Homemade apple jam is an indispensable attribute of family tea parties on long winter and autumn evenings. Diversify familiar family recipes with something new. Try adding refreshing bitter lingonberries to sweet apples - thick jam is useful not only for tea, but also as a delicious filling for pies.
Pick your recipe
You will need
-
- Lingonberry jam with apples:
- 1 kg of lingonberry;
- 300 g of apples;
- 300 g of sugar;
- 250 g of water;
- 1 stick of cinnamon.
- Stewed Lingonberry Syrup Apple Jam:
- 1 kg of lingonberry;
- 700 g of apples;
- 1.3 kg of sugar.
Instruction manual
1
Lingonberry jam with aromatic apples, for example, antonovka, is very tasty. Sort the lingonberries, discarding the spoiled and green berries. Wash it in several waters and dry it by sprinkling it on a towel. Pour sugar into an enameled pan or basin, add a little water - it should only moisten the sand. Put the dishes on the stove, bring to a boil and reduce the heat. Cook the thick syrup. Sugar should be completely dissolved, and the finished syrup should be pulled with a thick thread. Pour cranberries into a saucepan, bring to a boil, cook for 10 minutes and remove from heat. Put the berries in syrup to stand for 1 hour.
2
Wash and peel the apples, remove the core, and cut the fruit into thin slices. Too large apples can be cut into small cubes. Put the fruits in a saucepan to the lingonberry in syrup and place it on the stove. Bring the mixture to a boil, cook for 10 minutes and remove from heat. Insist all together for another hour, then put it on the stove again and cook until the apples are ready.
3
To make the jam more flavorful, add slices of cinnamon to it 15 minutes before cooking. Pour the hot jam into pre-sterilized jars, tightly close the lids, refrigerate and store.
4
Be sure to make apple jam on the syrup from stewed lingonberries. Sort, wash and dry the berries. Put them in a saucepan and place in a preheated oven so that the lingonberries give juice. Peel sweet hard apples by removing the core and cut into slices. Blanch them in boiling water for 5-7 minutes and discard in a colander.
5
Pour 400 ml of juice from dishes with stewed lingonberries, add 1 kg of sugar to it and cook until tender. Pour the prepared apples with hot syrup and leave to insist for 3 hours. Pour 300 g of sugar into the remaining lingonberries, mix, cover the dishes with a lid.
6
Return the apples in syrup to the stove, boil for 10-15 minutes and again set to infuse for 12 hours. At the end of this period, return the pan to the fire and cook the apples for another 10 minutes. On a different burner, place the lingonberries sprinkled with sugar, bring it to a boil and cook for 10-15 minutes, stirring constantly. Put the lingonberries to apples, mix well and cook for another 15 minutes. Pour the finished jam into sterilized jars, seal and refrigerate.
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