Lingonberry Jam with Apple

1. 1 Lingonberries (frozen)pack 300 g ≈ $6.00 160 g
2. 2 Apples≈ $3.50 per kg 110 g
3. 3 Sugarpack 1 kg ≈ $1.60 160 g
4. 4 Citric acid 1 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Sterilize a 250 ml jar and lid: steam the jar or heat it in the oven at 120 °C for 10 minutes, and boil the lid for 5 minutes.

2. Thaw the lingonberries¹ and drain them in a sieve. Wash the apples², core them, and cut them with the peel into 1 cm cubes.

3. Put the lingonberries¹ and apples² in a heavy-bottomed saucepan, add 50 ml water, bring to a boil, and simmer over low heat for 10 minutes.

4. Add 160 g sugar³, stir, and cook for 20–25 minutes, skimming off the foam. Let the mixture thicken: a drop on a cold saucer should not run.

5. Add 1 g citric acid, stir, and cook for 1 minute more.

6. Pour the hot jam into the jar up to the very rim, seal it immediately, and turn it upside down.

7. Wrap the jar and leave it to cool for 24 hours. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 3 weeks.