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Nutrition Facts
Serving Size 1 cups 206g Recipe makes 6 cups) The following items or measurements are not included below: lingonberries
Calories 414
Calories from Fat 1		(0%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 118mg		3%
Total Carbohydrate 106.7g		35%
	Dietary Fiber 1.8g	7%
	Sugars 104.3g
Protein 0.5g		1%
how is this calculated?

Lingonberry / Cranberry Strawberry Conserve

Recipe #384366 | 40 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: kennedyfish
Aug 6, 2009

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.

6 cups (change servings and units)

Ingredients

3 cups lingonberries or cranberries
1 medium orange
10 ounces strawberries, crushed
1/2 cup water
3 cups sugar
3 ounces liquid pectin

Directions

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.