How to make viburnum jam: 8 recipes

Viburnum jam has become popular due to its beneficial properties. Berries significantly boost the immune system. Among other things, viburnum has a number of other healing qualities. Explore popular berry treat recipes and enhance your health year-round.

Classic viburnum jam

• sugar - 830 gr.
• water - 190 ml.
• viburnum (red) - 990 gr.

1. Get berries, perform standard manipulations before making jam. Send the viburnum dried on a cloth to a saucepan of a suitable size. Pour in purified water.
2. As soon as the composition boils, hold the fruit for 2 minutes. In parallel, in a separate container, prepare syrup. Combine the sand and water given in the recipe. Boil the ingredients until a homogeneous liquid.
3. When the first bubbles appear, put the raw materials in the syrup. Cook the fruits for about 35 minutes. Take a break for about 5-6 hours, repeat the manipulation. Do not forget to mix the ingredients, remove the foam if necessary.
4. Bring the sweet mass to a dense state, pour into sterilized jars. Cork with dry lids. After cooling, store the product in a dark place.

Viburnum and Lemon Vanilla Jam

• viburnum (fresh) - 1.1 kg.
• granulated sugar - 1.6 kg.
• purified water - 470 ml.
• vanilla sugar - 12 g.
• lemon (medium) - 1 pc.

1. Remove the stalks and leaves, rinse the raw materials in a colander, leave to dry. Next, viburnum must be treated in saline. Put the berries in a bowl, pour in the required amount of water so that the liquid covers the fruits. Pour 20 g. table salt per 1 liter composition.
2. Knead the ingredients until the bulk component is completely dissolved. Leave viburnum in saline for 3-4 minutes. After that, discard the fruits on a sieve, rinse the berries several times with cool water. Next, start cooking sweet syrup. Mix sugar and water in an enameled pan according to the recipe.
3. Turn on the stove, bring the mixture to a boil. Place viburnum in a heat-resistant bowl, fill the fruits with a ready-made sweet composition. Leave the components to infuse for 7 hours. Wash citrus and pour boiling water over it. Grate the zest on a grater, squeeze the juice out of the pulp. After time, catch the fruit with a slotted spoon.
4. Send the citrus gruel into the syrup, place the pan on the stove with the contents. Wait for boiling, languish the composition of about 6 minutes. Turn off the burner, pass the syrup through a fine mesh sieve. Take a clean pan with enamel coating, add berries and syrup to it.
5. Send the container with the ingredients to a slow fire, wait for the bubbles to appear. During cooking, do not forget to mix the products, you also need to remove the resulting foam. After boiling, simmer a treat for another 10 minutes. Turn off the stove, leave to cool.
6. After a few hours, repeat the boiling process. Pour in lemon juice 10 minutes before cooking and add vanilla sugar. Gently stir the ingredients, turn off the heat. Arrange sterile jars, pack up viburnum treats, and seal containers with tin.

Fast viburnum jam

• viburnum (ripe) - 1.7 kg.
• drinking water - 540 ml.
• granulated sugar - 1.8 kg.
• vanilla sugar - 18 gr.

1. Kalina needs to be sorted out from rotten fruits, sent to a colander and rinsed with running water. Place the prepared berries on a towel, wait for the moisture to drain.
2. At the same time, put the refractory container on the stove, pour in it two types of sugar and water. As soon as the liquid begins to boil, detect for 5-7 minutes, boil the composition.
3. After the allotted time, add the berries. Stew berries about 6 minutes. Turn off the heat, leave the food for 6 hours. For the allotted time, the composition will infuse, the berries are soaked in syrup.
4. After a few hours, repeat the process of boiling the treats. Be sure to remove the foam. Stew the delicacy for 8-10 minutes. Send in sterile jars, cork. Store in a cool room.

Viburnum jam with apples

• sweet apples - 3650 gr.
• ripe viburnum - 1150 gr.
• granulated sugar - 3750 gr.
• drinking water - 0.35 l.

1. Sort the viburnum in the classic way, send it to dry on a wafer towel. Next, the berries need to be moved to a juicer, and the fruits can also be grated with a sieve.
2. Cut apples, leave only the pulp. Chop the fruit into small pieces. Send the fruit to an enamel bowl. Pour in water, add sugar. Begin the brewing process.
3. Once the sugar has dissolved, turn off the hotplate. Cool the composition a little, mix viburnum pulp. Repeat the boiling process. Wait for the mixture to thicken.
4. Arrange pre-sterilized containers, pour viburnum delicacy into it. Close the glass jars, insulate with a cloth. After cooling, clean the cellar.

Jam from viburnum and oranges

• oranges (large) - 570 gr.
• red viburnum - 1530 gr.
• granulated sugar - 2250 gr.

1. Send the prepared viburnum to the blender bowl, grind the product until smooth gruel. Pour the mixture into a convenient cup, pour sugar.
2. Mix the components, leave for 2-3 hours. Wash citrus fruits thoroughly at the same time, use a hard kitchen sponge. Pour oranges over boiling water.
3. Chop the citrus together with the zest in small pieces. Pass the fruit through a meat grinder. Combine both masses in a common container. Stir, pour into jars, store in the refrigerator.

Pitted viburnum jam

• sugar - 835 gr.
• red viburnum - 1250 gr.

1. Wash the fruits, put on a cloth for further drying. Distribute viburnum into packing bags on the clasp. Put in the freezer for 2-3 hours.
2. After this, the raw materials need to be poured into a container with a thick bottom. Cover, turn on the stove to a minimum. Warm viburnum about 15-17 minutes.
3. The process will help the berries to drain the juice and soften. Place a sieve over a clean pan, pour the berries into it. Grind the gate through the net. Pour sugar into the resulting mass.
4. Mix the components, put the container on the fire. Wait for boiling, then boil the product for about 7 minutes. At the end of the manipulation, roll up a treat.

Viburnum jam with mountain ash

• fresh mountain ash - 1.5 kg.
• sugar - 2.6 kg.
• ripe viburnum - 1.1 kg.
• filtered water - 235 ml.

1. Sort the berries, wash and dry. Prepared fruits must be placed in separate containers. Pour in water, leave the berries to soak for 20-23 hours.
2. After a day, send two types of berries in a common enameled container. Pour granulated sugar, mix thoroughly.
3. Send the pan of berries to the stove, bring to a boil over minimal heat. After this, boil the components for 6-8 minutes, cool. Between heat treatments, allow the food to cool for 7 hours.
4. Believe languishing 3 times. At the time of the last boiling, achieve a dense mass. Distribute the treat on sterile jars, close with nylon covers. Store the product in a classic way.

Viburnum and pumpkin jam

• pumpkin pulp - 950 gr.
• granulated sugar - 1450 gr.
• viburnum - 1050 gr.
• drinking water - 260 ml.

1. In the above recipe, you do not need to remove the stalks from the berries, it is enough to wash and dry them. If necessary, get rid of damaged copies. Chop the flesh of the pumpkin into pieces of arbitrary shape.
2. Send the vegetable to a pot of hot water. Boil until soft. Catch a pumpkin, pass through a food processor.Boil the kettle, treat the viburnum with hot water, and wipe the fruit through a sieve.
3. Pour viburnum puree with sugar, mix pumpkin gruel. Leave to infuse for 4 hours. After that, send the pot of food to the stove.
4. Turn on a slow fire, as soon as the composition boils, boil the components for about 40 minutes. Stir, remove foam. Pour the hot mixture into clean jars, cork with a tin. After a day, you can use it.

Cook viburnum treats, following popular recipes. Stock up on a healthy treat for the whole year. Jam can be used as a filler for baking and pancakes. Eat a viburnum treat with hot drinks.

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