How to make jam from viburnum?

Red viburnum is an autumn berry, which ripens in the month of September. It has a bitter, tart and not entirely pleasant taste. That is why it is recommended to cut bunches of berries from the bush not earlier than the first frosts. In this case, without losing its useful properties, it becomes more delicious. Our article presents the best recipes for viburnum jam for the winter. But first, let us dwell on the properties of this delicacy and its effect on the human body.

The benefits and harms of viburnum jam

From ancient times, this red berry was considered a cure for many diseases. This honor of viburnum was explained by the rich composition of the fruits of the bush. The berry contains 2 times more vitamin C than citrus fruits, as well as volatile, tannins, amino acids, pectin, essential oils and other components important for the body. By the number of active components that contribute to strengthening the immune system, viburnum bypasses other berries and fruits.

The benefits of viburnum treats:

• strengthening immunity;
• improving liver function;
• reduction of pain and cramping with ulcers, gastritis and other diseases of the gastrointestinal tract;
• elimination of symptoms of heartburn;
• skin condition improvement;
• prevention of urolithiasis.

But you should use jam only after a preliminary familiarization with possible contraindications. A treat of viburnum will not benefit people with a tendency to thrombosis, with chronic kidney disease, diabetes and a tendency to obesity. It is not recommended to use it for women during pregnancy and lactation.

The benefit of jam from viburnum is higher, the less berries are heat treated. The best option is to simply grind raw and combine with sugar and honey. In this form, the treat can be stored in the refrigerator during the winter.

Simple jam with pitted viburnum

Some housewives neglect the following recipe, but in vain. In the seeds of viburnum contains no less useful substances for the body than in the pulp of the berry. That is why it is recommended to harvest the red fruits of the bush entirely.

A simple recipe for winter jam from viburnum is to perform the following steps:

1. Berries (0.5 kg) are poured with water, picked, cleaned of twigs and stacked in a colander.
2. The slightly dried viburnum is transferred to the pan and filled with sugar (800 g). The berries are mixed and left at room temperature for 8 hours. During this time, they must have a lot of juice.
3. At this time, the lemon is peeled, cut into slices and added to the pot to viburnum.
4. When sugar dissolves in viburnum juice and lemon, jam must be sent to the stove.
5. Cook the delicacy for several minutes until it becomes thick enough.
6. Next, you need to spread the jam on the banks and roll them with screw caps.

Recipe for viburnum jam "Five minutes"

As you know, prolonged heat treatment adversely affects the beneficial properties of berries and fruits. But there is much more vitamin C in viburnum than in lemon, and I would like it to be preserved in jam in the maximum amount. This can be achieved, but only by significantly reducing the cooking time.

For the winter, viburnum jam is prepared according to the recipe with the symbolic name "Five Minute". The entire procurement process includes several stages:

1. Berries (1.2 kg) are picked, the stalks are removed, washed and laid out on towels so that they dry well.
2. Prepared viburnum is sent to the freezer for 2 hours.
3. Frozen berry is laid out in a pan. In a water bath, viburnum is brought to a mild state. This will allow you to get more juice from the berry.
4. Viburnum is laid out in a metal sieve and rubbed with a spoon or hands. As a result, only pulp with juice should get into the pan.
5. Syrup is prepared from 1 kg of sugar and water (1.5 tbsp.). When it becomes thick enough, berry puree is added to it.
6. The jam in the syrup is brought to a boil and cooked on low heat for 5 minutes.
7. After the specified time, the pan is removed from the stove and cooled for 5 hours.
8. After cooling the jam, the procedure is repeated 1 more time. After that, the treat is packaged in jars and corked.

Jam without boiling?

How to keep the maximum amount of vitamins in berries? Simply twist them in a meat grinder, put them in jars and put in the refrigerator. And so that such "raw" jam is preserved as long as possible, it is added to all known preservative - sugar. Such a treat will be an excellent help in the cold season, help strengthen immunity and cope with many diseases.

A simple recipe for viburnum jam is as follows:

1. First of all, you should prepare the berries, wash them, sort and dry.
2. Twist viburnum through a meat grinder, using a grate with small holes for this.
3. Sprinkle crushed berries with sugar (800 g).
4. Mix well and arrange in jars, leaving 1 cm from the edge. Top the jam with the remaining sugar (200 g).
5. Close cans with nylon lids and refrigerate. In this place they can be stored for about 6 months.

Pitted jam for the winter

Preparation of the following workpiece from viburnum is as follows:

1. Pre-washed berries (1 kg) are ground through a sieve or processed using a juicer.
2. The resulting mashed potatoes is transferred to a deep pan, filled with sugar (500 g) and 300 ml of boiled water is poured. The mass is mixed, the dishes are covered with gauze and set aside for 8 hours. During this time, the sugar should completely dissolve.
3. 500 g of sugar is added to the pan with the infused mashed potatoes. On a small fire, the jam is brought to a boil and cooked for 5 minutes.
4. After 1 hour, the pan goes to the stove again. After boiling, viburnum jam is prepared for 5 minutes, after which cinnamon (2 tsp) is added to it. After another 2 minutes, it can be distributed among the banks.

Jam recipe from viburnum and mountain ash

The following viburnum jam is a real storehouse of vitamins, which are found in plenty in autumn fruits. Make such a blank for the winter under the power of every housewife. The main thing is to follow the sequence of steps defined by the recipe:

1. Prepare the berries of viburnum and mountain ash (1 kg each), wash them, put them in a pan and pour 4 liters of water.
2. Boil the fruits until the water in the pan becomes 2 times less.
3. Put the berries on a sieve, grind them in mashed potatoes. Return it back to the pan, add 6 glasses of sugar and cook until a thick consistency for 30-40 minutes.
4. Put the jam in the clean jars. Put them in a preheated to 100 ° and turned off oven for several minutes, until a baked crust forms on the surface.
5. Cover the cans with nylon covers, cool and refrigerate or cellar.

Jam from apples and viburnum

According to the following recipe, you can cook the real thick and healthy jam, which will be an excellent filling for baking. Apple jam with viburnum is very simple to prepare:

1. Approximately 400 g of viburnum is poured with boiling water and left in this form for 5 minutes.
2. Softened berries are ground through a sieve. You should get 300 g of mashed potatoes.
3. Apples (1.3 kg) are peeled and core, cut into slices, stacked in a pan and poured with a glass of water. On a small fire, they are boiled until soft, then rubbed through a fine sieve to make a mashed potato.
4. Apple mass (1 kg) is sent to a clean pan. Following pour puree from viburnum.
5. On a small fire, the mass is boiled for 10 minutes. Then 500 g of sugar is added to it.
6. The jam is cooked for another 20 minutes, after which it is hot laid out on the banks.

Pumpkin jam with viburnum

A tasty and healthy homemade workpiece is obtained according to the following recipe:

1. Viburnum berries (1 kg) are washed and immediately rubbed through a sieve.
2. Pumpkin (1 kg) is peeled, cut into small pieces and stewed in a small amount of water until soft.
3. Soft pumpkin is sent to a blender and brought to a puree state.
4. Pumpkin mass is combined with viburnum.
5. Puree is sent to the pan, filled with sugar (0.5 kg) and put on a small fire.
6. Viburnum jam is prepared for 1 hour, until it becomes thick enough.

Features of preparation and storage recommendations

The following secrets of experienced chefs will help to cook really tasty and healthy viburnum jam:

1. In the process of preparing goodies, foam appears on its surface, which must be removed. Otherwise, the jam during storage can quickly sour in a jar.
2. To check the readiness of jam, it is recommended to drop a small drop on a clean plate. If it does not spread, then the delicacy is ready.
3. Lemon added at the end of cooking will help improve the taste of any jam.
4. Cake with stones, which remains after grinding the berries for jam or jam, can be used to prepare the infusion. To do this, pour it with boiling water, insist under the lid, and then drink it with a cold or digestive problems.