Lingonberry / Cranberry Strawberry Conserve |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
THE best jelly I have ever tasted, let alone made. Low-bush cranberries grow wild here and are very tart. Combined with the strawberry and orange of this recipe gave a fabulous flavor that I crave year-round! I used frozen strawberries just fine. Have made this recipe several times with success each time. I've tried other similar recipes that turned out hard and tasteless. Recipe is from a friend's local cookbook. Ingredients:
3 cups lingonberries or 3 cups cranberries |
1 medium orange |
10 ounces strawberries, crushed |
1/2 cup water |
3 cups sugar |
3 ounces liquid pectin |
Directions:
1. Sterilize canning jars and prepare lids. Open liquid pectin pouch and stand upright in cup or glass.
2. Grind lingonberries. Cut orange into quarters, remove seeds, grind.
3. Combine ground fruits, crushed strawberries, water and sugar in large saucepan, stir to blend.
4. Cook over medium heat, stirring constantly. Bring to rolling boil. Boil hard for 1 minute, stirring constantly.
5. Remove from heat and at once stir in liquid pectin. Quickly skim off foam.
6. Immediately pour into hot canning jars, leaving 1/4 inch headspace. Wipe jar rims and add prepared two-piece lids Process 5 minutes in boiling water bath.
|
|