Lingonberry Jam with Apples for Winter
A fragrant winter jam with a memorable taste and beautiful color! A great pantry staple: apples and lingonberries work as a baking filling and as a dessert. They complement each other with sweetness and a light bitterness, freshness and a pleasant tartness. If you love lingonberries, you’ll understand.
Updated : 10 February, 2026
Easy
About 45 min.
Ingredients
400 grams
Lingonberry
4
Apple
600 grams
Sugar
2 cup
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you cook lingonberry jam with apples for winter? Prepare the ingredients. Lingonberries can be fresh or frozen (thaw frozen berries first). Choose preferably sweet apples - their sweetness balances the slight bitterness of lingonberries. You can also add a little lemon zest to this jam.
Step 2
Prepare the berries: sort them, removing debris and any spoiled berries, then rinse well under running water. Leave them in a sieve or colander to drain off excess liquid.
Step 3
Wash the apples well under running water and pat dry. Cut each apple into quarters, remove the core and seeds, then peel. Cut the apples into small pieces.
Step 4
Take a wide pot or preserving pan for cooking jam. A copper one works best, but not everyone has it. I always cook in an enameled one - the key is that the enamel isn’t damaged. Watch carefully while cooking so it doesn’t scorch. Pour the sugar into the pan. Add clean cold water. Use only good-tasting water (filtered or bottled). Poor-quality water can ruin the jam’s flavor.
Step 5
Set the pan over low heat. Stirring, wait until the sugar dissolves, then bring the syrup to a boil.
Step 6
Add the lingonberries to the syrup.
Step 7
Bring the syrup with berries back to a boil, then reduce the heat to the lowest setting. Cook the lingonberries for 30 minutes. Stir the berries from time to time and skim off any foam that forms.
Step 8
After half an hour, add the apples to the jam. Stir and cook for about 15 more minutes. Keep skimming off the foam.
Step 9
Check the jam’s consistency: drip a little hot syrup onto a saucer and let it cool. If the jam is ready, the drop will not spread.
Step 10
Prepare the jars for storing the jam. Sterilize them in any way you like: in the microwave, in the oven, or over steam. Boil the lids. Pour the hot jam into dry jars. Close immediately with lids. If you’re using non-screw lids, seal them with a canning key.
Step 11
Turn the jars upside down and leave them to cool at room temperature. This additionally sterilizes the lids. From this amount of ingredients, I got about 750 ml (about 3 cups / 25 fl oz) of finished jam.
Author note
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