7 Best Recipes for Making Lingonberry and Carrot Jam for the Winter

Unusual lingonberry jam Carrots, along with carrots, are an excellent preserve. Their beneficial properties stem from their content. The root vegetable contains vitamins B, PP, E, K, P, and C, sterols, lecithin, enzymes, proteins, amino acids, fatty oil, and essential oil. In terms of carotenoid content, this vegetable surpasses all other vegetables. This northern berry also has many healing properties, including a general strengthening and tonic effect. The combination of these ingredients makes for a nutritious jam that supports the immune system.

The intricacies of making carrot jam with lingonberries

Carrots reduce the tartness of lingonberry dishes. Spices, other berries, and vegetables are also added to the dish.

Selecting and preparing berries and vegetables

For this delicacy, choose ripe, medium-sized carrots without a tough core. Sweet, late-ripening varieties with orange skin without dark spots are ideal. Wash and peel the carrots thoroughly. Then cut them into thin slices or grate them. You can cut the carrots into cubes, slices, diamonds, or rounds—it's up to you to decide.

The berries are cleaned of branches and leaves, and any unripe or damaged fruit is removed. Lingonberries should be covered with water and drained along with any debris, then placed in a colander to drain.

Before cooking, the fruits are doused with boiling water.

Sterilizing containers

Jars for preserves are pre-washed and then sterilized. Sterilization methods include steaming, baking in the oven, or microwaving for 15 minutes. Lids are specially lacquered or screw-on, and are boiled in water. The treat may spoil if the mixture is packaged in poorly washed and undried containers.

Delicious recipes for the winter

Lingonberries can be used to make a variety of desserts to suit any taste. For these preserves, you'll need pure white granulated sugar.

Classic cooking recipe

Lingonberry delicacy is easy to prepare using the following ingredients:

• fresh lingonberries - 1 kg;
• water - 1.5 cups;
• sugar - 1 kg;
• carrots - 500 g.

Bring water to a boil, add sugar, and bring to a syrup. Add peeled and chopped carrots to the sweet mixture. Cook for 20 minutes. Then let cool and simmer for 6 hours.

Sort and rinse the berries, then let them dry. Pour boiling water over them, reduce heat to low, and simmer for 1-2 minutes to remove the bitterness. Drain the berries in a colander. Bring the carrot syrup to a boil, then add the lingonberries. Cook, stirring, for 20 minutes. The mixture will darken and thicken.

A quick recipe for "Five Minutes"

When you're short on time, you can easily and quickly whip up a vitamin-packed dessert in just a few minutes. You'll need:

• lingonberries - 1 kg;
• sugar - 300 g;
• carrots - 500 g.

Wash the berries and plunge them into boiling water for a few seconds. Peel the carrots and cut them into thin slices, then simmer for 10 minutes. Mix the lingonberries with sugar and simmer for 10 minutes. Drain the carrots and add them to the lingonberries. Bring to a boil, reduce the heat, and simmer, stirring occasionally, for 5-10 minutes. Then, pour into jars and sterilize for 15-20 minutes.

Carrot and lingonberry treat with spices

Spices will give the jam an unusual flavor. Ingredients:

• lingonberries - 1 kg;
• carrots - 500 g;
• sugar - 250 g;
• ground cinnamon - 5 g;
• carnation buds - 4 pcs.

Cover the prepared berries with sugar and simmer for half an hour. Add the chopped carrots, then the cinnamon and cloves. Cook over the heat until tender, stirring occasionally, for 30-40 minutes. Prepare lingonberry jam You can add apples and pears, taking all ingredients in equal quantities.

Cooking in a multicooker

You can make an unusual jam in a slow cooker. You'll need:

• lingonberries - 1 kg;
• sweet carrots - 300 g;
• granulated sugar - 400 g;
• lemon juice - 40 ml.

Grate the peeled carrots, prepare the berries, combine the ingredients, and sprinkle with sugar. Add lemon juice, place in the multicooker, and set the steam setting to "Stewing" for 1.5 hours. Remove the steam valve or turn it to allow the water to evaporate. When the time is up, cook for another 1.5-2 hours on the "Warm" setting. Wrap the sealed container in a thick cloth and store it permanently after 24 hours.

Jam with added wine

Main ingredients:

• red berries - 1 kg;
• carrots - 250 g;
• lemon - 1 pc.;
• granulated sugar - 500 g;
• red grape wine - 100 ml.

Grate the carrots on a coarse grater. Prepare the lingonberries by sorting and washing them. Combine the ingredients and make a syrup using lemon juice, sugar, and wine. Pour this mixture over the carrots and lingonberries, cover, and bake in the oven for 30 minutes at 180°C. C. Take out and pack into jars.

Carrot and lingonberry jam with lemon

This recipe gives the vegetable a candied fruit-like quality, and pairs it with lingonberries for a truly delicious and unique twist. You'll need:

• lingonberries - 2 kg;
• carrots - 1 kg;
• granulated sugar - 2 kg;
• lemon.

Cut the prepared vegetables into strips. Add half the sugar to the cooking pot and stir. Let sit for an hour, stirring 2-3 more times. Once the juices have released, bring to a boil and the sugar has completely dissolved. Set aside after 2 minutes and let cool. Then add the lingonberries, stir well, pour in the lemon juice, and add the remaining sugar. Simmer over low heat for 20 minutes.

Dessert with apples, carrots, and lingonberries

For this original treat you will need:

• apples - 1 kg;
• carrots - 300 g;
• fresh lingonberries - 1 kg;
• water - 100 ml;
• sugar - 2.3 kg.

Peel the apples and cut into pieces, removing the cores. Chop the vegetables as well. Combine the water and sugar to make a syrup. Add the fruit and vegetables and simmer for half an hour. Then let it sit for 6-8 hours. Prepare the berries, add them to the pan, and simmer for 20 minutes.

Features and shelf life of winter preparations

Store this berry and vegetable dessert in a basement, cellar, or pantry for 1-2 years. Check the contents periodically; the product may spoil if stored in a damp, unventilated area. If the jam's color has changed and there is an unpleasant odor when opened, it should not be consumed.