Awesome addition to meat in winter, sweet deserts, or as sandwich jam – so simple in making, halleluja! 🙂
Bearberry contains a lot of Vitamin C, and others, is good for bladder and kidneys so you might want to have it for winter times.
Before you start note that this is not a sweet jam. If you wish to have it sweeter you can add more molases while making the jam, or after opening the jar. What I choose is the second option, I put portion of the jam on a plate and surround it generously with molases for those who like it sweet. This gives a pleasant sensation of sweet-sour-bitter mix in everyones mouths 🙂
||Clean the bearberries. Heat a pot and add a little water on bottom so that first berries don’t burn. Bring to a boil. Juice the lemon and cut into pieces lemon scraps – add all. Peel the apples, then grate them over the pot (you need to add apples so that the jam sets). Boil the berries using small heat for 10-15 minutes. They should be now all very soft and apples not at all visible – now turn the heat off.|
||Sterilize the jars with boiling water. Put the berry jam in until at least 1 cm lower than the caps and without dirtying the tops. Screw them light.Put cloth on bottom of another pot, put the jars in, fill with warm water (best is the temperature of the mixture) until where the jam in jars finishes. Bring to a boil. Boil in the bath using small heat for 30 minutes.Take them out into a cool place. Enjoy hearing how they are clicking one by one! The ones that did not click put into cool place and use withing a week. *|
|Open in winter and serve with meat, sandwiches, desserts, sauces.|
* A lot more thorough description of how to jam you can find at Jamming oranges piece.