Spicy dessert and home doctor - viburnum jam

Viburnum is red, viburnum is ripe - this is how it is sung in a famous song. And once it's ripe, then it's time to cook jam from viburnum. Everything is useful in this amazing tree - roots, bark, leaves, flowers and, of course, berries, which contain a large amount of ascorbic acid and B vitamins. This combination makes viburnum blanks an indispensable natural remedy for enhancing immunity and fighting infectious diseases.

It is best to pick berries after the first autumn frosts, then only a slight shade and its unforgettable fresh taste remain from the natural bitterness of viburnum. Her bones are quite large, so we will make seedless viburnum jam.

How to prepare berries for boiling and separate from the seeds

Viburnum twigs are thoroughly washed with warm water, dried and gently picked off the berries, trying not to crush. If you have collected viburnum even before frost, and the berries are very bitter, hold them for a while in the freezer or pour over boiling water.

Pick berries from the seeds in a deep bowl so as not to splash the juice.

There are three ways to separate berries from seeds:

• scroll the berries through a juicer or meat grinder with a special attachment for juice from soft fruits and berries;
• hold the berries for 15–20 seconds in boiling water or 1.5–2 minutes in a hot oven, so that the seeds are easier to separate, then squeeze the juice through two or three layers of gauze or through a sieve;
• rub the viburnum through a sieve with a crush.

The latter method will take longer, but excessive heating will be avoided, and vitamins will be better preserved.

Apartment storage jam recipe

This recipe for jam from viburnum involves boiling berries in a large amount of sugar. Then the workpiece is stored in the apartment without any problems until the next harvest.

Ingredients:

• viburnum berries - 1 kg;
• sugar - 1.3 kg;
• water - 1 glass.

Rinse the viburnum, tear off the branches and separate the seeds in a way convenient for you. Pour water into the resulting juice and put on fire. Add sugar as it warms up and stir with a wooden spatula. The jam should be boiled until the mass is reduced by half. Remember to stir regularly to prevent the food from burning.

Ready jam hot is poured into sterile jars and rolled up with metal lids.

Jam recipe for keeping in a cool place

If you want to learn how to make jam from viburnum without boiling, this recipe is for you. In raw juice, all nutrients are completely preserved.

Prepare the viburnum and separate it from the seeds. Determine its volume, for example, using a liter jar and pour the juice into a saucepan.

For making jam, stainless steel or enameled dishes are suitable.

Add sugar equal to the juice to the saucepan. Stir the sugar until completely dissolved. To speed up the process, the berry mass is slightly heated over low heat, without boiling. When the sugar dissolves, jam from viburnum is poured into sterile jars, sealed. Store in a cool place.

Recipe for honey lovers

In this recipe, viburnum jam for the winter is prepared without sugar - with honey... The berries are washed, dried, cleaned of branches and seeds. Scroll in a blender to homogenize and mix with honey in a 1: 1 or 1: 0.5 ratio. Add honey in small portions, mix thoroughly and taste.When the jam seems sweet enough, stir it again and pour it into clean jars and tighten the lids. Viburnum jam with honey is stored in a cold place.

Viburnum cake made from skins and seeds should not be thrown away. It is added to compotes or makes extremely healthy viburnum oil.

The next recipe is for those who do not really like the viburnum taste, but want to stock up on a useful preparation.

Viburnum jam with lemon and vanilla

The delicate aroma of citrus and vanilla notes turn boiled viburnum juice into an exquisite dessert. This jam is perfect for cheese cakes, for cottage cheese pies or as an interlayer for cakes. For cooking we need:

• 1 kg of viburnum;
• 0.8 kg of sugar;
• 0.5 l of water;
• 1 mature lemon;
• vanilla sugar to taste.

Boil the syrup from sugar and water and leave to cool. In the meantime, prepare the berries - sort, rinse and separate the seeds. Wash the lemon, dry it, cut off the zest with a sharp knife and chop it. Squeeze the juice out of the lemon. Combine the viburnum juice with syrup and put on fire. Cook the viburnum jam until thickened, stirring regularly with a wooden spatula. Five minutes before cooking, put chopped zest and vanillin into the berry mass. Pour the product hot into sterile jars and roll up. The workpiece is stored without a refrigerator.

For inexperienced housewives, we have prepared a video of making jam from viburnum: