Traditional lingonberry jam


1 l / 4 cups water
2 kg / 4.4 lb sugar
5 l / 21 cups fresh or frozen lingonberries, rinsed clean

Bring the water to a boil. Mix in the sugar and bring back to the boil. Add the berries. Let boil on low heat, without a lid, for about 30 minutes. Skim the foam from the surface and put up in jars while still hot. Immediately screw the lid on. The jam will be quite runny when warm, but it will become set when it cools down. Store in a cool place. Eat as a condiment with, for example, meat dishes.