Lingonberries in the oven with sugar recipe. Recipes for lingonberry desserts in a slow cooker. Lingonberry sauce

If you are lucky and your homemade lingonberry bush began to bear fruit again in October-November, then it’s time to return to the summer time of preservation 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 in a slow cooker, consider a few important points:

• the finished jam may turn out a little watery due to the peculiar process of evaporation of moisture from the device;
• Cooking delicacies in this way is suitable for small families who do not want to fill the entire pantry with canned goods, but will quite enjoy 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 half so that the delicacy does not escape during the boil;
• immediately study the simmering modes on your device: “Soup”, “Cooking”, or “Stewing” are perfect for preparing stew.

Recipe for lingonberry jam in a slow cooker

Let's start with a simple recipe for making lingonberry jam.

Ingredients:

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

Preparation

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 cooking and will also be edible.

Now 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 like sweeter and more aromatic jam, we have prepared the recipe below.

Ingredients:

Preparation

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, and 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 liked our recipes, then try making them, you’ll get a wonderful dessert for tea.

And city dwellers who want to provide themselves with delicious vitamins for the winter, at the beginning of autumn go hunting for lingonberries at the nearest supermarket or choose berries at the market.

Lingonberries are good both fresh and processed.

It is not distinguished by its sweetness, but the taste of its strong berries cannot be denied originality.

Pickled, pickled, steamed, dried lingonberries become a wonderful side dish for meat, fish, mushroom dishes, and game.

For example, any meat, even lean. And in order to enjoy sweet preparations (jam, compotes, fruit drinks, jams), she will only “require” you to add more sugar.

How to store fresh lingonberries correctly

Lingonberry fruits contain acids that have antiseptic properties. They allow you to keep the berries fresh for a long time.

Without heat treatment that is destructive to vitamins, fresh lingonberries can be stored for months even at room temperature.

Then transfer the berries to a jar, fill them with cool boiled water, and put them in a cool place.

Let it sit for 3 days. Then drain the water, add fresh water, and close the container with a lid.

If you choose beautiful glass jars, you can place them right in the kitchen. The contents look so appetizing that they will become an organic addition to the interior.

Only collected or purchased lingonberries in their natural state, without filling, are well preserved in the refrigerator. Select ripe whole berries, wash them and dry them. Place in a deep container, such as a cardboard box or plastic container with a lid. Place in the refrigerator on the vegetable rack. There they can be stored for 2-3 months.

To keep fresh berries longer without pouring them at room temperature, prepare several sheets of paper. Place a layer of prepared lingonberries on the first sheet, transfer to a cardboard container, then the next layer on a sheet of paper, etc. This way the berries can “last” for about a month. But you need to keep an eye on them: if you see a fruit that is ready to spoil, get rid of it immediately.

Save the berries for the winter

Among winter supplies, jars of lingonberries stand out for their elegance. Soaked, canned or simply ground with sugar, lingonberries are guaranteed to last until the next hunting season. Every day it will become tastier and tastier - this is another of its pleasant features.

Soaked lingonberries

A simple way to preserve lingonberries for the winter without refrigeration, proven over centuries, will allow you to prepare a spicy and healthy lingonberry side dish at any time and pamper your household with savory pastries with delicious filling.

Make compotes, jelly, fruit drinks from soaked lingonberries, or simply refresh yourself with a bright red, divinely fragrant drink infused with wild berries.

You will need:

• 5 kg lingonberries
• 2.5-2.8 liters of water
• 500 g sugar (or half a kilo of honey)
• a pinch of cinnamon or a couple of cloves (optional)
• salt (on the edge of a knife).

How to do:

1. Sort through the berries, place in a colander, and rinse.
2. Transfer the fruits into three-liter jars (up to the shoulders).
3. Next, bring the water to a boil, add sugar or honey, flavor it with cinnamon and cloves if desired.
4. Cook until sugar or honey is completely dissolved in water. Let cool.
5. Pour syrup over berries.
6. Cover the necks of the jars with gauze and leave them in the room for a couple of days.
7. We close the jars with nylon lids and place them in a cool place - pickled lingonberries should ideally be stored in the cellar, but a refrigerator shelf will do just fine.

Preserve in syrup

Lingonberries can be preserved as follows. Make a simple (sugar and water) and fruit filling.

In any case, sugar should be at least 70% of the liquid.

What do you need:

• 5 kilos of lingonberries;
• 2 liters of water;
• 1.5-1.8 kg of sugar;
• a glass of lemon juice.

Process step by step:

1. Boil water, add sugar to it.
2. Stir. Boil until the sugar crystals dissolve, add lemon juice.
3. Strain and cool.
4. Fill the jars with lingonberries and pour in the syrup.
5. Cover the necks with parchment paper, tie them, and place them in a cool place.

Instead of water, you can use fruit syrup, which is prepared as follows: squeeze the juice from lingonberries, add sugar (1:1) and boil.

With sugar without heat treatment

One of the best options for preserving vitamins is to simply grind lingonberries with sugar and store the preparation in the refrigerator.

This vitamin delicacy in its pure form will appeal, of course, only to those with a desperate sweet tooth - too much sugar.

But it cannot be reduced: the fermentation process can occur even in the refrigerator.

But as a filling for pies, everyone will like this sweet preparation.

You will need:

• 2 kg of lingonberries;
• 2 kg sugar.

How to cook:

1. Sort through the berries, place them in a colander, and rinse.
2. After the water has drained, add sugar to the berries in a bowl.
3. Mix thoroughly, with force, without fear of crushing.
4. Dip a tablespoon into boiling water and place the fruit-sugar mixture into jars.
5. Close the lids and place in the refrigerator.

How to store lingonberries all winter without sugar

Preparing fresh lingonberries without adding sugar at home is possible if you have a freezer or oven. These technologies do an excellent job with the most important task: preserving the natural taste of fruits and their rich beneficial components.

Freezing

To freeze lingonberries, select the berries: they should be ripe.

Slightly underripe ones are also acceptable, but mercilessly discard overripe, damaged or rotten ones.

It is ideal to put fruits only collected or purchased into the freezer.

In any case, hurry up, not giving the vitamins time to “self-destruct.”

Rinse the berries and dry on a paper towel.

Place the forest wealth in plastic bags or airtight containers and store in the freezer.

Drying

Before processing, select ripe berries, discarding crushed and rotten ones. Rinse the fruits and dry.

Place on a baking sheet in one layer and place in the oven (+ 60°C). Stir them periodically.

Seal the dry berries hermetically and place them in a dark, dry place. They should not be stored for more than six months. Better brew vitamin tea more often and improve your health.

Lingonberries do not ripen on their own. You shouldn't expect greenish berries to turn scarlet. Buy only bright fruits.

When purchasing, make sure that the berries are collected in an ecologically clean region. It is capable of intensely absorbing radiation.

The density of lingonberry berries and the acids they contain allow them to be stored for a couple of years with some types of processing. But it's better to empty your stocks before the start of the next season. It will be both tastier and healthier.

Siberians who know a lot about lingonberry intricacies add sour milk, chicory or bread crusts to the water when soaking the berries, and add licorice root. And in Ukraine they soak it together with Antonov apples.

Useful video

How to choose good lingonberries and why they can be stored in water is described in detail in this video:

Lingonberries are considered medicinal and beneficial. The fruits are used to prepare delicacies and as a treatment for diabetes and cystitis. Lingonberries are harvested for the winter in different variations; to preserve their beneficial properties, the berries must be left as fresh as possible. Most often, lingonberries are frozen in their pure form; jam, compote, preserves, and fruit drinks are often prepared on its basis.

Lingonberry jam in half an hour

• lingonberries - 2.6 kg.
• sugar - 3 kg.
• citric acid - 5 gr.

1. First, process the berries, sort the fruits, separating the unripe, bruised, and spoiled ones. Pour cool water into a bowl and soak the raw materials in it. After 25 minutes, place the fruits on a towel and let dry.
2. Take a heat-resistant container and lay granulated sugar and lingonberries in layers. Place the filled container in the refrigerator for 8 hours. Next, mix the mixture to a homogeneous paste.
3. Set the burner to medium power and simmer the product until the sugar crystals melt. When the granules dissolve, increase the burner power. Cook the lingonberry mixture for another 25 minutes, removing the foam.
4. After time, add citric acid. This way it will acquire a more pronounced taste. Pour the cooled product into sterile containers. Roll up and place in the cold.

Lingonberry jam in a slow cooker

• drinking water - 165 ml.
• sugar - 950 gr.
• fresh lingonberries - 1.5 kg.

1. First, prepare the berries; they need to be sorted and kept in cold water for a third of an hour. After this, rinse the lingonberries thoroughly and place them on a cloth to dry.
2. Bring the liquid until the first bubbles appear; as soon as this happens, pour water into the multicooker container. Add sugar and set the “Stewing” program.
3. Simmer the contents for 10 minutes, wait until the sugar is completely dissolved. At the end of this time, open the lid, stir in the syrup and simmer for another 20 minutes.
4. Add the prepared berries; you can grind them in a meat grinder. Set the timer on the multicooker for 15 minutes, simmer the mixture under the lid. Stir the jam periodically.
5. Pour the finished product into containers, screw on the lids, and store in the cold.

Rum lingonberry jam

• strawberries - 300 gr.
• honey - 400 gr.
• Lingonberries - 350 gr.
• rum (to your taste) - 35 ml.
• raspberries - 230 gr.
• black currant - 240 gr.

1. Soak the berries in a bowl with cool water. Clear the fruits of any debris. Place the assortment on a towel to dry. Take a metal pan and crush the berries with a potato masher.
2. Add honey, mix the mixture, leave to infuse for 1.5 hours. Such manipulations are carried out in order for the berries to release juice. Next, place the heat-resistant container with the composition on the burner. Simmer the mixture for 45 minutes at low heat, skimming off any foam that has formed.
3. Upon completion of cooking, turn off the stove, add alcohol to the total mixture, and stir until smooth. Pack into sterile containers, roll up, transfer the finished product to the cold.

Simple lingonberry jam

• lingonberries - 1.6 kg.
• sugar - 900 gr.
• filtered water - 325 ml.

1. Add sugar and water to a heat-resistant container. Turn on the burner to medium heat, place the dishes, and wait until it boils.
2. Then add the berries and boil the product for a quarter of an hour. Use a slotted spoon to remove any foam that forms. Pour the resulting mixture into pre-sterilized containers and seal.

Lingonberry jam

• lingonberries - 1.1 kg.
• filtered water - 330 ml.
• sugar - 530 gr.

1. Try to use fresh berries. If this is not possible, frozen lingonberries will also work. Add fruit and water to a small metal saucepan and wait until it boils. Remove the mixture from the heat and turn the berries into porridge.
2. Pass the resulting mass through cheesecloth, pour sugar into the berry puree. Boil the mixture for 5 minutes. Pour the resulting jam into jars and close tightly. Store in the refrigerator.

Honey jam with lingonberries

• drinking water - 120 ml.
• honey - 700 gr.
• lingonberries - 1 kg.
• lemon balm leaves - 7 pcs.

1. Take a small enamel container, mix honey and water in it, and place it on the burner. When the first bubbles appear, reduce the power to medium. Skim off foam if necessary.
2. Pour the lingonberries into the syrup, stir the mixture, and cook over low heat until bubbles appear. If desired, you can add mint at the end of cooking; the jam will acquire a pleasant aroma.
3. Pour the final composition into sterilized containers. Roll up and store in a place suitable for long-term storage.

Lingonberry-raspberry jam

• Lingonberries - 900 gr.
• raspberries - 2.3 kg.
• sugar - 580 gr.
• drinking water - 320 ml.

1. Sort through the fruits, separating suitable specimens from spoiled, soft, and overripe ones. Wash the berries in a suitable container.
2. Place them in a colander to drain the liquid, then place them on paper towels to dry completely. Place the pan over medium heat, add sugar and mix with water. Wait for the sand granules to dissolve.
3. As soon as the syrup boils, add dried raspberries and lingonberries into it. Simmer the product for 5 minutes, then remove from the burner. Let the mixture sit for about 4 hours until the berries release their juice. After this, put the mixture back on the burner.
4. Bring the mixture to a boil over medium heat, simmer for about an hour, skimming off any foam that appears. Sterilize glass jars, pour jam into them, wait until completely cool. Roll up the lids and place in the designated area.

• filtered water - 1 l.
• sugar - 55 gr.
• lingonberries - 400 gr.
• table salt - 18 gr.
• cloves - 6 buds
• cinnamon - 1 stick

1. Pickled lingonberries have a universal purpose. If desired, add berries to salads, eat with meat, fish, and first courses.
2. To prepare the product, take a small container, mix all the ingredients in it, and bring to a boil over medium heat.
3. Pour the hot mixture into glass containers and cover with nylon/tin lids.
4. You can grind the scalded fruits in a blender or meat grinder to get a delicious berry sauce.

Ground lingonberries with sugar

• fresh lingonberries - 1 kg.
• granulated sugar - 1.5 kg.

1. Rinse and remove leaves and sticks from the berries. Place on a towel and let dry for a while. Mix sugar and fruits until porridge, pass through a blender.
2. Pack the resulting mass into glass containers. If you wish, you can replace sugar with honey (the amount is added at your discretion). The finished product can be added to tea or mixed with water; this will not cause the lingonberries to lose their beneficial properties.

Lingonberries in their own juice

• Lingonberries - 2 kg.
• honey - 1 kg.

1. Sort through the lingonberries, separating spoiled fruits from large and moderately ripe ones. Rinse the berries with a colander and let the water drain. Pour lingonberries onto a towel and dry.
2. Send 1.5 kg. berries into an oven preheated to 120 degrees. Wait until the lingonberries begin to turn into mush. Remove the product from the oven and rub through cheesecloth.
3. Mix the mixture with honey until smooth. Pour the remaining berries into glass containers, filling them with the cooked filling. Send the workpieces to a cool place.

• Lingonberries - 400 gr.
• clean water - 250 ml.
• sugar - to taste

1. Grind the berries into porridge, pass through a gauze cloth, and fill the puree with water. Cook over medium heat for about 7 minutes in a small iron container.
2. Upon completion of cooking, strain the mixture again through cheesecloth. Cool and pour into glasses, add sugar or honey to taste. Fruit juice is especially useful for colds.

Lingonberry liqueur

• Lingonberries - 500 gr.
• vodka - 0.5 l.
• sugar - 400 gr.
• filtered water - 3 l.

1. Rinse the berries, turn them into puree, place them in a jar of water, fill with vodka. Close the container with a lid, put it in the refrigerator, and let it brew for 1 week.
2. After the time has passed, strain the resulting mass through cheesecloth. Pour it into an enamel pan, add sugar.
3. Place over medium heat, stir until the sugar dissolves completely. Bring the mixture to the first bubbles, turn off the burner, no need to boil. Pour into bottles and cool.

Shortbread pie with lingonberries

• frozen lingonberries - 500 gr.
• butter - 200 gr.
• sugar - 200 gr.
• chicken egg - 2 pcs.
• sour cream - 250 gr.
• baking powder - 12 gr.
• premium flour - 600 gr.

1. Rinse frozen berries and dry on a paper towel. Take a small metal container and mix all the ingredients (except berries) for kneading the dough. Place in the refrigerator for 25 minutes.
2. Grease a baking sheet with oil, place the dough on it, and place the berries on top. Place in the oven for 45 minutes at 170 degrees.
3. Separately, mix a little sour cream and sugar, beat the sauce with a mixer. Pour the resulting cream onto the prepared pie. Place in a cool place for 2-3 hours.

Dried lingonberries

1. A healing decoction is prepared using dried lingonberries. Sort the berries, wash and dry them. Place the berries on a sheet of paper and place them in the oven to dry at low temperature. Carry out this process in several stages (10 minutes each). Place the dried product in a glass or clay container.
2. You can also grind the berries in a meat grinder and roll them into jars. The resulting crushed composition is stored for a long time without losing its properties. When preparing juices, compotes and similar delicacies, adding lingonberry powder will give the drink the taste of fresh berries. It is enough to add 10 grams. crushed fruits into tea and leave to brew for 20 minutes.

1. This type of storage of lingonberries is used for maximum preservation of vitamins. First of all, wash the berries well. Separate spoiled fruits, twigs, leaves. Then place freezer-friendly specimens on a towel and dry.
2. Pack the berries into portioned bags: take thick polyethylene, add lingonberries, filling 30-40% of the total volume, release all the air. Before freezing, the berries need to be kept in the refrigerator, this will help preserve all the beneficial substances. Once cooled, place the filled bags in the freezer.

It is not difficult to prepare lingonberries for the winter if you have information regarding the available methods. Consider the technology for making lingonberry jam with the addition of honey, rum, and raspberries. Prepare the berries by grinding them with sugar or soaking them in their own juice. Try making liqueur and fruit juice from ripe fruits. Dried lingonberries are very popular; add the powder to hot tea or coffee. Experiment, vary the proportions at your discretion.

Video: lingonberries in syrup (vitamins in a jar)

Lingonberry is a shrub that grows in swampy areas. Lingonberries are a real king berry, and in order to preserve them for the winter, various jams and juices are prepared from lingonberries, lingonberries are soaked, dried, frozen and even stored fresh.

Useful properties of lingonberries

• Increases appetite;
• Normalizes digestion;
• Restores blood;
• Strengthens the walls of blood vessels;
• Has a diuretic effect;
• Disinfects;
• Restores metabolism;
• Removes toxins;
• Choleretic agent;
• Helps in the fight against rheumatism.

Lingonberry juice also has many beneficial properties. All winter long, vitamin-rich fruit drinks can be prepared from harvested berries. If you add honey to lingonberry juice, this remedy is effective for coughs. Lingonberry syrup is an excellent seasoning for meat dishes; these berries are also added to sauerkraut for flavor; they can be used to decorate cakes and pastries.

Lingonberry recipes

Soaked lingonberries for the winter

Rinse the berries under cold water and let the water drain. Then fill the lingonberries with syrup prepared at the rate of 1 kilogram of berries, liter of water, 2 tbsp. sugar, ½ tsp. salt. You can add cinnamon and cloves to the syrup to taste. The syrup must be boiled for at least 10 minutes, then skim off the foam. Place lingonberries in jars and fill with cooled syrup. Use parchment paper instead of lids. Pickled lingonberries should be stored in a cool place. You can add soaked lingonberries to meat and salads.

How to make lingonberry jam?

Pour hot boiled water over the lingonberries for a few minutes. Let the water drain, then the lingonberries are placed in a basin and filled with the prepared syrup. Syrup for jam is prepared using two glasses of water and one and a half kilograms of sugar per kilogram of lingonberries. You can add other fruits to the jam, such as apples and pears. If you decide to make jam with fruits, then first you need to boil them in syrup, and then add lingonberries to the bowl of jam. The zest of orange and lemon will add a piquant taste to the jam. Before the end of cooking, you can add mint leaves, linden leaves, and rose petals to the jam. To make jam, you just need to increase the boiling time.

How to make berry jelly?

In a bowl, cook the lingonberries in their own juice until they begin to burst. The finished mixture must be strained so that no berry flesh remains. For 1 glass of prepared juice you need to put a glass of honey or sugar and continue to cook the lingonberries until they form a jelly-like mass. Lingonberry jelly is not only a delicacy, but also a seasoning for meat dishes.

How to steam lingonberries correctly?

Steamed lingonberries are prepared according to old Russian recipes. The berries need to be sorted, poured into a saucepan and placed in the oven or Russian oven for a couple of hours. Steamed lingonberries should be stored in sterilized containers, even under plastic lids. Cold storage for such lingonberries is not a prerequisite. A fruit drink with added sugar is prepared from steamed lingonberries.

Lingonberry compote

We sort the berries, pour them into jars, pour syrup at the rate of 3 liters of water and 1 kilogram of sugar. Roll up the jars and sterilize for at least 20 minutes.

Lingonberry juice

Remove impurities from lingonberries and boil. Afterwards, let the lingonberries brew for a couple of hours, then put them on a sieve, and the juice should drain overnight. The next day you need to add sugar to the juice at the rate of 2 parts juice to 1 part sugar and boil it for 10 minutes. Pour the juice into jars and sterilize. Sterilization time depends on the volume of the jar. A liter jar of juice should “cook” for at least 35 minutes. After the jar we roll it up.

But lingonberries retain their beneficial properties best if they are not subjected to heat treatment. Lingonberries are rich in ascorbic acid, which is destroyed at temperature. Even if lingonberries are not cooked, they can be stored all winter in a cool place.

You can soak lingonberries in cold, sugared water and store them like that all winter. Soaked lingonberries help reduce blood pressure and treat colds.

When soaking lingonberries, you can not use sugar, but simply fill it with spring water.

Frozen lingonberries also retain all vitamins.

Twist the lingonberries with sugar or honey and store them in the refrigerator.

Lingonberries in their own juice

To prepare you will need a wooden barrel. Washed and slightly dried lingonberries should be poured into a barrel in a layer of 10 centimeters. Then you need to lightly squeeze the berries until they release juice. We tamp each next layer until the juice appears, and until the container is filled. You can put a circle on top of the barrel; a wooden cutting board can be used as a circle, on which you should place a brick in cellophane. Before eating, lingonberries can be flavored with sugar. Lingonberries in their own juice are suitable for making desserts, jelly and fruit drinks. It must be stored refrigerated.

How to prepare lingonberry water?

Place the collected lingonberries in containers, five-liter jars are best, and fill with chilled water and sugar. The syrup for pouring is prepared based on 3 liters of boiled water, 1 cup of sugar and a little cinnamon. Close the jars with a lid and do not touch them for a month. Afterwards, the lingonberry water is ready for use.

What diseases does lingonberry help with?

• Hypertension;
• Atherosclerosis;
• Gastritis;
• Diabetes;
• Cold;
• Arthritis;
• Kidney diseases.

Lingonberry in cosmetology

Nutrients are contained not only in the fruits, but also in the leaves of the bush. Extracts and decoctions are used in cosmetology to combat hair loss and dandruff. A lingonberry mask has a rejuvenating effect.

What does lingonberry contain?

Sahara;

Tannins;

Vitamin B2;

Manganese;

Vitamins C and E;

Catechins;

Mineral salts;

Pectins;

Essential oils;

Copper;

Glycosides;

Organic acids, including ascorbic and benzoic.

Who are lingonberries contraindicated for?

• For those with high acidity;
• Patients with cholecystitis;
• People with peptic ulcers.

It is better to pick berries in September, but you can continue to pick berries until the end of autumn. Do not pick lingonberries near the highway; the berries accumulate radionuclides. For cooking, you need to use only ripe berries. Lingonberries for the winter are not only tasty, but also healthy. If you haven’t decided what to make from the berries, then you have at least 10 days to think about it. This is exactly how long fresh lingonberries can be stored on the balcony without any problems.

2015-11-04T02:21:54+00:00 admin multicooker

Lingonberry is a shrub that grows in swampy areas. Lingonberries are a real king berry, and in order to preserve them for the winter, various jams and juices are prepared from lingonberries, lingonberries are soaked, dried, frozen and even stored fresh. Beneficial properties of lingonberries Increases appetite; Normalizes digestion; Restores blood; Strengthens the walls of blood vessels; Has a diuretic effect; Disinfects; Restores metabolism; Removes toxins; Choleretic agent; Helps in the fight against...

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There are many ways to prepare lingonberries for the winter. For example, berries can be ground with sugar or poured into syrup, and then used as a filling for pies and cakes or eaten with tea. Today you will learn another option on how you can preserve most of the beneficial properties of lingonberries for the winter and get a chance to enjoy the aroma and taste of summer even on a cold winter evening.

Recipe for steamed lingonberries in the oven

Let's figure out how to properly steam lingonberries in the oven.

We prepare steamed lingonberries according to an old Russian recipe. We put the sorted, washed and naturally dried berries into a saucepan, which we place in the oven or a heated but now cooling Russian oven for 2-3 hours (you can slightly open the oven door). You can keep it in the cooling oven for up to 5 hours.

Next, place the steamed lingonberries in sterilized jars and cover with plastic lids. Cold storage of steamed lingonberries is an optional, but desirable condition. In the cold season, you can prepare delicious vitamin-rich lingonberry fruit drinks from harvested steamed lingonberries with the addition of a small amount of sugar.

Stewed lingonberries

We sort out the lingonberries and wash them thoroughly, after which we lay them out on a linen to dry. We sterilize cleanly washed jars with steam from the spout of a boiling kettle. Fill the jars with berries to the top, cover with metal or glass lids. Some of the berries should be ready to fill the jars to the top, since their contents will settle during the simmering process.

Place a towel or rag in a basin (or large saucepan), set out the jars and pour water over the “hangers” of the jars. Carefully place the basin on the fire.

When the water in the pan slowly boils, the berries in the jars decrease in volume (they begin to simmer, that is, heat up, give juice and settle). Well, I remind you that you need to close them with glass or metal removable lids. When the berries have settled, add fresh ones. We repeat this procedure until no more berries can be accommodated. The berries should be completely covered with juice, but there is no need to bring the contents of the jars to a boil (otherwise the vitamins will be destroyed).

Typically this process lasts no more than 40 minutes. Much depends on the stove, the container and the size of the cans (cans from 0.25 to 1.0 liters are most suitable).

When the lingonberries have dried sufficiently, remove the jars from the basin and close with nylon lids and cool. The berries will settle a little more - this is normal.

During the winter and spring periods, such preparations from lingonberries will seriously diversify your table and maintain immunity at the required level.

Lingonberry compote recipe:

Ingredients (for a 3 liter jar):

Lingonberries - 4 cups
sugar - 1 glass
water

The washed and sorted berries are placed in a clean 3-liter jar and filled with boiling water up to the shoulders. Leave for 15-20 minutes.

Then the infused water is poured into a saucepan through a sieve (so that no berries get in), bring to a boil, add sugar, and let it boil again. The resulting syrup is poured over lingonberries in a jar.

The jar is rolled up (or sealed with a plastic lid with 3 ears or a metal screw-on one). It's not bad even without sterilization.

Soaked lingonberries with sugar: classic recipe

You will need:

Water – 1 liter,
Sugar – 100 grams,
Salt – 1/2 teaspoon,
Cinnamon, black pepper - optional.

Cooking method
1. We sort out the lingonberries. Rinse thoroughly under running cold water.
2. Transfer the berries to an enamel pan, glass jar or wooden barrel.
3. Prepare the syrup: pour water into a saucepan, add sugar and salt. Mix. We put it on fire. Cook until the sugar is completely dissolved.
4. Pour the cooled syrup over the lingonberries.
5. If desired, you can add cinnamon, a couple of black peppercorns or a few clove buds.
6. Lingonberries should stand for a week at room temperature.
7. After this, the container with soaked berries should be placed in a dark, cool room. The sample can be taken after a month.

Soaked lingonberries with spices

You will need:
Lingonberries – 1 kilogram,
Cloves – 7 buds,
Cinnamon – 1 stick,
Allspice – 6 peas,
Salt – 2 teaspoons,
Sugar – 2 tablespoons,
Water – 1 liter.

Cooking method
1. Pour water into the pan. Add salt, sugar, cinnamon, allspice and cloves. Mix.
2. Put it on fire. Bring to a boil and wait for the sugar to dissolve.
3. While the filling is cooling, prepare the lingonberries. We sort the berries, remove spoiled and dry ones. Rinse thoroughly under cold running water.
4. Place the lingonberries in pre-sterilized jars.
5. Pour the cooled syrup over the berries.
6. We seal the jars.
7. Store lingonberries in a cool place.

Lingonberries in syrup: classic recipe

You will need:

Sugar – 300 grams,
Water – 2 glasses,
Lemon zest - optional.

Cooking method
1. We sort out the lingonberries, remove spoiled berries and debris. Rinse thoroughly.
2. Place in a colander to remove excess liquid.
3. Place the berries in glass or earthenware jars.
4. Dissolve sugar in water. Add lemon zest if desired. Place on the fire and bring to a boil.
5. Pour the cooled syrup over the lingonberries.
6. Seal the jars.
7. Store jars of lingonberry jam in a dark, cool place.

Lingonberries in syrup: original recipe

You will need:
Lingonberries – 4 kilograms.
Sugar – 0.5 kilograms.

Cooking method
1. We sort out the lingonberries. Rinse thoroughly with running water. Place in a colander.
2. Divide the berry into two equal parts.
3. Sprinkle one part of the lingonberries with sugar. Mix thoroughly.
4. Place on the fire and bring to a boil.
5. As soon as the berries rise to the top, pour in the rest of the lingonberries. Mix.
6. Place the hot jam into sterilized jars.
7. Seal the jars with nylon lids or screw them on.
8. Lingonberries prepared in this way in syrup are well stored even at room temperature, but it is still better to send them to the cellar or refrigerator for long-term storage.

Lingonberries in syrup with cloves

The original taste of lingonberries goes well with the aroma of cloves. We hasten to present to your attention the recipe for such jam.

You will need:
Lingonberries – 1 kilogram,
Sugar – 1.5 kilograms,
Water – 2 glasses,
Cloves - to taste.

Cooking method
1. We sort out the lingonberries and wash them. Place on a dry, clean towel to remove excess moisture.
2. Transfer the berries to a colander and lower them into boiling water for 3 minutes.
3. Let the excess water drain.
While the water is draining from the lingonberries, we prepare the syrup.
4. Bring water to a boil. Add sugar. Stir until all the sugar dissolves.
5. Pour boiling syrup over the berries.
6. Put the jam on the fire and cook for 20 minutes.
7. To complete the process, add cloves.
8. Pour lingonberry jam into sterilized jars.
9. We seal the jars with lids; both nylon and screw metal ones will do.
10. Place the cooled jars in the refrigerator or basement. However, it is worth recognizing that jam is stored well even at room temperature.

Lingonberry recipe without sugar:

To prepare natural canned lingonberries, sepals are removed from the berries and sorted by ripeness (soft and damaged ones are discarded).
The preparation is incredibly simple: place the berries in jars to the top and fill with boiling water. Cool slightly, close with lids and sterilize: for large three-liter jars you need 20 minutes, for smaller containers - 10-15 minutes.

At the end of sterilization, the jars are immediately sealed, turned upside down and cooled.

Hello, dear housewives! Today, I want to invite you to prepare lingonberry jam in a slow cooker. I have had this berry in my freezer for a long time, but no one wants to eat it fresh. So I decided to make jam from it. And so that I didn’t have to constantly stir it, I decided to use a slow cooker. Making lingonberry jam is very easy. I just threw in all the ingredients, and then you can do other household chores without being distracted by the jam. Lingonberry jam prepared in a slow cooker is very tasty, sweet and aromatic. It is ideal for tea, and also makes very tasty fruit drinks. I hope that you will definitely use my recipe and prepare this wonderful lingonberry jam in a slow cooker.

Ingredients:

• Lingonberries – 800 grams;
• Granulated sugar – 400 grams;
• Water – 80 ml.

Multicooker: Polaris, Redmond, Panasonic and others

Recipe preparation process

To make lingonberry jam, we take fresh or frozen lingonberries, granulated sugar and water.

Pour lingonberries into the pan.

Mix lingonberries with granulated sugar well.

Add water. You can also add 1 tablespoon of lemon juice to the jam. On the multicooker, set the “Stew” mode. We set the time to 60 minutes.

When the jam is cooked, we open the lid, mix it well and leave it to simmer on the “Keep Warm” mode for about 1 hour. Place the jam in sterile jars. Bon appetit!

Did you like the recipe? Please rate it.

Lingonberry jam is a simple and healthy recipe. Simple, because cooking jam in a slow cooker is quick and hassle-free: you don’t need to stand over it to stir and monitor the fire. Useful because lingonberries are one of the most delicious and healing wild berries, and their properties are preserved in a slow cooker. I suggest you prepare lingonberry jam in a slow cooker according to the recipe with photos step by step.

Of course, you can cook it on the stove, but then you will have to add water. In a slow cooker, such jam is cooked in its own juice and does not burn. To do this, you need to choose the right cooking modes. Lingonberry jam is one of my family’s favorites. It has a pleasant sourness, and each of the added ingredients adds its own special note to the aroma and taste. It is used in baking pies, for layering cakes and preparing desserts. This is a great treat for a tea party with family or friends!

Lingonberry jam with lemon, honey and cinnamon

• Fresh lingonberries – 500 g;
• Granulated sugar – 300 g;
• Lemons – 0.5 pcs.;
• Natural honey – 0.5 tbsp. spoons;
• Ground cinnamon – 0.25 teaspoon.

Yield – 700 ml. Preparation time – 10 minutes. Cooking time – 3 hours 10 minutes.

To make jam, you need to take fresh lingonberries, granulated sugar, half a lemon, natural honey and ground cinnamon.

Pass a thoroughly washed half of a lemon (be sure to remove the seeds) through a fine grinder.

Wash the lingonberries well. Place in a multicooker bowl (I have a PHILIPS HD3036), add sugar, lemon, honey and cinnamon.

Use the “Menu” button to select the “Extinguishing” mode, set the time to 1 hour and press the “Start” button. Stir the jam several times during the stewing process. After the sound signal about the end of the previous mode, switch to the “Heating” mode for 2 hours.

Place the finished jam into sterilized jars, seal with boiled canning lids, turn upside down (for additional sterilization of the lids) and leave until completely cool.

Lingonberry jam with apples

Ingredients:

• Lingonberries – 1 kg;
• Apples – 200 g;
• Sugar – 1kg;
• Water – 350 ml.

How to cook lingonberry jam with apples in a slow cooker, recipe:

1. Wash berries and fruits thoroughly. I pour the berries into a slow cooker and cover them with granulated sugar. Let them lie there until the juice is released.
2. I cut the apples into slices and add them to the berries. I advise you to choose apples depending on the flavor of jam you want. If you like it with sourness, then we take sour apples. We chop them immediately before cooking, when the berries have already released their juice, so that the fruits do not turn black. Sour apples do not cook well. It is advisable to put them in boiling water for 10 minutes, then add them to the berries.
3. If you like sweet apples, immediately add them to the berries as soon as they release juice. I do this because I love sweet jam in tea and in baked goods.
4. I add water, stir, and close the multicooker. I cook in the “Stew” mode for 1.5 hours. During this time, I sterilize the jars and lids using my proven method: steam. I have the necessary equipment for this.
5. I pour the finished hot jam into jars. I store them in a dry and cool basement.

Apples add their own specific note to the taste of the jam, reducing the astringency of the lingonberries. The jam has a beautiful color and stores well.

Makes approximately 5-7 servings, depending on the appetite of the eater.

Recipe for lingonberry and orange jam

Lingonberries and oranges. At first glance, incompatible ingredients, but only at first glance. I will share a recipe for jam made from them to prove that our northern berries and exotic fruits complement each other perfectly and the result is tasty and aromatic jam.

Ingredients.

• Lingonberries – 1 kg;
• Sugar – 1 kg (to taste, less is possible);
• Unpeeled oranges – 1 kg.

1. I take ripe, intact oranges with thin peel. I wash it well, because the peel also goes into jam. I cut it together with the peel and take out the seeds. I grind it with a blender, but you can use a meat grinder.
2. Cover clean and dried lingonberries with sugar and cook for 15-20 minutes over medium heat.
3. I add oranges, after boiling you need to cook for another 15-20 minutes.
4. The jam is ready.

Jam with lingonberries and oranges is thick, smooth, with a delightful citrus aroma. If your family loves jam with orange slices, then the oranges need to be peeled, cut into pieces and boiled at the same time as the berries.

The finished jam can be poured into jars, covered with plastic lids and stored in the refrigerator. If we store these preparations not in the refrigerator, then it is better to roll them up, pour them while still hot into sterilized containers and seal them with metal lids.

Lingonberry jam with pumpkin

I didn’t know you could make jam from pumpkin. I am sharing a recipe that I learned and tasted myself.

Ingredients.

• Lingonberries – 1 kg;
• Pumpkin – 500 g;
• Sugar – 250 g;
• Cloves – 2 g;
• Cinnamon – 5 g.

Preparation:

1. I'm sorting out my lingonberries.
2. I cook lingonberries with sugar for half an hour.
3. Add pumpkin pieces and cook until they become soft.

To my surprise, the pumpkin jam turned out delicious. The cloves and cinnamon added a spicy flavor to it. This blank will take its rightful place on the shelves of my cellar. It can be stored without sterilization in the refrigerator or after seaming in the cellar. Everyone knows how to make jam and there is no need to repeat it.

Lingonberry is a delicious berry. But not everyone loves jam made from it for its specific tart taste. Therefore, I shared with you recipes for lingonberry jam in a slow cooker with photos step by step. Try it, there are very tasty options, choose any one.