Lingonberry / Cranberry Strawberry Conserve

Total Time
Prep 20 mins
Cook 20 mins

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 Nutrition


  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.
Most Helpful

Great recipe! I had a bunch of leftover strawberries, so I decided to give it a try. I used cranberries and added a bit of lingonberry concentrate. It tastes amazing; the taste of the strawberries really comes through. However, my end result never "set" and remained very liquidy. Maybe it is supposed to be that way, as I have never made a conserve before. I may try using powdered pectin in the future. Regardless, it was well worth the try, and I will be making it again. Thanks for sharing! P.S. It's fantastic over ice cream.

anthony.castleberry December 20, 2009