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 the beneficial properties, the berries must be left as fresh as possible. Most often, lingonberries are frozen in 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.
- 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.
- 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.
- 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.
- After the time is up, 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.
- First, prepare the berries; they need to be sorted and kept in cold water a third of an hour. After this, rinse the lingonberries thoroughly and place them on a cloth to dry.
- 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.
- 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.
- 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.
- 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.
- Soak the berries in a bowl with cool water. Clear the fruits of any debris. Place the assortment on a towel to dry. Take metal pan, crush the berries with a potato masher.
- 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.
- Upon completion of cooking, turn off the stove, add alcohol to the total mass, 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.
- Add sugar and water to a heat-resistant container. Turn on the burner to medium heat, place the dishes, and wait until it boils.
- 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.
- 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.
- Pass the resulting mass through cheesecloth, pour sugar into 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.
- 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.
- 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.
- Pour the final composition into sterilized containers. Roll up, put away in a suitable place long-term storage place.
Lingonberry-raspberry jam
- Lingonberries - 900 gr.
- raspberries - 2.3 kg.
- sugar - 580 gr.
- drinking water - 320 ml.
- Sort through the fruits, separating suitable specimens from spoiled, soft, and overripe ones. Wash the berries in a suitable container.
- 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.
- 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.
- 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
- Pickled lingonberries have a universal purpose. If desired, add berries to salads, eat with meat, fish, and first courses.
- To prepare the product, take a small container, mix all the ingredients in it, and bring to a boil over medium heat.
- Spill hot composition into glass containers, close with nylon/tin lids.
- You can grind the scalded fruits in a blender or meat grinder to get a tasty berry sauce.
Ground lingonberries with sugar
- fresh lingonberries - 1 kg.
- granulated sugar - 1.5 kg.
- 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.
- Pack the resulting mass into glass containers. If you wish, you can replace sugar with honey (the amount is added at your discretion). Finished product can be added to tea or mixed with water, this will not cause loss of lingonberries beneficial features.
Lingonberries in their own juice
- Lingonberries - 2 kg.
- honey - 1 kg.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- After the time has passed, strain the resulting mass through cheesecloth. Pour it into an enamel pan, add sugar.
- 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.
- flour premium- 600 gr.
- 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.
- 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.
- 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
- 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.
- 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. In the process of 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.
- 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.
- 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 everything useful material. 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 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)
In order to preserve all the beneficial properties of the berry when harvesting pickled lingonberries for the winter, there are many simple and interesting recipes. This method allows you to preserve the beneficial qualities of your favorite product and make incredible delicious snacks for the winter. There are many various recipes canning berries. We will get acquainted with some of them below.
Soaking lingonberries is a harvesting method that allows you to preserve the benefits of the fruit for a long time.
To pamper your household all year round, you need to know the features of the method and follow the basic recommendations:
- Fruits, in order to get to the table as preserves, must undergo strict selection for the presence of defects. Only high-quality berries are worthy of cooking.
- An important criterion is the degree of maturity. Lingonberries should be ripe at the time of processing.
- Select dense fruits for soaking.
- Before harvesting for the winter, wash the berries thoroughly and remove the stems.
- To get high-quality soaked lingonberries, you need to choose suitable utensils - avoid aluminum utensils. It is better to use an enamel pan.
Preparing lingonberries before starting the process
Having previously selected beautiful and ripe fruits, place them in a colander. Wash the berries under clean running water for several minutes. Then wait a while and let the liquid drain into the sink. Remove the stems. On this preparatory stage finished.
To be able to use it longer picked berries, put it in a cool, dark place. Then it will remain fresh and have a beautiful appearance.
The best recipes for preparing pickled lingonberries
Lingonberry is a very healthy and delicious product, which must be consumed throughout the year, and not just in the summer. Unfortunately, not every housewife can afford to buy fresh fruits in winter or fill the freezer with them. In this case the best way The solution to this problem is conservation. It is stored for a long time, and the berry retains its beneficial qualities.
We have selected for you the most popular and easy-to-implement lingonberry recipes.
A simple recipe for the winter
Soaked lingonberries will be an excellent addition to meat dishes. Berries prepared according to the proposed recipe can be used in salads. First of all, let's start cooking the syrup. Fill a suitable pan with a liter of water and add spices. We need two tablespoons of granulated sugar, one teaspoon of salt, and a pea of allspice. If desired, you can season with cloves and cinnamon.
The process lasts a short time and lasts about ten minutes.
Dip the pre-prepared kilogram of lingonberries into an enamel container and pour ready-made composition and mix, after which we distribute the soaked berries into sterile jars.
Cold way
Let's figure out how to properly prepare soaked lingonberries using cold method. Ripe, previously selected fruits, in the amount of one kilogram, are placed in an enamel-coated pan. Sprinkle granulated sugar, the mass of which is half the weight of lingonberries. Season with clove sprigs. We create oppression.
Fill the container with purified water and cover with a lid. The twist will be ready after 30 days.
Sugarless
One kilogram of berries will require twice as much filling.
The fruits that have passed the preliminary stage of preparation are distributed into glass jars processed using the sterilization method. We fill them with filtered water. Twist and place in a cool place for about 60 days.
With salt
Let's prepare the composition for filling. The ingredients are calculated based on the use of one liter of water. Let's add:
- a tablespoon of salt (no need to form a slide);
- a pinch of granulated sugar;
- If desired, throw in a sprig of cloves.
Fill the jars with berries and cover with the resulting solution. Close and refrigerate for ten days.
With honey
The recipe calls for honey and lingonberries. For spices we use cinnamon, salt, cloves. We distribute the main component among the jars; it should completely fill the space of the container. We will add honey and seasonings to taste, based on the preferences of your household. Fill in the contents of the prepared hot water, leave it for a while, waiting for the honey to dissolve. Later, the liquid must be drained.
With sugar
As in previous recipes, preparing soaked lingonberries with sugar does not require much effort and will not take much time. For one kilogram of berries you will need a liter of pure drinking water. The amount of sugar depends on the family's personal preference and can range from one-third to a full glass. Add salt to taste, but no more than half a teaspoon.
To soak main ingredient, should be mixed bulk products and add water, bring to a boil. Continue cooking for five minutes. Set the pan aside for a while and cool its contents. Then distribute the lingonberries into pre-prepared jars and fill with syrup. We use lids and store them in a cool place.
Lingonberries without cooking
To prepare without cooking, we only need ripe fruits. We take the ingredients in a one to one ratio. Fill sterilized jars, pouring berries and sugar alternately. Make the final layer sweet. Finally, use the lid and put the preserves in the refrigerator.
How to store it correctly
Soaked berries should be stored in glass jars in a cool place. A cellar or basement is best suited for these purposes. If you don’t have one, you can use a pantry.
Lingonberry is a traditional berry for Russia, growing in most of its territory (middle zone, tundra). How did it happen that the recipe for pickled lingonberries became something akin to “ancient exoticism” for modern supporters of a healthy diet?
People living in cities have limited access to natural products– and lingonberries can only be found in the supermarket in the frozen fruit and berry section. It is known that cultivated lingonberries have higher yields compared to wild ones - up to 20-30 times! At the same time, it is practically not inferior in useful qualities its predecessor (vitamin C content is slightly reduced), so buy a bag of frozen berries and cook delicious fruit drink- no problem.
However, strict raw foodists still consider such a product a “delicacy” - due to the freezing of the water contained in the berry, the cell membranes are destroyed, so the product ultimately is no longer “the same.” Of course, if possible, it is better to go to the forest in August-September and pick the berries yourself to make “lingonberry water” or other healthy dishes and drinks. And you should use it as soon as possible!
Attention: Lingonberry has a significant drawback: it “collects” and accumulates radioactive substances and other toxins, so you need reliable information about the place where this shrub grows and - important! – berry picking should be carried out away from busy roads and highways, industrial facilities.
Ancient secrets of soaking berries: preserving valuable qualities
Urine is a common method of preparing berries for future use, used in Rus' since ancient times. This method can preserve cranberries, lingonberries, and Antonovka apples until spring. Only the best fruits and berries are selected for harvesting - ripe, undamaged.
Of course, the modern approach to urination is significantly different from the ancient one. Used real ones wooden barrels and barrels or pottery, for cooking and preservation were necessary special conditions- a dark, cool cellar just the best place for this. And the technology of urination itself is no longer the same - some ingredients are simply not familiar to us. So, in V. Pokhlebkin’s culinary dictionary the recipe is indicated soaked apples, for which the fill is not sugar syrup, and licorice water (decoction of licorice root) with spices - cloves and cinnamon.
There are several ways to prepare soaked lingonberries, but in order to preserve them, the best way is to soak them without adding sugar. What valuable qualities does a berry prepared in this way have? Lingonberries contain up to 86% water, up to 10-12% easily digestible monosaccharides, organic acids, pectin, antioxidants, flavonoids, arbutin, tannins, vitamins A, B1, B2, B9, C, PP and E, fatty acids, calcium, magnesium , potassium, iron and other minerals. The preservation of ripe berries during urination is ensured by benzoic acid (0.2%), which has preservative properties.
Experimental pharmacological studies have established that pickled lingonberries and “lingonberry water” can be used as tonics, antipyretics, astringents, urinary antiseptics and mild laxatives.
Contraindications and precautions
Lingonberry preparations, in particular its “soaked” version, are contraindicated for:
- peptic ulcer of the stomach and intestines, gastritis with high acidity;
- hemorrhoids;
- prostate tumors;
- hypotension;
- cholecystitis;
- kidney stones.
Berry scattering of recipes
Recipe for soaked lingonberries “Simple”
Thanks to its simplicity, this the recipe will work even for those who do not have their own cellar. Store dishes with pickled berries you can, for example, on a balcony, having previously placed it, for example, in a box or box that does not allow light to pass through. So, to prepare “classic” pickled lingonberries you will need sorted ripe berries (you don’t have to wash them) and pure water(preferably spring water) in a ratio of 1:3. To begin with, you can prepare not a large number of, For example, three liter jar. The technology is as follows: fill the jar 1/3 with berries, add water to the top and close the lid or tie it up. parchment paper. Send to “exile” on the balcony in a prepared place for 7 days.
Recipe for soaked lingonberries “Modern”
Required: washed ripe berries lingonberries, sugar (in a ratio of 2:1 or 5:2), cold filtered or spring water, aromatic spices to taste (cloves, cinnamon, allspice).
Preparation: Place the berries in an enamel container suitable for storage (bucket, pan with a lid) so that it is filled halfway. Place pressure on top and fill to the top with an aqueous solution of sugar and spices. Then the dishes are closed and left to be stored in the cellar for up to 30 days. These soaked lingonberries can be used as jam or diluted with boiled water to make a soft drink.
Tip: instead sugar solution you can take the solution natural honey(0.6 kg per 3-4 liters of cold boiled water)
Recipe for pickled lingonberries “Traditional”
You will need: ripe lingonberries; for filling: boiled water, sugar, salt, spices (for 1 liter of water you will need 100 g of sugar, 1 tsp of salt).
Preparation: Boil and cool the filling. Place the washed lingonberries in a container for soaking (to the top), pour in the prepared cold brine. For taste, you can add spices and quartered apples. Place the oppression, cover with lids with holes or cloth and leave in a dark place for 20 days. After opening, you can leave it in the refrigerator. Such pickled lingonberries - classic way prepare vitamin berries for the winter.
Express recipe for pickled lingonberries for sauces
You will need: lingonberries (1 kg), water (900 ml), sugar (1 tbsp), salt (0.5 tsp), cloves, cinnamon.
Preparation: Boil syrup from water, sugar and spices, cool it completely. Place the washed berries in glass jars, pour in syrup and leave for 3-4 days at a temperature of 10-15°C, then put in the refrigerator.
Bright healthy berries sometimes used as a “companion” in preparations and salads, and so classic example– apples soaked with lingonberries:
All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!
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Lingonberry - a northern berry with pleasant taste, rich in vitamins and other bioactive substances. The desire to preserve the berries longer makes harvesting lingonberries for the winter very important. Recipes for jam, jam from mashed berries with sugar (without cooking), wine, sauce or pickled lingonberries presented in this article will tell you how to properly prepare and use them.
Lingonberry jam – a classic of the genre
Lingonberry jam- a traditional Scandinavian dessert served with dinner. To prepare the delicacy you will need:
- lingonberries – 1kg;
- sugar – 1.3 kg;
- water – 1 glass.
Lingonberry jam
Pour boiling water over the sorted and washed berries so that they are all covered. Let sit for 2-5 minutes, then drain the water. Pour syrup over the berries processed in this way: from a glass of water and 1/3 of sugar, bring to a boil, cook for several minutes, then leave to steep for 5-7 hours. Second, put the jam to boil for about 10 minutes, adding another 1/3 of the sugar to it. Then set aside for another 5-7 hours. For the third time, boil the jam for about 20 minutes, adding the remaining sugar, after which the jam is packaged in jars and sealed.
Based on this recipe, you can prepare other versions of lingonberry jam: apple, nut, pear, blueberry, lemon with spices. Interesting jam It is obtained from lingonberries with vegetables - physalis, pumpkin, or squash.
More quick option preparations - “Five Minute” jam. For it you will need fresh lingonberries - 1.5 kg, sugar - 1 kg, pectin - 30 g.
You can add other ingredients to lingonberry jam - apple, emir, pear, lemon
Add pectin to the prepared berries and let sit for half an hour until the juice appears. Add half the sugar and heat up. When the jam boils, add the remaining sugar, boil for 5 minutes, pour the hot berry mass into jars, seal tightly.
Attention! Lingonberry jam can be made not only from fresh berries, but also from frozen ones.
Lingonberry jam without cooking
- 1 kg lingonberries;
- 1 kg sugar.
Sort and wash the berries, dry them, and then grind them into puree in a meat grinder. Add sugar and stir until it dissolves in the berry mass. Once packaged, store in the refrigerator.
Lingonberry jam without cooking must be stored in the refrigerator
Advice! If raw lingonberry jam Pack into ice cube trays and place in the freezer to create refreshing berry ice cream.
Raw lingonberry jam can be consumed as a dessert, sauce or filling for sweet and flour dishes, addition to tea. It can also be used for, milkshake and other drinks.
Cooking raw jam, lingonberries can be used in a mixture with other berries: cranberries, blueberries, raspberries, honeysuckle.
Classic or raw jam Lingonberries can be used not only as a dessert, but also as a sauce or gravy for meat and fish dishes.
Cranberry jam can be used as a seasoning for meat dishes
Lingonberry wine
Lingonberry wine can easily serve as an aperitif or digestif during lunch or dinner. Consuming it in moderation will not only please you taste buds, but will also have a tonic effect on the body. To make wine:
The resulting drink has a soft pink color, an exquisite forest aroma and a pleasant viscous-tart taste.
Advice! When preparing syrup for pouring berry pulp, part of the sugar can be replaced with honey.
Variations on the theme of lingonberry sauce
Thanks to its piquant, astringent-sweet-bitter taste with a slight sourness, lingonberry is a an excellent basis for sauce for poultry, game, meat or fish. Lingonberry sauce is business card Swedish cuisine. Swedes use this sauce for almost any dish.
Lingonberry sauce used as an addition to almost any dish
For the sauce in a ratio of 8:2:1 take
- fresh or frozen lingonberries;
- sugar;
- water.
Place the berries in a thick-bottomed saucepan, add water and bring to a boil. Add sugar and reduce heat to low, cook for about 10 minutes, stirring. Remove the pan from the heat and place it in a container with cold water, beat for 2 minutes.
Attention! This sauce in a warm form - great addition for pancakes, cheesecakes, soufflé, pudding or casserole, when cold - for fruit salad, cheese or chocolate-sour cream jelly. To diversify the taste of the sauce, making it more refined, you can add ginger, lemon zest, cinnamon, and star anise to it during cooking.
You can add wine to the sauce
For turkey, duck or any other poultry dishes, you can prepare berry sauce with wine. Rinse a glass of berries, add water and boil until softened. After draining the water, grind the berry mass into puree, adding 1 tbsp. l. sugar, 4 tbsp. l dry white wine of the Aligote type, salt and pepper. Boil the resulting mixture over low heat for about 2 minutes. Serve the bird cold.
Attention! Lingonberry sauce can be prepared differently each time if you add garlic, mustard, balsamic vinegar, honey, cranberry puree, or a few juniper berries, and replace white wine with red.
How to cook soaked lingonberries
Peeing represents the old way culinary processing fruits, berries and some types of vegetables, in order to prepare them for the winter. This method of conservation is especially widespread in the northern part of Europe and Siberia. The technology for harvesting fruits by soaking has remained unchanged to this day.
Soaked lingonberries
Attention! You can soak lingonberries in glass, wood, plastic or enamel dishes, which should be washed thoroughly before use.
To prepare soaked lingonberries you will need fresh lingonberries and a special sweet and salty filling, which can be prepared from:
- 1 liter of water;
- 2 tbsp. salt;
- 3 tbsp. l. Sahara;
- cinnamon, allspice, cloves, 1-2 apples.
Add salt and sugar to water and boil. Add spices and apple slices to the resulting solution, boil for several minutes, and then cool. Fill a container with pre-washed berries with this filling, cover with a linen cloth, cover with a lid or a wooden circle, and place under pressure. Maintain for about 10 days at a temperature of up to +20° C, then transfer to the cold for 1 month. Ready snack use as an addition to meat and vegetable dishes, porridges, casseroles, desserts.
You can also soak lingonberries in a plastic container.
Attention! When preparing urine, you can add a few lingonberry leaves and honey to the berries for more flavor.
The main advantage of pickled lingonberries as a product is high content vitamins: C, PP, group B, minerals: copper, iron, potassium and others, pectin and tannins, a minimum of sugar. This product is well preserved until spring and is able to resist early spring vitamin deficiency.
The northern berry - lingonberry with a spicy-tart taste - is a source of inspiration for creating culinary delights. Using the recipes presented, prepare time-tested dishes or come up with something of your own to enjoy your favorite lingonberry flavor.
Lingonberry jam - video recipe
Lingonberry preparations for the winter - photo
Lingonberries are distributed throughout the northern hemisphere. It grows in Russia, Belarus, the Baltic and Scandinavian countries, the Czech Republic, Poland, Germany and other countries. But lingonberries are especially loved in Siberia. This is facilitated by two circumstances - first, in Siberia, lingonberries are perhaps the most common berry, and second, they are perfectly preserved fresh or soaked. Juice, syrup, kvass, and other drinks are obtained from lingonberries, as well as jam, marmalade, fillings for candies, ground with sugar, or simply frozen.
It is very easy to preserve lingonberries at home - the berries need to be sorted, washed and poured into bottles, jars or carboys. Lightly tap the jars as they fill so that the berries fit more tightly. Pour cold boiled water over the berries, close and leave for 3 days in a cold place. Then replace the water with fresh water and seal the dishes tightly. Store in a dark and cool place.
Just like any other berry, you can make jam, jellies, marmalades and compotes from lingonberries. It goes well not only with honey, apples and pears, but also with some vegetables. Here are some recipes for preparing lingonberry preparations::
1. Soaked lingonberries
Pour 1 kg of berries into 1 liter of syrup (to cook 1 liter of syrup you need 1 tablespoon of sugar, 5 g of salt, 1 g of cinnamon, 0.5 g of cloves). Bring to a boil, cool and pour over the prepared lingonberries.
2. Soaked lingonberries
Ingredients of the filling: for 1 liter of water - 10-30 g of salt, 30-50 g of sugar.
Sort freshly picked berries, wash in cold water and pour into prepared dishes. Dissolve sugar and salt in water, bring to a boil, cool and pour over the berries. To improve the taste, you can add peeled slices fragrant apples, allspice, cinnamon. Cover the top with linen cloth, place a circle and bend. Maintain for 6-7 days at a temperature of 18-20°C or 8-9 days at 12-15°C, after which transfer the dishes with lingonberries to a cold place. After 25-30 days, lingonberries are ready to eat.
3. Lingonberry water (method 1)
Fill the tub or glass jar ripe lumber, pour chilled boiled water, close tightly with a lid or plastic wrap and place in a cool place. After a month, you can drink slightly reddish, slightly sour water, which, due to its weak color and taste, is called not water, but voditsa.
4. Lingonberry water (method 2)
Pour ripe, washed lingonberries into the prepared container, add chilled water, which has been boiled along with 3-5 sprigs of mint. Leave for 3-4 weeks and use as a refreshing drink that increases appetite and improves digestion.
5. Lingonberry, water (method 3)
Pour ripe lingonberries into a container, pour chilled boiled water into which, before boiling, add sugar at the rate of 300-400 g per 10 liters of water.
There are other ways to obtain lingonberry water. The main condition of each method is that the berries are not damaged and release some of the juice through their shell.
6. Lingonberries in marinade
Prepare the marinade: 3 glasses of water, 10 tbsp. spoons of sugar, 8 tbsp. spoons of salt, cinnamon, cloves, allspice, vinegar; bring to a boil, cool and pour lingonberries in jars. Pasteurize liter jars 15 minutes.
7. Lingonberries marinated with apples
To 1 kg of prepared lingonberries, add 0.5 kg of apples, cut into 4 parts and blanched in boiling water for 2-3 minutes, mix with lingonberries and place in glass jars, pour in chilled marinade, pasteurize for 15-20 minutes. To prepare the marinade, take 3 cups of water, 0.5 cup table vinegar, 1 glass of sugar, 0.5 teaspoons of salt, cinnamon, cloves and pepper. Cook until done, cool and pour into jars.
8. Extending the shelf life of fresh lingonberries
Pour ripe, healthy, freshly picked berries into a small barrel (or into a plastic container, only suitable for food products), fill with clean cold water (preferably chilled boiled water), seal tightly and lower into a well or clean reservoir with running water. Before filling the berries, thoroughly wash the barrel or other vessel with hot water and soda ash, scald with boiling water (a plastic container with just hot water) and cover with gauze to cool. Fill the already cooled bowl with berries.
9. Lingonberry syrup
Mix the washed lingonberries with sugar, pour into a glass jar and cover with parchment paper, leave for 24 hours, pour out the syrup and fill with sugar again. The syrup is poured into jars, sterilized and sealed.
10. Lingonberry compote
Ingredients of the filling: per 1 liter of water - 0.4-1 kg of sugar.
Wash ripe, evenly colored lingonberries and place them in prepared jars up to their hangers. Place 2-3 slices of sliced lemon on the bottom and top of the berries. Pour hot sugar syrup and pasteurize at a temperature of 85°C: liter jars - 15 minutes, two-liter jars - 25 minutes, three-liter jars - 35-40 minutes.
11. Lingonberry compote with apples
Ingredients of the filling: for 1 liter of water - 300-400 g of sugar.
Peel sweet apples and cut into slices. Place lingonberries and fruit slices in jars in layers or mixed. Place 2-3 slices of chopped lemon on the bottom of the jar and on top of the berries for flavor. Pour in hot sugar syrup and pasteurize at 85°C.
12. Czech lingonberry compote
Filling composition: For 350 ml of water - 400 sugar, 1/2 teaspoon of citric acid.
Boil sugar syrup. Place washed and dried lingonberries into boiling syrup in batches and cook for 4 minutes, then pour into jars. When all the berries are prepared, add citric acid to the syrup and skim off the foam. Pour syrup over berries in jars. Pasteurize at a temperature of 85°C, half-liter jars - 10 minutes, liter jars - 15 minutes, three-liter jars - 25-30 minutes.
13. Lingonberries, pureed with sugar
1 kg of lingonberries, 1 kg of sugar.
Wash ripe, intensely colored lingonberries and immerse them in boiling water for 5-6" minutes. While hot, rub the berries through a sieve or colander and mix with sugar. Heat the resulting mass until the sugar is completely dissolved and immediately fill the jars with it. Sterilize in boiling water water: half-liter jars - 20 minutes, liter jars - 25-30 minutes.
14. Lingonberries in their own juice with apples
1 kg of lingonberries, 500 g of apples.
Ingredients of the filling: 1 liter of lingonberry juice, 300 g of sugar.
Peel the apples, remove the core and cut into slices. Blanch in boiling water for 2-3 minutes. Pour ripe lingonberries into a cooking basin, add apples and pour lingonberry juice over everything. To obtain berry juice, pour 3 glasses of water, bring to a boil and cook until the berries burst; squeeze out the juice and dissolve sugar in it. Heat the mass in a cooking basin, without bringing it to a boil, pour into jars and sterilize in boiling water: half-liter jars - 10 minutes, liter jars - 15 minutes, three-liter jars - 25 minutes.
15. Lingonberries in their own juice with plums
Ingredients of the filling: for 1 liter of lingonberry juice - 300-400 g of sugar.
Place washed lingonberries and pitted plums, cut into halves, mixed in jars. Prepare juice filling (see recipe 14). Fill jars with berries hot pour. Pasteurize at a temperature of 85°C: half-liter jars - 10 minutes, liter jars - 15 minutes, three-liter jars - 25-30 minutes. (sterilize in boiling water for 4, 8, 15 minutes, respectively).
16. Lingonberries in their own juice in Czech style (method 1)
1 kg of lingonberries, 500 g of sugar.
Heat washed and dried lingonberries in a saucepan, covered, with a few tablespoons of water until they release juice. Boil with constant stirring. Add sugar gradually and cook for another 10 minutes. Collect the foam, remove the berries and put them in jars. Bring the syrup to a boil and pour it over the berries. Immediately seal the jars and turn them upside down until they cool completely.
17. Lingonberries in their own juice in Czech style (method 2)
1 kg of lingonberries, 450 g of sugar.
Mix washed and dried berries with sugar and heat in the oven until the juice releases. When the berries become glassy, transfer them to jars. Bring the syrup to a boil and pour it over the berries. Seal the jars and turn them upside down until they cool completely.
18. Lingonberry-apple seasoning
1 kg of lingonberries, 1 kg of apples, 250 g of sugar, 1 glass of water, 3-4 buds of cloves, a piece of cinnamon.
Peel the apples and cut into slices, removing the core. Pour the slices into a cooking basin, add water and heat over low heat until softened. Rub through a sieve. Place ripe, brightly colored lingonberries in boiling water for 2-3 minutes, then place in a cooking basin. Add applesauce and sugar, cook for 20-25 minutes, stirring constantly. Place in jars while hot and sterilize (see recipe 14).
19. Natural lingonberry juice
To prepare the juice, only fully ripe, freshly picked berries are taken. Mash the berries, heat over low heat for better juice release and press. Bring the juice to a boil and seal immediately.
Lingonberry juice can also be preserved by pasteurization.
20. Lingonberry jam
1 kg of lingonberries, 500 g of sugar, 1/2 cup of water, a piece of cinnamon, 3 buds of cloves or a teaspoon lemon zest.
Place sorted and washed lingonberries for 2-3 minutes to remove bitterness. into boiling water and place in a cooking basin. Add water, sugar and cook over low heat until cooked in one go. Add seasonings before finishing cooking.
21. Lingonberry jam with honey
1 kg of lingonberries, 700 g of honey, a piece of cinnamon, 3 buds of cloves, 1 teaspoon of lemon zest, 1/2 cup of water.
Make the jam as indicated in the previous recipe, only use honey instead of sugar.
22. Lingonberry jam with pears
1 kg of lingonberries, 0.8-1 kg of pears, 1.2-1.4 kg of sugar.
Peel the pears, cut into slices, removing the core, and blanch for 3-5 minutes in boiling water.
Cook the jam as usual (see recipe 20), and add pear slices about 15 minutes before the end of cooking.
23. Lingonberry jam with apples (method 1)
1 kg of lingonberries, 400-500 g of apples, 1.2-1.4 kg of sugar. For jam, take hard and sour apples. Prepare in the same way as jam with pears (see recipe 22).
24. Lingonberry jam with apples (method 2)
1 kg of lingonberries, 1 kg of apples, 2.5 kg of sugar, 2 glasses of water.
Sort the berries, wash them, put them in boiling water for 2-3 minutes, let the water drain. Peel hard and sour apples and cut into slices, removing the core. Prepare sugar syrup, bring to a boil. Place lingonberries and apples into boiling syrup. Cook until done in one go.
Pack hot, seal with plastic caps.
25. Lingonberry jam with cinnamon and cloves
For 1 kg of lingonberries - 1.5 kg of sugar, 1 glass of water, 1 teaspoon of cinnamon powder, 4 cloves.
Pour washed and scalded lingonberries into a bowl for making jam, cover with sugar, add water, cinnamon and cloves. Cook over very low heat until done.
26. Lingonberry jam (Belarusian style)
For 1 kg of berries - 1.2 kg of sugar, 3 glasses of water, 3-4 pcs. carnations.
To make the jam tasty and tender, first pour boiling water over the prepared berries and keep in it for 2-5 minutes. After this, place them in a bowl, then place them in a bowl for jam, pour in syrup and cook until tender. At the end of cooking, add cloves.
27. Lingonberry jam
1 kg of lingonberries, 1.5 kg of sugar, 2 glasses of water.
Soak ripe, intensely colored lingonberries and place in a cooking bowl. Pour water, add half the sugar and cook over low heat.
stirring constantly until the mixture reduces to 1/2 the original volume. Add the remaining sugar and cook until tender, stirring constantly.
28. Lingonberry jam with apples
1 kg of lingonberries, 500 g of apples, 3 kg of sugar, 4 glasses of water.
From sour and firm apples prepare puree. Pour the puree into a bowl, add lingonberries and sugar and cook over low heat until tender.
29. Slovakian lingonberry jam
1 kg of lingonberries, 1 kg of apples, 1 kg of pears, 1 lemon, 1 kg of sugar.
Heat washed and dried lingonberries. 10 minutes, stirring constantly. Add sliced apples and pears and cook for another 10 minutes. Add sugar in portions and, continuing to stir, cook until tender. Before the end of cooking, add lemon, cut into small cubes.
Pack the jam semi-cooled.
30. Lingonberry and plum jam
500 g lingonberries, 500 g pitted plums, 750 g sugar.
Cut the plum into halves, remove the pits. Grind the plums in a meat grinder, mix with washed and dried berries and cook with a few tablespoons of water in a wide-bottomed saucepan. When the mass thickens, add sugar and cook for another 3 minutes.
Pack the jam hot.
31. Lingonberry jam with carrots
1 kg of lingonberries, 500 g of carrots, 300-500 g of sugar.
Sort out the lingonberries, wash them, put them in boiling water for 2-3 minutes, transfer them to a cooking bowl and add sugar, bring to a boil over low heat and cook for 8-10 minutes.
Wash the carrots thoroughly, peel, cut into cubes or circles 4-5 mm thick. Place the chopped carrots in boiling water for 10 minutes, then place them in a cooking bowl with lingonberries. Stir and cook until done. Place the jam into jars while hot and sterilize in boiling water: half-liter jars - 15 minutes, liter jars - 20 minutes.
32. Lingonberry jam with beets
1 kg of lingonberries, 500 g of beets, 300-500 g of sugar. Prepare in the same way as carrot jam (see recipe 31).
33. Lingonberry jam
1 kg of lingonberries, 500 g of sugar, 1 glass of water.
Place ripe, washed lingonberries in a cooking basin, add water and heat over low heat until the berries are completely softened. Rub the boiled berries while hot through a sieve. Place the resulting puree in a cooking bowl, add sugar and cook until tender, until the mass has boiled down to 1/3 of the original volume. Place the hot jam into dry and heated jars, cool and cover with plastic lids or parchment paper in 2 layers.
34. Lingonberry jelly
0.8 l lingonberry juice, 0.2 l apple juice, 500 g sugar.
Squeeze the juice from lingonberries (see recipe 19) and from apples, pour both into a saucepan, add sugar, heat until the sugar is completely dissolved and boil to about 1/3 of the original volume. Ready jelly Pour hot into jars and pasteurize at a temperature of 85-100°C: half-liter jars - 15 minutes, liter jars - 20 minutes, three-liter jars - 25 minutes.
35. Lingonberry marmalade
1 kg of lingonberries, 400 g of sugar.
Boil ripe berries until softened with a few tablespoons of water, then mash with a pestle or colander. Mix puree with sugar. After the sugar has dissolved, boil the mixture until tender.
36. Lingonberry and apple marmalade in Slovakian style
1 kg of lingonberries, 1 kg of peeled apples, 800 g of sugar, a little cinnamon, juice from 1/2 lemon.
Boil the washed and dried berries along with the apples cut into slices while stirring. Drain in a colander. Mix the resulting puree with sugar, lemon juice and cinnamon. After the sugar has dissolved, cook until tender.
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