Apple jam with lingonberries and walnuts – a recipe for the topping and filling with step-by-step photos

A wonderful dessert for lovers of spicy treats. The lingonberries impart a slight tartness and a hint of bitterness to the apple jam. The toasted walnuts add their unique aroma, which will develop a little later as you experience the various flavors and textures of the jam.

Nutritional value per serving

0 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 0 g

*Nutritional value is calculated per 100g of ingredients

Total time: 50 min
Time in the kitchen: 15 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Recipe with step-by-step photos

Apple jam with lingonberries and walnuts

Ingredients

Servings

Apples

1 kg
Cowberry

150 G
Walnuts

100 G
Sugar

1 kg

Preparation

Step 1

Cut the washed apples in sugar and let them sit overnight, covered, to extract as much juice as possible. Then place the pan on the stove and heat over low heat until the sugar has completely dissolved. Bring to a boil over medium heat and simmer for 5 minutes. To keep the apples in chunks, insert a spoon vertically, using short, gentle movements. Remove the pan from the heat and let it cool completely, about 5-8 hours.

Step 2

Return to medium heat, bring to a boil, and simmer without stirring for 10 minutes. Then let the apples cool completely again. Be sure to check the bottom with a spoon a couple of times to ensure the apples don't burn, but don't stir unnecessarily.

Step 3

Add washed lingonberries, bring to a boil over medium heat and cook for 15 minutes over moderate heat.

Step 4

Dry the walnut kernels in a frying pan until they have a nice crust, but do not overcook them.

Step 5

Add them to the saucepan with the jam once it's finished cooking and stir gently. Cook for another 5 minutes.

Step 6

The apple and lingonberry jam is ready. While hot, pour it into sterilized jars and seal with pre-boiled lids.

For this recipe, the apples need to be weighed already peeled, so it's worth adding 200-300g more. You can cut them into whatever size pieces you like, depending on your preference. You can even puree them to achieve a more uniform consistency and soften the mixture faster.

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