Viburnum jam for the winter (seedless)

Ingredients

212 kcal
45 min.
15 minutes.
1 hour

Photo of the finished dish

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Step-by-step recipe with photos

Take ingredients to make seedless viburnum jam for the winter.

Wash the berries and pick them from the branches.

Mash until juice is very likely released.

Now the process is more complicated - press the pulp through a fine sieve, separate the cake with seeds.

Add sugar to viburnum juice. Stir.

Bring to a boil, and reducing the heat, simmer the jam for 40-60 minutes. Stir frequently.

Pour the hot viburnum jam into a sterile container, seal it, wrap it in a thick cloth (A collection of different and interacting tissues form organs) and cool slowly. Store in a cool place.

Add honey and/or viburnum jam to your tea instead of sugar.

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Viburnum jam for the winter (seedless)

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Viburnum jam-jelly (for winter)

Who would have thought that reddish viburnum would make such a tasty, thick, fragrant jam? It is better to pick viburnum from the bush after the first frost, then the berry will not be bitter. Try to prepare a sweet preparation for the winter!

Products (for 1 serving)
Viburnum – 510 g
Sugar – 400 g

To make jam, you need two ingredients: viburnum and sugar.

Select berries from the branches, remove spoiled berries and other debris.
Wash the berries in several waters.

Place the viburnum into a wide, thick-bottomed stainless steel pan.
Add a couple of tablespoons of sugar from the full amount.

Place the pot with viburnum on the fire. Bring to a boil over medium heat. Boil for 10 minutes until the berries become soft.

Transfer the viburnum to an iron sieve and rub the viburnum with a wood masher. Discard the seeds.

Place the homogeneous viburnum puree (400 g left after mashing the berries) into a saucepan with a thick bottom.

Sprinkle the puree with sugar (400 g). Place the pan on the fire.

After boiling, turn the heat to low and cook the jam for 20 minutes.
If you want to get a jam that is not very thick, then reduce the cooking time to 7-10 minutes. Be sure to skim off any foam that appears during cooking. (Don’t throw away the foam, it’s very tasty and you can also drink tea with it.)

Be sure to wash containers for jam and jelly with hot water and soda and thoroughly wash them.
Sterilize the jars by placing them on a wire rack in a pan of water, neck down. Sterilize for 10-15 minutes.

After sterilization, dry the containers on a clean towel.

Also wash the lids with soda, rinse and boil for 5-10 minutes in a saucepan.

Dry the sterilized lids on a clean towel.

Place hot but not bubbling viburnum jam into a dry jar. Seal the jam-jelly with a lid.

Turn the containers upside down and wrap them in a warm blanket for gradual cooling.
Store the cooled jam in a dark and cool place: in the refrigerator, pantry.

From the indicated amount of ingredients, one jar with a volume of 500 ml came out.
Bon appetit!

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A special dessert and home healer - viburnum jam

The viburnum is reddish, the viburnum is ripe - this is what the famous song says. And once it’s ripe, it’s time to make viburnum jam. Everything in this unusual tree is useful - roots, bark, leaves, flowers and, naturally, berries, containing huge amounts of ascorbic acid and B vitamins. This combination makes viburnum preparations an indispensable natural remedy for increasing immunity and fighting infectious diseases.

It is best to pick berries after the first autumn frosts, then all that remains from the natural bitterness of viburnum is a light color and its unforgettable fresh taste. Its seeds are quite large, so we will make seedless viburnum jam.

How to prepare berries for cooking and separate from seeds

Viburnum branches are painstakingly washed with warm water, dried and the berries are carefully picked, being careful not to crush them. If you picked viburnum before frost, and the berries are very bitter, keep them in the freezer for some time or pour boiling water over them.

Remove the seeds from the berries in a deep bowl so as not to splash with juice.

You can separate the berries from the seeds using 3 methods:

scroll the berries through a juicer or meat grinder with a special attachment for juice from soft fruits and berries;
hold the berries for 15–20 seconds in boiling water or 1.5–2 minutes in a hot oven, so that the seeds are easier to separate, then squeeze out the juice through two or three layers of gauze or through a sieve;
rub the viburnum through a sieve using a masher.

The extreme method will take more time, but it will avoid unnecessary heating, and vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) will be better preserved.

Jam recipe for storing in the apartment

This recipe for viburnum jam involves boiling the berries in a large amount of sugar. Then the workpiece is stored in the apartment without any problems until the next harvest.

viburnum berries – 1 kg;
sugar – 1.3 kg;
water – 1 glass.

Wash the viburnum, tear off the branches and separate the seeds using a method that is convenient for you. Pour water into the purchased juice and put on fire. As it heats, add sugar and stir with a wooden spatula. The jam should be cooked until the mixture has reduced by half. Don’t forget to stir often so that the product does not burn.

The finished jam, when hot, is poured into sterile jars and sealed with metal lids.

Jam recipe for cold storage

If you want to figure out how to make viburnum jam without cooking, this recipe is for you. In raw juice, all beneficial substances are retained one hundred percent.

Prepare the viburnum and separate it from the seeds. Determine its size, for example, using a liter jar and pour the juice into the pan.

Stainless steel or enameled utensils are suitable for making jam.

Pour into the pan an amount of sugar equal in size to the juice. Stir the sugar until completely dissolved. To speed up the process, lightly heat the berry mass over low heat, without bringing it to a boil. When the sugar has dissolved, viburnum jam is poured into sterile jars and sealed. Store in a cool place.

Recipe for honey lovers

In this recipe, viburnum jam for the winter is prepared without sugar - with honey. The berries are washed, dried, and cleared of branches and seeds. Blend in a blender to make it smooth and combine with honey in a ratio of 1:1 or 1:0.5. Add honey in small portions, mix thoroughly and taste. When the jam seems quite sweet, it is stirred again and poured into clean jars and screwed on with lids. Store viburnum jam with honey in a cool place.

Viburnum cake made from skins and seeds should not be thrown away. It is added to compotes or used to make very healthy viburnum oil.

The following recipe is for those who don’t really like the taste of viburnum, but want to stock up on healthy preparations.

Viburnum jam with lemon and vanilla

The subtle smell of citrus and a vanilla note transform boiled viburnum juice into a unique dessert. This jam is perfect for cheesecakes, pies with cottage cheese, or as a layer for cakes. For production we will need:

1 kg viburnum;
0.8 kg sugar;
0.5 l of water;
1 ripe lemon;
vanilla sugar to taste.

Make syrup from sugar and water and leave to cool. Meanwhile, prepare the berries - sort, wash and separate the seeds. Wash the lemon, dry it, cut off the zest with a sharp knife and chop it. Squeeze the juice out of the lemon. Combine viburnum juice with syrup and put on fire. Cook the viburnum jam until thickened, stirring frequently with a wooden spatula. 5 minutes before readiness, add chopped zest and vanillin to the berry mixture. When hot, pour the product into sterile jars and roll up. The product is stored without a refrigerator.

For inexperienced housewives, we have prepared a video of making viburnum jam:

Viburnum jam for the winter - a very tasty recipe with photos

How to make viburnum jam for the winter - a delicious step-by-step recipe with photos and videos, you will find in this fascinating article.

Viburnum jam is considered a late autumn preparation.

Such jam is a real storehouse of vitamins and almost all other necessary substances.

Late viburnum, which is collected after the first frost, is more suitable for making jam, then it will have less bitterness.

But you can, of course, pick the berries before frost, just freeze them perfectly in the freezer.

The bitterness from viburnum can also be removed by steaming it with sugar in the oven; previously this was done in a Russian oven.

Viburnum jam is very necessary, but for almost everyone it still seems bitter, even despite the huge amount of sweet sand.

In this case, viburnum can be combined with another berry, for example, with frozen strawberries or raspberries, then the taste of the jam will become softer.

Viburnum jam for the winter - a delicious recipe with photos

What do you need:

kilogram of viburnum;
kilogram of sweet sand.

{Instructions}:

Sort out the viburnum, pushing aside the obviously spoiled fruits, wash well, changing the water a couple of times.
Remove the berries from the branches, place in a bowl and lightly crush using a masher.
Because viburnum squirts a lot of juice when pressed, it is necessary to use a very deep container so as not to dirty the kitchen.

Then transfer the crushed berries in small portions to a sieve with small holes and wipe them with a spoon. You need to be patient because this is a fairly long and thorough process.
In this way, you will get pure viburnum juice. If you have a juicer, then you can really avoid this operation and quickly get juice through it.
Later, pour the juice into an enamel container and place on top heat.
Add a portion of sweet sand and stir frequently to dissolve the crystals. After the active boiling stage, reduce the heat to low.
Simmer the jam for about 40 minutes, stirring occasionally with a wooden spoon so that the thickening mass does not stick to the walls of the container and does not burn.

Viburnum is a picky berry, so it stores very well. It can be on the refrigerator shelf in a non-hermetically sealed container for several months and will not deteriorate at all.

And viburnum jam can easily be preserved until another harvest, but it is unlikely that it will remain intact.