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 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 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 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 - 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 completely 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.

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 grains of salt dissolve completely. 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 using 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.

Viburnum jam in 30 minutes, useful for the whole winter

What to create from viburnum? Naturally jam. Viburnum bunches are preserved even when frozen and jam can be made at any time, from dawn to New Year. Viburnum jam has been made since time immemorial. The recipe is simple. There are several favorite methods for making jam. One of the best recipes for viburnum jam is five minutes.

Viburnum jam with or without seeds

Any housewife makes jam to her own taste and takes into account the tastes of her household. The bone of viburnum is flat and can interfere if you add jam to baked goods. For children, a bone is also not the best option. If you like to add jam to tea or drink viburnum jam compote, then there is no point in getting rid of the seeds.

To get rid of viburnum seeds, you will have to strain the viburnum through several balls of gauze or use a juicer.

Seeded viburnum jam comes out in the form of jelly. It is difficult to achieve such a result with bones. Jelly from jam with seeds will only come out in this case if you add gelatin.

With seeds, the jam looks very nice if their share does not exceed 20% of the total mass of the jam. For lovers of long tea parties with good company, this is the place. With seeds, viburnum jam will be more beneficial for hypertensive patients.

How to get rid of viburnum seeds without equipment

Kitchen appliances help every housewife in the kitchen, but what can you do if the appliances are out of reach? Golden hands will do everything themselves, but you need to have extraordinary patience. I had to squeeze out the viburnum juice with my bare hands. Such a push-up pumps up the muscles of the arms, but spoils the psyche (the psyche is a systemic property of highly organized matter, which consists in the subject’s active reflection of the objective world and self-regulation on this basis of his behavior and activities) . It takes a lot of time. It is best to use gauze folded in several layers or a sieve to remove the cake. This method speeds up the squeezing process, but be prepared for the kitchen to get dirty with viburnum juice.

If you simply squeeze the pulp with your hands, there will be no splashes. You can crush the viburnum with your hand, plunging it deep into the container. This will keep your kitchen clean. You can pass viburnum through a meat grinder.

Five-minute viburnum jam - regular recipe

Five-minute jam is a jam that is cooked for just a couple of minutes. This is the usual recipe.

First, you need to pick the viburnum berries from the branches and place them in a deep container. You should pick viburnum carefully, because the berries are very sprinkled with juice. Use gloves, because viburnum can paint your hands black.

After you have freed the viburnum berries, you should get rid of some of the seeds. I don’t use kitchen appliances, but squeeze the viburnum in my hand or rub it through a sieve. When you see that the seeds do not take up much space in the viburnum porridge, then you can add sugar.

The amount of sugar depends on how sweet you want the jam to be. Viburnum itself is a sour berry with bitter notes. For those with a sweet tooth, you need to add the same amount of sugar to 0.5 kg of viburnum. For lovers of sweet and sour jam, 300 grams of sugar per 0.5 kg of berries will be enough.

Set the resulting slurry of viburnum and sugar to boil. Boil the jam for 10 minutes. During this period of boiling time, the bacteria will die, and the viburnum jam will not lose color. 10 minutes of boiling is enough for the sugar to melt and not to crystallize during storage.

Containers for jam should be sterilized over steam. Boil the lids for a few minutes.

Raw viburnum jam is also prepared, but we only heat it until the sugar dissolves. It is necessary to realize that raw jam will not be stored for a long time.

Viburnum jam - benefits and contraindications

Red viburnum is famous for its vitamin content (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C. As a vitamin remedy, it is better to use raw viburnum jam.
In the directory of pharmaceutical plants, viburnum is indicated as a remedy for high blood pressure.
Jam is perfect as an auxiliary therapy (therapy is a process for relieving or eliminating symptoms and manifestations of a disease) for diseases of the stomach and intestinal tract.
A good remedy for nosebleeds. Helps women with severe bleeding during menstruation.
During colds, bronchitis and pneumonia, jam will help cope with cough.
Kalina calms the nerves.
For dermatological diseases, viburnum reduces rashes. It is better to use viburnum juice in the form of lotions.
With diathesis, benefit may border on harm.

A direct contraindication to consuming jam is allergies. It is not recommended to absorb viburnum jam for people with high acidity, gastroreflux disease, thrombophlebitis and varicose veins. People with gout should use viburnum with caution, because acids can worsen the situation.

What fruits can be added to viburnum jam?

Viburnum can be used together with orange. Viburnum jam with orange takes on citrus notes. The grated zest will improve the taste and make it unique.

Viburnum jam with lemon is suitable for people with low stomach acidity. To make it you will need a lot of sugar. The taste is not for everyone, because the bitterness of viburnum becomes most pronounced when lemon is added.

A good combination of pear and viburnum. The pear must be boiled in advance and passed through a sieve to get rid of hard grains.

Viburnum jam with pumpkin is an extraordinary combination. A beautiful rich orange color of the jam comes out. I offer a recipe for viburnum jam with pumpkin.

0.5 kg viburnum
0.3 kg pumpkin
0.3 kg sugar
1 teaspoon cinnamon

The pumpkin is boiled in advance and crushed in a blender until smooth. Add the pumpkin to the mass of ground viburnum through a sieve. Add a teaspoon of cinnamon to the resulting mass. Cook the jam for 30 minutes after boiling. Place into sterile jars.

Not a bad combination of apple and viburnum. For viburnum and apple jam, it is better to choose sweet varieties of apples. The taste of viburnum predominates in the combination of viburnum and apple.

How long can viburnum jam be stored?

You can store viburnum jam in the refrigerator, in the basement, or on the balcony. Thick jam can be stored in an ordinary kitchen cabinet. Raw jam can be stored for two weeks in the refrigerator. Five-minute jam can be stored for a year in a cold place. Thick viburnum jam can be stored for two years. It may stand longer, but it will lose its beneficial properties and the color of the jam will become darker than the original color. Viburnum jelly can be stored from 1 month to a year. The method of making jelly and the amount of sugar matters. If a lot of sugar was added to the jelly and the viburnum jelly was boiled for at least 10 minutes, then it will be stored for a year.

Tasty and healthy - preparing viburnum jam for the winter

It is not in vain that they say that if fruits or berries have been eaten by birds or worms, then humans can eat them. That’s the case with viburnum – birds simply eat its bushes clean in the autumn. And we are preparing a very tasty and healthy viburnum jam for the winter. Its red bitter berries contain a whole storehouse of vitamins. Therefore, such a dessert will provide enormous benefits to the body in winter, because it increases immunity. It also helps fight colds, removes toxins (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) , lowers blood pressure, and is useful for stomach diseases. Gourmets will also appreciate viburnum jam - it has a beautiful color, a delicate mixture and an unusual taste.

It is best to collect viburnum for harvesting after the first frost. Then the corresponding bitterness is lost and the berries become sweet. If you only have the opportunity to stock up on them in September, put the viburnum in the freezer and it will become sweet.

Raw viburnum jam is a source of vitamins and the best remedy for the prevention of colds

The dessert, which is prepared without heat treatment, retains all the beneficial substances found in new berries. In fact, raw jam is the same fresh berries, simply “canned” in sugar. Making raw jam is easier than usual. Sort and wash the berries, sprinkle them with sugar in a 1:1 ratio and grind well with a masher to make a puree. That's the whole secret of this medicinal dessert. Place the finished jam in sterilized jars; you can close them with ordinary plastic lids. And so that it is stored all winter and does not ferment, keep the containers in the refrigerator.

Almost everyone doesn’t like the fact that crushed viburnum contains seeds that interfere with enjoying its taste, but this problem can be solved. It’s quite easy to rub the berries through a sieve or squeeze them in a fabric bag or several layers of gauze.

Viburnum jam for winter tea “Five Minutes”

Another recipe for a healthy dessert involves heat treatment, but minimal. Due to the fact that the workpiece is boiled for no more than 5 minutes in several passes, more vitamins remain in it.

To make jam:

prepare the berries, sort and wash them;
cook sweet syrup from 1 kg of sugar and 350 ml of water;
pour the berries into the syrup, boil them for 5 minutes;
let the workpiece cool slightly;
boil again;
put into jars and roll up.

It is also better to store such jam in the refrigerator or in the cellar.

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