Viburnum jam - 6 recipes for the winter

Most fruit and berry preparations are perceived as a sweet dessert, but some of these goodies can be a real cure. For example, like viburnum jam. No wonder this berry has been used to treat colds and other diseases since time immemorial. Recipes of delicious and healthy selections from viburnum berries are given in the following selection.

Viburnum jam "through the meat grinder" for the winter

This simple jam recipe does not require heat treatment of the berries, so all the beneficial substances are kept almost unchanged in them. But it is necessary to store the winter blank exclusively in the refrigerator.

Proportions of ingredients:

• a kilo of viburnum berries;
• a kilo of white crystalline sugar.

How to make jam "through a meat grinder."

1. From the twigs, carefully pick all the berries, wash them under running water and hold them in a colander for a while, so that the glass is all excess moisture.
2. Twist the prepared viburnum berries through a meat grinder with a fine lattice. Instead of a meat grinder, you can also use a blender.
3. Combine the resulting mass with 2/3 of the total amount of sugar. Arrange the jam in sterile and clean glass jars without reporting 1-2 cm to the top.
4. Pour jam into the jars with the remaining sugar, close with sterile nylon covers and send for subsequent storage in the refrigerator.

A simple recipe "Five Minute"

To cook jam “Five-minute” from viburnum, the following components will be required:

• 800 g of berries of viburnum and granulated sugar;
• glass of water;
• a bag of vanilla sugar.

Sequencing:

1. Sort the torn berries and rinse with cold running water. Then sprinkle evenly on a table covered with paper towels - let them absorb all the moisture.
2. Pour both types of sugar into a pot with a thick bottom, pour boiling water, stir and warm the syrup until all sugar crystals are completely dissolved.
3. Let the syrup boil for five minutes, then, transfer the berries into it, boil for 5 minutes and quickly cool in an ice bath.
4. When the jam has completely cooled, boil it again after boiling for five minutes, put it in a sterile container and roll it with iron lids.

To make the workpiece more tender and aromatic, you should stand the jam in the freezer for a couple of hours or pick berries for it that survived the first frosts, when all the bitterness leaves them.

Pitted viburnum jam

For a seedless preparation, the proportions of granulated sugar and berries will be as follows:

• 750 g of prepared berries of viburnum;
• 750 g of granulated sugar.

Working process:

1. Sort the ripped berries, add water for a while and pour into a colander.
2. As soon as all the water drains from the berries, put them in a bowl of a suitable size and cover with sugar. Leave viburnum in sugar for 8-10 hours (ideally at night) to make juice stand out.
3. Next, put the container with the ingredients on the fire and cook for half an hour after boiling.
4. A fairly thickened jam should be grated through a fine sieve, spreading it in small portions and squeezing with a spoon. A drop of the resulting smoothie should not spread on a chilled saucer.
5. Ready jam left to transfer into prepared sterile jars and cork. You can store the workpiece both at room temperature and in the refrigerator.

Cake, which remains after making such a jam, can be used to prepare various medicinal tinctures or cook compote from it.

With apples

Viburnum jam for the winter can be done with the addition of other fruits.

For example, you can cook a delicious apple-viburnum jam, for which you should take:

• 1000 g of apples;
• 700 g of sugar;
• 300 g of viburnum berries;
• 50 ml of water.

Cooking method:

1. My apples, cut the peel with thin ribbons and cut the seeds. Three apple pulp on a coarse grater, transfer to a saucepan, pour water and simmer over medium heat until cooked (a quarter of an hour after boiling).
2. Prepared berries must be turned into mashed potatoes. To do this, you need to kill them with a blender or twist through a meat grinder, and then grind through a fine sieve.
3. The soft apple mass also needs to be wiped, returned to the pan, sprinkled with sugar and cook for 15-20 minutes until thickened. Then you should pour the viburnum puree and boil for another 2-3 minutes.
4. The hot apple and viburnum jam remains to be decomposed in sterilized jars, rolled up and left to cool completely at room temperature.

After cooling, the cans should be stored in a convenient place.

Citrus flavor with orange and lemon

To prepare a delicious jam from viburnum with a citrus aroma you will need:

• kilo viburnum;
• one and a half kilograms of sugar;
• 400 ml of water;
• 1 medium lemon;
• 2 oranges;
• 8 g of vanilla sugar;
• salt.

Recipe step by step:

1. After removing the twigs, the berries of viburnum should be lowered for two minutes in saline solution (20 g of sodium chloride per 1000 ml of water). Then throw the viburnum into a colander, then pour again, but with ordinary cold drinking water. Leave on for five minutes.
2. From the water and half the prescription amount of sugar, boil the syrup, pour dried berries after soaking the berries and leave to infuse overnight.
3. Catch the berries with a slotted spoon from the syrup, and send oranges and lemon well washed and cut into rings into it. After, pour in the remaining sugar and boil the syrup for five minutes.
4. Then return viburnum to the syrup, boil everything together for 10 minutes and insist for four hours. After that, cook until cooked. Roll up in sterile jars and store in a cool and dark place.

With pumpkin

For a delicious jam of viburnum and pumpkin should take:

• 500 g of viburnum;
• 500 g pumpkin;
• kilo of sugar;
• 50 ml of water.

Cooking:

1. Cut the pulp of the pumpkin without the peel into small cubes and put into a pan with a thick bottom, into which the above amount of water was poured. Simmer the slices of the vegetable until soft, then puree using a blender or rubbing through a sieve.
2. Washed berries of viburnum also turn into mashed pitted and peeled. To do this, they can be passed through a juicer or pressed through a sieve.
3. Combine both types of mashed potatoes (pumpkin and viburnum) in one dish, pour sugar and cook on medium flame to the desired density for about one hour with constant stirring.
4. Store the workpiece in a glass container tightly corking with lids.

The benefits of viburnum jam for the human body

Viburnum berries contain a huge amount of different amino acids, essential oils, iron and other minerals, and in terms of vitamin C content, the berry overtakes all overseas fruits combined.

This explains its beneficial effect on the human body, which is expressed in:

• increasing the protective functions of the body and strengthening immunity;
• restoration of liver function, as jam from viburnum can be a good hepatoprotector if sugar is replaced with honey;
• skin condition improvement;
• facilitating the course of diseases of the gastrointestinal tract;
• prevention of the appearance of kidney stones, if the jam is prepared with seeds and peel.