Lingonberry jam with pine nuts

1. Sort and wash the lingonberries, let the water drain. Put the years on a towel to dry.
2. Pour the lingonberries into a saucepan - preferably enameled. Mix with pine nuts.
3. Cover with sugar and let stand for an hour, then put the future jam on a slow fire.
4. Constantly stirring, bring the berry-nut mass to a boil and cook for 5-7 minutes. Remove from the stove and allow to cool completely.
5. Put the jam on the stove for the second time, bring it to a boil again, boil for 5-7 minutes and cool completely.
6. For the third time, do the same, only at the end of cooking, spread the jam into sterile jars, close with sterile lids.
7. When the jam has completely cooled down, put it away for storage in a cool place.

Have a nice tea party in autumn and winter evenings!