Lingonberry - juicy, tart, amazingly fresh!
So are fruit drinks and fruit drinks with its addition.
But lingonberry jam is a special topic.
Many people like it, but there are a lot of those who complain about being too “harsh”, although at the same time they have a unique taste of goodies.
A simple way, more than once tested on other fruits and berries, is to dilute the main component slightly with others, with a more neutral taste.
Lingonberry jam with oranges - general principles of preparation
• Lingonberry berries must be ripe. Do not fit green and unripe. Going over lingonberries, select berries damaged by rot. They will not only spoil the taste of goodies, but also significantly reduce the shelf life of cooked cranberry jam with oranges without cooking. It will quickly mold.
• Thoroughly fill the berries with plenty of cold water. Then dirty water, with litter floating on its surface, drain and replace it with warm. Rinse and drain again gently. After this, collect the berries in a colander, rinse a couple of times under the tap and dry. If the degree of drying of berries for classic jam does not have a special role, then for cranberry jam with oranges without cooking it is essential. The berries used for its preparation should be completely dry, even without moisture droplets, so it would be better to dry them on a towel.
• Lingonberries are a rather tart berry and to dilute the taste, jam is prepared with oranges and other fruits, such as apples or lemons. Citruses are used both with and without peel. Often only freshly squeezed citrus juice is used. To enrich the taste, you can add spices, spices or replace sugar with honey.
• Lingonberry berries contain a rather considerable amount of acid, therefore jam is not recommended to be cooked in aluminum containers. It is best to take pots or pans made of stainless steel.
• Usually, jam is stored in the refrigerator under nylon covers, but for longer storage it can also be rolled up. In this case, the sterilization of cans and lids should be treated very responsibly. Cooked lingonberry jam with oranges without boiling can not be rolled up in jars, it should be stored only under tightly closed lids in the cold.
Lingonberry jam with oranges and lemon
Ingredients:
• 3 kg. ripe lingonberries;
• refined sugar - 1.5 kg .;
• three large oranges;
• two large lemons.
Cooking method:
1. Peel the peel from the citruses washed with warm water. Remove all white fibers, divide the fruit into slices and remove the film from them, cut into small slices.
2. Pour dried cowberries into a large bowl, add granulated sugar and put on moderate heat.
3. Periodically stirring, and without fail removing the resulting foam, cook the jam until cooked. Lingonberry jam will be ready when its syrup does not spread on a plate.
4. Add chopped citruses to the bowl, mix thoroughly and boil everything together for 2 minutes.
5. Drain the resulting syrup, and pack the berries with pieces of fruit in sterilized jars.
6. Boil the expressed syrup exactly three minutes and fill it with the fruit and berry mixture laid out in jars, seal with any reusable lids. Store in moderate cold, in the refrigerator or basement.
Lingonberry jam with oranges, slices
Ingredients:
• lingonberry berries - two full glasses;
• four small oranges or two large;
• one and a half glasses of white sugar;
• three tablespoons of cinnamon powder.
Cooking method:
1. Scrubbed the lingonberry washed with cold water, scald it quickly and with the coolest boiling water, then drop it into a colander so that the berries dry well.
2. Cut the peeled oranges into small pieces.
3. Transfer the dried berries and slices of citruses into a large basin and over medium heat bring, without stirring, to a boil. Then reduce the heat to medium and continue cooking.
4. After about ten minutes, add sugar mixed with cinnamon and, after stirring well, continue to cook, kneading the berries with a wooden spoon with a long handle.
5. After a quarter of an hour, remove the container from the stove, pack the jam in sterile containers and seal them tightly.
Lingonberry jam with oranges (with citrus juice)
Ingredients:
• a liter jar of ripe lingonberry;
• two large oranges;
• fresh cinnamon powder - 1 tsp;
• 1 kg. refined sugar.
Cooking method:
1. Wash berries several times with warm water, scald citruses with boiling water. Cut the fruit in half and squeeze the juice, using a fine sieve, strain it from the seeds and the pulp accidentally falling into it.
2. Pour dried cranberries into a saucepan, pour orange juice into it. Pour all the sugar, mix well and let it brew for at least three hours.
3. After that, place the container on the stove, add cinnamon and mix well.
4. Cook the jam over low heat, occasionally shaking the container so that the berries mix well in the syrup and constantly remove the foam formed on its surface.
5. Ready cranberry jam should not spread on a cold plate.
Thick lingonberry jam with oranges
Ingredients:
• 800 gr. lingonberry berries;
• "thin-skinned" oranges - 800 gr.;
• kilogram of white sugar.
Cooking method:
1. Pour dried cranberries from moisture into a deep container and mix with granulated sugar. Put the berries to cook at very low heat.
2. Dip oranges for a minute in hot water. This will help to better wash off the harmful substances that fruits process, as well as remove a little bitterness from the zest. Then, wash the citruses well with warm water, wipe dry and cut into slices. Twist the citruses in a meat grinder and add to the berry mass after 15 minutes. from boiling.
3. Boil the jam for another half hour and pack in clean jars. Cover the containers with nylon caps, cool. Store preferably in a refrigerator or a very cold cellar.
Lingonberry jam with oranges and apples
Ingredients:
• kilogram of lingonberry;
• five ripe apples, varieties "Antonovka";
• three large oranges;
• one kilo of sugar.
Cooking method:
1. Rinse fruits in cold water and peel them. Cut the core of apples, and select seeds from oranges by sorting citrus into slices.
2. Pass the prepared fruit through a fine wire rack in a meat grinder and mix with half the granulated sugar, stir.
3. Bring the fruit puree over medium heat to a boil, lower the temperature and cook, stirring occasionally, for another quarter of an hour.
4. Then add washed cowberries to the fruit mass, chopped in a meat grinder. Pour in the remaining sugar and mix thoroughly and continue cooking for another ten minutes.
5. Distribute the slightly cooled mass over clean jars and put it in a cool place. Sealing containers is not recommended.
Lingonberry jam with oranges for the winter - "Spicy Confiture"
Ingredients:
• 600 grams of fresh lingonberry;
• a pound of refined sugar;
• two medium lemons;
• 50 ml of balsamic vinegar;
• two oranges;
• a pair of sprigs of fresh mint;
• fresh green basil.
Cooking method:
1. Mix lingonberries prepared for jam with sugar, so that the berries let the juice better, crush them with a crush and leave for 20 minutes.
2. Then, without ceasing to stir, boil the berry mass with moderate heating for 15 minutes and remove the container from the heat.
3. Slightly cooled berries, pour with syrup onto a metal sieve. Drain the syrup, and squeeze the remaining cake in a sieve slightly and remove. In our recipe, it will no longer be useful, but you can cook a wonderful compote from it.
4. Drown citrus fruits for a couple of minutes in boiling water, cut in half and strain the juice into the berry mass through the same sieve.
5. Do not throw away the zest, cut it into thin strips. Tie strips of zest, mint and a couple of basil leaves in cheesecloth and dip the bag into the berry puree, pour in balsamic vinegar.
6. Place a bowl of jam on the stove and boil it over low heat until a thick, viscous consistency is obtained.
7. From the finished confiture, carefully remove the gauze bag, boil the jam for another minute and pour it into small (half-liter) cans, tightly roll them with special metal canning lids.
Rubbed lingonberry jam with oranges without cooking (in a meat grinder)
Ingredients:
• 2 kg. sugar
• a kilo of "thin-skinned" orange;
• one kilogram of lingonberry.
Cooking method:
1. In order to keep such jam for a long time, the selected berries are thoroughly washed with warm water and then dried just as well. They should not even have droplets of moisture left, so it’s better to dry them not in a colander, but spread them out in a single layer on a towel.
2. Scald the oranges with boiling water and wipe them dry, divide into slices, remove the seeds.
3. In the meat grinder, install the smallest wire rack and twist the berries with oranges on it, alternating them in small parts.
4. Then fill the fruit mass with sugar and mix everything thoroughly. Cover the container with a gauze cloth and leave. After two hours, stir again and leave for two hours.
5. Arrange the jam in sterile jars, tightly close with dry nylon covers and put in the refrigerator.
Lingonberry jam with oranges without cooking with honey
Ingredients:
• three large lemons;
• three oranges;
• lingonberry berries - 3 kg .;
• one and a half kilograms of light honey.
Cooking method:
1. Be sure to beat and washed berries in mashed potatoes with a blender or in a food processor.
2. Peel the citruses, cut into small pieces and mix with the lingonberry mass.
3. Add honey, mix well and leave for an hour and a half. Then stir well again and leave again.
4. After two hours, stir the jam for the last time and pour it into sterilized glass jars. Seal tightly with checked lids and put in the cold. Do not roll up.
Lingonberry jam with oranges - cooking tricks and useful tips
• Be sure to remove the seeds from citrus. They will add a bitter aftertaste to tart cowberry jam.
• Scald the oranges and lemons used with the peel with boiling water or rinse thoroughly in hot water with a sponge.
• If only citrus juice is needed to make cranberry jam with oranges, dip them in water for a couple of minutes, the juice will be squeezed out better and there will be more.
• If you do not like the taste of the zest, but want aromatic jam, tie the zest in a gauze bag, and at the end of cooking remove it.
• To keep lingonberry jam with oranges prepared for the winter without boiling for a long time and not to sugary, pack it in containers only after the sugar has completely dissolved. If you twist berries and citruses in a meat grinder, twist sugar with them.
