Viburnum jam through a meat grinder recipe

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 g)
viburnum	0.5 kg.
Sahara	1 kg.	374
orange	1 PC.	38

Step-by-step recipe for making viburnum jam through a meat grinder with photo

So let's get down to business:

Sort out the viburnum and rinse thoroughly.

The berries should be ground in a meat grinder and covered with sugar.

Set the viburnum aside and let it sit for 8 hours.

After this time, rinse the orange, peel it, and chop the citrus pulp.

Place the crushed orange in a container with berries, add more sugar, stir, set aside, and let the future jam sit for another couple of hours.

Once the sugar has completely dissolved, place the delicacy in jars, roll up the lids and place in the refrigerator. That's all, viburnum jam through a meat grinder is ready!

Video recipe Viburnum jam through a meat grinder

Viburnum jam for the winter

And according to another recipe, you can prepare an equally tasty, fragrant and healthy viburnum jam for the winter!

So, in order to prepare jam according to this recipe, you will need:

Ingredients:
viburnum – 1 kg;
sugar – 500 gr;
water – 1 liter.

Now let's start working:

Now take the jars prepared in advance, put them in dried viburnum, add sugar on top, roll up the lids and that’s it, the most delicious viburnum jam that will warm you up in the winter is ready!

Bon appetit!

HOW TO MAKE VISCELAIN JAM: 8 RECIPES

Traditional viburnum jam
sugar - 830 gr.
water - 190 ml.
viburnum (reddish) - 990 gr.
Purchase berries and carry out the usual manipulations before making jam. Place the dried viburnum on fabric (the structure of the tissues of living organisms is studied by the science of histology) into a suitable sized saucepan.
Pour in purified water. Once the mixture boils, let the fruit sit for 2 minutes.
At the same time, prepare the syrup in a separate container. Combine sand and water given in the recipe. Boil the ingredients until smooth. When the first bubbles appear, place the raw material into the syrup.
Boil the fruits for about 35 minutes. Take a break for about 5-6 hours, repeat the manipulation. Don’t forget to stir the ingredients, skim off the foam as needed. Bring the sweet mass to a thick state, pour into sterilized jars.
Seal with dry lids. After cooling, store the product in a dark place. ———————
Vanilla jam from viburnum and lemon
viburnum (fresh) - 1.1 kg.
granulated sugar - 1.6 kg.
purified water - 470 ml.
vanilla sugar - 12 gr.
lemon (medium) - 1 pc.
Remove the stalks and leaves, wash the raw materials in a colander, and leave to dry. Next, the viburnum must be treated in a saline solution. Place the berries in a container, pour in the required amount of water so that the liquid covers the fruit.

Add 20 g.
table salt per 1 liter. composition. Stir the ingredients until the bulk component is completely dissolved.
Leave the viburnum in the salt solution for 3-4 minutes. After this, throw the fruits into a sieve and wash the berries with cold water a couple of times. Next, start cooking the sweet syrup. Mix sugar and water in an enamel pan according to the recipe. Turn on the stove and bring the mixture to a boil.
Place the viburnum in a heat-resistant bowl, pour the prepared sweet mixture over the fruits. Leave the ingredients to infuse for 7 hours. Wash the citrus and pour boiling water over it. Grate the zest and squeeze the juice out of the pulp. After the time has passed, catch the fruits with a slotted spoon. Add the citrus pulp to the syrup and place the pan on the stove with the contents.
Wait for it to boil, simmer the mixture for about 6 minutes. Turn off the burner and pass the syrup through a fine mesh sieve. Take a clean enamel-coated pan, add berries and syrup to it. Place the container with the ingredients on a slow fire and wait for bubbles to appear.
During cooking, do not forget to stir the food; it is also necessary to remove the resulting foam. After boiling, simmer the treat for another 10 minutes. Turn off the stove and leave until cool. After a few hours, repeat the boiling process.
10 minutes before the end of cooking, pour in lemon juice and add vanilla sugar. Gently mix the ingredients, turn off the heat. Arrange sterile jars, package viburnum treats, seal the container with tin. —————
Frisky viburnum jam

viburnum (ripe) - 1.7 kg.
drinking water - 540 ml.
sweet sand - 1.8 kg.
vanilla sugar - 18 gr.
Viburnum must be sorted out of putrefactive fruits, placed in a colander and washed with running water.
Place the cooked berries on a towel and wait for the water to drain. At the same time, place a fireproof container on the stove, pour two types of sugar and water into it.
When the liquid begins to boil, time it on the clock for 5-7 minutes and boil the mixture. After the allotted time, add the berries.
Simmer the berries for about 6 minutes. Turn off the heat and leave the food for 6 hours. In the allotted time, the composition will infuse, the berries will be saturated with syrup. After a few hours, repeat the process of boiling the treat.
Be sure to skim off the foam. Simmer the treat for 8-10 minutes. Place in sterile jars and seal. 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.
Sort the viburnum using the traditional method and place it on a waffle towel to dry.
Next, the berries need to be transferred to a juicer, and the fruits can also be ground with a sieve. Cut the apples, leaving only the pulp.
Chop the fruits into small pieces. Place the fruit in an enamel bowl. Pour in water, add sugar. Start the cooking process. Once the sugar has dissolved, turn off the burner.
Cool the mixture slightly and stir in the viburnum pulp. Repeat the boiling process. Wait until the consistency thickens. Arrange the sterilized container in advance, pour the viburnum delicacy into it. Close the glass containers and insulate them with fabric (A collection of different and interacting tissues form organs) .
After cooling, put it in the cellar. ————-
Jam from viburnum and oranges
oranges (large) - 570 gr.
reddish viburnum - 1530 gr.
sweet sand - 2250 gr.
Place the prepared viburnum into a blender bowl and grind the product to a smooth paste.
Pour the resulting mixture into a comfortable cup and add sugar. Stir the ingredients and leave for 2-3 hours.
At the same time, carefully wash the citrus fruits using a hard kitchen sponge. Pour boiling water over the oranges. Chop the citrus together with the zest into small pieces.
Pass the fruit through a meat grinder. Combine both masses in a common container. Stir, pour into jars, store in the refrigerator. ————
Viburnum jam without seeds

sugar - 835 gr.
reddish viburnum - 1250 gr.
Wash the fruits, place them on a cloth (medical system of cells and intercellular substance, united by a common origin, structure and functions) for further drying.
Distribute the viburnum into ziplock bags. Place in the freezer for 2-3 hours. After this, the raw materials must be dumped into a container with a thick bottom.
Cover with a lid and turn on the stove to low. Warm up the viburnum for about 15-17 minutes. The process will help the berries release juice and soften.
Place a sieve over an unstained pan and pour the berries into it. Grind the gate through the mesh. Pour sweet sand into the resulting mass. Stir the ingredients and place the container on the fire.
Wait for it to boil, then simmer the product for about 7 minutes. At the end of the manipulation, roll up the treat. —————–
Viburnum jam with rowan,
freshest rowan - 1.5 kg.
sugar - 2.6 kg.
mature viburnum - 1.1 kg.
filtered water - 235 ml.
Sort the berries, wash and dry.
Cooked fruits must be placed in separate containers. Pour in water and leave the berries to soak for 20-23 hours. A day later, place the two types of berries in a common enamel container.
Add sweet sand and mix the contents thoroughly. Place the pan with berries on the stove and bring to a boil over low heat.
After this, boil the ingredients for 6-8 minutes, cool. Allow food to cool for 7 hours between heat treatments. Do the languor 3 times.
During extreme boiling, achieve a thick mass. Distribute the treat into sterile jars and close with nylon lids. Store the product using the traditional method. ——————–
Viburnum and pumpkin jam
pumpkin pulp - 950 gr.
granulated sugar - 1450 gr.
viburnum - 1050 gr.
drinking water - 260 ml.
In the above recipe, you do not have to remove the stems from the berries; just wash and dry them.
Dispose of damaged copies as necessary. Chop the pumpkin pulp into randomly shaped pieces. Place the vegetable in a pan of hot water.
Boil until softened. Remove the pumpkin and put it through a food processor. Boil a kettle, treat the viburnum with hot water, rub the fruits through a sieve. Pour the viburnum puree with sweet sand and mix in the pumpkin pulp.
Leave to infuse for 4 hours. After this, place the pan of food on the stove. Turn on the heat slowly until the mixture boils and simmer the ingredients for about 40 minutes.
Stir and remove foam. Pour the hot mixture into unstained jars and seal with a tin. After a day you can use it. ————-
Prepare a viburnum treat, following your favorite recipes. Stock up on healthy treats for the whole year. Jam can be used as a filling for baked goods and pancakes. Consume viburnum delicacy with hot drinks.

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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 has little frost, 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 the other 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 dissolved one hundred percent 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. It will still be enough for the jam to cool down one hundred percent. 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 completely 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 a good 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 - vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) will be preserved one hundred percent.
Add sugar to the ground viburnum. Continue rubbing. Then leave the mixture at room temperature for half an hour so that the sugar is one hundred percent absorbed.
Then pack the pureed jam into sterilized jars. Roll up the boiled lids.

Storage: refrigerator or cellar.

The usefulness and harm of viburnum is a rhetorical question. There is no harm from it if you don’t eat a bucket every day. I hope you enjoy viburnum jam, the usual recipe for which for the winter, and other options, you have now learned. Be sure to try everything to choose the healthiest delicacy for your taste.

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 you will find tips on how to make jam and jam from viburnum.

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.

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 covers the fruit one hundred percent. Add 0.5 tablespoon of table salt per 1 liter of water.
Stir until the grains of salt dissolve one hundred percent. 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 into medium-sized cubes together with the peel. 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 freeze the viburnum a little 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.