Lingonberry jam with pears

1. Sort out the lingonberries, wash and dry them.
2. Wash the pears, remove the stems, cut into halves - remove the cores. The skin can be cleaned or left - it depends solely on your taste. I usually leave. Cut the pears into rather thin small slices.
3. Pour the cranberries into an enameled saucepan, cover with sugar and put on a slow fire.
4. Gently stir the berries until the sugar dissolves. Cook the lingonberries for 20 minutes.
5. Add the pear, cook for another 15 minutes.
6. Arrange the jam in sterilized jars, close with sterile lids.
7. After the jam has completely cooled down, remove it to a cool place.

Bon appetit!