Lingonberry and Pear Preserves

1. 1 Lingonberries (frozen)pack 300 g ≈ $6.00 250 g
2. 2 Pears≈ $3.80 per kg 200 g
3. 3 Sugarpack 1 kg ≈ $1.60 350 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. Thaw and sort through the lingonberries¹. Wash the pears², peel and core them, then cut into 1 cm cubes.

2. Make the syrup: bring 350 g sugar³ and 100 ml water to a boil and cook for 5 minutes.

3. Add the pears² to the syrup, cook for 5 minutes, then add the lingonberries¹ and bring to a boil, skimming off the foam.

4. Cook for 10 minutes. Check for doneness: a drop of syrup on a cold saucer should hold its shape and not run.

5. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

6. Ladle the hot preserves into the sterile 0.5 l jar up to the shoulders and seal immediately. Turn the jar upside down, wrap it, and leave to cool for 24 hours.

7. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 1 month.