Viburnum jam

Viburnum jam

The fruits of viburnum contain a large amount of tannins, vitamins, among which C (according to this indicator, viburnum exceeds raspberry and citrus), P, K, pectins, macro and microelements (the content of iron from viburnum went around blueberries and rosehip), organic acids, including butyric, acetic, palmitic, formic. Berries can be eaten raw, but their taste, admittedly, is an amateur, therefore, the most optimal solution will be to make jam from viburnum.

Viburnum jam: benefit and harm

Almost all the substances that make up the berries remain in the viburnum jam. Jam strengthens the immune system, helps fight colds, saves from intestinal disorders, reduces pain caused by exacerbation of ulcers and gastritis of the stomach. Viburnum jam is considered an excellent prevention of urolithiasis. And we must admit that the list of useful properties of jam from viburnum is not limited.

With such an impressive list of useful properties of viburnum, it is not recommended to feast on jam for pregnant women. People who have increased blood clotting and a tendency to thrombosis will have to refuse it. In chronic kidney disease, it is also better to exclude the product from your diet. Even if you do not fall into the risk group, you should consult with a specialist before consuming viburnum jam.

Kalina with sugar for the winter

You will need:

  • viburnum berries - 1 kg,
  • sugar - 1, 5 kg,
  • water - 1 tbsp.

Method of preparation

  • Kalina is going through, removing leaves and stalks. Mine Rinse with cool water.
  • Now you need to remove the bones from the berries. Fill viburnum boiling water. Tomim on fire for a few minutes.
  • Let the berries cool, grind through a sieve.
  • Mix the berry puree with sugar.
  • We shift in a thick-bottomed pot.
  • Add water. Stir.
  • We put on a strong fire and bring to a boil. Cook for a quarter of an hour.
  • We pour hot ready-made jam on sterilized jars. Lid rolls. We clean in a cool place.

Five-minute viburnum jam

You will need:

  • viburnum berries - 1 kg,
  • sugar - 1, 5 kg,
  • water - 350 ml.

Method of preparation

  • Viburnum berries are separated from the branches. Thoroughly wash.
  • Pour sugar into an enamel pan, add sugar and set on fire.
  • Dip the prepared berries into the boiling syrup. Cook for 5 minutes, stirring constantly.
  • Spill viburnum jam over sterilized glass jars. We cork. We remove for storage in the refrigerator.

Viburnum jam with apples

You will need:

  • viburnum berries - 1, 5 kg,
  • apples - 5 kg,
  • sugar - 3 kg,
  • water - 0, 5 l.

Method of preparation

  • Kalina is sorting through. Flush. We pass through the juicer.
  • Apples are my. We clean. Remove the core. Cut into slices.
  • Fold the apples into a deep enamel pan. Fall asleep with sugar and pour water. We set on fire and boil until sugar dissolves.
  • Pour freshly squeezed viburnum juice into slightly cooled apple jam. Bring to a boil again and cook until tender over moderate heat.
  • We distribute the jam into pre-sterilized jars and spin them with metal lids. Store jam preferably in a cool dark place.

Lemon and Viburnum Jam

You will need:

  • viburnum berries - 1 kg,
  • sugar - 1, 5 kg,
  • water - 400 ml,
  • vanilla sugar - 1 bag,
  • lemon - 1 piece.

Method of preparation

  • Immerse the picked berries of viburnum in hot salt water (use a tablespoon of salt per liter of water) for a few minutes. Then we recline their colander and rinse with running water.
  • Cook the syrup: pour sugar into the enameled pan, pour in water and boil until the sugar is completely dissolved.
  • Kalina is transferred to the pan and filled with cooled syrup. Leave for 5-6 hours.
  • After the specified time, add freshly squeezed lemon juice to the jam. Stir. Using the skimmer, we take the berries out of the syrup.
  • Add vanilla sugar and grated lemon zest to the syrup. We put on the fire, boil for 5 minutes after boiling.
  • Cool the prepared syrup. Filter out.
  • Fill the berries with cooled syrup. Re-set on the fire and boil for another 8 minutes, after the jam boils.
  • After 4 hours, the jam should be brought back to a boil and cook until the syrup thickens.
  • We pour hot jam over sterilized jars. We cork. We clean the cellar.

Raw jam of oranges and viburnum

You will need:

  • viburnum berries - 1 kg,
  • sugar - 1 kg,
  • water - 400 ml,
  • orange - 2 pieces.

Method of preparation

  • Viburnum berries are separated from the stalks, washed and minced.
  • Mix the berry puree with sugar.
  • My orange. We pass through the meat grinder.
  • Mix all ingredients. Mix well.
  • We distribute the finished jam into sterilized glass jars. Corked with a plastic cap and sent to the refrigerator.

Viburnum jam with pumpkin

You will need:

  • viburnum berries - 1 kg,
  • pumpkin - 1 kg,
  • sugar - 1, 5 kg,
  • water - 1 tbsp.

Method of preparation

  • We clean the pumpkin, remove the seeds. Cut into small cubes.
  • We shift the pumpkin into an enameled pan, pour water on it and set it on fire. Cook until softened.
  • Chop the boiled pumpkin in a blender, you can use an ordinary tolkushka for this purpose.
  • Viburnum fruits are sorted out, washed under running water, it is not necessary to remove the stalk.
  • Viburnum berries are doused with boiling water, and then ground through a sieve.
  • Mix pumpkin puree and grated viburnum berries. Add sugar. Stir. Leave for a couple of hours.
  • After the specified time has elapsed, we put the mass on the fire and cook for 40 minutes over low heat, stirring constantly and removing the foam.
  • We distribute the finished jam in sterilized jars, roll it up.

Have a nice tea party and stay healthy!

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