Lingonberry jam
4 servings
30 minutes
Lingonberry jam is a true gem of Russian cuisine, boasting a delightful balance of tartness and sweetness. Lingonberries, known for their healing properties, acquire a rich flavor with subtle spicy notes of cinnamon and clove when combined with honey. Historically, this delicacy was made in the northern regions of Russia where the berry is abundant. The jam pairs wonderfully with hot beverages and is served with pancakes, cottage cheese or simply eaten by the spoonful. Besides its taste benefits, it is valued for its rich vitamin content and ability to boost immunity. Such jam is not just a dessert but a true healing treat that warms on winter evenings and complements traditional Russian feasts.
1
Place the cleaned lingonberries in a bowl, pour boiling water over them, stir, immediately strain through a sieve, and let the water drain.
- Cowberry: 1 kg
2
Then place the lingonberries in a pot for jam, sprinkle with sugar, add 1/2 cup of water (or pour with honey), add a piece of cinnamon, 3 cloves, or a bit of lemon zest, and cook until ready.
- Cowberry: 1 kg
- Honey: 500 g
3
Pour the hot jam from the basin into a bowl, and when it cools, transfer it to a glass jar, cover with parchment paper, and tie it. Store in a dry, cool place.