Lingonberry jam in a slow cooker

If you were lucky, and your home lingonberry bush began to bear fruit again in October-November, then it’s time to return to the summer canning season and prepare a couple of jars of fragrant lingonberry jam.

You can make lingonberry jam the old fashioned way, or you can use a slow cooker. Before cooking lingonberry jam in a slow cooker, consider a few fundamental points:

the finished jam may turn out a little liquid due to the typical process of evaporating water from the device;
Cooking sweets using this method is suitable for small families who do not want to fill the entire pantry with canned food, but will thoroughly enjoy even a couple of jars. The reason for this is the relatively small capacity of the device - 6 liters, which should be filled no more than one-half so that the treat does not escape during boiling;
Immediately study the simmering modes on your device: “Soup”, “Cooking”, or “Stewing” are excellent for making stew.

Recipe for lingonberry jam in a slow cooker

Let's start with the usual recipe for making lingonberry jam.

Ingredients:

lingonberries – 500 g;
sugar – 250 g;
lemon juice – 2-3 tbsp. spoons.

Manufacturing

We sort and wash the lingonberries, place them on the bottom of the multicooker bowl, sprinkle with sugar or powder, add lemon juice and close the lid. Citrus lovers can add flavor with lemon peel, which will be candied during the manufacturing process and will also be edible.

Now we select the “Soup” or “Stew” mode and set the time to 60 minutes. We simmer the finished jam for a couple more hours on heating, and then pour it into sterile jars and roll up the lids.

Lingonberry jam with lemon in a slow cooker

For those who love the sweetest and most fragrant jam, we have prepared the recipe below.

Ingredients:

lingonberries – 800 g;
sugar – 450-500 g;
ground cloves – 1/4 teaspoon;
lemon – 1/2 pcs.

Manufacturing

We sort the berries, wash them, dry them and place them in the multicooker bowl. Sprinkle the berries with sugar, you can add a little honey to taste. Grind the lemon along with the peel in a blender, or pass it through a meat grinder, then add it to the lingonberry mixture. Add ground cloves to the jam and cover the multicooker lid. Cook the lingonberry jam for 1 hour in the “Stew” mode, then switch to heating and simmer the delicacy for another 1.5-2 hours. We roll up the finished jam as usual, or eat it right away.

If you like our recipes, then try to create lingonberry jam, you will get an excellent dessert for tea.

Step-by-step recipe for making lingonberry jam in a slow cooker

The wonderful taste and medicinal properties endowed with lingonberry jam have made its recipe incredibly popular all over the world.

Since ancient times, residents of the northern regions have been lucky enough to have the opportunity to cook wonderful lingonberry jam , as well as create other preparations for the winter from the unique berry given to us. It is in the forests of northern latitudes that lingonberries, rich in macro- and microelements and vitamins, grow, truly healing for the human body. Later, they began to intensively cultivate it, so now anyone can make delicious lingonberry jam, which has the following valuable qualities:

Lingonberries strengthen the immune system unsurpassedly,
is a preventative against heart disease,
used to prevent prostatitis,
has a diuretic effect,
recommended for women in the postpartum period,
helps heal gout, rheumatism,
has a positive effect on the functioning of the gastrointestinal tract.

Thanks to all these capabilities of lingonberries, the freshest berry and its processed products: preserves, jams, tinctures are often used in folk medicine. This “medicine” will appeal to both children and adults, because the berry, in combination with sugar and some additional components that are added to the jam, acquires a breathtakingly intriguing taste.

10 recipes for lingonberry jam

Recipe 1. Traditional lingonberry jam

Ingredients: 970 g lingonberries, 1280 g sugar, 210 ml water.

We sort out the lingonberries, discarding spoiled and unfit for consumption berries. Wash and place on a paper-lined surface to dry. Place the berries in a deep bowl, add boiling water so that it covers the lingonberries. After a few minutes, drain the liquid from the berries. In a wide container designed for making jam, heat the water in the amount indicated in the recipe. Sprinkle with sugar. Stirring, cook until dissolved. Add lingonberries. After boiling, set aside. We insist 7-10 hours. In the 2nd approach, cook until thick – approximately 20 minutes. Transfer to pre-washed and sterilized containers. Store in the cold, covered with cellophane lids.

Recipe for pear and lingonberry jam. Calorie content, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pear and Lingonberry Jam”.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Lingonberry jam in a slow cooker

Cooking: 3 hours 10 minutes

Prepare lingonberry jam in a slow cooker. This jam will probably appeal to those who like tart jams with sourness. Jam can be prepared using the usual method, but in a slow cooker it is much easier.

Individual characteristics of cooking in a slow cooker

Jam in a slow cooker, unlike the usual method, is prepared in one step. It is important to follow the correct manufacturing sequence: first place the berries in the multicooker bowl and only then add the sugar. If you mix the berries with sugar or add sugar first, the jam may burn. The finished jam comes out fragrant and beautiful.

Useful characteristics of jam with lingonberries and lemon

Lingonberries are a source of vitamins A and C and also contain chromium, magnesium and potassium. The berry also contains a natural antiseptic that fights bacteria and fungi. Enough has been said about the usefulness of lemon, it is both vitamin C and pectin. And the substances contained in lemon zest can provoke the nervous system.

Ingredients

Fresh lingonberries – 500 g
Sweet sand – 300 g
Honey – 0.5 tbsp. l.
Lemons – 0.5 pcs.
Ground cinnamon – 0.25 tsp.

How to make lingonberry jam in a slow cooker

Place the lingonberries in a colander, wash in running water and dry.

Cut the washed half of the lemon into pieces along with the peel, removing the seeds, place in a blender bowl and grind into a puree.

Place the berries in a multicooker bowl, add sugar, honey, lemon, and cinnamon.

Insert the bowl into the multicooker body, cover with a lid, select the “Stew” mode, set the time to 1 hour.

After the sound signal about the end of the program, leave the jam in the “Heating” mode for 2 hours. During production, you need to stir the jam a couple of times. After the end of the cycle, throw it in the bowl until it cools completely.

Place the finished jam into sterilized jars.

Seal the jars with boiled canning lids. Store lingonberry jam in a cool and dark place.

Fabulously delicious jam from wild berries - lingonberries - in a slow cooker

Summer is a delightful time. Time to sunbathe, swim and walk. In the meantime, the children are having fun, housewives, like hardworking squirrels, stock up on canned cucumbers and tomatoes for the winter, as well as preserves, jams and confitures from ripe, fragrant fruits and berries.

In general, for some, the period of winter preparations actually extends until winter. Late in the autumn, a recipe for lingonberry jam is brought to light: in October, this berry ripens, from which you can prepare an unusual delicacy.

The most convenient way to cook lingonberry jam is in a slow cooker: the housewife is freed from fasting near the pan, the contents of which must be stirred frequently.

The corresponding tart taste of wild berries is refreshing. The only disadvantage of a multicooker is the small volumes of the finished product.

Under no circumstances should the multicooker bowl be filled to the top with ingredients, otherwise the lingonberry jam will boil away during the cooking process. Very permissible level - up to the middle.

Therefore, cook more than a couple of liters at a time. There's no way to make jam. If you want to prepare sweets for future use, you will have to cook it in several batches. But all your efforts will definitely pay off, and the recipe will take up a venerable space among other culinary notes.

The next aspect of the recipe concerns the mixture of sweet preparations for the winter. Because in a slow cooker the jam does not boil violently, but evaporates, and also due to the high water content in the berry, the jam comes out a little runny.

Eating it with a spoon is very tasty, especially with hot tea brewed with fragrant herbs, but if you plan to use it as the inside of pies (especially open ones), it is better to immediately abandon the idea given to us: the watery syrup will spill.

This zest of lingonberry jam has long been known, and housewives have become wiser to resort to small tricks. So that the preparation for the winter is as thick as possible, it is customary to cook the jam with the addition of other fruits.

Lingonberries work best with apples. By adding chopped apple slices to the bowl, you will get a delicacy that is quite dense so that it can be used for making desserts.

Ingredients

Lingonberries - 1 kg;
Apples - 2-3 pcs. (almost all recipes insist on Antonovka);
Sugar - 1 kg;
Water - 1 ½ cups.

Step 1

Wild berries constantly require painstaking preparation, because in the process of collecting raw materials for preparations for the winter, leaves, twigs, dirt and other debris end up in the basket.

Sort through the berries, remove all excess. Also make sure there are only nice, even berries left in the bowl. Lingonberries, which have undergone serious selection, need to be washed. But do it carefully: it is very easy to destroy ripe soft fruits.

If you are one of the specific “hunters” who like to collect raw materials for blanks on their own, take note of a few tips.

It is better to pick berries early in the day. Ripe, but not overripe lingonberries are suitable for jams and preserves. Also avoid rotten or frostbitten fruits.

Step 2

The taste of lingonberries has a pronounced bitterness. To remove bitterness from fruits, the recipe advises using... ordinary water. You have two options.

Firstly, you can soak the main ingredient in cool water (so that the liquid covers the berries one hundred percent) and leave for half an hour. Secondly, you can quickly pour boiling water over the fruits. Both of these methods remove the bitterness, so it's up to you which recipe you use.

Step 3

Wash the apples and cut them into quarters. Remove the seed pods. The peel can be cut off or thrown away - whichever is more convenient and familiar to you, this will not affect the quality of the preparation for the winter.

It is better to cut the apples into small pieces so that the fruits and berries are the same size. But large slices also have their own beauty, so the recipe once again leaves the last word to you.

Step 4

Place the washed berries, chopped apples, sugar and water in the multicooker bowl. Turn on the device, set the “Extinguishing” mode for two hours. After the beep, turn off the multicooker and let the winter treats cool right in the device.

Step 5

The last step is to turn on the “Stew” program again and bring the contents of the multicooker to a boil. After this, pour the hot lingonberry jam into the prepared jars and roll up the lids. Wrap the dishes in a warm blanket and leave until cool.

The main enemy of hot jam is sudden temperature changes, so the containers should cool slowly, ideally a certain number of days, and there should not be any clearance between the jars and the floor. Don’t forget to set aside some of the sweet food so you can enjoy the aromatic jam immediately.

At a theoretical level, the recipe for lingonberry jam can be made using any mode that provides for intensive heat treatment: “Baking”, “Soup” and others.

But you should keep in mind that the degree of heating of the bowl is different for each program, and accordingly, the production time can also change in one direction or another.

It’s up to you to add an unexpected note to this forest delicacy for the winter. To do this, spices (for example, cloves), honey and other fruits are used.

Nuts, dried fruits and lemon will help dilute the astringency. The version with lemon absolutely deserves special attention. The recipes say that you can use both lemon juice and zest. The zest, boiled in a slow cooker with berry juice and sugar, provides a slight sourness.

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