Traditional and unusual lingonberry jam recipes. Cowberry jam How much sugar to put in cranberry jam

Among the people, the name “berries of immortality” was attached to these bright red fruits, this is due to the fact that lingonberries can help in the treatment of many ailments, thanks to their miraculous properties.

This wild berry is a real live pharmacy, it contains a unique vitamin complex: vitamins A, B group, vitamin C and E, carotene and pectin. These are the most essential substances for human health. In addition, lingonberries contain iron and calcium, manganese and potassium. All vitamins and minerals in unity help to strengthen the immune system. It is possible that one of the secrets of the heroic health of our ancestors was lingonberry juice and other blanks with red berries.

Lingonberry is a very low-calorie berry, it contains many times more fructose than sucrose, so it is useful even for diabetics to use it.

Cowberry is famous for its diuretic and disinfectant effect, so it is recommended for kidney stones, pyelonephritis, cystitis. This miracle berry increases the effectiveness of antibiotics, so it is advised to take it to patients with a fever, as well as to increase appetite and mood, because. lingonberry dishes have a pleasant sweet and sour taste and an incomparable aroma.

Lingonberries have a beneficial effect on digestion, enhances the production of saliva, gastric and pancreatic juices. That is why it is introduced into the menu for gastritis with low acidity, for problems with the pancreas.

As an additional remedy, lingonberries are recommended for people with high blood pressure. Lingonberries, which have such a useful composition, can become an invaluable natural vitamin for a pregnant woman, supporting the body of mother and baby. In addition, it is hypoallergenic, so it can also be used by a nursing woman, but in moderation so as not to harm the delicate stomach of the baby.

Lingonberries are part of many dishes - fruit drinks, compotes, jams. The advantage of the berry is that it retains almost all the beneficial properties even after exposure to high temperatures. Here are some traditional and unusual lingonberry jam recipes.

This is a fragrant and very beautiful dessert: sweet apple slices are frozen in dark sour berry jelly. Jam has a double benefit - it acquires all the vitamins of cranberries and apples: for example, it contains pectin, which removes cholesterol. The third ingredient in the jam is cinnamon, which not only gives it a magical Christmas flavor, but also has an antibacterial effect, enhancing the anti-cold effect of this preparation. If you are allergic to spices, then the preparation can be made without cinnamon.

Ingredients:

• Cowberry - 1 kg.
• Apples - 250 gr.
• Water - 250 ml.
• Sugar - 250 gr. (or to taste).
• A stick or pinch of cinnamon.

Cooking process:

1. Pour sugar with water so that it does not float in it, but is soaked.
2. Boil a thick syrup, while cooking, stir constantly.
3. Clean the berries from litter and spoiled fruits, rinse thoroughly.
4. Dip the berries into the syrup, and bring the mass to a boil twice in a row.
5. Peel the apples, cut them into thin slices.
6. Add pieces to the berry mass, put a stick or a pinch of cinnamon.
7. Boil until the apples are soft enough - it's a matter of personal taste.
8. Place the jam in sterilized jars and roll up.

Classic cranberry jam "Cranberry classic"

This is a very useful jam, the berry retains its shape and most of the valuable components, because. undergoes short heat treatment. An additional flavor comes from the cloves, but this spice must be handled with care, because it is able to kill the natural taste and smell of lingonberries - you can add this type of spice to jam only in buds, in a small amount, at the very end of cooking.

Ingredients:

• Cowberry - 1 kg.
• Sugar - 0.5 kg.
• Water - 0.5 l.
• Cloves (buds) - 6-8 pieces.

Cooking process:

1. Sort lingonberry berries, put in a sieve and spill with boiling water.
2. Pour the berries into an enamel bowl.
3. Prepare syrup: add sugar to water and boil until dissolved.
4. Immediately add the syrup to the cranberries.
5. Boil over low heat until the jam is ready (it will form a viscous thread if taken with a spoon) - about 20-30 minutes, put a clove at the very end.
6. Pour the jam into jars, roll up or close with nylon lids.

Cowberry and blueberry jam "Forest berries-girlfriends"

When we wander through the forest, we usually mix these two flavors: a handful of blueberries and a couple of lingonberries. This jam allows you to revive the gastronomic experience of a forest walk. Plus, blueberries, which are part of the preparation, have a very good effect on vision.

Ingredients:

• Lingonberries (fresh, ripe) - 500 gr.
• Blueberries - 500 gr.
• Sugar - 500 gr.
• Water - 1 cup (about 250 ml).

Cooking process:

1. Sort the berries: weed out unripe and spoiled fruits and small rubbish.
2. Wash fruits thoroughly.
3. Steam the berries in different saucepans in hot water for about 2 minutes, it is necessary that the berries become softer.
4. Grind the berries with a blender separately, you can grind them with a meat grinder or simply push through a sieve.
5. Combine two types of berry puree and add sugar.
6. Cook in an enamel bowl over low heat until boiling, and then until fully cooked (when a drop of jam no longer spreads and forms a viscous thread).
7. Pour into sterilized jars, leave for a few days until a crust forms on the surface.
8. Roll up or cover with plastic lids, store in a cool place.

If you still have blueberries after cooking, then we advise you to cook for the winter, which is not only rich in vitamins and trace elements, but also has an excellent taste and will appeal to all members of your family.

Cowberry and zucchini jam "Cowberry and zucchini surprise"

This berry and vegetable jam has an amazing taste, although at first glance this is a strange combination. Outwardly, the dessert looks like transparent pieces of pineapple are frozen in berry jam, you won’t even guess that it’s a zucchini. A little bit of lemon with zest is usually added to zucchini jam, you can do the same with this preparation, but take quite a bit so as not to interrupt the aroma of lingonberries.

Ingredients:

• Lingonberries - 0.3 - 0.4 kg.
• Zucchini - 1 kg.
• Sugar - 1.5 kg.
• Water - 150-200 ml.

Cooking process:

1. Peel the zucchini, remove the seeds, rinse and cut into small cubes.
2. Sort out lingonberries, choose only ripe high-quality berries.
3. Put zucchini and berries in an enamel saucepan, mix.
4. Lay sugar and add water (add a little water, because zucchini give a lot of juice).
5. Put on the stove and bring to a boil, then simmer for about an hour.
6. Constantly stir the jam and remove the foam.
7. Pour into jars and close with lids.

Keep under a warm cover until the jam has cooled.

Cowberry jam in the slow cooker "Cowberry dessert"

The jam turns out to be dense, does not flow, it can be spread on a bun or bread, and you get an incomparable delicacy with a forest aroma, which will recharge your immune system.

There are many varieties of lingonberry jam - you can put a lemon in it (to remove the bitter taste that lingonberries can give); sometimes jam is brewed with apples, pears, plums, blueberries and other berries and fruits. Feel free to experiment with this jam.

Ingredients:

• Lingonberries (fresh or frozen) - 1 kg.
• Sugar - 500 gr.

Cooking process:

1. Sort the berries: select small rubbish and spoiled fruits, rinse thoroughly and dry.
2. Put the berries in a multicooker bowl (if frozen, do not defrost), cover with sugar.
3. Mix with sugar.
4. Put this mass on the “Heating” mode for 15 minutes so that the sugar dissolves.
5. Grind the berries with an immersion blender (in a separate bowl) or with a wooden crusher (straight, in a bowl).
6. Cook the jam in the "Extinguishing" mode for one hour (it is important not to miss the moment of boiling, because it is very active, and the berry mass rises very intensively, at this moment the jam must be mixed, otherwise it will be difficult to wash the slow cooker), a couple of times stir during cooking.
7. Pour hot jam into jars, it turns out a little more than one liter of jam.

Cowberry jam without cooking "Cowberry vitamin"

A blank made in this way contains all the useful substances unchanged, but it can only be stored in the refrigerator, and even then for a short time.

Ingredients:

• Lingonberries - 2 kg.
• Sugar - 1.5 kg.

Cooking process:

1. Sort the berries: select small rubbish and spoiled fruits.
2. Wash and dry the berries.
3. Pass lingonberries through a meat grinder or chop in a blender.
4. Add sugar, mix thoroughly to dissolve the sugar.
5. Remove for some time in a cool place.
6. Pour the jam into sterilized jars, close with plastic lids, store in the refrigerator.

It is also rich in vitamins and useful elements, which will not be a problem to cook, and even the smallest members of your family will like its taste.

Cowberry jam with pear "For ladies"

This exquisite jam combines the sourness of lingonberries and the sweetness of pears. This blank will be very useful for beautiful ladies, because. pear contains a lot of folic acid, which has a beneficial effect on women's health.

Ingredients:

• Lingonberries - 500 gr.
• Pear - 650 gr.
• Sugar - 500 gr.
• Lemon - 50 gr.
• Water - 250 - 300 ml.

Cooking process:

1. Wash the pears and peel them, put whole pears without peel in a container with water for soaking.
2. Wash the lemon, squeeze the lemon juice over the pears.
3. Sort the lingonberries and rinse thoroughly.
4. Rub the zest.
5. Put lingonberries, grated zest and cut pear peel into a saucepan for making jam.
6. Add a little more than a glass of water, cook over low heat for 10-15 minutes.
7. Rub the mixture through a sieve.
8. Peel the prepared pear and cut into thin slices.
9. Add pear slices to lingonberry puree.
10. Pour in sugar.
11. Boil for about 40-45 minutes, removing the foam.
12. We lay out in sterilized jars and roll up or tightly close with plastic lids.

Cowberry jam in all its variations can significantly strengthen the immune system in winter, but some people need to use it with caution - these are ulcers and people with low blood pressure. There is one more thing, you need to pick berries away from the industrial zone and highways, because. it has properties to absorb toxins.

There are certain rules for collecting lingonberries that will help keep the maximum of useful substances in the berry. It is necessary to collect exactly ripe lingonberries: dark red with a slight yellow tint. Then the berry is already soft, and the skin is still elastic, and if you press on it, the juice will come out. Even white lingonberries can turn red at home, as they say "walk", but this berry is less suitable for jam.

You can always find out more recipes for blanks for zamu on our website. We also advise you to try to cook, which can be used as a separate product, as well as used as an additive in first courses.

Lingonberry is a very useful berry. We offer you another way to preserve its properties for the winter. This is a cranberry, apple and walnut jam. Why this particular combination? Yes, because all these ingredients are ideally combined with each other. Apples dilute the taste, making it softer. Nuts add piquancy, and lingonberries themselves are an excellent ingredient for making jam.

If you cook even a few jars of such jam for the winter, then you will be provided with good health and good mood in winter. This is a great addition to a tea party. You can also add this jam to pastries. Get an original and unusual taste.

Lingonberry-apple jam with walnuts will be a wonderful present for family and friends. If you do not know how to surprise them, then present them with a gift of such a jam, thanks to which they will remember you with a warm word.

So, to make jam from apples, cranberries and walnuts, first prepare all the ingredients that are described in the recipe in the right proportions.

Peel the walnuts from the shells. Ultimately, the weight of the nucleoli should be at least 250 grams.

Rinse the berries thoroughly and sort. Remove all spoiled berries. Also try to wash the berry carefully so as not to damage it.

Wash the apples and cut into quarters. Remove cores. Mix them with berries. Also add the peeled nuts right away.

Put everything in a bowl for cooking and sprinkle evenly with sugar. Put it on a small fire. As soon as the jam gives juice, immediately reduce the heat.

Boil the jam for about an hour until it becomes homogeneous. Take a few sterilized jars and fill them with jam. Spin right there.

The jam is completely ready. Serve it with tea or fresh buns. Bon appetit!

The wonderful taste and healing properties that lingonberry jam is endowed with have made its recipe extremely popular all over the world.

Since ancient times, residents of the northern regions were lucky to have the opportunity to cook wonderful lingonberry jam, as well as make other preparations for the winter from this unique berry. It is in the forests of northern latitudes that lingonberries, rich in macro- and microelements, vitamins, are truly healing for the human body. Later, they began to actively cultivate it, thanks to which today everyone can make delicious lingonberry jam, which has the following valuable properties:

• lingonberry perfectly strengthens the immune system,
• is a prophylactic against heart diseases,
• used to prevent prostatitis,
• has a diuretic effect
• Recommended for postpartum women
• contributes to the treatment of gout, rheumatism,
• favorably affects the functioning of the gastrointestinal tract.

Thanks to all these abilities of lingonberries, fresh berries and products of its processing: jams, jams, tinctures, are quite often used in folk medicine. Both children and adults will like this “medicine”, because the berry, in combination with sugar and some additional components that are added to the jam, acquires an amazing intriguing taste.

10 lingonberry jam recipes

Recipe 1. Classic lingonberry jam

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

We sort out lingonberries, rejecting spoiled, unusable berries. We wash, lay out on a surface lined with paper to dry. We place the berries in a deep bowl, pour boiling water so that it covers the lingonberries. After a couple of minutes, drain the liquid from the berries. In a wide container designed for cooking jam, heat the water in the amount indicated in the recipe. Sprinkle sugar. Stirring, boil until dissolved. We fall asleep lingonberries. Set aside after boiling. We insist 7-10 hours. In the second approach, cook until thick - about 20 minutes. We transfer to a pre-washed and sterilized container. We store in the cold, covered with polyethylene lids.

Recipe 2. Lingonberry jam with apples

Ingredients: 1100 g cranberries, 1100 g apples, 1100 g sugar, 160 ml water.

Sorting cranberries. We wash the berries suitable for canning, lay them out to dry. My apples, we clean from the stalks, core, peel. Pour the sugar into a bowl or pan covered with enamel. We add water. Stirring, we dissolve the sugar, preventing it from caramelization - if necessary, add a little more liquid. We cut the apples into equal small slices. We put them together with lingonberries in syrup. Boil quickly for 1 minute. Cool uncovered for 3 hours. Heat again quickly, bringing to a boil. We set aside a container with an apple-lingonberry mixture for 2.5 hours. With slow heating, cook until thick, regularly removing the foam and stirring. Transfer to sterile jars. Roll up.

Recipe 3. Fragrant lingonberry jam with apples and spices

Ingredients: 970 g cranberries, 340 g sweet apples, 960 g sugar, 290 ml water, 4-5 g cinnamon, 2 g vanillin, 75 g lemon.

Wash apples and lingonberries well. We clean the apples, cut into thin layers, sprinkle with lemon juice. Grate the zest from the washed lemon. Place the cut apple peel and cores in a saucepan. We add water. Boil 3 minutes. Strain into another deep saucepan. Pour lingonberries, pieces of apples. Blanch them in the broth for 2 minutes. We decant the liquid into a basin or a wide pan. Sprinkle sugar. Warm up until it dissolves. Pour blanched berries and fruits into syrup. Slowly heating, stir. Cook, stirring, for half an hour. 15 minutes before the end, sprinkle with vanilla, cinnamon, grated citrus zest. We pack in small sterile jars, which should then be hermetically sealed.

Recipe 4. Lingonberry jam with apples and nuts

Ingredients: 540 g apples, 540 g cranberries, 330 g walnuts, 1080 g sugar.

My lingonberries, removing spoiled berries in the process. We wash the apples, peel, cut into slices. Remove the shell from the nuts, finely chop them with a knife. In a wide container, lay out layers of berries, apples, sugar, nuts. We put on a low fire. Warm up, stirring. With insufficient juice secretion, you can add a little water. Boil for 12 minutes, stirring constantly. Leave until completely cool. Cook for another 10-12 minutes. We cool. The third stage of cooking is carried out until thickened - usually it takes no more than 15 minutes. Pour into clean jars. We keep cold.

Recipe 5. Cowberry jam with pear

Ingredients: 520 g cranberries, 690 g pears, 510 g sugar, 65 g lemon, 310 ml water.

We wash the pears, peel them. Put whole peeled pears in a bowl, fill with water. Squeeze lemon juice over them. Three zest from a previously thoroughly washed lemon. Wash cranberries under running water. Pear peel, lingonberries, zest are transferred to the pan. Add 310 ml of water. Boil for 12 minutes. We wipe the mixture through a sieve into a container for cooking jam. We cut the soaked pears into thin slices, taking out the core in the process. Sprinkle pieces of pears to lingonberry puree. Add sugar. Cook, removing the foam from the surface, about 40 minutes. I put it in a sterilized container. Roll up.

Recipe 6. Lingonberry jam

Ingredients: 1650 g cranberries, 1050 g sugar.

My lingonberries, in the process of sorting twigs, spoiled berries. We scald clean, sorted lingonberries with boiling water. In a thick-bottomed saucepan or an enameled basin, we shift the lingonberries with sugar in layers. We leave the container with the candied berry for half an hour or an hour until the juice is released. Then we put it on fire. Boil, boil for about 5 minutes. Packed in prepared jars. We keep cold.

Recipe 7. Cowberry jam in a slow cooker

Ingredients: 550 g cranberries, 320 g sugar, 34 ml lemon juice.

Wash cranberries thoroughly. We select berries suitable for canning. Put lingonberries in layers in the multicooker bowl, sprinkling them with sugar. Pour in citrus juice. We set the "Extinguishing" mode with a time of 60 minutes. In a slow cooker, it is advisable to remove the steam valve or turn it so that the steam comes out. It is also necessary to mix the berry mass regularly and remove the foam. At the end of the regime, we keep the jam for 1.5-2 hours on heating. We pack in jars that have been sterilized beforehand.

Recipe 8. Blueberry and lingonberry jam

Ingredients: 550 g cranberries, 550 g blueberries, 550 g sugar, water.

We sort through lingonberries and blueberries, leaving medium-ripe berries for cooking jam. Rinse, let dry slightly. We put blueberries, lingonberries in a saucepan, add water in such an amount that it covers the berries. Blanch them until soft. We turn the mass into a puree state using a blender, sieve or meat grinder. In a wide container covered with enamel, place sugar, pour in berry puree. Slowly heating, boil until thick. In the process, we regularly interfere with the jam, remove the foam. We lay out the thickened dessert in sterile jars. We store, covered with polyethylene lids, in the cold.

Recipe 9. Frozen lingonberry jam

Ingredients: 960 g frozen cranberries, 590 g sugar, 140 g water.

Place the frozen cranberries in a bowl. We add water. Bring to a boil while heating slowly. Cook for 16 minutes, stirring gently. Turn off the fire, add sugar. Periodically stir until it is completely dissolved, without heating. We remove the foam from the surface of the lingonberry mass. Transfer the jam to a clean container. We cork. We place the filled jars with the neck down until completely cooled. Store refrigerated for up to 4 months.

Recipe 10. Cowberry and zucchini jam

Ingredients: 960 g zucchini, 340 g cranberries, 1320 g sugar, 110 ml water.

We sort the lingonberries, wash the ripe berries under running water. Scald with boiling water. Let the liquid drain from the surface of the berries. Rinse the zucchini, remove the peel. We cut into cubes 1.5x1.5 cm in size. In a basin or saucepan used for making jam, we dilute sugar in water. Pour lingonberries, zucchini cubes. Heat slowly while stirring. Cook until the zucchini is transparent. Remove the foam, lay out in sterile jars.

To prepare healthy lingonberry jam for the winter, emphasize its flavor notes and fill the dish with aroma, the following secrets will help:

1. To get rid of the inherent bitterness of lingonberries, it must be scalded with boiling water before cooking or blanched for a couple of minutes in water.
2. This berry can be perfectly combined with many other berries, fruits and even vegetables. They will slightly dilute the rich lingonberry taste, will give the opportunity for the taste characteristics of the dish to play in a new way. Such a dessert cooked from lingonberries with apples is especially popular.
3. When choosing additional components, it is worth giving preference to non-acidic fruits, since lingonberries themselves contain enough acid.
4. To preserve the whole structure of lingonberries in the jam, repeated short cooking is used. This will help preserve the maximum amount of vitamins.
5. If the recipe suggests cooking ground jam, a blender, meat grinder, and metal sieve are perfect for chopping lingonberries. Before this, the berry needs to be slightly softened in water or steamed.

It has long gained immense popularity in the countries of the northern part of Eurasia, where this truly miraculous berry grows. Lingonberries are one of the few medicinal products that have practically no contraindications. Interesting unusual taste characteristics of a dish called lingonberry jam made it a favorite delicacy of residents of different countries. Today, this berry began to be grown far beyond the places of its original growth. Now every lover of healthy natural sweets can enjoy a unique berry dessert filled with vitamins.

Lingonberry jam is a delicious dessert made from bright red lingonberries. Their taste is slightly sour-tart with bitterness, but together with sugar or other fruits and berries, you get amazing yummy!

How lingonberry jam appeared

On a small evergreen shrub, white and pink flowers bloom. Soon, instead of small flowers, round fruits appear on branched stems.

They are popularly called boron berries (lingonberries). Do you know why? Because these plants grow in forests, among pines and firs.

If you constantly use pine forest berries, then you will feel cheerful, healthy, energetic, forever young. The life of the lingonberry shrub is long, it is not afraid of either cold or heat, since it contains a large amount of the most useful substances.

Hostesses, knowing about the benefits of berries, have come up with many ways to preserve their properties. Due to the content of benzoic acid in fruits, it becomes possible to increase the shelf life of treats.

But still, so that there is no souring or fermentation, you can make various drinks and desserts from them (for example, lingonberry jam), preparations, sauces, or simply dry or freeze.

Nature endowed the fruits of this plant with healing components, but not with a sweet taste. Therefore, with the addition of granulated sugar, spices, spices, they acquire a unique flavor. What excellent jams, liquor, marinade for meat, tincture, jam, kvass, confiture turn out - these are just real delicacies!

How to cook lingonberry jam appetizing

In order for lingonberry jam to really work out, you need to know the following points:

1. Mushrooms should be ripe, but not overripe. It is necessary to collect at the beginning of maturity, that is, in August-September.
2. In the morning, the redox enzymes of fruits are active, so during these hours you need to go to the forest to harvest.
3. If you see signs of damage, frostbite, rot on the berries, do not take them.
4. For syrup, use soft well water.
5. It is not advisable to cook jam in aluminum dishes - fruit acids destroy aluminum.
6. You can add subtle notes to the dessert with cinnamon, cloves, rosemary, thyme, honey.
7. Try diluting the astringency with other berries, fruits, zest, juice, dried fruit, or nuts.
8. Ready berries should become translucent and soft.

What is useful lingonberry jam

Despite the fact that the berries undergo heat treatment, their healing substances are still preserved in large quantities.

So, lingonberry jam contains the following set of advantages:

• natural storehouse of vitamins and minerals;
• enhances resistance to viral, colds;
• improves bowel function with increased gas formation, accumulation of toxins, toxins;
• natural antibiotic that suppresses microbes, fungi;
• antipyretic, anti-inflammatory, antiseptic effect on the body;
• improves vision, relieves fatigue and eye strain;
• calming effect on the nervous system;
• heals the heart, improves blood flow;
• lowers pressure;
• removes salts from the urinary tract.

All this will rejuvenate your body, bring it into tone. If you prepare such a jam, you will find not only a delicious dessert, but also a medicine for the prevention and treatment of many diseases.

Cowberry Jam Recipes

Each recipe for a delicious dessert described below is intended for consumption both immediately and as a preservation. In winter, this preparation will be very useful to you in order to heal a little or just enjoy tea.

To do this, we prepare jars, steam or sterilize. Pour the finished hot jam, cork.

Recipe 1. Lingonberry jam with spices and honey

Ingredients:

Cooking method:

1. Sort the fruits, wash.
2. Boil water, dip the berries in it for three minutes so that the bitterness is gone.
3. Then pour them into a bowl for cooking, add water, honey (if you are not a fan of honey, you can replace it with sugar, half a kilo will be enough).
4. Cook until done. Add seasonings at the end.

Recipe 2. Cowberry jam with apples and walnuts

Ingredients:

• 500 g red berries;
• 500 g of apples;
• kilogram of sugar;
• 250 g of shelled walnuts.

Cooking method:

1. Apples can be taken both small sour and large sweet.
2. We clean them from seeds, wash, cut into slices.
3. Chop the nuts with a knife into small grains. We sort the berries, rinse under running water.
4. We put the ingredients in a saucepan, cook over low heat after boiling for ten minutes.
5. Stud, then boil again for 10 minutes, and so on three times. This process allows you to save as much as possible the benefits and integrity of the structure of the fruit.
6. Everything is saturated with the released juice, thus an unusual dessert is obtained.

Recipe 3. Jam with cranberries and oranges

Ingredients:

• 800 g of berries;
• 800 g orange with a thin peel;
• 1 kg of sugar.

Cooking method:

1. Wash oranges and berries.
2. We put the berries to cook on a small fire.
3. Cut the oranges into slices, twist through a meat grinder, removing the seeds.
4. Add them to the berries, which have already been boiled for 15 minutes.
5. Cooking for another 20 minutes. This recipe is more suitable for making fillings for pies.

Recipe 4. Cowberry jam with pears:

Ingredients:

• 1 kg of red fruits;
• 0.8 kg of pears;
• 1.2 kg of granulated sugar;
• 10 g ground cinnamon.

Cooking method:

1. Wash the fruits, cover with sugar. Cook until they become soft.
2. Peel the pears from the peel and core. Boil water, lower them for five minutes.
3. As you can see that the fruits are beginning to reach readiness, you need to add pears and cinnamon to them. Switch off after 15 minutes.

Recipe 5. Cowberry jam with apples and oranges:

Ingredients:

• 1 kg of fruits;
• 5 large apples;
• 3 oranges;
• 1 kg of granulated sugar.

Cooking method:

1. Wash fruits, apples, oranges.
2. We twist separately through a meat grinder. Only first, we remove the peel from apples and oranges, remove the seed chamber from the first fruit, and the white film from the second.
3. Boil fruits and half sugar, then reduce heat, cook for 15 minutes.
4. Don't forget to stir.
5. Add fruits, the rest of the sugar, stir.
6. Turn off after ten minutes.
7. Let cool for a few minutes, then pack in jars.

Recipe 6. Cowberry jam for dressing dishes

Ingredients:

• 1 kg of red berries;
• stem of rosemary;
• a sprig of thyme;
• 4 tbsp. l. honey;
• 20 g butter;
• 1 tsp lemon juice;
• 5 g black pepper.

Proportions of jam
Lingonberries - 1 kilogram
Sugar - 1 kilogram
Water - 1 cup (300 milliliters)

How to cook lingonberry jam
Select ripe dense lingonberries for jam, clean from garden debris, wash and put in a bowl. Pour lingonberries with boiling water, hold under the lid for 5 minutes. Then pour boiling water into a saucepan, put on fire, add sugar and cook after boiling for 10 minutes. Pour lingonberries into the syrup, cook after boiling for 30 minutes. Pour hot jam into fresh sterilized jars, tighten the lids, cool and put away for storage.

Cowberry jam with apples

Products
Lingonberries - 1 kilogram
Water - 250 milliliters
Apples - 250 grams
Sugar - 250 grams
Cinnamon - 1 stick

How to make lingonberry jam with apples
1. Pour sugar into a deep metal container for cooking jam, pour water, mix.
2. Place the container over moderate heat, melt the sugar to a thick syrup. 3. Carefully wash lingonberries so that the berries do not wrinkle.
4. Put the lingonberries in a container with syrup, mix, wait for the boil.
5. Remove the container with lingonberry jam from the heat so that the boil stops.
6. When the boiling stops, place the container with jam on moderate heat, bring the jam to a boil again.
7. Wash apples, wipe with paper towels.
8. Cut each apple in half, remove the core.
9. Cut apples into slices of medium size and arbitrary shape.
10. Put the apple slices in lingonberry jam, mix, hold over low heat, the apples should soften.
11. Break the cinnamon stick into several pieces.
12. Put pieces of cinnamon sticks in lingonberry-apple jam, keep on the burner for several minutes.

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