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Lingonberry Jelly

6 servings

Ingredients

• 1 l lingonberry juice
• 500 g sugar

Instructions

1. Cook the lingonberries until soft in their own juice and pour them through a blanched jelly bag.
2. Pour the juice off clearly from the sediment, measure it, and add 500 grams of sugar per 1 liter of juice.
3. Place both on the stove and boil for about 15 minutes, continually skimming.
4. To test, let a few drops cool on a plate; if the jelly is not firm enough yet, continue to cook a little longer, noting that cooking too long reduces the beautiful red color.
5. Remove from heat, skim again after some time, and fill into glasses.
6. This jelly is excellent for decorating cakes and dishes.

Modernized from a treasured 19th-century German cookbook.