Cranberry Jam

Rinse and sort the lingonberries. Remove any spoiled berries and leaves. Sprinkle with sugar and add clean water.

Use spices according to your taste preference. I personally love cinnamon, so I use a whole stick (not a small one), and aromatic pepper with cloves. Keep in mind that these are quite strong aromatic spices, especially when combined together, so be cautious with the amount. Choose the amount of spices carefully, according to your taste.

Take the desired amount of spices and wrap them in a layer of cheesecloth. Secure with a string. This will allow the spices to infuse their aroma during cooking and make them easy to remove at the end. Cook over low heat, stirring occasionally, until thickened. This will take about 30-45 minutes, as cranberry jam thickens quickly due to its high pectin content.

You can choose to remove the foam or leave it. Personally, I didn't notice much foam during cooking. However, if you do want to remove it, here's a tip: to avoid scooping out the syrup along with the foam, use the convex side of a spoon. The foam will stick to the spoon while the syrup remains in the jam. Once you determine that the jam has reached the desired thickness and is ready, remove the bundle of spices and distribute the jam into small jars.

Make sure to sterilize the jars and lids. Boil the lids for about 10 minutes. As for the jars, I like to wash them with baking soda, rinse thoroughly with running water, and then place them in the microwave with a small amount of water for about 3 minutes on high heat. The water will evaporate and sterilize the jars with hot steam. This recipe yields about a liter of jam. Store it in a cool, dark place, and once opened, keep it in the refrigerator.