sweet and sour apple jam goes well with a light lingonberry bitterness, which makes the jam not too cloying and pleasant to the taste. It can be used in the preparation of various desserts, as a sauce for pancakes or cheesecakes, spread on toast, or simply eaten with tea.
The undeniable advantage of this delicacy is that it is literally vitamin cocktail and natural medicine in one bottle. Thanks to the healing properties of lingonberries, the dessert will not only delight you with its taste for long winter evenings, but also saves from various diseases, beriberi, as well as general weakness of the body at this time of the year.
So that you can make sure healing properties and the versatility of this jam, we have prepared several interesting variations of the classic apple jam, supplemented with lingonberries with detailed photos and video instructions.
Apple jam with cranberries
Ingredients
Servings: - +
- Apples (it is best to use the Antonovka variety1.1 kg
- Cowberry 2 kg
- Rafinated sugar 2 kg
- Lemon juice 50 ml
per serving
Calories: 36 kcal
Proteins: 0.1 g
Carbohydrates: 8.8 g
60 min. Seal
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Advice: until the jam has completely cooled down - you should not roll it up with a lid, because the condensate that has accumulated under it can ruin the delicacy.
Apple jam with lingonberries and oranges in a slow cooker
Time for preparing: 2 hours 20 minutes
Servings: 40
Energy and nutritional value
- caloric content - 39.5 kcal;
- fats - 0;
- proteins, 0.1;
- carbohydrates - 9.7.
Ingredients
- apples - 650 g;
- lingonberries - 650 g;
- oranges - 200 g;
- granulated sugar - 1.15 kg.
Step by step description of the process
- Rinse apples, oranges and lingonberries thoroughly under cool running water and wipe dry with paper towels. We cut the oranges into quarters, and after removing the core, we cut the apples into small oblong sticks.
- We shift the lingonberries into the bowl of the multicooker and with the help of a pestle we press the fruits a little - this is necessary so that the dense peel bursts, and it is easier for the berries to give the juice.
- Following this, we send chopped apples and granulated sugar to the thicket of the multicooker, carefully mix all the ingredients together and squeeze Orange juice. We set the “Extinguishing” program on the device and, having closed the lid, leave the jam to cook for 1 hour 45 minutes.
- Take care of jars and lids. Put the jars to be sterilized on water bath bottom up (10-15 minutes), and boil the lids in boiling water for 2-3 minutes.
- At the end of the program, the delicious hot jam is poured into prepared jars and hermetically rolled up with sterile lids. Then, turning the container over on the lids and wrapping it in something warm, leave it to cool for about a day.
With apples - not only tasty, but also a very healthy treat. In terms of its healing properties, it is not inferior to raspberry. True lovers will appreciate the special piquancy of the bitter and tart taste of such a dessert. Below, the recipe for preparing this dish will be described. Having met him, you will be able to delight your household with lingonberry jam all winter.
Useful properties of cranberries
Before writing about lingonberries with apples, it is worth talking about the healing properties of this berry. There are many of them. Lingonberry has the following set of advantages:
- contains many natural minerals and vitamins;
- enhances the body's resistance to various colds;
- effective in the accumulation of toxins, toxins, excessive gas formation;
- is a natural antibiotic that inhibits the growth and development of microbes and fungi;
- has an antiseptic, anti-inflammatory, antipyretic effect;
- relieves eye strain and fatigue, improves vision;
- positively affects the nervous system;
- improves blood flow and heals the heart;
- removes salt from the urinary tract;
- lowers pressure.
The above properties will rejuvenate the body, bring it into the necessary tone. Therefore, to prepare lingonberry jam with apples means stocking up on a remedy for the prevention and treatment of many colds and other diseases.
- The berry should be ripe, but not overripe. It is better to collect it in August-September, that is, at the very beginning of maturity.
- It is better to go for the harvest in the morning, when the redox properties of the fruits are most intense.
- You should not pick berries that have signs of rot, frostbite and other damage.
- For syrup, it is better to take soft (you can well) water.
- The use of aluminum utensils in order to prepare lingonberry jam with apples is undesirable. Fruit acid destroys soft metal.
- In order to give the dessert a spicy touch, you can add honey, thyme, rosemary, cloves or cinnamon to the jam.
- The astringency of healing cranberries can be diluted with the taste of other berries, nuts, dried fruits, juices, zest or fresh fruits.
- Ready berries become soft and translucent.
The above tips will make lingonberry jam with apples delicious and appetizing.
Processing lingonberries before cooking
How to cook with apples? First of all, you need to properly prepare the berry. Lingonberries should be sorted out, cleaned of leaves and debris, washed and dried thoroughly. Wet berries subjected to heat treatment, quickly turn sour even in glass jars under metal covers. Therefore, after washing, lingonberries must be spread out in an even layer on a large piece of drawing paper or a sheet. The berry should ripen and dry in a dry and warm room for several days. From time to time, lingonberries need to be turned over and ted. After the white-pink spots of unripe berries stop appearing on its ruby layer, you can start cooking.
Lingonberry jam with apples. Ingredients
Many people prefer to cook lingonberries with various fruits. Cooking wild berries with the addition of apples is considered ideal. This jam remains fragrant for several years and is perfectly stored at home. For cooking healthy treats you will need the following products:
- Cowberry berries - 1 kilogram.
- Apples - 200 grams.
- Sugar - 1 kilogram.
- Water - 350 milliliters.
Cooking method
It's time to tell you how to make lingonberry jam with apples. The recipe for the preparation of the dish involves several stages.
- First you need to lower the lingonberries into boiling water, and then throw it into a colander.
- After that, the apples must be peeled, the core and peel removed, cut into slices and also dipped in boiling water.
- Next, prepare the syrup. To do this, combine sugar with water and bring the resulting mixture to a boil over low heat.
- Now lingonberries, apples and sugar syrup mix thoroughly, put on slow fire and cook, stirring constantly.
- Then the products must be removed from the fire and set aside for twelve hours.
- After that, you should cook the jam again. This time it must be brought to a boil and cooked for at least fifteen minutes, until the berries and fruits become a homogeneous mass.
- Next, the finished delicacy needs to be poured into jars and rolled up.
Cowberry jam with apples, the recipe of which is presented in this article, will be very useful on cold winter days. However, a healthy delicacy can be cooked from another tasty and healing berry.
Elder black. Beneficial features
Jam from this wild berry is prepared very quickly and simply. And the healing effect of such a dish cannot be overestimated. provides significant assistance in the treatment of colds and stomach problems. In addition, jam from this berry is a great treat. In order to prepare the dish, you will need the following products:
Elderberries - 1 kilogram.
Sugar - 100 grams.
Cooking method
Even a novice hostess can make the recipe for this dish is quite simple.
- To begin with, the berries must be carefully sorted out and washed under warm water.
- Then the elder must be placed in a container and pressed until the juice is formed.
- Now the resulting mass must be brought to a boil and cook, stirring carefully.
- After the volume of the berry is reduced by half, you need to add sugar to it, mix everything and cook over low heat for another ten minutes.
- The finished jam must be laid out in glass containers, rolled up with lids.
- Banks should be covered with a warm blanket and left to cool completely.
So easy to prepare black elderberry jam. The properties of this healthy delicacy will help your household to avoid colds during the cold season.
Lingonberry jam with apples is a fragrant sweet and sour delicacy, which is loved by many for its unique taste.
Apples will emphasize the taste of the berries and give the jam the necessary density.
Lingonberry jam with apples - the basic principles of cooking
It is better to cook jam in a wide copper or enamelware.
Lingonberries are sorted out. Pour into a bowl and pour large quantity water and mix by hand. So all the debris will float to the surface. The procedure is repeated until the water is clear. Then the berries are thrown into a colander or sieve and left until all the water has drained. Lingonberries are transferred to a bowl where jam will be cooked. Fall asleep with sugar and leave for several hours so that the berries release juice.
After the allotted time, it is advisable to lightly crush the berries with a pusher. The dishes are put on moderate heat and boiled, stirring so that the sugar does not burn.
Meanwhile, the apples are freed from the core. The pulp is cut into small pieces. Fruits are added to a bowl with lingonberries and mixed. As soon as the mass begins to boil, the fire is reduced and boiled, stirring constantly, for about half an hour, be sure to remove the foam.
Hot jam is poured into a sterile glass container and hermetically sealed tin lids.
Lingonberry jam with apples is prepared with lemons, walnuts, oranges and spices.
Recipe 1. Cowberry jam with apples
Ingredients
lingonberries - kilogram;
a glass of purified water;
kilogram of Antonovka apples;
sugar - two and a half kilograms.
Cooking method
1. Pour a part of lingonberries into a bowl, pour cold water and mix with your hands so that all the debris, leaves and twigs float to the surface. Berries that have sunk should be discarded. We also get rid of crushed, shriveled and brown fruits. The procedure is repeated three times. We recline the sorted lingonberries on a sieve and leave the water to glass. We shift the berries into an enamel basin. We do the same with the rest of the berries.
2. Sprinkle lingonberries with sugar and leave for several hours. Stir so that all the sugar is in the juice of the berries. Pour a glass of purified water and send the basin to a moderate fire. Heat, stirring occasionally so that the sugar does not burn.
3. While the berries are boiling, wash the apples and wipe with a towel. Cut out the core. Grind the pulp of the fruit into small slices.
4. Place the apples in a bowl with lingonberries and mix. When the contents begin to boil, we twist the fire and prepare the jam, stirring occasionally and removing the foam. Cooking time is approximately half an hour.
5. Pour the hot treat into sterile dry jars, close tightly with tin lids and cool.
Recipe 2. Cowberry Jam with Apples and Cinnamon "Christmas Spirit"
Ingredients
cinnamon stick;
kilogram of cranberries;
250 g white sugar;
250 g of apples;
a glass of purified water.
Cooking method
1. Pour sugar into a saucepan and moisten it with water. Pour enough water so that the sugar does not float in it, but is only soaked.
2. Put the dishes with sugar on a small fire and cook thick syrup, stirring continuously.
3. Sort out the lingonberries from the garbage, remove the spoiled fruits. Transfer the berries to a bowl, fill with water and mix so that all small debris floats to the surface. Rinse the berries a couple more times and put them on a sieve to get rid of excess moisture.
4. Dip the lingonberries in the syrup and bring the berry mass to a boil twice.
5. Wash, wipe, cut the apples in half and cut out the core. Cut the pulp of the fruit into thin slices.
6. Add apples to the berry mass. Stir and add cinnamon stick. Cook until the fruit slices are soft. Be sure to remove the foam that appears on the surface.
7. Place hot jam in sterile dry jars and seal tightly.
Recipe 3. Lingonberry jam with apples and honey
Ingredients
light honey - half a kilogram;
apples - 500 g;
lingonberries - kilogram;
half a glass of purified water.
Cooking method
1. We sort out lingonberries, remove dry and spoiled fruits. Then we put the berries in a bowl, fill them with drinking water and mix with our hands to get rid of small debris. We shift the lingonberries to a colander and leave the water to glass.
2. My apples under the tap, wipe with a napkin and cut in half. Remove the seed boxes and cut the fruit into small pieces.
3. Put lingonberries and apples in a bowl in which we will prepare jam, and mix.
4. Put honey in a saucepan, pour in filtered water and mix until the honey is completely dispersed. We put on fire and warm up, but do not bring to a boil.
5. Pour berries with fruits with syrup and mix. We put the dishes on moderate heat, cook, stirring, until the fruits and berries become transparent.
6. We pack hot jam in sterile dry jars and seal hermetically with tin lids.
Recipe 4. Lingonberry jam with apples and oranges
Ingredients
lingonberries - kilogram;
1000 g of sugar;
five apples;
three oranges.
Cooking method
1. We carefully sort out the lingonberries, removing leaves, twigs and spoiled fruits. We spread the berries in a colander and rinse under the tap. Leave to glass water.
2. Wash and peel apples. Cut into quarters and remove the core.
3. Remove the peel from the oranges and clean from the white film.
4. We twist the apples with oranges in a meat grinder and put them in an enamel bowl. Pour half the sugar and cook over low heat for a quarter of an hour, continuously stirring the mass so that it does not burn.
5. Pour lingonberries into a blender bowl and beat until puree. We shift the berry mass into a basin and add the rest of the sugar. We continue to cook from the moment of boiling for another five minutes. Remove from fire and cool slightly. Arrange in jars, close nylon lids and store in the refrigerator.
Recipe 5. Lingonberry jam with apples and walnuts
Ingredients
lingonberries - kilogram;
granulated sugar - 800 g;
walnuts - 500 g;
three large apples.
Cooking method
1. We sort out lingonberries, removing twigs, leaves and spoiled fruits. We place the berries in a deep bowl and fill with cold water. Mix with your hands so that all small debris floats to the surface. We wash the lingonberries a couple more times. We shift to a colander, pour boiling water over and leave to glass the liquid. We put the berries in a wide enameled basin and cover with sugar. We leave it for the lingonberries to release the juice.
2. Peel the apples, cut in half and cut out the middle. Cut the pulp of the fruit into small pieces.
3. Kernels walnuts post it on kitchen towel, cover with the second and knead with a rolling pin.
4. Walnuts and put the apples in a bowl with berries. Stir and put the basin on a small fire. Cook from the moment of boiling for six minutes, and remove from heat. Cool completely and place the basin back on the fire. Cooking for the same amount of time. Nuts in jam should become transparent. If this does not happen, prepare the jam again.
5. Lay hot jam in dry sterile jars and seal tightly with tin lids.
Recipe 6. Cowberry jam with apples in a slow cooker
Ingredients
350 ml cold water;
kilogram of cranberries;
kg of sugar;
200 g apples.
Cooking method
1. Rinse lingonberries thoroughly, removing leaves and other small debris. Put in a colander and rinse under the tap.
2. Wash the apples, cut the fruits into four parts. Remove the stalk and seed boxes. Cut the pulp of the fruit into small pieces.
3. Place berries and fruits in the multicooker container. Pour in water and add sugar. Stir to distribute the sugar evenly.
4. Close the lid and turn on the unit in the "extinguishing" mode. Cook the jam for two hours.
5. Wash the jars well with soda, rinse and sterilize in the oven or over steam. Divide the hot jam into jars and seal tightly.
Recipe 7. Lingonberry jam with apples, spices and lemons
Ingredients
two lemons;
one and a half kg of sugar;
three kilograms of cranberries;
carnation;
one and a half kilograms of apples;
Cooking method
1. Sort the lingonberries, rinse in several waters and dry.
2. Peel the apples and cut out the seed boxes. Cut fruit pulp into slices.
3. Pour boiling water over lemons and chop into slices with peel. Remove bones.
4. Put lingonberries in a basin in which you will prepare jam. Pour sugar and add spices to taste. Stir.
5. Put the basin on the fire and cook the berries with spices for ten minutes. Then strain the resulting juice. Put apple slices in it and cook over low heat until half cooked. Add lemon and cook for five more minutes.
6. Remove the jam from the fire, add lingonberries to it, mix and pack the hot treat in dry sterile jars.
If lingonberries are slightly unripe, pour boiling water over them before cooking.
For jam, it is better to take apples of sour or sweet and sour varieties.
Cook jam only in enameled or copper dishes.
Be sure to remove the foam during the cooking process. It is better to do this with a wooden spoon.
You can serve lingonberry jam with apples not only for tea, but also cook desserts and pastries with it.
Apple jam with cranberries
Delicious apple jam with cranberries
Very tasty apple jam with a light lingonberry bitterness, which so nicely sets off its fresh and not very sweet taste. Cooked for 5 minutes 3 times. Who wants to, can cook in 1 step.
Composition and proportions
- Apples - 2 kg (unpeeled weight);
- Lingonberries - 1 glass;
- Sugar - 1.4 - 1.5 kg.
Lingonberries and fruits
How to cook
- Rinse berries and apples in cool water, dry. Peel the apples from the seed box and cut into medium-sized pieces. Add lingonberries to them (take only whole good berries). Pour in sugar and let stand for 2-3 hours so that the fruit releases juice (you can cook it right away, but you need to actively mix everything until the juice stands out).
- First brew: bring the apples with lingonberries to a boil, stirring. Boil 5 minutes after boiling. Switch off. Cover and let stand 6-12 hours.
- Second brew: bring to a boil again and cook for 5 minutes (stirring). Cover again and let stand 6-12 hours.
- Third brew: bring the jam to a boil and cook for 5 minutes (stirring). Arrange hot jam in prepared jars and close with prepared lids (iron, screw or plastic).
- Keep at room temperature in a dark and dry place. If the house is very hot, then put sugar not 1-4-1.5 kg, but 2 kg. Or move to a cold place (basement, for example).
large lingonberry 
Apples with lingonberries (I took frozen) 
Sprinkle fruit with sugar 
On low heat, stir constantly until enough juice is released for cooking. 
Cook, stirring 
Apple jam with cranberries
Highly delicious jam from cranberries and apples! If there is a place in the basement, it can be made in proportion for every 1 kg of apples 350 g of sugar and boiled for only 15 minutes 1 time. And immediately close. If stored at room temperature, then you need to cook either 3 times for 5 minutes with pauses for cooling and infusion, or - 1 time for 25-30 minutes until cooked (when drops of syrup do not spread on a saucer)
Delicious gelled apple jam with cranberries
The jam is thick, very tasty, slightly sweet
Jars of jam
Other recipes for apple or lingonberry jam
(several recipes).
Cowberry jam with apples – one of the most fragrant sweet and sour jams. This is a classic combination of berries and fruits, loved by many for its unique taste.
This jam can be served with tea, cottage cheese, pancakes, cooked fruit drinks and kissels from it in winter, used as a filling for sweet pies and simply spread on a bun with butter. In any case, you will, as they say, lick your fingers. This is perhaps the most popular jam in the north and north-west of Russia. Even city housewives, who not only don’t go to the forest for berries, but don’t even know how and where this lingonberry grows, often buy berries in the market just to make jam from them. We offer you a recipe that we have repeatedly tested.
Need :
- Lingonberries - 1 kg (If you buy berries, pay attention to the fact that lingonberries should be dry, not soft and not mint)
- Apples (sour, the Antonovka variety is best) - 1 kg
- Sugar - 2.5 kg
- Water - 1 glass
It is best to cook jam in a wide enameled bowl, if you cook a double portion at once, you can also take a basin (in our photographs you will see exactly the basin, and then everything fits with difficulty, try to leave at least 3 centimeters to the edge of the bowl-basin, otherwise, the jam will “run away” when boiling).
Cooking:
Lingonberries must first be washed and sorted out at the same time. To do this, pour the lingonberries into a bowl (preferably in parts, in several steps, dividing a kilogram of berries into 2-3 parts), pour cold water, then you need to mix with your hands several times. In this case, as a rule, leaves, pieces of moss, small twigs float to the surface - all this must be carefully selected and discarded. Some of the berries also float up, some (more crumpled, long-harvested and already soft) sink to the bottom - this does not mean that all “drowned” berries should be thrown away. Throw away only blackened, brown, shriveled or crushed. We repeat the procedure 2-3 times. We throw the washed and sorted lingonberries into a colander and let the water drain, after which we pour all the berries into a bowl or basin.
We fall asleep berries with granulated sugar. We usually have no time to wait for several hours until the berries give juice, so we add sugar gradually, slightly kneading the berries with a “masher” for puree and mixing them with granulated sugar. Note that our task is not to crush all the berries, we need to moisten all the sugar.
When all the granulated sugar in the bowl has lost its white color, add a glass of water, stir and place on the stove over medium heat/heat, stirring occasionally so the sugar doesn't burn.
While lingonberries with sugar are heated, quickly wash and wipe the apples.
Peel the apples from the core (it is convenient to do this 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 understand that everything will not fit, put a part of the lingonberries with sugar and apples into another bowl and cook first in two, and at the end of the process, when the volume of apples and lingonberries decrease, you can combine everything in one bowl and mix).
So, mix the apples with lingonberries, and, stirring, bring the mass to a boil. When the jam boils, we immediately reduce the fire / heating so that the jam does not “run away”.
After the moment of boiling, cook the jam over low heat, so that it boils a little, for another 20-25 minutes, stirring occasionally (about every 4-5 minutes), if you cook in a bowl, it is more convenient to stir with a large, long-handled, wooden spoon. During the boiling process, a foam is formed, 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 for 1-2 days (the foam cannot be stored for a long time, and if it is not removed, it will prevent your jam from being stored).
We check the readiness of the jam as follows: you need to take a little jam into a spoon and drip from it (just a drop - 1 drop!) On a clean plate. If the drop does not spread over the plate, but remains in the form of a tiny hemisphere, the jam is ready. Do not forget to remove the foam and turn off the stove.
