The lingonberry jam is my absolute favorite! The berries have so many health benefits upon being very delicious- something like a cranberry, but with a little more variety. It goes perfectly with hash browns, pork roast, or any type of pancakes. That is why this is the only jam I try and make every year.

2 kg lingonberries, washed
1 kg sour apples, peeled and diced
600 g + jam sugar
100 ml water

Makes 6 0.5l jars

1. Wash the berries through a sift, drain water and let dry.
2. In the meantime, peel and dice the apples.
3. In a large pot, put the berries and diced apples in water and simmer on medium heat. Stir occasionally and let it simmer until you see the juices coming up.
4. Lower the heat and let it cook for 15 more minutes, stirring and removing the foam from the top occasionally.
5. Add the sugar and keep cooking until the jam thickens.
6. Taste the jam and add more sugar if necessary.
7. In total the cooking time is about 50 min, but you can keep cooking for an extra 10 min if you want it thicker.
8. Pour the jam in jars while still hot, put lids on and set aside to cool. This will help preserve the jam.
9. Store the jars in a cool place.

Recipe: Ārija Avota
Photo: Ārija Avota