What to cook from lingonberries for the winter. Lingonberry jam – a classic of the genre

Lingonberry is a traditional berry for Russia, growing in most of its territory ( middle lane, tundra). How did it happen that the recipe for pickled lingonberries became something akin to “ancient exoticism” for modern supporters of a healthy diet?

People living in cities have limited access to natural products– and lingonberries can only be found in the supermarket in the frozen fruit and berry section. It is known that cultivated lingonberries have higher yields compared to wild ones - up to 20-30 times! At the same time, it is practically not inferior in useful qualities its predecessor (vitamin C content is slightly reduced), so buy a bag of frozen berries and cook delicious fruit drink– no problem.

However, strict raw foodists still consider such a product a “delicacy” - due to the freezing of the water contained in the berry, the cell membranes are destroyed, so the product ultimately is no longer “the same.” Of course, if possible, it is better to go to the forest in August-September and pick the berries yourself to make “lingonberry water” or other healthy dishes and drinks. And you should use it as soon as possible!

Attention: Lingonberry has a significant drawback: it “collects” and accumulates radioactive substances and other toxins, so you need reliable information about the place where this shrub grows and - important! – berry picking should be carried out away from busy roads and highways, industrial facilities.

Ancient secrets of soaking berries: preserving valuable qualities

Urine is a common method of preparing berries for future use, used in Rus' since ancient times. This method can preserve cranberries, lingonberries, and Antonovka apples until spring. Only the best fruits and berries are selected for harvesting - ripe, undamaged.

Certainly, modern approach to urination differs significantly from the original. They used real wooden barrels and kegs or earthenware; special conditions were needed for preparation and preservation - a dark, cool cellar was just best place for this. And the technology of urination itself is no longer the same - some ingredients are simply not familiar to us. So, in V. Pokhlebkin’s culinary dictionary the recipe is indicated soaked apples, for which the fill is not sugar syrup, and licorice water (decoction of licorice root) with spices - cloves and cinnamon.

There are several ways to prepare soaked lingonberries, but in order to preserve them, the best way is to soak them without adding sugar. What valuable qualities does a berry prepared in this way have? Lingonberries contain up to 86% water, up to 10-12% easily digestible monosaccharides, organic acids, pectin, antioxidants, flavonoids, arbutin, tannins, vitamins A, B1, B2, B9, C, PP and E, fatty acids, calcium, magnesium , potassium, iron and other minerals. The preservation of ripe berries during urination is ensured by benzoic acid (0.2%), which has preservative properties.

Experimental pharmacological studies have established that pickled lingonberries and “lingonberry water” can be used as tonics, antipyretics, astringents, urinary antiseptics and mild laxatives.

Contraindications and precautions

Lingonberry preparations, in particular its “soaked” version, are contraindicated for:

• peptic ulcer of the stomach and intestines, gastritis with high acidity;
• hemorrhoids;
• prostate tumors;
• hypotension;
• cholecystitis;
• kidney stones.

Berry scattering of recipes

Recipe for soaked lingonberries “Simple”

Thanks to its simplicity, this the recipe will work even for those who do not have their own cellar. You can store dishes with soaked berries, for example, on the balcony, after placing it, for example, in a drawer or box that does not allow light to pass through. So, to prepare “classic” soaked lingonberries, you will need sorted ripe berries (you don’t need to wash them) and clean water (preferably spring water) in a ratio of 1:3. To begin with, you can prepare not large number, for example, a three-liter jar. The technology is as follows: fill the jar 1/3 with berries, add water to the top and close the lid or tie it up. parchment paper. Send to “exile” on the balcony in a prepared place for 7 days.

Recipe for soaked lingonberries “Modern”

Required: washed ripe berries lingonberries, sugar (in a ratio of 2:1 or 5:2), cold filtered or spring water, aromatic spices to taste (cloves, cinnamon, allspice).

Preparation: Place the berries in an enamel container suitable for storage (bucket, pan with a lid) so that it is filled halfway. Place pressure on top and pour aqueous solution sugar with spices to the top. Then the dishes are closed and left to be stored in the cellar for up to 30 days. These soaked lingonberries can be used as jam or diluted with boiled water to make a soft drink.

Tip: instead of a sugar solution, you can use a solution natural honey(0.6 kg per 3-4 liters of cold boiled water)

Recipe for pickled lingonberries “Traditional”

You will need: ripe lingonberries; for filling: boiled water, sugar, salt, spices (for 1 liter of water you will need 100 g of sugar, 1 tsp of salt).

Preparation: Boil and cool the filling. Place the washed lingonberries in a container for soaking (to the top), pour in the prepared cold brine. For taste, you can add spices and quartered apples. Place the oppression, cover with lids with holes or cloth and leave in a dark place for 20 days. Once opened, you can leave it in the refrigerator. Such pickled lingonberries - classic way prepare vitamin berries for the winter.

Express recipe for soaked lingonberries for sauces

You will need: lingonberries (1 kg), water (900 ml), sugar (1 tbsp), salt (0.5 tsp), cloves, cinnamon.

Preparation: Boil syrup from water, sugar and spices, cool it completely. Place the washed berries in glass jars, pour in syrup and leave for 3-4 days at a temperature of 10-15°C, then put in the refrigerator.

Bright healthy berries sometimes used as a “companion” in preparations and salads, and here is a classic example - apples soaked with lingonberries:

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

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Ingredients: 0.4–1 kg of sugar per 1 liter of water.

Wash ripe, evenly colored lingonberries and place them in prepared jars up to their hangers.

Place 2-3 slices of sliced ​​lemon on the bottom and top of the berries. Pour in hot sugar syrup and pasteurize.

• Lingonberry compote with apples or pears

Ingredients of the filling: 300–400 g of sugar per 1 liter of water.

Peel sweet apples or pears and cut into slices. Place lingonberries and fruit slices in jars in layers or mixed.

Place 2-3 slices of chopped lemon on the bottom of the jar and on top of the berries for flavor. Pour in hot sugar syrup and pasteurize.

• Lingonberry compote with citric acid

Ingredients: for 350 ml of water, 400 g of sugar, half a teaspoon of citric acid.

Boil sugar syrup. Place washed and dried lingonberries into boiling syrup in batches and cook for 4 minutes, then pour into jars.

When all the berries are prepared, add to the syrup citric acid and remove the foam. Pour syrup over berries in jars.

Pasteurize at 85 °C.

• Lingonberries pureed with sugar

1 kg of lingonberries, 1 kg of sugar.

Wash ripe, intensely colored lingonberries and place them in boiling water for 5–6 minutes. While hot, rub the berries through a sieve or colander and mix with sugar.

Heat the resulting mass until the sugar is completely dissolved and immediately fill the jars with it. Sterilize.

• Lingonberry in own juice with apples

1 kg of lingonberries, 500 g of apples. Ingredients of the filling: 1 liter of lingonberry juice, 300 g of sugar.

Peel the apples, remove the core and cut into slices. Blanch in boiling water for 2-3 minutes. Pour ripe lingonberries into a cooking basin, add apples and pour lingonberry juice over everything.

To obtain berry juice, pour 3 glasses of water, bring to a boil and cook until the berries burst; squeeze out the juice and dissolve sugar in it.

Heat the mass in a cooking basin, without bringing it to a boil, pour into jars and sterilize.

• Lingonberries in their own juice with sugar

1 kg of lingonberries, 500 g of sugar.

Heat washed and dried lingonberries in a saucepan, covered, with a few tablespoons of water until the juice releases.

Boil with constant stirring. Add sugar gradually and cook for another 10 minutes. Collect foam. Remove the berries and place them in jars.

Bring the syrup to a boil and pour it over the berries. Immediately seal the jars and turn them upside down until they cool completely.

• Lingonberry-apple seasoning

1 kg of lingonberries, 1 kg of apples, 250 g of sugar, 1 glass of water, 3-4 buds of cloves, a piece of cinnamon.

Peel the apples and cut into slices, removing the core.

Pour the slices into a cooking bowl, add water and heat over low heat until softened. Rub through a sieve.

Place ripe, brightly colored lingonberries in boiling water for 2-3 minutes, then place in a cooking basin. Add applesauce and sugar, cook for 20–25 minutes, stirring constantly.

Place in jars while hot and sterilize.

• Natural lingonberry juice

For preparation, only fully ripe, freshly picked berries are taken.

Mash the berries, heat over low heat for better juice release and press. Bring the juice to a boil and seal immediately.

Lingonberry juice can also be preserved by pasteurization.

• Lingonberry jam

1 kg of lingonberries, 500 g of sugar, half a glass of water, a piece of cinnamon, 3 buds of cloves or a teaspoon lemon zest.

Add water, sugar and cook over low heat until cooked in one go. Add seasonings before finishing cooking.

• Lingonberry jam with honey

1 kg of lingonberries, 700 g of honey, a piece of cinnamon, 3 buds of cloves, 1 teaspoon of lemon zest, half a glass of water.

Dip sorted and washed lingonberries into boiling water for 2–3 minutes to remove bitterness and place in a cooking basin.

Add water, honey and cook over low heat until cooked in one go. Add seasonings before finishing cooking.

• Lingonberry jam with apples

1 kg of lingonberries, 400–500 g of apples, 1.2–1.4 kg of sugar.

For jam, take hard and sour apples. Prepare in the same way as pear jam.

• Lingonberry jam

1 kg of lingonberries, 1.5 kg of sugar, 2 glasses of water.

Soak ripe, intensely colored lingonberries and place in a cooking bowl.

Pour in water, add half the sugar and cook over low heat, stirring constantly, until the mixture has reduced to a third of its original volume.

Add the remaining sugar and cook until tender, stirring constantly.

• Lingonberry jam with apples

1 kg lingonberries, 500 g apples, 3 kg sugar, 4 glasses of water

From sour and firm apples prepare puree. Pour the puree into a bowl, add lingonberries and sugar and cook over low heat until tender.

• Lingonberry jam with lemon

1 kg of lingonberries, 1 kg of apples, 1 kg of pears, 1 lemon, 1 kg of sugar.

Heat the washed and dried lingonberries for 10 minutes, stirring constantly. Add sliced ​​apples and pears and cook for another 10 minutes.

Add sugar in portions and, continuing to stir, cook until tender.

Before the end of cooking, add lemon, cut into small cubes. Pack the jam semi-cooled.

• Lingonberry jam with plum

500 g lingonberries, 500 g pitted plums, 750 g sugar.

Cut the Hungarian plum into halves, removing the pits.

Grind the plums in a meat grinder, mix with washed and dried berries and cook with a few tablespoons of water in a wide-bottomed saucepan.

When the mixture thickens, add sugar and cook for another 3 minutes. Pack the jam hot.

• Lingonberry jam

1 kg of lingonberries, 500 g of sugar, 1 glass of water.

Place ripe, washed lingonberries in a cooking bowl, add water and heat over low heat until the berries are completely softened.

Rub the boiled berries while hot through a sieve. Place the resulting puree in a cooking bowl, add sugar and cook until tender, until the mass has boiled down to a third of its original volume.

Place the hot jam into dry and heated jars, cool and cover with plastic lids or parchment paper in 2 layers.

• Lingonberry jelly

0.8 l lingonberry juice, 0.2 l apple juice, 500 g sugar.

Squeeze the juice from lingonberries and apples, pour both into a saucepan, add sugar, heat until the sugar is completely dissolved and boil to about a third of the original volume.

Pour the finished jelly hot into jars and pasteurize at a temperature of 85–90 °C: half liter jars- 15 minutes, liter - 20, three-liter - 25.

• Lingonberry marmalade

1 kg of lingonberries, 400 g of sugar.

Boil ripe berries until softened with a few tablespoons of water, then mash with a pestle or colander.

Mix puree with sugar.

After the sugar has dissolved, boil the mixture until tender.

• Soaked lingonberries

Ingredients of the filling: per 1 liter of water 10–30 g of salt, 30–50 g of sugar.

Sort freshly picked berries and wash in cold water and pour into prepared dishes.

Dissolve sugar and salt in water, bring to a boil, cool and pour over the berries.

To improve the taste, you can add peeled slices fragrant apples, allspice, cinnamon. Cover the top with linen cloth, put a circle and bend.

Keep for 6–7 days at a temperature of 18–20 °C or 8–9 days at a temperature of 12–15 °C, after which transfer the dishes with lingonberries to a cold place.

After 25–30 days, lingonberries are ready to eat.

• Storing lingonberries

Sort the berries, rinse and pour into oak barrel or a ceramic vessel made of baked clay; pour cooled boiled water.

Seal and place for storage in a well or reservoir with running water.

Bon appetit!

To maintain the benefits medicinal berries, you need to know how to properly prepare lingonberries for the winter without cooking. There are recipes, and I’ll introduce them to you. There are several ways to preserve lingonberries: you can freeze the berries, grind them with sugar and make soaked lingonberries. There are plenty of lingonberries this year, so it’s time to grab a basket and head into the forest.

Lingonberries for the winter - recipes without cooking

The fact that it is imperative to prepare lingonberries for the winter is not even discussed. There is so much in the berry that you can fully provide yourself with therapeutic support. cold season. Especially if the lingonberries were not subjected to heat treatment and were stored without cooking. By the way, the berry has good feature: it contains benzoic acid, which allows lingonberries to remain fresh for a long time without processing.

Frozen lingonberries - a recipe for the winter

Sort, wash and dry the lingonberries. The berry must be absolutely dry - this is the main condition. The right way freezing – place the lingonberries on a tray and put them in the freezer in the fast freezing mode. Then take it out, put it in bags, and put it back in the freezer. But if you're in a hurry, just put the dry berries in bags and put them in the freezer. When deep frozen, the berry will retain all its valuable beneficial properties.

Lingonberries with sugar without cooking

The best option for preparing lingonberries without cooking, the so-called cold one, is to grind the berries with sugar. It's so simple that it won't take much time. I will introduce two recipes.

The simplest, easiest and quick recipe. The berries remain intact and can be used throughout the winter to decorate pies and other baked goods. And you can eat it just like that! What is most valuable is that lingonberries prepared for the winter in this way will retain their value, and consuming them will protect you from many diseases.

You will need:

• Lingonberries – 1 kg.
• Sugar – 1 kg.

How to cook lingonberries with sugar:

1. Sort the berries and wash thoroughly under running water. Place the lingonberries in a colander, let the water drain until the berry becomes completely dry (this is important in this recipe), spread on a towel or newspaper.
2. Sterilize the jars. Next, fill the jars as follows: put a few spoons of lingonberries, a few spoons of sugar on top. And thus, in layers, fill the jar to the top. The topmost layer is sugar, pay attention.
3. To ensure that the lingonberries settle down and compact well when laying, shake the jar periodically.
4. Close the container with a simple nylon lid and store it. The berry will remain suitable for consumption throughout the year, until the next harvest; you will be provided with lingonberries. Store the preparation in the refrigerator.

Lingonberries, ground with sugar

Somewhat time-consuming option winter harvesting lingonberries without cooking compared to the first recipe. But this is the most common option.

You will need:

• Lingonberry – 1 kg.
• Sugar – 1 or 2 kg. (I’ll explain why the quantity is inaccurate in the recipe description).

We prepare:

1. Sort the berries, wash them thoroughly (preferably in running water), drain them in a colander, and let the water drain. Excess moisture from the berries must be removed, so spread it on a newspaper, a towel and wait for the berry to dry thoroughly.
2. Place the lingonberries in a large bowl and cover with sugar. There is a small nuance. How much sugar to add is up to you to decide. The berry has a slight bitterness, not everyone likes it, so determine the amount of sugar based on taste. Usually I add more sugar and don't regret it. Don't be afraid, lingonberries will be stored well even with a small amount of sugar (1 kg).
3. It is convenient to grind the berries using a blender - quickly and without extra effort. Well, if you don’t have a blender, use a masher or any other available device. Don’t try to chop the berries too much, they will remain whole, don’t worry. Personally, I like to find such berries in a jar in winter.
4. Stir the lingonberries, ground with sugar, and leave for a while until it dissolves completely. By the way, it is better to use a wooden spoon; metal can destroy some vitamins. Lingonberries prepared for the winter without cooking using this method will retain healthy vitamins. This rule applies to all berries.
5. When the sugar is completely dissolved, place the lingonberries in pre-sterilized jars.
6. You can store lingonberries under regular nylon cover, choose a cool and preferably dark place.

Soaked lingonberries for the winter - recipe

In addition to lingonberries prepared with sugar, housewives use other recipes for preserving the berries for the winter without cooking. For example, the well-known pickled lingonberry. Perfect for anyone who has a basement or cellar in their arsenal.

The good thing about this option is that you don’t need to bother with banks, and you don’t need to carry out other troublesome manipulations.

Make jelly and fruit drinks from soaked lingonberries, eat the berries, and use them, adding sugar, as a filling for baking pies. You can drink the syrup from the soaked berries; it tastes quite pleasant, sweet and sour, with a slight bitterness.

Recipe No. 1. This recipe was used to soak lingonberries in villages.

You will need:

• For a liter of water, take half a glass of sugar and half a teaspoon of salt.

How to prepare soaked lingonberries:

1. Sort the berries, and after washing, place them in any suitable container. Glass, wood and enamel dishes are suitable.
2. Make the filling: add sugar and salt to boiling water. If you wish, add cinnamon, allspice and cloves - additives are often used when soaking lingonberries. Cool the filling to room temperature.
3. Pour over the berries, put pressure on top and cover with gauze.
4. After a couple of days, the soaked berries can be stored for storage, covered with lids. The berries contain many bactericidal substances, so the berries will not become moldy.

Recipe No. 2. With hot filling and spices.

Take:

• Lingonberries – 1 kg.
• Water – 1 liter.
• Sugar – 2 tbsp. spoons.
• Salt – 2 teaspoons.
• Cinnamon sticks, vanillin, allspice, cloves.

We prepare:

1. Sort the berries, wash them, dry them a little. Place in a jar or another container.
2. While you are working on lingonberries, make a soaking liquid. Boil water by adding the remaining ingredients. Any of them can be excluded if you wish. Cool the filling.
3. Pour over the lingonberries and leave for a couple of days, covered with gauze. Then close the jars with regular lids and store.

The longer the berry is soaked, the tastier it becomes. The syrup is very beautiful, red, aromatic and tasty - you can drink it instead of fruit drink.

There is an option for preserving lingonberries without cooking - drying. But I dismissed it right away - long, troublesome, tedious. I’ve been running back and forth with rose hips, we can talk about drying.

All recipes for preparing lingonberries for the winter without cooking are superior to other options in that they allow you to preserve the berries almost indefinitely. fresh, with vitamins and others beneficial properties. Which will make these preparations much more useful than canned ones. Be healthy my dears, eat delicious preparations and come see me more often. With love and respect... Galina Nekrasova.

Lingonberries contain sugars, tannins, riboflavin (vitamin B2), manganese compounds, complex organic acids, as well as benzoic acid, which protects them from rotting.

In addition to food purposes, berries are used in the treatment of: hypertension, atherosclerosis, gastritis with low acidity. Lingonberry fruits lower blood sugar levels and are used as an adjuvant in the treatment of mild forms of diabetes.

Lingonberries are prepared as juices, jams, jams, marinades, etc., juices and wines are made from them

LINGONBERRY JAM
Sort the ripe berries, remove the stem, dry remains of flowers and other impurities, rinse thoroughly in cold water. Then blanch in boiling water for 2-3 minutes (depending on the ripeness and size of the berries), drain the water and cool the berries. You can blanch in small portions by placing the berries in a colander in boiling water. The water in which the berries were boiled is suitable for making syrup.
Place the berries in the prepared hot syrup and cook in one step: for the first 8-10 minutes high fire, very carefully stirring the berries with a slotted spoon or spoon and removing the resulting foam, and then over low heat until done. Cooking time from the moment of boiling is 20-25 minutes. Determine the readiness of the jam using a “drop” test.
Remove the jam from the heat and leave to cool and stand for 8-10 hours, then pack into clean, dry glass jars with a capacity of 1 or 2 liters, close with lids and store in a dark, cool place.

For 1 kg of berries - 1.3-1.5 kg of sugar, 1 glass of water.

LINGONBERRY JAM WITH APPLES
Prepare the berries as in the first recipe. Apples, preferably cinnamon, Antonov, anise, peel, remove the core, cut into slices 7-8 mm thick and blanch in the same way as lingonberries. Place them together in hot syrup and cook over low heat until tender.

500 g lingonberries, 500 g apples, 1.3 kg sugar, 1 glass of water.

LINGONBERRY JAM WITH HONEY
Extraordinary delicious jam can be cooked with honey. Sort and wash the ripe berries. After blanching them in boiling water for 2-3 minutes, place them in the prepared syrup. Cook until done over low heat in one batch.
Before the end of cooking, add seasoning - mint leaves (2-3 pieces), linden blossom and rose petals.
Pack the jam into clean, dry glass jars, close the lids and store in a cool, dark place.
FOR syrup: for 1 kg of berries - 100 g of water, 500-700 g of honey, on the tip of a knife ground cinnamon, 2-3 buds of cloves and 1 teaspoon of lemon zest.

LINGONBERRY JAM
Wash the sorted lingonberries, cleared of leaves, rotten and unripe berries, scald with boiling water and immediately drain. Peel apples and pears, cut into 4 slices, remove core. Prepare syrup, pour it over lingonberries along with apples and pears. Cook until the fruits become transparent. Before the end of cooking, add some finely chopped orange peels boiled in sugar.
Transfer the hot jam into a clay dish and cover tightly with cellophane.
For 1 kg of lingonberries - 250 g apples, 250 g pears, 300 g sugar.

LINGONBERRY WITH CARROTS AND SUGAR
Sort the lingonberries, rinse in cold water and blanch in boiling water for no more than 3 seconds. Wash the carrots thoroughly, trim the ends, peel them and cut out any damaged areas. Cut the peeled carrots into 4-5 mm thick circles or cubes and blanch in boiling water for 10 minutes.
After blanching, pour the berries into a basin or pan, add sugar, heat to a boil and cook for 8-10 minutes, then add blanched carrots and cook, stirring. When the temperature reaches 102°C, remove the product from the heat and pack it hot into glass jars.
Sterilize half-liter jars in boiling water for 15 minutes, liter jars for 20 minutes.
1 kg of lingonberries, 450 g of peeled carrots, 350 g of sugar.

LINGONBERRY IN YOUR OWN JUICE (1 METHOD)
Sort out the ripe lingonberries, rinse, let the water drain and pour into wooden barrel or other suitable container with a layer of 10 cm, tamp until the juice appears, then pour the next layer - 10 cm, and so on until the barrel is filled. Place a wooden circle on the berries, press on it, and store in a cool place.
Before serving as a dessert, sprinkle the berries with granulated sugar and stir.
You can cook jelly from them, prepare drinks, fruit drinks.

LINGONBERRY IN OWN JUICE (2 METHOD)
Rinse fresh, evenly colored berries thoroughly in several waters. After washing, transfer the berries to a sieve to drain the water. To prepare juice, you can select unevenly colored fruits.
Pour freshly squeezed juice over the berries, heat in a saucepan to a temperature of 95°C, quickly pack into hot glass jars; sterilize half-liter jars in boiling water for 5-6 minutes, liter jars for 10 minutes, three-liter jars for 20 minutes; roll up.
For 7 parts berries - 3 parts juice.

LINGONBERRY JUICE WITH SUGAR
Sort out the ripe lingonberries, wash them, add water, put on the fire and bring to a boil. After this, you need to let the lingonberries brew for 2-3 hours and put them on a sieve so that the juice drains overnight.
The next day, add sugar to the juice, mix everything and boil for 10 minutes.
Pour hot juice into jars and sterilize: half-liter jars for 25 minutes, liter jars for 35 minutes and three-liter jars for 45 minutes.
After sterilization, immediately roll up the hot jars.
For 1200 g of juice - 600 g of sugar.

PICKED LINGONBERRY (1 METHOD)
Place the prepared lingonberries into a clean tub. enamel pan, bucket or jar and fill with chilled filling, leave in a warm place for fermentation for 2-3 days, then put in a cold cellar or basement for storage.
Serve it on the table as a seasoning for meat, cereals and vegetable dishes, and also in the form of dessert.
For pouring: for 1 liter of water - 1 tbsp. spoon of sugar, 5 g of salt, 1 g of cinnamon, 0.5 g of cloves - bring to a boil, then cool. You can add apples cut in half.

PICKED LINGONBERRY (2 METHOD)
If there is no cellar or basement, lingonberries for home storage You can soak it this way. In prepared three liter jars Fill with washed lingonberries to the very top, fill with chilled filling, seal with a lid and store.
Use lingonberries as a garnish for everything meat dishes, especially from poultry.
For filling: 1 liter of water, 200 g of sugar.

LINGONBERRY MARINATED WITH APPLES OR PEARS
Pickled lingonberries are good in combination with apples or pears. Prepare the berries. Cut apples or pears into 4 parts, blanch in boiling water (pears - 4-5 minutes, apples - 1-3 minutes) and cool in cold water. The berries can be mixed with apples or pears, or they can be placed in rows in a jar.
Fill the jars with chilled marinade, then pasteurize liter jars for 15 minutes, two-liter jars for 25 minutes, and immediately roll up the lids.
For 1 kg of lingonberries - 0.5 kg of apples or pears. For the marinade: 2.5 cups of water (630 g), half a cup (120 g) table vinegar, 10 tbsp. spoons of sugar, 1/3 teaspoon of salt.
Spices can include cinnamon, cloves, and allspice.

FRESH LINGONBERRY FOR THE WINTER
In winter, it is good to serve fresh lingonberries for dessert, prepared as follows. Peel small overripe and crushed lingonberries from impurities, wash them and, after draining the water, put them in a wide bowl in the oven or simmer on the stove in their own juice until they become soft.
After cooling, rub through a sieve and put one part of honey on two parts of the resulting puree. Stir the puree well with a wooden spoon until the honey dissolves. This way you will have a filling for selected berries. Now you need to select ripe, undamaged fresh berries, wash them well, dry them and put them in jars up to the shoulders, and then pour them with the prepared puree, shaking them carefully so that the voids are better filled.
Close the jars with lids and store in a cool place.

DRIED LINGONBERRY
Sort the berries, rinse and air dry in the shade. When they are dry, place them on a baking sheet and place them in hot oven(even better overnight in a cooling Russian oven). Dried berries can be stored in clay or glass jars, tied with gauze.
If the dried berries are crushed in a coffee grinder, they store well (3-5 years or more) in coffee cans or cardboard tea bags. Pour one teaspoon of lingonberry powder into a glass of cold or boiled water. hot water- it will work out wonderful drink with the taste of fresh lingonberries.
This same powder will be an excellent raw material for numerous confectionery, sauces, juices, fruit drinks and compotes.

At the end of summer, the berry ripening season begins. One of the most delicious and healthy is lingonberry. These healthy seasonal berries are rich in vitamins and substances beneficial to the human body. In order to fully realize the full potential of the berries, you need to properly process them and store them for the winter. One of the most simple ways is a recipe for soaked lingonberries at home.

The most delicious and healthy is fresh lingonberries. Its sour berries have incredible aroma And original taste. Cooks all over the world add it to sauces intended for serving with meat, fish and mushroom dishes. Lingonberries are also good in sweet form. Desserts are often made from it and prepared in the form of jam or jam. Ripe red berries make delicious, aromatic compotes and fruit drinks.

Sometimes it happens that in the forest you can collect a whole “mountain” fresh berries, therefore, to prevent them from spoiling, you need to know how to preserve lingonberries for the winter. It is at this time of year that our body needs it most. In winter, due to a lack of vitamins, it is weakened and susceptible to various unpleasant diseases. Eating lingonberries helps saturate the body with vitamins and also helps cope with viral diseases.

The fruits contain a large amount of acids, which act as an antiseptic. It is thanks to them that you can store fresh berries.

The process of preserving berries for the winter:

Invented by culinary experts huge amount ways to soak lingonberries for drinking. All of them allow you to get a tasty and vitamin-rich product.

Berries prepared in this way can last without problems until the next season. Its pleasant feature is that with each month of storage it only becomes better and tastier.

This method of storing lingonberries for the winter is the most reliable and has been tested by many generations of lovers of this berry. During the cold season, you can use it to prepare not only compotes, fruit drinks, but also sauces.

To prepare soaked lingonberries you will need following ingredients: 5 kg fresh berries, 2.5 l clean water, 500 g of sugar (can be replaced with the same amount of honey), salt, cinnamon, cloves.

The cooking process is simple and consists of the following steps:

Classic version

This recipe uses a minimal amount of sugar, resulting in... finished product with a slight sourness. If desired, you can add any fruits, such as apples, to the dish. To prepare pickled lingonberries classic recipe required: 1 kg of fresh berries, 150 g of sugar, one apple (optional), 2 g of salt, 1 liter of water.

Cooking recipe:

Soaked with salt

This recipe involves the use of a large amount of salt, which gives the finished product a specific taste. To prepare one kilogram of berries you need: a liter of water, 20 g of salt, granulated sugar, cloves.

Cooking option:

Honey is an excellent natural and very healthy sugar substitute. It can be added to almost all dishes. Was no exception soaked lingonberries. The following products are used in the work process: 100 g of flower honey, 1 kg of lingonberry fruits, water, salt, cloves, cinnamon stick.

Harvesting method:

1. Washed and sterilized containers are filled to the top with lingonberries.
2. All spices used are placed in jars.
3. The jars are filled with cooled boiled water.
4. After two minutes, the liquid is drained into a separate container.
5. Honey and salt are added to it.
6. The mixture is heated until the ingredients are completely dissolved.
7. The finished syrup is poured over the berries.
8. The jars are closed and sent to a cool and at the same time dark place.

Spicy preparation

From the name it’s easy to guess that the recipe uses a large amount aromatic spices. At the right combination They will not only add piquancy to the finished product, but also give a special spicy aroma. To make this delicacy, you need: lingonberries, water, cloves, allspice peas, cinnamon stick, salt, granulated sugar.

This preparation is done as follows:

Other storage methods

Lingonberries are a seasonal berry, so without additional processing they will not survive until winter. Because of this, housewives came up with several effective ways preservation of berries.

Canning in syrup

Lingonberries can be stored at home together with other fruits or berries. Apples, pears, and cranberries are perfect for these purposes. To prepare berries for the winter, you need the following products: at least 5 kilograms of lingonberries, 2 liters of water, 1.5 kilograms of sugar, 50 ml of lemon juice.

Step-by-step cooking recipe:

One of the best ways Storing lingonberries at home is by grinding them with sugar. The finished product is very sweet and aromatic. To prepare it you will need: two kilograms granulated sugar and lingonberries.

This delicacy is prepared as follows:

1. The selected berries are transferred to a colander and washed several times with cold water.
2. After the water has drained, the berries are mixed with sugar.
3. Both ingredients are thoroughly mixed. This process is done without much care, since most of the berries should be crushed.
4. The vitamin mixture is placed in pre-washed and sterilized jars.
5. The containers are closed with lids and stored in the refrigerator.

Quick jam

Everyone loves jam, regardless of age and social status. It turns out especially tasty from lingonberries. To prepare it you will need to perform the following sequence of actions:

1. The berries are sorted and plant debris is removed from them.
2. Lingonberries are washed with running water and dried.
3. The prepared berries are placed in a pan of boiling water and cooked for no more than three minutes.
4. After this, they are removed and cooled with cold water.
5. Granulated sugar is added to the remaining liquid.
6. After boiling, cooled fruits are added to it.
7. The jam is cooked over high heat for the first 10 minutes. During the cooking process, the resulting foam must be removed.
8. After ten minutes, the heat is reduced to minimum, and the jam is cooked for another third of an hour.
9. The thickened product is removed from the stove and left for twelve hours.
10. After this, the jam is put into jars and stored in the refrigerator.

Lingonberries have been harvested for many centuries. During this time a lot has happened useful tips and recommendations. Never neglect them, as they will help you avoid most mistakes and make a delicious finished product. Among them it is worth noting the following:

Pickled lingonberries are one of the best ways to prepare this berry at home. If you follow the advice of professionals, you can get a unique vitamin product, which will appeal not only to you, but also to your family members. Don't be afraid to experiment and try various options preparations.

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