📖 Instructions

1. First, wash your lingonberries and cranberries thoroughly under cold running water. Remove any stems or debris. Let them drain in a colander.
2. Next, place your berries in a large saucepan. Add the sugar and lemon juice, stirring gently to combine. Do this slowly; You don't want to make a big mess and create a huge splatter!
3. Now, bring the mixture to a boil over medium-high heat, stirring frequently. This can be a little tedious, but trust me, it's worth it!
4. Once boiling, reduce the heat to low and simmer for about 20-25 minutes, or until the lingonberries have burst and the sauce has thickened. Stir occasionally to prevent sticking and burning. My friend, Sarah, once let a batch burn—it was a sad day indeed!
5. While the jam simmers, prepare your sterilized jars and lids. You can do this by washing them in hot, soapy water and rinsing them thoroughly, then placing them in a pot of boiling water for 10 minutes.
6. Once the jam has thickened sufficiently, carefully ladle it into your prepared jars, leaving about 1/4 inch of headspace. Wipe off the rims with a damp cloth. This is super important for sealing!
7. Place the lids and rings on the jars, tightening them fingertip-tight. Don't over-tighten—you don't want to crush the jars!
8. To can the jam (optional), place the jars in a large pot filled with enough water to cover them by at least 1 inch. Bring the water to a boil, then reduce heat and simmer for 10 minutes.
9. Remove the jars from the water bath using a jar lifter and let them cool completely on a towel-lined surface. As they cool, you should hear a satisfying 'pop' sound as the lids seal. If it doesn't seal properly, don't worry, you can still keep it in the fridge for about a week!
10. Once the jars are completely cool, check the seals to make sure they're airtight. Store the sealed jars in a cool, dark, and dry place. If any jars didn't seal properly, you can keep those in the fridge and use them first!