Easy and delicious recipes for jam from viburnum

Beneficial features

In winter, when the human body is weakened and susceptible to pathogens of various colds and viral diseases, it is recommended to eat foods rich in vitamin C. According to encyclopedic data, ripe red viburnum berries contain about 82 mg of vitamin C, which is 70% more than citrus fruits.

Viburnum fruits contain vitamins A, K, C, P and E, essential oils, organic acids, tannins, carbohydrates, pectins, tannins, phytosterols, zinc, iron, potassium, magnesium and other useful microelements. Viburnum jam and jam have anti-inflammatory, antimicrobial, disinfecting, expectorant and tonic effects. The product is recommended for the prevention and treatment of ARVI, as well as for neurological disorders, problems with the digestive and cardiovascular systems, diseases of the skin.

Video: "Jam from viburnum"

In this video, you will learn how to cook a delicious berry dessert.

The best recipes

It is better to pick berries in late autumn, when the first frosts begin. Taken by a light frost, viburnum fruits lose their astringency and bitterness. Before cooking, the berries are washed, sorted and dried. You can get rid of small bones using a juicer, blender or meat grinder. The thick mass is rubbed through a sieve or gauze folded in several layers.

We bring to your attention several step-by-step recipes for making viburnum jam that strengthens the immune system.

Classical

The simplest and not requiring much time and effort is considered a classic recipe, for the preparation of which you will need:

• fresh or frozen berries - 1 kg;
• granulated sugar - 1–1.2 kg;
• purified drinking water - 400 ml.

The algorithm for making classic jam is as follows:

1. Rinse the branches with berries thoroughly under running water. Go through the fruits, setting aside those spoiled by insects and rotten ones.
2. Mix the main ingredient into a homogeneous mass.
3. Add sugar and filtered water to a bowl. Mix all ingredients.
4. Place the container on the stove. Bring the mixture to a boil, reduce heat to low and simmer the mixture over low heat for 40-50 minutes. Remember to stir the mixture constantly with a wooden spoon, otherwise it will burn.

Seedless

Take 1.2-1.4 kg of ripe viburnum fruits, rinse and sort. Pour 2 cups of water over the red berries and put on fire for 7-10 minutes. Cool the broth and beat with a blender. Wipe the mass through a sieve or cheesecloth. Add 1 kg of sugar to the thick juice with pulp and stir until the sweet crystals are completely dissolved.

Place the saucepan on the stove. Let the jam simmer and reduce heat to a minimum. Cook the sweet mass for 30-40 minutes. Place a drop of jam in a saucer and place it in the freezer for 1 minute. If the jam is cooked, a thin film forms on its surface.

With pumpkin

To make pumpkin-viburnum jam, you need the following products:

• butternut pumpkin - 0.5 kg;
• ripe viburnum berries - 0.5 kg;
• granulated sugar - 1 kg.

The pumpkin should be heated in a microwave oven (2 times for 1 minute), peeled, removed seeds, washed well and chopped. Pour the pumpkin pieces with a small amount of purified drinking water and set to cook. When the vegetable becomes soft, remove from the stove and interrupt with a blender. The mass should be thick and without lumps.

Rub the washed viburnum through a sieve and mix with pumpkin puree. Add sugar, mix all ingredients thoroughly. We put the saucepan on the stove and cook the mixture over low heat for 50-60 minutes. After this time, the dessert is ready to eat.

With apples

Apples rich in pectin will not only add spice to viburnum jam, but also make it even more useful. The product is recommended for problems with the work of the gastrointestinal tract.

To make apple-viburnum jam you will need:

• apples - 1 kg;
• viburnum - 2-3 bunches;
• sugar - 500-700 g;
• filtered water.

To make the dessert juicy and aromatic, it is better to take sweet varieties of apples: Medunitsa, Candy, Saffron, Belorusskoe sweet, Macintosh, etc. At the preparatory stage, the main ingredients are processed. The berries are removed from the twigs, washed under running water, sorted out and dried on a kitchen towel. The apples are washed, the skins are cut, cut into quarters and the seeds are removed.

Peeled apples are rubbed on a coarse grater, sprinkled with sugar, poured with water and set to cook. The cooking container must have a thick bottom, otherwise the syrup will start to burn. Meanwhile, the berries are crushed with a blender and passed through a sieve to get rid of small seeds. After 20 minutes of simmering apples over low heat, add viburnum puree to the pan. All products are thoroughly mixed, brought to a boil and boiled for another 5-10 minutes.

The mass is removed from the heat, allowed to cool slightly, interrupted with a blender for greater uniformity, put on fire and brought to a boil.

You can remove the light taste of bitterness, which is characteristic of ripe fruits of the red viburnum, by steaming the berries in the oven.

Jam from viburnum has a number of contraindications. This product is not recommended for pregnant and lactating women, children under 3 years of age, diabetics and obese people. With individual intolerance or a tendency to manifest food allergies, it is better to refuse to eat dishes that contain viburnum fruits.