Cranberry jam with apples for winter

Step-by-step cooking

1. Step 1:

   

   How to make cranberry jam with apples for the winter? Prepare the products. Lingonberries can be taken both fresh and frozen, which will need to be thawed beforehand. Choose apples preferably of sweet varieties - they compensate for the bitterness of lingonberries with their sweetness. You can also add a little lemon zest to this jam.

2. Step 2:

   

   Prepare the berries first. To do this, sort them out, removing garbage and spoiled berries, and then rinse well under running water. Leave them on a sieve or in a colander to drain excess liquid.

3. Step 3:

   

   Wash the apples properly under running water. Wipe them dry. Cut each apple into quarters, remove the core with the seeds, and then cut off the skin. Cut the apples into small pieces.

4. Step 4:

   

   Take a jam-making basin. Copper is best suited for this purpose, but not everyone has it. I always cook in enameled. The main thing is that the enamel is not damaged. And it is necessary to carefully monitor when cooking so that the mass does not burn. Pour sugar into the basin. Pour in clean cold water. Use only delicious, from a filter or bottle. Poor-quality water will spoil the taste of jam.

5. Step 5:

   

   Put the basin on a small fire. Stirring, wait for the sugar to dissolve, and then bring the syrup to a boil.

6. Step 6:

   

   Pour cranberries into the syrup.

8. Step 7:

   

   Bring the syrup with berries to a boil and reduce the heat to a minimum. Cook the lingonberries for 30 minutes. Stir the berries from time to time, and remove the foam that will form during cooking.

9. Step 8:

   

   After half an hour, add apples to the jam. Stir and cook the jam for about 15 more minutes. Do not forget to remove the foam.

10. Step 9:

    

    Here you can already see the state of the jam itself. Drop a small amount of hot syrup on a saucer, wait until it cools down. A drop of ready-made jam will not spread.

11. Step 10:

    

    Prepare the jars in which you will store the jam. Sterilize them in any way. It is possible in the microwave, it is possible in the oven, it is possible over steam. Boil the lids. Pour the hot jam into dry jars. Immediately close them with lids. If you use non-screw caps, then close them with a special key.

12. Step 11:

    

    Turn the jars over and leave them to cool at room temperature. This way you additionally sterilize the caps. From this amount of products, I got about 750 ml of ready-made jam.