How to make viburnum jam?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Red viburnum is an autumn berry that ripens in September. It has a bitter, tart and not very pleasant taste. That is why it is recommended to cut bunches of berries from a bush not earlier than the first frost. In this case, without losing its useful properties, it becomes more tasty. Our article presents the best recipes for viburnum jam for the winter. But first, let's dwell on the properties of this delicacy and its effect on the human body.

The benefits and harms of viburnum jam

Since ancient times, this red berry was considered a remedy for many diseases. Such an honor to viburnum was due to the rich composition of the fruits of the shrub. The berry contains 2 times more vitamin C than citrus fruits, as well as phytoncides, tannins, amino acids, pectin, essential oils and other components important for the body. In terms of the number of active components that help strengthen immunity, viburnum bypasses other berries and fruits.

Benefits of viburnum delicacy:

• strengthening immunity;
• improve liver function;
• reduce pain and spasmsulcer, gastritis and other diseases of the gastrointestinal tract;
• eliminate heartburn symptoms;
• skin improvement;
• prophylaxis of urolithiasis.

But jam should be used only after a preliminary acquaintance with possible contraindications. A delicacy of viburnum will not benefit people with a tendency to thrombosis, with chronic kidney disease, diabetes and a tendency to obesity. It is not recommended to use it for women during pregnancy and lactation.

The benefits of viburnum jam are higher, the less the berries are subjected to heat treatment. The best option is to simply grind raw and combine with sugar and honey. In this form, the treat can be stored in the refrigerator throughout the winter.

Simple jam with viburnum pits

Some housewives neglect the following recipe, but in vain. The bones of viburnum contain no less useful substances for the body than the pulp of the berry. That is why it is recommended to harvest the red fruits of the bush as a whole.

A simple recipe for viburnum winter jam is to do the following:

1. Berries (0.5 kg) are filled with water, moved, cleaned of twigs and put in a colander.
2. Slightly dried viburnum is transferred to a saucepan and covered with sugar (800 g). The berries are mixed and left at room temperature for 8 hours. During this time, they must let a lotjuice.
3. At this time, the lemon is peeled, cut into pieces and added to the pot with viburnum.
4. When the sugar dissolves in viburnum juice and lemon, the jam must be sent to the stove.
5. Simmer the delicacy for a few minutes until it becomes thick enough.
6. Next, you need to put the jam in jars and roll them up with screw caps.

Recipe for viburnum jam "Pyatiminutka"

As you know, prolonged heat treatment adversely affects the beneficial properties of berries and fruits. But there is much more vitamin C in viburnum than in lemon, and I would like it to be preserved in jam in the maximum amount. This can be achieved, but only by significantly reducing the cooking time.

For the winter, viburnum jam is prepared according to the recipe with the symbolic name "Five minutes". The whole harvesting process includes several stages:

1. Berries (1.2 kg) are sorted, stemmed, washed and spread on towels to dry well.
2. Prepared viburnum is sent to the freezer for 2 hours.
3. The frozen berry is laid out in a saucepan. In a water bath, viburnum is brought to a soft state. This will allow you to get more juice from the berry.
4. Viburnum is laid out in a metal sieve and rubbed with a spoon or hands. As a result, only pulp with juice should get into the pan.
5. Syrup is prepared from 1 kg of sugar and water (1.5 tbsp.). When it becomes thick enough,berry puree is added.
6. Jam in syrup is brought to a boil and cooked over low heat for 5 minutes.
7. After the specified time, the pan is removed from the stove and cooled for 5 hours.
8. After the jam has cooled, the procedure is repeated 1 more time. After that, the delicacy is packaged in jars and sealed.

Jam without cooking?

How to keep the maximum amount of vitamins in berries? Simply twist them in a meat grinder, arrange them in jars and refrigerate. And in order for such a "raw" jam to be preserved as long as possible, a well-known preservative - sugar - is added to it. Such a delicacy will be a great help during the cold season, will help strengthen the immune system and cope with many diseases.

A simple recipe for viburnum jam is as follows:

1. First of all, you should prepare the berries, wash them, sort and dry them.
2. Twist the viburnum through a meat grinder, using a grate with small holes for this.
3. Sprinkle crushed berries with sugar (800 g).
4. Mix well and arrange in jars, leaving 1 cm from the edge. Top the jam with the remaining sugar (200 g).
5. Close the jars with nylon lids and send to the refrigerator. They can be stored in this place for about 6 months.

Jam without pits for the winter

The preparation of the next viburnum blank is as follows:

1. Pre-washed berries (1 kg) are rubbed through a sieve orprocessed with a juicer.
2. The resulting puree is transferred to a deep saucepan, covered with sugar (500 g) and poured with 300 ml of boiled water. The mass is mixed, the dishes are covered with gauze and set aside for 8 hours. During this time, the sugar should completely dissolve.
3. 500 g of sugar is added to the pot with the infused puree. On a low heat, the jam is brought to a boil and cooked for 5 minutes.
4. After 1 hour, the pan goes back to the stove. After boiling, viburnum jam is cooked for 5 minutes, after which cinnamon (2 tsp) is added to it. After another 2 minutes, it can be distributed among the banks.

Recipe for viburnum and rowan jam

The next viburnum jam is a real storehouse of vitamins, which are abundant in autumn fruits. To make such a blank for the winter is within the power of every housewife. The main thing is to follow the sequence of steps defined by the recipe:

1. Prepare viburnum and rowan berries (1 kg each), wash them, put them in a saucepan and pour 4 liters of water.
2. Cook the fruits until the water in the pan is 2 times less.
3. Put the berries on a sieve, grind them into puree. Return it to the pot, add 6 cups of sugar and cook until thick for 30-40 minutes.
4. Ready-made jam spread out in clean jars. Put them in the oven preheated to 100° and turned off for a few minutes until a baked crust forms on the surface.
5. Cover the jars with nylon lids, cool andput in refrigerator or cellar.

Apple and viburnum jam

According to the following recipe, you can cook the most real thick and he althy jam, which will be an excellent filling for baking. Apple jam with viburnum is prepared quite simply:

1. Approximately 400 g of viburnum is poured with boiling water and left in this form for 5 minutes.
2. Softened berries are rubbed through a sieve. You should have 300 g puree.
3. Apples (1.3 kg) are peeled and cored, cut into slices, put in a saucepan and poured with a glass of water. They are boiled over low heat until soft, then rubbed through a fine sieve to make a puree.
4. Apple mass (1 kg) is sent to a clean pan. Viburnum puree is poured next.
5. On a low heat, the mass is cooked for 10 minutes. Then 500 g of sugar is added to it.
6. The jam is cooked for another 20 minutes, after which it is laid out hot in jars.

Pumpkin jam with viburnum

Tasty and he althy homemade preparation is obtained according to the following recipe:

1. Viburnum berries (1 kg) are washed and immediately rubbed through a sieve.
2. Pumpkin (1 kg) is peeled, cut into small pieces and stewed in a little water until soft.
3. The soft gourd is sent to the blender and puréed.
4. Pumpkin mass is combined with viburnum.
5. Mashed potatoes are sent to the pan, sprinkled with sugar(0.5 kg) and put on a small fire.
6. Preparing viburnum jam for 1 hour, until it becomes thick enough.

Features of cooking and storage recommendations

The following secrets of experienced chefs will help you cook really tasty and he althy viburnum jam:

1. During the preparation of the delicacy, foam appears on its surface, which must be removed. Otherwise, the jam during storage can quickly turn sour in the jar.
2. To check the readiness of the jam, it is recommended to put a small drop on a clean plate. If it does not spread, then the delicacy is ready.
3. Lemon added at the end of cooking will improve the taste of any jam.
4. Piece cake, which remains after grinding berries for jam or marmalade, can be used to make an infusion. To do this, it is poured with boiling water, insisted under the lid, and then drunk with a cold or digestive problems.