Lingonberry Jam with Pine Nuts
A super-vitamin berry-and-nut boost for the body in the winter months! This is just about the most delicious jam there is — lingonberry with pine nuts. Berries and sugar are usually combined in a 1:1 ratio, but I cut back on the sugar for a healthier result. Made my way, the jam keeps beautifully in a cool spot and holds on to plenty of vitamins. Pretty, with an unusual taste and look, it makes a lovely treat alongside tea for your loved ones, or a thoughtful gift for friends on any occasion. And if you're feeling under the weather, it'll help you get back on your feet faster!
Aliyah
Recipe author
Lingonberry Jam with Pine Nuts
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 %
2 g
Fats 21 %
11 g
Carbohydrates 75 %
39 g
256 kcal
GI:
21
/
0
/
79
- Sort and rinse the lingonberries, then let them drain. Spread the berries on a towel to dry. 2. Transfer the lingonberries to a saucepan — enameled works best. Stir in the pine nuts. 3. Cover with the sugar and let sit for an hour, then set the jam-to-be over low heat. 4. Stirring constantly, bring the berry-and-nut mixture to a boil and cook for 5–7 minutes. Pull it off the heat and let cool completely. 5. Return the jam to the stove a second time, bring back to a boil, cook for another 5–7 minutes, and cool completely again. 6. Repeat a third time, but at the end of this batch ladle the hot jam into sterilized jars and seal with sterilized lids. 7. Once the jam has cooled fully, move it to a cool place for storage. Enjoy with a cup of tea on chilly fall and winter evenings!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Lingonberries - 43 kcal/100g
- Beech nuts - 568 kcal/100g
- Pine nuts (pinia) - 635 kcal/100g
- Pine nuts - 620 kcal/100g
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