choose lingonberries and apples

The berries must be picked carefully without damaging the integrity. Sort through the fruits, choosing only ripe ones. Remove spoiled lingonberries, leaves and twigs. When purchasing in a store, you first need to pay attention to the appearance of lingonberries.

Soft berries are not suitable for canning.

Speaking of apples, you should choose a winter variety, and one with appropriate sourness according to your taste. The most common are Antonovka and Simirenko.

Manufacturing methods

For a more detailed study of the process of canning lingonberries for the winter, we suggest that you familiarize yourself with popular recipes.

The usual recipe for lingonberry jam with apples

Recipe for lingonberry jam with ordinary apples. To make it you need to prepare:

1.3 kilograms of lingonberries;
filtered water – 300 ml;
apples – 1.2 kilograms;
granulated sugar – 3 kilograms.

Before making the jam, sort the berries. Place in a container with a thick bottom. Add pure water and mix with your hands. Floating debris and sunken berries must be removed. Repeat the function 3 times in the same way. Strain through a sieve and wait until excess water has completely drained.

Pour the prepared berries into a suitable container, add sweet sand, and stir gently. Leave for 2-3 hours on the kitchen table to release a sufficient amount of juice, previously covered with a cloth (A collection of different and interacting tissues form organs) or a lid. After the time has passed, pour in the amount of water indicated in the recipe. Place on medium heat. Warm up while constantly stirring.

It is important that the particles of sweet sand do not burn.

Wash the fruits and dry them with disposable towels. Divide into 2 equal parts and cut out the seed box, the space where the stalk is attached. Chop into medium sized slices.

Place in a container with berries and stir. At the first sign of boiling, lower the heating temperature and continue cooking. It is important to stir the mixture frequently and remove any foam that has formed. The process will take 30 minutes. Pack into unstained sterile jars.

Lingonberry jam with apples, recipe “Five Minutes”

Don't have time to prepare delicious and healthy lingonberry jam with apples? Then we suggest you look at the detailed, step-by-step recipe:

freshest berries – 500 g;
apples – 600 gr;
lemon juice – 25 ml;
filtered water – 130 ml;
granulated sugar – 700 gr.

Prepare the berries. Rinse the fruit, remove the seed box and skin. Chop into medium sized pieces. To prevent the fruits from darkening, it is recommended to sprinkle them with fresh lemon juice.

In a separate pan, combine skins and water. Boil, cook for 5 minutes. Strain. Combine the broth with sweet sand and discard the peelings. Place on the stove and cook until the sweet grains are completely dissolved.

Place apples and lingonberries into the purchased syrup. From the moment of boiling, continue cooking for 5 minutes. Pour into sterile jars and seal tightly. Cool and store.

Apple jam with lingonberries without sugar

Lingonberry jam with apples, prepared according to the recipe described below step by step, is perfect for people who limit themselves in eating sweets. You need to prepare:

freshest berries – 600 g;
honey – 3 tablespoons;
medium-sized apple - 1 piece;
pumpkin – 100 gr;
ground cinnamon – 0.5 teaspoons.

How long is it stored?

Jam prepared for the winter is perfectly stored for 3 years. During this period, all useful substances, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and microelements are perfectly preserved in the product. One drawback is that the taste changes over time.

The older the dessert, the less benefits it brings to the body. It is allowed to store in a cellar, basement, refrigerator and even at room temperature.

Lingonberry jam with apples

Lingonberry jam with apples is one of the most fragrant sweet and sour jams. This has already become a traditional combination of berries and fruits, loved by almost everyone for its unique taste.

This jam can be served with tea, cottage cheese, pancakes, made into fruit drinks and jelly in the winter, used as the inside of sweet pies, and simply spread on a bun with butter. In any case, you will, as they say, lick your fingers. This is almost the most popular jam in the north and northwest of Russia. Even city housewives, who not only don’t go to the forest to pick berries, but even have no idea how and where exactly these lingonberries grow, often buy berries at the market specifically in order to make jam from them. We want to offer you a recipe that we have tried more than once.

Lingonberries – 1 kg (If you buy berries, pay attention to the fact that the lingonberries must be dry, not soft and not mint)
Apples (sour, ideally the Antonovka variety) – 1 kg
Sweet sand – 2.5 kg
Water – 1 glass

It is best to cook jam in a wide enamel bowl; if you cook a double portion at once, you can take a basin (in our photos you will see a specific basin, and it’s difficult for everything to fit, try to leave at least 3 centimeters to the edge of the bowl-basin, Otherwise, the jam will “run away” when boiling).

The lingonberries must first be washed and sorted immediately. To do this, pour the lingonberries into a bowl (preferably in parts, in several stages, dividing a kilogram of berries into 2-3 parts), pour in cool water, and then stir with your hands a couple of times. With all this, leaves, pieces of moss, small twigs usually float to the surface - all this must be carefully selected and thrown away. Some of the berries also float, some (the most wrinkled, long-gathered and already soft) sink to the bottom - this does not mean that all the “drowned” berries need to be thrown away. We throw away only the blackened, brown, wrinkled or crushed ones. Repeat the function 2-3 times. Place the washed and sorted lingonberries in a colander and let the water drain, after which we pour all the berries into a bowl or basin.

Cover the berries with sweet sand. We usually don’t have time to wait several hours for the berries to give juice, so we add sugar evenly, lightly mashing the berries with a “masher” and mixing them with sweet sand. Please note that our task is not to crush all the berries, we need to moisten all the sugar.

When all the sweet sand in the bowl has lost its snow-white color, add a glass of water, mix and place on the stove over medium heat/heat, stirring occasionally so that the sugar does not burn.

While the lingonberries and sugar are heating, quickly wash and dry the apples.

We peel the apples from the core (this can be easily done by cutting the apple into quarters), and then cut the apples into small pieces, focusing on an approximate volume of 1-1.5 cubic centimeters.

Pour the chopped apples into a bowl (if you “missed” the size of the bowl or basin and realize that everything won’t fit, put some of the lingonberries with sugar and apples in another bowl and cook first in two, and at the end of the process, when the volume of apples and the lingonberries will decrease, you can combine everything in one bowl and mix).

So, mix the apples with lingonberries, and, stirring, bring the mixture to a boil. When the jam boils, immediately reduce the heat/heat so that the jam does not “run away”.

After the moment of boiling, cook the jam over low heat, so that it bubbles a little, for another 20-25 minutes, stirring occasionally (about any 4-5 minutes), if you cook in a basin, it is more convenient to stir with a large wooden spoon with a long handle. During the boiling process, foam appears, which at the end of cooking will need to be carefully removed with a spoon. There is no need to throw away the foam, just put it in a mug or on a saucer and eat it like jam within 1-2 days (the foam cannot be stored for a long time, and if it is not removed, it will interfere with the storage of your jam).

We check the readiness of the jam this way: you need to take a little jam into a spoon and drop it (specifically drop - 1 drop!) onto a clean plate. If the drop does not spill over the plate, but remains in the shape of a tiny hemisphere, the jam is ready. Don't forget to remove the foam and turn off the stove.

Pour the jam into jars immediately while it is still hot. The jars do not need to be sterilized, but they can be washed and dried quite well (you can also wipe them), it is important that the inside of the jar is completely dry.

There is no need to roll the lids on the jars using a special device and twist them either. Jars with screw-shaped lids that are screwed on by hand are completely suitable (the lids, of course, are better to purchase new ones, and “use” the most powerful hands in the house).

Now the lingonberry and apple jam is completely ready. It is not necessary to store it in the refrigerator, but it is better not to store it in a warm room. In urban areas, you can completely put jars of jam on the balcony or loggia. It can be stored for a year without problems (we have never been able to check for more than one year: in a year all the jam is eaten and new ones need to be made).

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