Lingonberry is a shrub that grows in swampy areas. Lingonberries are a real king of berries, and in order to preserve them for the winter, various jams, juices are prepared from lingonberries, lingonberries are wetted, dried, frozen and even kept fresh. Useful properties of lingonberry Increases appetite; Normalizes digestion; Restores blood; Strengthens the walls of blood vessels; Has a diuretic effect; Disinfects; Restores metabolism; Removes toxins; Choleretic agent; Helps in the fight against ...

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If lingonberries do not grow in your region, it's okay. You can also buy unripe berries. Experienced housewives put a red apple or a couple next to the unripe lingonberries ripe tomatoes... Ethylene begins to evolve from them. Gas that helps the berry ripen.

Which is better: jam in a slow cooker or cooked in a bowl?

It is difficult to give an unambiguous answer here. A large number of for the winter it is more convenient to cook in a basin, since the capacity of a bowl, even a large multicooker, is not enough for large volumes. Moreover, the bowl is filled by about a third or a quarter. Since lingonberry jam is considered quite rare, you can and even need to cook it in a multicooker.

To make lingonberry jam in a slow cooker, you will need:

• Lingonberry - a jar with a capacity of 1 liter.
• Pear - 1 large or 2 medium sized.
• Sugar - about 3 multi-glasses. (480 g)

You will get about 3-4 half-liter jars of lingonberry treats for the winter. If you don't want to add pears, boil one berry, just increase the amount by one and a half to two times (depending on the capacity of the bowl).

You can make lingonberry jam in a slow cooker like this:

The berries, of course, must be clean. Rinse gently and dry a little. Cut the pears into small wedges. Place the fruit in a bowl about a third. Add sugar, turn on "stewing" or another mode where slow simmering is meant. Of course, there are models where the "jam" function is present. But the cooking algorithm will not hurt anyone.

Tip: If possible, remove the steam valve. It is better for moisture to evaporate so that the mass of lingonberries in a slow cooker gradually thickens. Foam will form, of course. And you need to shoot it. This is the only difficulty. For the rest, it is not difficult to cook jam in a slow cooker. Cooking time will take about an hour.

Guided in this way, you can cook blueberry, currant, blueberry, blackberry jam in a multicooker. In a word, from any berry. Although "a bowl of jam" is preferable, because there is a lot.

A multicooker, a pressure cooker, a double boiler - these modern gadgets have firmly "settled" in our kitchens. And rightly so! - first of all, convenience and speed. However, there are quite a few dishes in our culinary "piggy banks" that require long languor. And here the slow cooker comes to the rescue. A unique kitchen gadget that even a child can handle: the device does not fry, does not soar, does not cook, but rather languishes like a real oven! Don't be lazy, take a look

And the townspeople who want to provide for themselves delicious vitamins for the winter, at the beginning of autumn, they go to the nearest supermarket to hunt for lingonberries or pick berries at the market.

Lingonberries are good both fresh and processed.

It does not differ in sweetness, but the taste of its strong berries cannot be denied in originality.

Soaked, pickled, steamed, sun-dried lingonberries become a wonderful side dish for meat, fish, mushroom dishes, and game.

For example, any meat, even lean meat. And in order to enjoy sweet preparations (jam, compotes, fruit drinks, jams), she will only "require" you to add more sugar.

How to store fresh lingonberries correctly

Lingonberry fruits contain acids that have antiseptic properties. It is they that allow you to keep the berries fresh for a long time.

Without heat treatment harmful to vitamins, fresh lingonberries can be stored for months even at room temperature.

Then transfer the berries to a jar, pour in cool boiled water, send it cool.

Let them stand for 3 days. Then drain the water, pour fresh water, close the vessel with a lid.

If you find beautiful glass jars, you can place them right in the kitchen. The content looks so appetizing that it will be an organic addition to the interior.

Only harvested or purchased lingonberries in their natural state, without pouring, are well preserved in the refrigerator. Select ripe whole berries, rinse and dry. Transfer to a deep container, such as a cardboard box or plastic container with a lid. Place in the refrigerator on the vegetable shelf. They can be stored there for 2-3 months.

To keep fresh berries at room temperature longer without pouring, prepare several sheets of paper. Put a layer of prepared lingonberries on the first sheet, transfer to a cardboard container, then the next layer on a piece of paper, etc. So the berries can "hold out" for about a month. But you need to keep an eye on them: when you see a fruit that is ready to deteriorate, immediately get rid of it.

Save the berry for the winter

Among the winter stocks, jars of lingonberries stand out for their elegance. Soaked, canned or simply grated with sugar, lingonberries are guaranteed to stand until the next hunting season. Every day it will become more delicious and tastier - this is another of its pleasant features.

Soaked lingonberry

A simple way to preserve lingonberries for the winter without a refrigerator, proven for centuries, will allow you to cook a spicy and healthy lingonberry garnish at any time, pamper your household savory pastries with delicious filling.

Prepare compotes, jelly, fruit drinks from soaked lingonberries, or simply refresh yourself with a bright red, divinely fragrant drink infused with wild berries.

You will need:

• 5 kg lingonberries
• 2.5-2.8 liters of water
• 500 g sugar (or a pound of honey)
• a pinch of cinnamon or a couple of cloves (optional)
• salt (on the edge of a knife).

How to do:

1. Sort out the berries, put in a colander, rinse.
2. Transfer the fruits to three-liter jars (up to the shoulders).
3. Next, bring the water to a boil, add sugar or add honey, flavor with cinnamon, cloves, if desired.
4. Cook until sugar or honey is completely dissolved in water. Cool it down.
5. Fill the berries with syrup.
6. Cover the necks of the cans with gauze, leave them in the room for a couple of days.
7. We close the jars with nylon lids, place them in a cool place - ideally store soaked lingonberries in the cellar, but the refrigerator shelf will do just fine.

Canning in syrup

Lingonberries can be preserved like. Make a simple (sugar and water) and fruit filling.

In any case, sugar should be at least 70% of the amount of liquid.

What do you need:

• 5 kilos of lingonberries;
• 2 liters of water;
• 1.5-1.8 kg of sugar;
• a glass of lemon juice.

The process is step by step:

1. Boil water, add sugar to it.
2. Stir. Boil until sugar crystals dissolve, pour in lemon juice.
3. Strain and cool.
4. Fill the jars with lingonberries, pour in the syrup.
5. Cover the necks with parchment paper, tie, put in a cool place.

Instead of water, you can use fruit syrup, which is prepared as follows: squeeze the juice from the lingonberries, add sugar (1: 1) and boil.

With sugar without heat treatment

One of best options preservation of vitamins - just grind the lingonberry berries with sugar and store the workpiece in the refrigerator.

Of course, only desperate sweet tooths will like this pure vitamin delicacy - there is too much sugar.

But it cannot be reduced: the fermentation process can occur even in the refrigerator.

But as a filling for pies, a sweet preparation will be to everyone's taste.

You will need:

• 2 kg of lingonberries;
• 2 kg of sugar.

How to cook:

1. Sort out the berries, put them in a colander, rinse.
2. After the water has drained, add sugar to the berries in a bowl.
3. Mix thoroughly, with effort, without fear of crushing.
4. Dip a tablespoon in boiling water and put the fruit and sugar mass in jars.
5. Close the lids, send to the refrigerator.

How to store lingonberries all winter without sugar

Blank fresh berries lingonberries without added sugar at home is possible if there is a freezer or oven. These technologies do an excellent job with the most important task: preserving the natural taste of the fruit and their rich healthy component.

Freezing

To freeze lingonberries, select the berries: they should be ripe.

Slightly unripe is also acceptable, but mercilessly discard overripe, damaged or rotten ones.

It is ideal to send only harvested or purchased fruits to the freezer.

In any case, hurry up, not giving the vitamins time to "self-destruct".

Rinse the berries, dry on a paper towel.

Divide the forest wealth in plastic bags or airtight containers and ship to the freezer.

Drying

Before processing, select ripe berries, rejecting crumpled, rotten ones. Rinse the fruit and pat dry.

Arrange on a baking sheet in one layer and place in the oven (+ 60 ° C). Stir them occasionally.

Seal dry berries hermetically and place in a dark, dry place. They should not be stored for more than six months. Better to brew vitamin tea often and improve your health.

Lingonberries do not ripen on their own. You should not expect greenish berries to turn scarlet. Buy only bright fruits.

When buying, make sure the berries are harvested in an ecologically clean region. It is capable of absorbing radiation intensively.

The density of lingonberry berries and the acids they contain allow them to be stored for a couple of years with some types of processing. But it is better to empty stocks before the beginning of the next season. It will be both tastier and healthier.

Siberians who know a lot about lingonberry subtleties add to water when soaking berries spoiled milk, chicory or bread crusts, put licorice root. And in Ukraine it is soaked together with Antonov apples.

Useful video

How to choose a good lingonberry and why it can be stored in water is described in detail in this video:

Lingonberry berries are considered medicinal and useful. The fruits are used for the preparation of delicacies and as a means of treating diabetes, cystitis. Lingonberries are harvested for the winter in different variations to preserve useful properties berries must be left as fresh as possible. Most often, lingonberries are frozen in their pure form, often jam, compote, preserves, fruit drinks are prepared on its basis.

Lingonberry jam in half an hour

• lingonberry berries - 2.6 kg.
• sugar - 3 kg.
• citric acid - 5 gr.

1. First, process the berries, sort out the fruits, separating the unripe, crumpled, spoiled ones. Pour cool water into a bowl, soak the raw materials in it. After 25 minutes, place the fruits on a towel and let dry.
2. Take a heat-resistant container, lay out granulated sugar and lingonberries in layers. Send the filled container to the refrigerator for 8 hours. Next, knead the composition until a homogeneous paste.
3. Set the burner to medium power, simmer the product until the sugar crystals melt. When the granules are dissolved, increase the power of the burner. Simmer the lingonberry mixture for another 25 minutes, removing the froth.
4. After the time has elapsed, add citric acid... Thus, it will acquire a more pronounced taste. Pour the cooled product into sterile containers. Roll up, place in the cold.

Lingonberry jam in a slow cooker

• drinking water - 165 ml.
• sugar - 950 gr.
• fresh lingonberry - 1.5 kg.

1. First, prepare the berries, they must be sorted out and kept in cold water third of an hour. After that, rinse the lingonberries thoroughly, put them on a cloth to dry.
2. Bring the liquid until the first bubbles appear, as soon as this happens, pour water into the container of the multicooker. Add sugar, set the "Stew" program.
3. Heat the contents for 10 minutes, wait until the sugar is completely dissolved. At the end of this time, open the lid, stir the syrup and simmer for another 20 minutes.
4. Pour in the prepared berries, you can grind them in a meat grinder. Set a timer for 15 minutes on a slow cooker, simmer the mixture under the lid. Stir the jam occasionally.
5. Pour the finished product into containers, tighten the lids, and store in the cold.

Rum lingonberry jam

• strawberries - 300 gr.
• honey - 400 gr.
• lingonberry - 350 gr.
• rum (according to your taste) - 35 ml.
• raspberries - 230 gr.
• black currant - 240 gr.

1. Soak the berries in a bowl in cool water. Remove debris from the fruit. Place the platter on a towel to dry. Take a metal pan, grind the berries with a potato crush.
2. Add honey, mix the composition, leave to infuse for 1.5 hours. Such manipulations are carried out with the aim of releasing juice from the berries. Next, send the heat-resistant container with the composition to the burner. Heat the mixture for 45 minutes at low heat, skimming off the resulting foam.
3. At the end of cooking, turn off the stove, add alcohol to the total mass, stir until smooth. Pack up in sterile containers, roll up, transfer the finished product to the cold.

Lingonberry jam, simple

• lingonberry - 1.6 kg.
• sugar - 900 gr.
• filtered water - 325 ml.

1. Add sugar and water to a heat-resistant container. Turn on the burner over medium heat, place the dishes, wait until it boils.
2. Then add the berries, boil the product for a quarter of an hour. Use a slotted spoon to get rid of the resulting foam. Pour the resulting composition into previously sterilized containers, seal.

Lingonberry jam

• lingonberry berries - 1.1 kg.
• filtered water - 330 ml.
• sugar - 530 gr.

1. Try to use fresh berries. If this is not possible, frozen lingonberries will also work. Add fruits and water to a small metal saucepan, wait until it boils. Remove the mixture from heat, turn the berries into porridge.
2. Pass the resulting mass through cheesecloth, add sugar to berry puree... Boil the composition for 5 minutes. Pour the resulting jam into jars, close tightly. Store in the refrigerator.

Honey jam with lingonberries

• drinking water - 120 ml.
• honey - 700 gr.
• lingonberry berries - 1 kg.
• lemon balm leaves - 7 pcs.

1. Take a small enamel container, mix honey and water in it, send it to the burner. When the first bubbles appear, reduce power to medium. Skim off the foam if necessary.
2. Pour the lingonberries into the syrup, stir the mixture, bring until bubbles appear over low heat. If desired, at the end of cooking, you can add mint, the jam will acquire a pleasant aroma.
3. Pour the final composition into sterilized containers. Roll up, put in a place suitable for long-term storage.

Lingonberry-raspberry jam

• lingonberry - 900 gr.
• raspberries - 2.3 kg.
• sugar - 580 gr.
• drinking water - 320 ml.

1. Go through the fruits, separating the suitable specimens from the spoiled, soft, overripe ones. Wash the berries in a suitable bowl.
2. Send them in a colander to drain the liquid, then lay them on paper towels to dry completely. Put a saucepan over medium heat, add sugar, mix with water. Wait for the sand granules to dissolve.
3. As soon as the syrup boils, add dried raspberries and lingonberries to it. Simmer the product for 5 minutes, then remove from the hotplate. Let the mass sit for about 4 hours until the berries are juiced. Then put the mass back on the hotplate.
4. Bring the composition to a boil over medium heat, simmer for about an hour, removing the foam that has appeared. Sterilize glass jars, pour the jam into them, wait until it cools completely. Roll up the lids, place in the designated place.

• filtered water - 1 liter.
• sugar - 55 gr.
• lingonberry berries - 400 gr.
• table salt - 18 gr.
• cloves - 6 buds
• cinnamon - 1 stick

1. Soaked lingonberry has a universal purpose. Add berries to salads if desired, use with meat, fish, first courses.
2. To cook the product, take a small container, mix all the ingredients in it, bring to a boil over medium heat.
3. Pour the hot composition into a glass container, close with nylon / tin lids.
4. You can grind the scalded fruits in a blender or meat grinder for a delicious berry sauce.

Ground lingonberry with sugar

• fresh lingonberry - 1 kg.
• granulated sugar - 1.5 kg.

1. Rinse, peel the berries from leaves and sticks. Place on a towel and dry for a while. Stir sugar and fruits until porridge, pass through a blender.
2. Fill the resulting mass in glass containers. Optionally, you can replace sugar with honey (the amount is added at the discretion). The finished product can be added to tea or mixed with water, from which the lingonberry will not lose its beneficial properties.

Lingonberries in their own juice

• lingonberry - 2 kg.
• honey - 1 kg.

1. Sort out the lingonberry berries, separating the spoiled fruits from the large and moderately ripe ones. Rinse the berries with a colander, let the water drain. Pour the lingonberries on a towel and pat dry.
2. Send 1.5 kg. berries in an oven preheated to 120 degrees. Wait until the lingonberries begin to turn into gruel. Remove the product from the oven, rub through cheesecloth.
3. Stir the composition with honey, bringing it to homogeneity. Pour the remaining berries into a glass container, filling them with the cooked filling. Send the blanks to a cool place.

• lingonberry - 400 gr.
• clean water - 250 ml.
• sugar - to taste

1. Grind the berries into porridge, pass through a gauze cloth, fill the puree with water. Cook over medium heat for about 7 minutes in a small iron container.
2. At the end of cooking, strain the composition through cheesecloth again. Refrigerate and pour into glasses, add sugar or honey to taste. Fruit drink is especially useful for colds.

Lingonberry liqueur

• lingonberry - 500 gr.
• vodka - 0.5 l.
• sugar - 400 gr.
• filtered water - 3 liters.

1. Rinse the berries, turn them into puree, place in a jar of water, fill with vodka. Close the container with a lid, put it in the refrigerator, let it brew for 1 week.
2. After the time has elapsed, strain the resulting mass through cheesecloth. Pour it into an enamel pan, add sugar.
3. Put on medium heat, stir, the sugar should completely dissolve. Bring the composition to the first bubbles, turn off the burner, you do not need to boil. Bottle, cool.

Lingonberry shortcake

• frozen lingonberries - 500 gr.
• butter - 200 gr.
• sugar - 200 gr.
• chicken egg - 2 pcs.
• sour cream - 250 gr.
• baking powder - 12 gr.
• flour top grade- 600 gr.

1. Rinse frozen berries, dry on a paper towel. Take a small metal container, mix all the ingredients (except berries) in it for kneading the dough. Refrigerate for 25 minutes.
2. Grease a baking sheet with butter, put the dough on it, place the berries on top. Place in the oven for 45 minutes at 170 degrees.
3. Stir in a little sour cream and sugar separately, beat the sauce with a mixer. Pour the resulting cream over the prepared cake. Send to a cool place for 2-3 hours.

Dried lingonberry

1. A medicinal broth is prepared on the basis of dried lingonberries. Sort out the berries, rinse and dry them. Arrange the berries on a sheet of paper, send to dry in the oven at low temperature. Carry out this process in several stages (10 minutes each). Place the dried product in a glass or earthenware dish.
2. 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, the addition of lingonberry powder will give the drink the taste of fresh berries. It is enough to add 10 gr. chopped fruits into tea and leave to steep for 20 minutes.

1. This type of storage is used for lingonberries to maximize the preservation of vitamins. First of all, rinse the berries well. Separate spoiled fruits, twigs, leaves. Then, lay the freezer items out on a towel and pat dry.
2. Pack the berries in portioned packages: take dense polyethylene, add lingonberries, filling 30-40% total volume, release all the air. Before freezing, the berries need to be kept in the refrigerator, this will help preserve everything useful material... After cooling, 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, raspberries. Prepare berries by rubbing them with sugar or keeping them in your own juice. Try to make liqueur and fruit drink from ripe fruits. Dried lingonberries are very popular, add the powder to hot tea or coffee. Experiment, vary the proportions as you see fit.

Video: lingonberries in syrup (vitamins in a jar)

Lingonberry is a shrub that grows in swampy areas. Lingonberries are a real king of berries, and in order to preserve them for the winter, various jams, juices are prepared from lingonberries, lingonberries are wetted, dried, frozen and even kept fresh.

Useful properties of lingonberry

• Increases appetite;
• Normalizes digestion;
• Restores blood;
• Strengthens the walls of blood vessels;
• Has a diuretic effect;
• Disinfects;
• Restores metabolism;
• Removes toxins;
• Choleretic agent;
• Helps in the fight against rheumatism.

Lingonberry juice also has many useful properties. Throughout the winter, vitamin fruit drinks can be prepared from the harvested berries. If you add honey to lingonberry juice, then this remedy is effective for coughing. Lingonberry syrup is an excellent seasoning for meat dishes, such berries are added to sauerkraut for taste, they can be used to decorate cakes and pastries.

Lingonberry recipes

Soaked lingonberries for the winter

Rinse the berries under cold water, let the water drain. After that, pour the lingonberries with syrup prepared at the rate of 1 kilogram of berries, a liter of water, 2 tablespoons. sugar, ½ tsp. salt. You can add cinnamon and cloves to the syrup to taste. The syrup must be boiled for at least 10 minutes, then remove the foam from it. We put the lingonberries in jars and fill them with cooled syrup. Use parchment paper instead of lids. Store soaked lingonberries in a cool place. You can add soaked lingonberries to meat, salads.

How to make lingonberry jam?

Pour lingonberries with hot boiled water for a few minutes. We let the water drain, then the lingonberries are placed in a basin, filled with ready-made syrup. Jam syrup is prepared at the rate of two glasses of water, one and a half kilograms of sugar per kilogram of lingonberry. You can add other fruits such as apples and pears to the jam. If you decide to cook jam with fruits, then first you need to boil them in syrup, and then add lingonberries to the bowl with the jam. Will add a spicy taste to the jam with orange and lemon peel. Before the end of cooking, you can add mint leaves, linden leaves, rose petals to the jam. To get the jam, you just need to increase the boiling time.

How to make berry jelly?

In a bowl, cook lingonberries in their own juice until they start to burst. The finished mass must be filtered so that there is no flesh left from the berries. On 1 glass of ready-made juice, you need to put a glass of honey or sugar and continue to cook the lingonberries until a jelly-like mass. Lingonberry jelly is not only a delicacy, but also a seasoning for meat dishes.

How to steam lingonberries correctly?

Steamed lingonberries are prepared according to old Russian recipes. The berries need to be sorted out, poured into a saucepan and placed in an oven or Russian oven for a couple of hours. You need to store steamed lingonberries in a sterilized container, even under plastic lids. Cold storage for such lingonberries is not a prerequisite. Steamed lingonberries are used to prepare fruit drinks with added sugar.

Lingonberry compote

We sort out the berries, pour them into jars, fill in syrup at the rate of 3 liters of water for 1 kilogram of sugar. Roll up the jars and sterilize for at least 20 minutes.

Lingonberry juice

Remove impurities from lingonberries, boil. After letting the lingonberries brew for a couple of hours, then put on a sieve, the juice should drain overnight. The next day, add sugar to the juice at the rate of 2 parts of juice 1 part of sugar and boil it for 10 minutes. Pour the juice into jars and sterilize. The sterilization time depends on the volume of the can. A liter can of juice should be "cooked" for at least 35 minutes. After the can, we roll it up.

But best of all, lingonberry retains its beneficial properties if it is not subjected to heat treatment. Lingonberries are rich in ascorbic acid, which breaks down at temperature. Even if the lingonberries are not boiled, they can be stored in a cool place throughout the winter.

Lingonberries in their own juice

For cooking, you need a wooden barrel. The washed and slightly dried lingonberries should be poured into the keg with a layer of 10 centimeters. After you need to lightly squeeze the berries until they give juice. Each next layer is rammed until the juice appears, so until the container is filled. You can put a circle on top of the barrel, as a circle you can use a wooden cutting board, on which you should put a brick in cellophane. Lingonberries can be flavored with sugar before eating. Lingonberries in their own juice are suitable for making desserts, jelly and fruit drinks. You need to store it in the cold.

How to make lingonberry water?

Pour the collected lingonberries into containers, five-liter jars are best suited, pour chilled water with sugar. The pouring syrup is prepared at the rate of 3 liters of boiled water, 1 glass of sugar and a little cinnamon. Close the jars with a lid and do not touch for a month. After that, the lingonberry water is ready to drink.

What diseases does lingonberry help against?

• Hypertension;
• Atherosclerosis;
• Gastritis;
• Diabetes;
• Cold;
• Arthritis;
• Kidney disease.

Lingonberry in cosmetology

Useful substances contain not only fruits, but also the leaves of the bush. Extracts and decoctions are used in cosmetology to combat hair loss and dandruff. Lingonberry mask has a rejuvenating effect.

What is included in lingonberry?

Who is lingonberry contraindicated for?

• Those with high acidity;
• Patients with cholecystitis;
• People with peptic ulcer diseases.

It is better to pick berries in September, but you can continue to pick berries until the end of autumn. Do not pick lingonberries near the road, berries accumulate radionuclides. Only ripe berries should be used for cooking. Lingonberries for the winter are not only tasty, but also healthy. If you have not chosen what to cook from berries, then you have at least 10 days to think about it. That is how much fresh lingonberry can be stored on the balcony without any problems.

Lingonberry is a shrub plant with branched erect stems and a creeping rhizome from the heather family. Grows in deciduous and coniferous forests, peat bogs. Cultural forms are also known, unfortunately, in the post-Soviet space this agriculture is not yet very widespread. Meanwhile, lingonberry is not just a find for herbal medicine, since it contains many substances that are useful for the human body. In addition, lingonberry is not only healthy, but also very delicious berry... Lingonberries usually ripen by September-October, the berries darken from pink to ruby-red. The taste of lingonberry berry is specific, bitter-sweet and sour, slightly astringent. Many people are happy to collect lingonberries and harvest them for the winter in various forms.

Lingonberries are perfectly preserved even fresh, without any processing due to the benzoic acid they contain (which is itself an effective preservative). You can also grind lingonberries with sugar, prepare compotes, syrups, jellies and preserves. You can harvest soaked lingonberries or stewed (steamed) in the oven or in the oven - these are the oldest recipes.

Buy (or harvest) berries from trusted locations. Since lingonberry readily absorbs radionuclides, ask for a certificate of conformity when purchasing.

Oven Steamed Lingonberry Recipe

Let's figure out how to properly steam lingonberries in the oven. Cooking steamed lingonberries according to an old Russian recipe. We put the sorted, washed and naturally dried berries into a saucepan, which we place in the oven or in a heated, but already cooling Russian oven for 2-3 hours (you can slightly open the oven door). In a cooling oven, you can keep up to 5 hours.

Next, put the steamed lingonberries in sterilized jars and close them with plastic lids. Cold storage for steamed lingonberries is optional but desirable. In the cold season, delicious vitamins can be prepared from the harvested steamed lingonberries with the addition of a small amount of sugar.

Stewed lingonberry

We sort out the lingonberries and rinse them thoroughly, then lay them out to dry on a canvas. We sterilize cleanly washed jars with steam from the spout of a boiling kettle. We fill the jars with berries to the top, cover them with metal or glass lids. Some of the berries should be ready to fill the jars to the top, because during the languishing process, their contents will settle.

Put a towel or rag in a basin (or a large saucepan), put out the cans and pour water over the cans "hangers". Gently put the basin on the fire.

When the water in the pan slowly boils, the berries in the jars decrease in volume (they begin to languish, that is, heat up, give juice and settle). Well, and I remind you that you need to close them with glass or metal removable lids. When the berries have settled, add fresh ones. We repeat this procedure until more berries fit. The berries should be completely covered in juice, but bring to a boil. the contents of the cans are not needed at all (otherwise the vitamins will collapse).

Typically, this process lasts no more than 40 minutes. Much depends on the stove, capacity and size of cans (cans from 0.25 to 1.0 l are most suitable).

When the lingonberries are sufficiently thawed, we remove the cans from the basin and close them with nylon lids and cool. The berries will settle a little more - this is normal.

In the winter-spring periods, these will seriously diversify your table, maintain immunity at the desired level.

There are many ways to harvest lingonberries for the winter. For example, you can grind the berries with sugar or pour over syrup, and then use them as a filling for pies and cakes or tuck into tea. Today you will learn another option on how you can preserve most of the beneficial properties of lingonberries for the winter and get a chance to enjoy the aroma and taste of summer even on a cold winter evening.

Oven Steamed Lingonberry Recipe

Let's figure out how to properly steam lingonberries in the oven.

Cooking steamed lingonberries according to an old Russian recipe. We put the sorted, washed and naturally dried berries into a saucepan, which we place in the oven or in a heated, but already cooling Russian oven for 2-3 hours (you can slightly open the oven door). In a cooling oven, you can keep up to 5 hours.

Next, put the steamed lingonberries in sterilized jars and close them with plastic lids. Cold storage for steamed lingonberries is optional but desirable. In the cold season, you can prepare delicious vitamin lingonberry fruit drinks from the harvested steamed lingonberry with the addition of a small amount of sugar.

Stewed lingonberry

We sort out the lingonberries and rinse them thoroughly, then lay them out to dry on a canvas. We sterilize cleanly washed jars with steam from the spout of a boiling kettle. We fill the jars with berries to the top, cover them with metal or glass lids. Some of the berries should be ready to fill the jars to the top, because during the languishing process, their contents will settle.

Put a towel or rag in a basin (or a large saucepan), put out the cans and pour water over the cans "hangers". Gently put the basin on the fire.

When the water in the pan slowly boils, the berries in the jars decrease in volume (they begin to languish, that is, heat up, give juice and settle). Well, and I remind you that you need to close them with glass or metal removable lids. When the berries have settled, add fresh ones. We repeat this procedure until more berries fit. The berries should be completely covered with juice, but you do not need to bring the contents of the jars to a boil (otherwise the vitamins will collapse).

Typically, this process lasts no more than 40 minutes. Much depends on the stove, capacity and size of cans (cans from 0.25 to 1.0 l are most suitable).

When the lingonberries are sufficiently thawed, we remove the cans from the basin and close them with nylon lids and cool. The berries will settle a little more - this is normal.

In winter and spring periods, such lingonberry preparations will seriously diversify your table, maintain immunity at the desired level.

Lingonberry compote recipe:

Ingredients (for a 3 liter can):

Lingonberry - 4 cups
sugar - 1 glass
water

Washed and sorted berries are placed in a clean 3-liter jar, poured with boiling water up to the shoulders. Leave for 15-20 minutes.

Then the infused water is poured into a saucepan through a sieve (so as not to get the berries), bring to a boil, put sugar there, and let it boil again. The resulting syrup is poured with lingonberries in a jar.

The jar is rolled up (or sealed with a plastic lid with 3 ears or a metal screw cap). It is not bad even without sterilization.

Soaked lingonberries with sugar: a classic recipe

You will need:

Water - 1 liter
Sugar - 100 grams
Salt - 1/2 teaspoon
Cinnamon, black pepper - optional.

Cooking method
1. We sort out the lingonberries. Rinse thoroughly under running cold water.
2. Transfer the berries to an enamel pot, glass jar or wooden barrel.
3. Prepare the syrup: pour water into a saucepan, add sugar and salt. We mix. We put on fire. Cook until sugar is completely dissolved.
4. Pour the lingonberry with the cooled syrup.
5. Optionally add cinnamon, a couple of black peppercorns, or a few cloves.
6. The lingonberry must stand for a week at room temperature.
7. After that, the container with soaked berries should be removed to a dark, cool room. The sample can be removed in a month.

Soaked lingonberry with spices

You will need:
Lingonberry - 1 kilogram,
Carnation - 7 buds,
Cinnamon - 1 stick
Allspice - 6 peas,
Salt - 2 teaspoons
Sugar - 2 tablespoons
Water - 1 liter.

Cooking method
1. Pour water into a saucepan. Add salt, sugar, cinnamon, allspice and cloves. We mix.
2. We put on fire. Bring to a boil and wait for the sugar to dissolve.
3. While the filling is cooling down, prepare the lingonberry. We sort out the berries, remove the spoiled and dry ones. Rinse thoroughly under cold running water.
4. We lay out the lingonberries in pre-sterilized jars.
5. Fill the berries with the cooled syrup.
6. We seal the banks.
7. Store lingonberries in a cool place.

Lingonberries in syrup: a classic recipe

You will need:
Lingonberry berries - 1 kilogram,
Sugar - 300 grams
Water - 2 glasses
Lemon zest - optional.

Cooking method
1. We sort out the lingonberries, remove the spoiled berries and debris. We rinse thoroughly.
2. Throw in a colander to remove excess liquid.
3. We put the berries in glass or earthenware jars.
4. Dissolve sugar in water. Add lemon zest if desired. We put on fire and bring to a boil.
5. Fill the lingonberry with the cooled syrup.
6. We seal the jars.
7. Store jars of lingonberry jam in a dark, cool place.

Lingonberries in syrup: the original recipe

You will need:
Lingonberry berries - 4 kilograms.
Sugar - 0.5 kilograms.

Cooking method
1. We sort out the lingonberries. Rinse thoroughly with running water. We put it in a colander.
2. Divide the berry into two equal parts.
3. Sprinkle sugar over one part of the lingonberry. Mix thoroughly.
4. Put on fire and bring to a boil.
5. As soon as the berries rise up, pour out the rest of the lingonberries. We mix.
6. We lay out the hot jam in sterilized jars.
7. We seal the jars with nylon lids or twist.
8. Lingonberries prepared in this way in syrup are well stored even at room temperature, but it is better to send them to a cellar or refrigerator for long-term storage.

Lingonberries in clove syrup

The original taste of lingonberry goes well with the aroma of cloves. It is the recipe for such a jam that we hasten to present to your attention.

You will need:
Lingonberry berries - 1 kilogram,
Sugar - 1.5 kilograms
Water - 2 glasses
Cloves to taste.

Cooking method
1. Sort out lingonberries, rinse. We spread it on a dry clean towel to free it from excess moisture.
2. Transfer the berries to a colander and put them in boiling water for 3 minutes.
3. Let the excess water drain.
While the water is flowing from the lingonberry, we prepare the syrup.
4. Bring the water to a boil. Pour in sugar. Stir until all the sugar dissolves.
5. Fill the berries with boiling syrup.
6. Put the jam on the fire and cook for 20 minutes.
7. At the end of the process, add the cloves.
8. Pour lingonberry jam into sterilized jars.
9. We seal the jars with lids, both nylon and screw metal are suitable.
10. We put the cooled cans in the refrigerator or basement. However, we must admit that the jam is stored well even at room temperature.

Sugar-Free Lingonberry Recipe:

To prepare natural canned lingonberries, sepals are removed from the berries, sorted by maturity (soft and damaged are discarded).
The preparation is made incredibly simple: put the berries in jars to the top and fill with boiling water. Cool slightly, close the lids and sterilize: for large three-liter cans, it takes 20 minutes, for smaller containers - 10-15 minutes.

At the end of sterilization, the jars are immediately sealed, turned upside down and cooled.