Ordinary recipes for medicinal preparation of viburnum for the winter: cook jam with and without seeds

Viburnum is one of the most medicinal berries. The usefulness of viburnum jam is not disputed even by professional doctors. Sourish-bitter, its beneficial characteristics will give even sea buckthorn a head start. Viburnum jam for the winter, the usual recipe for which I would like to offer you below, is not just a dessert - it is a magical potion. A tablespoon of jam eaten a day increases a person’s immunity two to three times. But, about everything carefully.

Collection and storage of viburnum

From May to June, viburnum begins to bloom. The bush is covered with decorated snow-white flowers. The berries appear in July and will turn bright red by August. Berry picking in the southern zone begins then. In the middle zone, viburnum can reach maturity in mid-October. It is not afraid of frost and does not lose its own taste and healing properties. The best time for collection is just after the first frost. When the berry is slightly frostbitten, the bitterness goes away and the berry becomes sweet.

Collection takes place in dry weather. Viburnum brushes must be trimmed with scissors. To make it comfortable, you need to hang a thin box on a belt around your neck, like fishermen do. You can hang a can of some kind - the main thing is to make it comfortable for you. Then your hands remain free.

Viburnum can be stored fresh, frozen or dried. The freshest berries, suspended by the bunches, are stored on a rope stretched in the cellar or basement.

To freeze the berries, you need to pick them off the bunch, wash them, dry them, place them in a bag or container and put them in the freezer.

How to make viburnum jam: a regular recipe for the winter

So, what do we need to prepare viburnum jam according to the usual recipe:

Viburnum - 1 kg;
Sweet sand - 1 kg;
Water - 300 ml;
Cinnamon - 10 g.

Wash the processed viburnum berries well under cool water. Broken or spoiled berries should be immediately removed to the side.
After washing the berries, you need to crush them with your hands. You can use a juicer. The goal is to squeeze out all the pulp.
After the seeds are separated from the pulp, pour half a kilo of sweet sand into the resulting mass. Pour in 300 ml of filtered water. Close the lid. Place aside to let the mixture sit for 9 hours.
After the specified time, the berry mass should increase in volume.
Then add another half a kilo of sugar to the mixture. Place over medium heat and simmer for 5 minutes from the start of boiling. You can also boil it using another method. Pour half a liter of water into a saucepan, add half a kilo of sugar. Place over moderate heat, wait until the sugar has completely dissolved in the water, stirring constantly. Then add the berry mass into the saucepan. Boil for 5 minutes. In this version, there is no need to infuse the viburnum for 9 hours.
After the mixture boils, remove it from the stove. Add another half kilo of sugar and set aside for an hour.
Then boil again for 5 minutes from the start of boiling over moderate heat.
At the very end of production, add cinnamon to the jam. Mix thoroughly. Close the lid. Leave for 5 hours. There will still be enough time for the jam to cool completely. Then boil for 5 minutes.
Thus, the total cooking time is 15 minutes (3 times 5 minutes each).
Wash glass jars thoroughly with soda. Sterilize using a method that is comfortable for you. Then package the jam on them. Roll up or simply seal tightly. Transfer to refrigerator.

Viburnum jam without seeds

Sweet sand - 840 g;
Kalina - 1.255 kg;
Lemon juice - 20 ml.

Process the berries and wash thoroughly. Place on a napkin and dry.
Place the berries in bags and place in the freezer for 3 hours.
Then take out the berries and dump them into the saucepan. Close the lid. Place on the stove over low heat. Cook viburnum for 16 minutes. Warming the berries is necessary so that they give juice and become soft.
Place a sieve over an unstained saucepan. Dump the berries into it. Rub them through a sieve. In this way, the bones will remain on the mesh.
Pour sugar into the pureed viburnum and add lemon juice.
Mix the contents of the saucepan well. Place it on the stove. Boil. Boil the contents for 8 minutes.
After this, remove the saucepan from the stove. Pack into sterilized jars. Roll up. Cool 100% and refrigerate.

With bones

Sugar - 805 g;
Filtered water - 205 ml;
Viburnum - 1 kg.

Wash the berries well, pour into a saucepan, and cover with a lid. Place the container with the berries in the oven preheated to 170°C to evaporate the viburnum.
During this period of time it is necessary to boil the syrup. For a kilogram of viburnum berries you need to take 805 g of sweet sand and 205 ml of filtered water. Pour water over sugar and boil. While constantly stirring, wait until the sugar is completely dissolved. This syrup must be poured over the steamed berries.
Place the pan with viburnum filled with syrup on the stove. You need to prepare the jam in two steps. In the first step, boil and cook the jam over moderate heat for 11 minutes. Cool. 2nd cooking - after 9 hours. Again you need to boil the syrup with viburnum. Cook until the syrup thickens (a drop of syrup does not spill onto the saucer).
Pack the jam into sterilized jars. Roll up. Cool. Place in the refrigerator.

Jam “Five Minute”

It happens that you need to cook jam as quickly as possible. So, let's see how to quickly make viburnum jam.

Sweet sand - 1 kg;
Viburnum - 1 kg;
Filtered water - 355 g.

The berries need to be sorted, washed, and dried on a towel.
Boil water in a saucepan. Pour sweet sand into it and boil for 5 minutes.
Pour viburnum berries into the prepared syrup. Cooking - 5 minutes.
Cool the semi-finished product.
During this period of time, the jars are sterilized.
Return to the stove. Boil again for 5 minutes.
Then the workpiece is packaged in jars.
Close the banks.
The seaming is cooled by turning it upside down. Storage: refrigerator.

Jam twisted through a meat grinder

I will describe below how to make jam using a meat grinder. There are no difficulties in this. The main thing is to have an excellent meat grinder at hand.

Viburnum - 1000 kg;
Sugar - 1 kg.

Place the berries in a large bowl. Pour in cool water for half an hour. During this period of time, all the dirt and debris will come out. Drain the water and wash the berries. Dry.
Pour the dried berries into a meat grinder. Punch through the small mesh.
Combine the purchased puree with sweet sand. Mix thoroughly. Pack into sterilized containers.

Storage: refrigerator only.

Viburnum jam with apples

Try making viburnum jam with seeds according to the recipe that contains apples. The result is great.

Viburnum - 1.5 kg;
Apples - 5 kg;
Water - 505 ml;
Sweet sand - 5 kg.

Pass the prepared viburnum through a juicer.
Process the apples. Clear. Cut out the core. Cut into slices.
Place the apples in a deep saucepan. Pour in enough water. Add sweet sand. Boil for 5 minutes.
Cool the jam. Pour viburnum juice into it. Boil again. Boil until tender over low heat.
Place the jam into sterilized jars. Roll up the boiled lids.

How to make jam from viburnum, pureed with sugar

In this recipe I will tell you how to make viburnum jam, pureed with sugar. This jam is not similar to other recipes even in taste. Eating it is pure pleasure.

Viburnum - 505 g;
Sugar - 755 g.

Do not remove the berries from the branches. Place them in a bowl and cover with cool water. Then drain the water.
Transfer the berries to a colander. Let all the water go away. Dry on a towel.
Remove the berries from the branches. Spoiled berries should be put aside without regret.
Mash excellent berries in a saucepan with a masher. Grind together with the skin and seeds - the vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) will be completely preserved.
Add sugar to the ground viburnum. Continue rubbing. Then leave the mixture at room temperature for half an hour so that the sugar is completely absorbed.
Then pack the pureed jam into sterilized jars. Roll up the boiled lids.

Jam and viburnum jam

Every year, viburnum jam becomes more and more popular, due to its own positive parameters. It is eaten with pleasure not only by adults, but also by children. In this article for us you will find tips on how to make jam and viburnum jam.

Viburnum jam: benefits and harms

In their own composition, the fruits contain a significant amount of the necessary components, which have subsequent positive effects:

relieves the inflammatory process;
improves sputum discharge;
has antimicrobial properties;
strengthens the body's defenses.

With constant consumption of berries, you can reduce the risk of developing viral and infectious diseases. Jam perfectly relieves pain (physical or emotional suffering, painful or unpleasant sensation) caused by dysfunction of the gastrointestinal tract (ulcers, gastritis, heartburn).

Viburnum has a beneficial effect not only on internal organs, but also on the dermatological surface (removes rashes, pimples, abscesses, acne).

Despite all the positive characteristics, viburnum dessert can have a negative effect on the body.

So, in what situations is it prohibited to use viburnum preparations:

during pregnancy and breastfeeding;
with acquired liver diseases;
increased blood clotting (internal environment of the human and animal body) ;
increased levels of glucose in the blood (the internal environment of the human and animal body) , a tendency to obesity.

Even in the absence of visible contraindications, it is recommended to consult with a specialist before use so as not to harm the body. Especially when used for children. In this case, you need to correctly introduce dessert into your diet.

Traditional jam recipe

The dessert turns out tender and pleasant to the taste. By removing the seeds from the dish, the delicacy does not contain the typical tartness. This version of jam will appeal to small children.

fresh viburnum - 1.5 kg;
granulated sugar - 1 kg.

Carefully sort the berries, remove spoiled fruits, twigs and foreign debris. Place in a comfortable bowl and wash in several waters. Place in a colander and wait for excess water to drain. Then spread it in a thin layer on a cloth napkin and let it dry.
Then carefully find the fruits in a plastic bowl and put them in the freezer for a couple of hours. In this way, all the bitterness will be removed from the berries, and the product itself will acquire a milder taste.
Dump the berries into an enamel pan, cover and place on low heat. Warm up for a quarter of an hour.
Heat treatment will help release juice into the berries and make them soft. After time has passed, rub the mixture through a sieve. In this way, rough skins and bones will remain and will not end up in the finished product.
Pour sweet sand into the purchased berry puree, mix and place on the stove. Bring to a boil, reduce heat and continue cooking for 10 minutes.
Place seedless viburnum jam into unstained jars, close the lids tightly, cool at room temperature and store in the cellar for the winter.

Viburnum jam

Other popular recipes for viburnum jam for the winter

There are a huge number of options for making delicious sweets for the winter. Let's look at the most popular of them.

With vanilla and lemon

freshest berry - 550 g;
granulated sugar - 800 g;
filtered water - 240 ml;
sugar-vanilla - 6 g;
lemon - 0.5 pcs.

The working method is as follows:

Sort the viburnum to remove spoiled and unfit for food parts. Place in a colander and rinse well under running water. Place on the table to drain excess water.
Place the berries in a deep, spacious saucepan. Fill with filtered water so that the liquid completely covers the fruit. Add 0.5 tablespoon of table salt per 1 liter of water.
Stir until the salt grains are completely dissolved. Cover and leave the viburnum in the salt solution for 4 minutes.
Strain through a sieve and rinse thoroughly under running water. Wait for excess water to drain.
Let's move on to making sweet syrup. To do this, pour the required amount of water into an enamel pan and dump out the sweet sand. Bring to a boil with constant stirring.
Pour the viburnum into a suitable saucepan and pour in sweet syrup. Cover and leave on the kitchen counter for 8 hours to steep.
Rinse the lemon under running water and pour boiling water over it to eliminate pathogenic microflora. Dry and chop the zest on a small grater, and squeeze the juice from the pulp.
After the designated time, carefully remove the berries with a slotted spoon. Add the zest to the sweet mixture, bring to a boil and heat for 6 minutes. Turn off the heat on the stove and strain the syrup through a fine sieve.
In a new, clean saucepan, combine the syrup and berries. Place it back on the stove at the lowest heat setting and wait until it boils, stirring constantly. Do not forget to remove the foam from the surface so that the product does not become bitter in the future. Warm up the composition for 10 minutes. Turn off the stove and let it cool completely.
Repeat the cooking function. 10 minutes before the end of cooking, add lemon juice and vanilla sugar. Stir, remove from heat and place in clean, sterile jars. Cover tightly and leave to cool on the kitchen counter.

Not a superfluous ingredient at all

Dessert “Berry-citrus”

Oranges will help enhance the taste and add health benefits to berries. Citrus fruits mix well with tart viburnum. This delicacy is recommended for people with low immunity. Here is a recipe for viburnum with orange for the winter.

orange - 600 g;
viburnum - 1.6 kg;
granulated sugar - 2.3 kg.

Sort the berries, remove all debris and spoiled fruits. Wash under running water. Place on a towel and dry.
Place in a blender bowl and puree until smooth. Pour the finished mixture into a comfortable container, add sweet sand. Stir, cover and leave for 3 hours to completely dissolve the sweet ingredient.
Rinse the oranges, pour over boiling water and chop them, including the peel, into medium-sized cubes. If you come across any bones while cutting, it is recommended to remove them so that the jam does not become bitter. Grind the prepared fruit in a blender or meat grinder.
In one container mix citrus puree and berry puree. Stir thoroughly, pack into sterile jars, seal tightly and store in a cool place.

Viburnum jam “Pyatiminutka”

viburnum - 800 g;
pure water - 270 ml;
granulated sugar - 900 g;
vanilla sugar - 9 g.

The process will be like this:

Sort the berries, remove damaged parts, twigs and debris. Place in a sieve and wash under running liquid. Wait for excess water to drain.
Meanwhile, pour water into a separate pan and add sweet sand. Cook with constant stirring for 7 minutes.
Then add the berries and simmer for another 7 minutes. Turn off the heat, cover and leave for 2-3 hours. During the designated time, the composition will infuse, and the fruits themselves will be soaked in sweet syrup.
Bring to a boil a second time and simmer for another 10 minutes. Pour into sterile containers, seal tightly and refrigerate.

Preparation without cooking

This option for preserving viburnum in the form of jam is considered the most common. The berries do not undergo heat treatment, which is why they retain the largest amount of necessary substances. This type of product should be stored strictly in the refrigerator. Otherwise, it will turn sour.

Here is a recipe for making viburnum jam through a meat grinder.

berries - 1 kg;
sweet sand - 1 kg.

Then everything is simple:

Carefully sort out the viburnum, remove spoiled fruits, debris, and twigs. Place in a colander and rinse thoroughly under running water. Place on a clean towel and dry.
Scroll the processed berries through a meat grinder with a small mesh. Mix the finished berry puree with sugar (2/3 parts), cover and leave at room temperature for 2-3 hours to further dissolve the sugar grains. Pack into sterile containers and close tightly with plastic lids. Place in a cool place.

Jam "Tenderness"

In order to prepare a tasty and fragrant jam from seedless viburnum, you will need to correctly prepare the main ingredient - the ripe berry. This jam can be stored at room temperature.

viburnum - 2 kg;
granulated sugar - 2.6 kg;
pure liquid - 500 ml.

The bunches of berries need to be thoroughly washed, placed on a clean towel and dried. Carefully pick the berries, the main thing is not to break the integrity.
If the fruits were collected before frost, then before consuming them, you need to slightly freeze the viburnum in the freezer, or a quicker option is to pour boiling water over it.
To separate the pulp from the seeds, it is recommended to use a deep bowl so as not to splash juice all around. To do this, you can pass the berries through a juicer or mash them with a wood masher, remove the seeds and squeeze the juice out of the pulp through cheesecloth.
Add liquid to the prepared mixture, stir and place on the stove. Add sweet sand in small portions with constant stirring. The jam is reduced to 2 times its original size. It is important that the composition does not burn.
Pack the hot jam into sterile jars, close tightly and cool at room temperature.

Viburnum jam: recipes

Vitamin jam from viburnum is an excellent, easy-to-make dessert that will appeal to all lovers of the right sweets.

Syzvek viburnum jam is famous for its medicinal qualities and the huge number of unusually necessary components included in its composition. The viburnum berry included in the diet treated severe diseases, and those who consumed it often could enjoy excellent immunity and general well-being. Almost every housewife knew how to make viburnum jam a couple of decades ago, because with its help in the winter months the whole family received the vitamins the body needed (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and other valuable substances. Now, having chosen a suitable recipe for this sweet, anyone can easily prepare the desired dessert for the winter, which will appeal to everyone: children and adults.

Viburnum jam is distinguished by an abundance of delicious necessary parameters that have a beneficial effect on the human body. This is a berry dish:

restores acid balance,
relieves heartburn,
heals the digestive system,
relieves inflammation (Inflammation is a complex local reaction of the body to damage) of the dermatological integument,
strengthens the immune system,
helps in the fight against liver diseases,
useful for colds.

7 recipes for viburnum berry jam

Recipe 1. Traditional viburnum jam

Ingredients: 970 g viburnum, 790 g sugar, 185 ml water.

We sort through the viburnum, clearing it of inedible parts - twigs, stalks, crushed berries. Carefully wash and place in a wide, shallow container. Add a little water, blanch or bake in the oven until the viburnum softens. In a separate pan, prepare the syrup by combining sugar with the amount of water indicated in the recipe. Boil until transparent. Place the softened berries in boiling syrup. Boil for about half an hour, stirring frequently. We take a break in cooking for 6 hours. Then boil until thick. Transfer to sterilized containers. We seal it. Cool slowly, wrapped in a towel.

Recipe 2. Viburnum jam Pyatiminutka

Ingredients: 1600 g viburnum, 1600 g sugar, 530 ml water, 16 g vanilla sugar.

We clean the viburnum from stalks and debris, and remove spoiled berries that are unsuitable for consumption. Wash under running water. Spread on the surface on which you previously spread paper towels. We wait until the viburnum dries slightly. Heat the water, add sugar and vanilla sugar. Boil for 5 minutes. We fill in the viburnum. Boil and boil for about 5 minutes. Cool and leave without heating for 5 hours. Boil again, stirring and skimming off the foam. The time for the second step of cooking viburnum jam is also 5 minutes. Place into prepared container.

Recipe 3. Seeded viburnum jam

Ingredients: 1220 g viburnum, 820 g sugar.

Wash the viburnum, removing the stalks in the process. Dry it slightly by spreading it on paper. We pack in bags and freeze for a couple of hours. Place frozen viburnum in a thick-bottomed container and cover. Heat slowly for about 20 minutes. The berry should release its juice and soften. Transfer the contents of the container to a colander placed on another pan. Using a pan press, press the softened viburnum through a colander. Sprinkle sugar and stir. Warm up and boil for 6 minutes. We pack in small jars. Let's roll up. Place in a warm space where the jam will cool slowly. Store at a temperature of 5 – 25 degrees.

Recipe 4. Viburnum jam with apples

Ingredients: 1050 g viburnum, 3750 g apples, 3750 g sugar, 330 ml water.

We sort the viburnum, leaving ripe, unspoiled berries for cooking. We wash it and leave it to dry on the paper. We pass it in a juicer or press it through a steel sieve to obtain juice and remove seeds. We peel the apples by cutting off the skin and removing the core. Cut into slices. Place in a basin or other wide container covered with enamel. Add water. Add sugar. Cook, stirring, until the sweet sand dissolves. Cool slightly. Pour in viburnum juice. Boil until it thickens. We pack it in unstained jars prepared in advance.

Recipe 5. Viburnum jam with oranges

Ingredients: 1550 g viburnum, 580 g oranges, 2100 g sugar.

Wash the viburnum, removing the stems and other debris. We pass clean viburnum through a meat grinder or grind it with a blender. Add sugar and stir. Leave the container with the candied berry puree for a couple of hours. Wash the oranges well using a brush. Scald citrus fruits with boiling water. Cut into pieces of random shape. We turn it into a puree with a blender or using a meat grinder without peeling. Pour the citrus mass into a container with viburnum. Mix. Place in a clean container. Store in the cold, covered with cellophane lids.

Recipe 6. Viburnum jam with rowan berries

Ingredients: 1050 g viburnum, 1520 g rowan, 2570 g sugar, 220 ml water.

We separate viburnum and rowan from the stalks. We sort, removing garbage and spoiled berries. Mine. Place in two separate deep containers. Fill with water. Leave it for a day. Strain, mix the berries in an enamel-coated cooking container. Boil the jam twice for 7 minutes at intervals of 6.5 hours. The 3rd cooking step is carried out until the syrup becomes thick. Pack in a hermetically sealed, clean container.

Recipe 7. Viburnum and pumpkin jam

Ingredients: 1100 g pumpkin, 1100 g viburnum, 1650 g sugar, 240 ml water.

We clean the pumpkin, removing the seeds and cutting off the skin. Cut into pieces of random shape. Soften the pumpkin by steaming or blanch in water until soft. Drain the water and puree the pumpkin using a blender or a puree masher. We sort the viburnum, throwing out spoiled berries; The branches need not be cut off. Rinse and let dry. Scald the viburnum with boiling water. Grind through a steel sieve into a wide bowl covered with enamel. Add pumpkin mixture and sugar to viburnum. We insist for a couple of hours. While heating slowly, simmer the jam for about 40 minutes. In the process, constantly stir and remove the foam. Roll into a sterile container. Turn it upside down, keeping it in this position until it cools.

Tips for making savory viburnum jam

Viburnum jam is prepared for the winter from ripe berries, collected late in the autumn - after the first frost. It is during this period that the viburnum berry acquires a pleasant taste, losing its bitter notes. For this purpose, the recipe for this jam often allows us to keep viburnum in the freezer. You can prepare this desired dessert with or without seeds. To remove them, the berries are first slightly softened, scalded with boiling water or boiled for a few minutes, and then ground through a sieve, squeezed in a juicer, or crushed using any convenient method: a blender, using a meat grinder, or a food processor. Viburnum jam is often made using the cool method - without cooking. In this case, the viburnum delicacy is stored under cellophane covers in the cold.

Viburnum jam has a nice, catchy color and an unusual taste with a subtle bitterness. It is not as widespread as winter preparations from other berries, the most popular in our country. But specifically, viburnum jam is distinguished by a good combination of valuable substances included in its composition, which will help overcome a huge number of ailments. Almost all connoisseurs of ordinary Slavic tea drinking say that the taste properties of viburnum jam are in perfect harmony with tea, and this necessary berry saturates the drink with vitamins and gives it a pleasant sourness.

Making viburnum jam quickly and easily

In this article we will look at how to make viburnum jam for the winter. This delicacy is not yet as popular as desserts made from other fruits with sugar. The taste of viburnum berries is quite special and specific, with a slight bitterness, and therefore not many people like it. But, having tasted this beauty at least once, you will not regret the time and labor spent. You will make jam from reddish viburnum any year.

The benefits of viburnum jam

Viburnum jam is not only delicious and delicious, but also very healthy. Eating bright red viburnum fruits lowers cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) in the blood (the internal environment of the human and animal body) , improves heart function, and cleanses blood vessels. Berries contain a lot of vitamins and microelements that increase the body's immunity to colds. How great it will be to drink a cup of hot tea with him in the winter cold! Fragrant and wonderful viburnum jam, the usefulness of which is unconditional, will become both a dessert and a medicine for you. It can be spread on buns, stuffed into pies, and cooked into jelly and compotes. Well, just eat it with a spoon.

Remember that the best time to harvest fruits is after the first frost. Then the bitterness will go away from the berries. Let's try to cook red viburnum jam at home, the usual recipes for which are offered below.

Viburnum, ground with sugar, without cooking

Berries that have not been subjected to long-term heat treatment retain a huge part of their own vitamins and necessary parameters. To obtain 1.5 liters of finished jam, we will need 1 kg of viburnum berries and granulated sugar. This dish must be stored in the refrigerator.

Boil the jars and lids for 15 minutes and let them dry.
Wash the berries in a bowl under the tap. So everything that is excessive will quickly come to light. But there is no need to keep the fruits in water for a long time - useful components may leave them.
Place the viburnum in a colander to drain.
Tear off the tails from each berry. Don't worry too much if they remain here and there. All parts of this plant have nutritional value.
Dry the fruits.
Place half of all the viburnum and half of the sugar in a blender. If you don't have a blender, use a meat grinder.
Combine the products and grind them, making stops.
Do the same with the 2nd half of sugar and viburnum.
Make sure the jars are completely dry and free of any water or condensation.
Pour the purchased puree into jars and cover them with plastic or screw caps.

If you have time and desire, then scald the berries with boiling water and rub through a sieve to separate the seeds. Later combine the pulp with sugar. Then the finished dessert will be seedless.

You can put the purchased puree on low heat, add ½ tsp. citric acid and slightly heat the mixture. When the sugar dissolves, turn it off immediately. The rich reddish color and vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) are preserved in viburnum only with short-term heating.

Hot packaged viburnum jam

The products you will need are the same and in the same quantities as in the previous recipe. In other words, viburnum and sugar must be taken in a 1:1 ratio. Prepare the fruit-sugar mass in the same way. Boil the viburnum, ground with sugar, over low heat in 2 portions, each for 5 minutes. Then pour the hot product into jars and roll up. Due to the speed of production, it is also called “five-minute jam.”

You can add another 400 g of sugar - then the viburnum jam will be thick and will last longer. It will be better if you pour it directly into the jars, on top of the already poured jam. Just remember to give up space. The finished delicacy does not need to be stored in the cold - jars of it can be kept in the pantry.

For lovers of watery jam, on the contrary, you can add 1 glass of water to the initial ingredients (1 kg of viburnum and sugar).

Viburnum jam in the oven

For 1 kg of viburnum fruit we take 800 g of sugar and 200 ml of water. Let's prepare it like this:

Place the washed and sorted berries in a saucepan with a thick bottom.
Place in the oven, preheated to 180 degrees, and simmer until soft.
In another saucepan, combine sugar with water and, stirring, place on low heat. When it boils, turn it off.
Remove the bowl with viburnum from the oven and pour in the sweet syrup.
Cook viburnum jam at low simmer for 30 minutes.
Remove the pan from the heat and let the mixture cool. We wait at least 7 hours.
Put it on the fire again and cook until done. Viburnum jam is ready when a drop of syrup dropped onto the saucer does not spill.

We put the hot mixture into sterilized jars, roll them up, put them with the lid down and cover them with a blanket. Keep it like this until it cools completely.

Viburnum and apple jam

You can make viburnum jam with apples. Take 1 kg of apples, 1 kg of sugar and 1 glass of viburnum berries.

How to prepare viburnum-apple dessert:

Wash the apples, peel them and finely cut into cubes.
Squeeze the juice from clean and dried viburnum berries. You can do this using a juicer, juicer or gauze.
Place the chopped apples in a thick-walled bowl, add sugar and place over low heat. Cook for 1.5–2 hours, stirring occasionally.
Pour viburnum juice into the almost finished jam, cook for another 10 minutes and remove from heat.
Pour the product into sterile jars and seal with boiled lids.

This jam can be stored in a kitchen cabinet or pantry.

Despite the beneficial characteristics of viburnum, from time to time it can cause harm. Thus, viburnum jam is contraindicated for people suffering from high stomach acidity and/or low blood pressure.