Lingonberry / Cranberry Strawberry Conserve
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
6 cups
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
- Sterilize canning jars and prepare lids. Open liquid pectin pouch and stand upright in cup or glass.
- Grind lingonberries. Cut orange into quarters, remove seeds, grind.
- Combine ground fruits, crushed strawberries, water and sugar in large saucepan, stir to blend.
- Cook over medium heat, stirring constantly. Bring to rolling boil. Boil hard for 1 minute, stirring constantly.
- Remove from heat and at once stir in liquid pectin. Quickly skim off foam.
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Mom of 3 kids - love easy, healthy recipes.