Lingonberry jelly

intermediate

Lingonberry Jelly

  • 1 L (4 cups) prepared lingonberry juice
  • 1 L (4 cups) granulated sugar
  • 25 mL (2 tbsp) bottled lemon juice

To prepare juice: 

Choose equal portions of underripe and ripe berries for jelly making.  Underripe fruit has a greater proportion of pectin and will ensure a better jell.  The ripe fruit provides the color and flavor.

  • 2 L (8 cups) lingonberries
  • 5 L (6 cups)

Rinse lingonberries well and place in 5 L (5 qt) saucepan.  Add water and bring to a boil.  Reduce heat and simmer, uncovered for 10 minutes.  Strain through a jelly bag.  Do not squeeze bag or juice may become cloudy.  Cool juice and refrigerate until required (up to 5 days) or freeze for later use.

To make jelly:

  1. Fill boiling water bath canner with hot water. Place six 250 mL (1 /2 pint) preserving jars in canner over high heat to sterilize.  Jars must be boiled for 15 minutes to sterilize. Prepare metal snap lids as per manufacturer’s directions.
  2. Combine 1 L (1 qt) prepared juice, lemon juice and sugar in a 5L (5 qt) saucepan. Bring mixture to a full rolling boil, one that cannot stirred down.  Boil rapidly, to the jelly stage (104.4ºC 220ºF), stirring frequently, to prevent scorching.
  3. Jelly stage can be tested by placing 5 mL (1 tsp) on an ice-cold saucer. Place in freezer for 1 to 2 minutes.  The jelly should wrinkle when pushed from side and seems generally tender firm. If sample is not jelled, continue process and repeat testing. Remember to remove the boiling product from the heat source while testing. 
  4. Remove from heat and skim off foam.
  5. Ladle into hot sterilized jar. Clean jar rim.  Centre metal snap lid.  Apply screw band just until finger tip tight.  Place in canner.  Repeat with remaining jars.
  6. Adjust boiling water level to 2.5 cm (1 in) above jars.
  7. Process 5 minutes. Begin process time when water returns to boil.  Remove from canner and set apart out of drafts to cool.  Cool 24 hours. 
  8. Wipe jars, remove screw bands, label and date. Store in cool, dark location.

Yield: 6,  250 mL (1/2 pint) jars.