Apple-Lingonberry Jam
recipe

A delicious apple-lingonberry jam, perfect for preserving the autumn harvest for winter. It’s great as a filling for pastries or for breakfast.
Preparation Time: 1 hour
Serving Size: About 5 jars (each 250 ml)

Ingredients:

- 1 kg apples
- 500 g lingonberries
- 500 g sugar
- 100 ml water
- 1 tsp cinnamon (optional)
- 1 tsp citric acid (or juice of one lemon)

Instructions:

1. Peel and chop the apples into small pieces.
2. Rinse the lingonberries and remove any stems.
3. Place the apple pieces, lingonberries, and water into a pot. Cook over low heat for about 10-15 minutes, until the apples are soft.
4. Add the sugar, cinnamon, and citric acid. Stir well and cook for another 15-20 minutes, until the mixture thickens.
5. Check the jam: drop a spoonful onto a plate and let it cool. If it sets, it’s ready to be jarred.
6. Pour the hot jam into clean, heated jars and seal tightly.
7. Allow the jars to cool at room temperature before storing.

Nutritional Information (per 100 g):

- Energy: 250 kcal
- Protein: 0.3 g
- Carbohydrates: 65 g
- Sugars: 60 g
- Fat: 0.1 g
- Fiber: 1 g
- Sodium: 1 mg

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