Method

Pick over lingonberries, place in a sieve, and scald 3 times with boiling water. For 2 lbs lingonberries, use 1 lb honey or granulated sugar. Cook as usual, stirring with a spoon. Add apples, peeled and quartered, a peeled and thinly sliced pumpkin, halved pears, candied orange peel cut into small pieces, a piece of cinnamon, and 2–3 cloves. After the lingonberries have finished cooking, place 3–4 or more silver teaspoons in the saucepan. It is said that the silver removes any bitterness from the berries. This same jam may be made from cranberries.

If no honey is available when the lingonberries are gathered, cook the berries in their own juice without water. Pour the juice into a jug and, after it has cooled, cover and keep in a cold, dry place. Later it may be recooked with honey at any time, but in general it is tastier if it is cooked with sugar.

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