Lingonberry Cranberry Strawberry Conserve Recipe

How to Make Lingonberry Cranberry Strawberry Conserve

1. Sterilize canning jars and lids in boiling water for at least 10 minutes.
2. Open the liquid pectin pouch and set aside.
3. Grind 2 cups of lingonberries.
4. Cut 1 large orange into quarters, remove seeds, and grind.
5. In a large saucepan, combine the ground lingonberries, 1 cup ground cranberries, 2 cups crushed strawberries, 1 cup water, and 4 cups sugar. Stir well to ensure all ingredients are fully incorporated.
6. Cook over medium-high heat, stirring constantly to prevent sticking and burning.
7. Bring the mixture to a full rolling boil that cannot be stirred down.
8. Boil hard for 1 minute, stirring constantly.
9. Remove from heat and immediately stir in the entire pouch of liquid pectin (following the pectin package instructions). Stir vigorously for 3 minutes to fully incorporate.
10. Quickly skim off any foam that rises to the surface.
11. Immediately pour the hot conserve into the sterilized canning jars, leaving 1/4 inch headspace.
12. Wipe the jar rims clean. Add prepared two-piece lids and process in a boiling water bath for 5 minutes. Allow jars to cool completely before checking seals. Store in a cool, dark place.
13. After 24 hours check the seal of each jar by pressing on the lid. If the lid is properly sealed it will not flex.
14. Enjoy your delicious homemade conserve!