Omena-Puolukkahillo
recipe

A delightful apple and lingonberry jam that's perfect for spreading on toast or serving with desserts.
Preparation Time: 30 minutes
Serving Size: Makes approximately 6 jars
Ingredients:
- 1000 g lingonberries (cleaned and rinsed)
- 1200 g apples (about 2 liters, chopped, with skin on but seeds removed)
- 1 vanilla bean
- 1 tsp ground cardamom
- 2 dl water
- 6 dl sugar
- 3 dl jam sugar
Instructions:
1. Measure the lingonberries and chopped apples into a pot.
2. Measure the ground cardamom and split the vanilla bean; place both in a spice bag and add to the pot.
3. Add the water to the pot and bring the mixture to a boil.
4. Let it simmer on low heat, stirring occasionally, for about 10 minutes. Remove the spice bag.
5. Add both sugars to the pot and continue to cook for an additional 10 minutes.
6. When the apples soften, blend the jam to your desired consistency.
7. Pour the hot jam into clean jars and seal with lids.
8. Allow to cool to room temperature.
9. Store the jam in the refrigerator or freeze for later use.
Tip: You can blend the jam before jarred if you prefer a smooth texture!
Nutritional Information (per tablespoon):
Calories: 50
Total Fat: 0g
Sodium: 0mg
Total Carbohydrates: 13g
Sugars: 12g
Protein: 0g
Vitamins: Contains Vitamin C from apples and lingonberries.

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