Pectin is the real secret of success for all lovers of thick jam. With it, cranberry jam becomes thicker even easier and faster, without hours of boiling. In addition, it is an absolutely natural thickener, which is already contained in berries.
Ingredients
- Lingonberries - 1 kg
- Sugar - 1.2 kg
- Water - 200 ml
- Ground cinnamon - 1 tsp.
- Pectin - 10 g
- Citric acid - 2 g
- Thyme - 2-3 twigs
Step-by-step cooking recipe
Mix the pectin and a spoonful of sugar.
Boil the water with the rest of the sugar and boil the syrup for a couple of minutes.
Put the lingonberries there and boil for another 25 minutes.
Grind the mass with a blender. Add cinnamon, citric acid and chopped thyme leaves.
Pour in the pectin, stir and boil for another 5 minutes.
Roll the jam into sterile jars.
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