How to make red viburnum jam. Vitamin bomb for winter sores - homemade viburnum jam recipe for the winter

Most fruit and berry preparations are perceived as a sweet dessert, but some of these delicacies can be real medicine. For example, like viburnum jam. No wonder this berry has been used to treat colds and other diseases since time immemorial. Recipes for delicious and healthy rolls of viburnum berries are given in the following selection.

Viburnum jam "through a meat grinder" for the winter

This simple jam recipe does not involve heat treatment of berries, so all the beneficial substances remain almost unchanged in them. But it is also necessary to store the winter preparation only in the refrigerator.

Proportions of ingredients:

• a kilo of viburnum berries;
• kilo of white crystalline sugar.

How to make jam "through a meat grinder."

1. From the branches, you should carefully pick all the berries, wash them under running water and hold them in a colander for some time so that all excess moisture is drained.
2. Twist the prepared viburnum berries through a meat grinder with a fine grate. Instead of a meat grinder, you can also use a blender.
3. Combine the resulting mass with 2/3 of the total amount of sugar. Arrange the jam in sterile and clean glass jars, without reporting 1-2 cm to the top.
4. Pour the jam in jars with the remaining sugar, close with sterile nylon lids and send for subsequent storage in the refrigerator.

A simple five-minute recipe

To cook Pyatiminutka jam from viburnum, the following components will be required:

• 800 g of viburnum berries and granulated sugar;
• glass of water;
• sachet of vanilla sugar.

Sequencing:

1. Sort the plucked berries and rinse with cold running water. Then spread in an even layer on a table covered with paper towels - let them absorb all the moisture.
2. Pour both types of sugar into a saucepan with a thick bottom, pour boiling water over it, stir and heat the syrup until all sugar crystals are completely dissolved.
3. Let the syrup boil for five minutes, then put the berries into it, boil for 5 minutes and cool quickly in an ice bath.
4. When the jam has completely cooled down, boil it again after boiling for five minutes, arrange it in a sterile container and roll it up with iron lids.

The viburnum is red, the viburnum has ripened - this is how it is sung in a famous song. And once ripe, then it's time to cook viburnum jam. Everything is useful in this amazing tree - roots, bark, leaves, flowers and, of course, berries containing a large amount of ascorbic acid and B vitamins. This combination makes viburnum blanks an indispensable natural remedy for boosting immunity and fighting infectious diseases.

It is best to pick berries after the first autumn frosts, then only a slight shade and its unforgettable fresh taste remain from the natural bitterness of viburnum. Her bones are quite large, so we will cook pitted viburnum jam.

How to prepare berries for cooking and separate from the seeds

The sprigs of viburnum are thoroughly washed with warm water, dried and the berries are carefully cut off, trying not to crush. If you have collected viburnum before frost, and the berries are very bitter, keep them in the freezer for a while or pour over boiling water.

Pick the berries from the pits in a deep bowl so as not to splatter with juice.

There are three ways to separate the berries from the seeds:

The latter method will take longer, but excessive heating will be avoided, and the vitamins will be better preserved.

Jam recipe for storage in the apartment

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

Ingredients:

• viburnum berries - 1 kg;
• sugar - 1.3 kg;
• water - 1 glass.

Rinse the viburnum, tear off the twigs and separate the bones in a way convenient for you. Pour water into the resulting juice and put on fire. Add sugar as it heats up and stir with a wooden spatula. Jam should be boiled until the mass is reduced by half. Do not forget to stir regularly so that the product does not burn.

Ready hot jam is poured into sterile jars and rolled up with metal lids.

Jam Recipe for Cool Storage

If you want to learn how to make viburnum jam without boiling, this recipe is for you. In raw juice, all useful substances are completely preserved.

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

For cooking jam, stainless steel or enameled dishes are suitable.

Pour an amount of sugar equal in volume to the juice into the pan. Stir sugar until completely dissolved.
To speed up the process, the berry mass is slightly heated over low heat, without bringing to a boil. When the sugar dissolves, 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. The berries are washed, dried, cleaned of branches and seeds. Scroll in a blender to make it homogeneous and mix with honey in a ratio of 1:1 or 1:0.5. Honey is added in small portions, mixed thoroughly and tasted. When the jam seems sweet enough, it is stirred again and poured into clean jars and twisted with lids. Jam from viburnum with honey is stored in a cold place.

Viburnum cake from skins and seeds should not be thrown away. It is added to compotes or extremely useful viburnum oil is made.

The following recipe is for those who do not really like the viburnum taste, but would like to stock up on a useful preparation.

Viburnum jam with lemon and vanilla

Delicate citrus aroma and vanilla note turn boiled viburnum juice into an exquisite dessert. This jam is perfect for cheesecakes, pies with cottage cheese or as a layer for cakes. For cooking we need:

• 1 kg of viburnum;
• 0.8 kg of sugar;
• 0.5 l of water;
• 1 mature;
• vanilla sugar to taste.

Make syrup from sugar and water and leave to cool. In the meantime, prepare the berries - sort, rinse and separate the seeds. Wash the lemon, dry it, cut the zest with a sharp knife and chop it. Squeeze out the juice from the lemon. Combine viburnum juice with syrup and put on fire. Boil viburnum jam until thickened, stirring regularly with a wooden spatula. Five minutes before readiness, put chopped zest and vanillin into the berry mass. When hot, pour the product into sterile jars and roll up. The workpiece is stored without a refrigerator.

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

In late autumn, when the first frosts come, it's time to collect bunches of scarlet berries and make viburnum jam, the benefits and harms of which will be considered right now.

These fruits have an unusual taste, they are widely used not only in cooking, but also in traditional medicine, as they are literally a real pantry of various substances valuable to the body.

In Russia, this plant grows in any region, jam, juice, fruit drink, and compote are prepared from berries, in addition, jam. It is pitted viburnum jam that will be discussed further.

Viburnum jam - pitted recipe

Not many housewives dare to cook sweet dishes from whole viburnum berries, but after the bones are removed from them, the jam will be much more pleasant for tasting. Knowing some secrets, you can easily prepare this fragrant delicacy.

For this purpose, you should use a large sieve, through which you will have to grind the berries with high quality. The result is a homogeneous viburnum mass, which must be boiled down to the state of jam, adding a little sugar. The result is a sweet and sour jam that will appeal to many. So, let's find out what ingredients are required:

Red viburnum - 700 grams (you should choose large berries, as they are easier to pass through a sieve);
Sugar - 500 grams;
Pure water - 200 milliliters.

In order for the future jam to have a real viburnum taste, it is recommended to pick berries after the first frost, after which the fruits will lose their original tart bitterness. It is necessary to sort out the fruits, removing spoiled and dried berries, if they are a little wrinkled, they are quite suitable for our delicacy, since they still have to be rubbed through a sieve.

Directly the recipe for viburnum jam:

Viburnum berries are poured into a saucepan, water is poured there and boiled together for ten minutes over medium heat, during this process the berries will burst, and the liquid will take on the appearance of a thick syrup. Then the container is removed from the stove and allowed to cool to about 50 degrees.

Next, we need a second pan, which is covered with a two-layer gauze and they begin to gradually filter the viburnum syrup, after which, at the very end, the remaining bones are squeezed out and thrown away along with the skins. Thus, viburnum berries are separated from seeds.

The contents of the pan must be mixed so that the thick viburnum puree becomes homogeneous. Next, the berries are combined with granulated sugar and put the pan on the stove. Jam should boil for about thirty minutes, while it should be stirred, and a small fire should be set on the stove. The bubbles that appear on the surface of the viburnum mass will disappear on their own, there is no need to remove them.

Further, when, after boiling, the jam becomes burgundy in color, and also acquires a pleasant thick consistency, you can pour it into sterile jars, which must be prepared in advance. Then they are covered with lids and left under a warm cover until morning. Then they are transferred to storage in a cool place. Delicious jam is ready. Bon appetit!

The benefits of viburnum and jam

Of course, eating viburnum jam, and just fresh berries are useful, as they contain a variety of useful components: vitamins K, P, A, ascorbic acid, amino acids, phytoncides, tannins, essential oils, and pectins.

During the period of seasonal colds, the use of viburnum berries and jam made from these fruits is very useful, as it helps to prevent viral diseases. This is due to the presence of a significant amount of ascorbic acid, as well as antioxidants.

In addition, the benefit of this berry lies in the ability of viburnum to have a sedative effect, it helps to cope with insomnia, and also relieves stress. This fruit also has a diuretic effect.

The use of viburnum helps to strengthen the immune system, in addition, jam helps relieve pain in the stomach associated with gastritis, it can even eliminate heartburn, for this, a tablespoon of a sweet product can be dissolved in a glass of water and drink such a drink with high acidity.

The benefits of viburnum jam and that it softens the course of the menopause, helps with mastopathy, in addition, with algomenorrhea, as well as with uterine bleeding.

Kalina, viburnum jam - harm

Viburnum berries are capable of causing harm to the body. It is as follows. The use of these fruits can provoke a decrease in blood pressure, therefore, it should not be eaten in large quantities by people diagnosed with hypotension.

In addition, it is not recommended to eat berries with enuresis. They are contraindicated for pregnant women, since they have the ability to reduce the tone of the uterus, which in this position can cause irreparable harm to the fetus, respectively, a woman may have a miscarriage, which is bad.

Nursing mothers should not eat the berries of this shrub, as they are quite allergenic, which can provoke the development of an allergic reaction in a child, especially at an early age, in particular up to a three-month period.

The harm of viburnum and the harm of viburnum jam can be expressed in the fact that the components of their composition can cause the development of thrombosis with the already existing increased blood clotting. It is forbidden to use this product for gout, as well as for severe renal pathology.

Every year, viburnum jam is becoming more and more popular, because of its positive properties. It is eaten with pleasure not only by adults, but also by children. In this article you will find recommendations on how to make jam and viburnum jam.

Viburnum jam: benefits and harms

In its composition, the fruits contain a significant amount of useful components that have the following positive effect:

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

With regular use of berries, you can reduce the risk of developing viral, infectious diseases. Jam perfectly relieves pain caused by dysfunction of the gastrointestinal tract (ulcer, gastritis, heartburn).

Kalina has a beneficial effect not only on the internal organs, but also on the skin (removes rashes, acne, ulcers, blackheads).

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

So, under what situations is it forbidden to use viburnum blanks:

• during childbearing and breastfeeding;
• with chronic liver diseases;
• increased blood clotting;
• increased blood glucose, a tendency to obesity.

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

Classic jam recipe

The dessert is tender and pleasant to the taste. Due to the removal of bones from the dish, a peculiar astringency is not present in the delicacy. This type of jam will appeal to young children.

Products:

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

Cooking process:

1. Carefully sort the berries, remove spoiled fruits, twigs and third-party debris. Put in a suitable bowl and rinse in several waters. Drain in a colander, wait for excess moisture to drain. Then lay it out in a thin layer on a cloth napkin and let dry.
2. Then carefully identify the fruits in a plastic bowl, put in the freezer for a couple of hours. Thus, all the bitterness will go away from the berries, and the product itself will acquire a softer aftertaste.
3. Pour the berries into an enamel pan, cover and put on a minimum fire. Warm up for a quarter of an hour.
4. Heat treatment will help release the juice and make the berries soft. After the time has passed, rub the composition through a sieve. Thus, coarse skins and bones will remain and will not fall into the finished product.
5. Pour granulated sugar into the resulting berry puree, mix and set on the stove. Bring to a boil, reduce heat and continue simmering for 10 minutes.
6. Arrange pitted viburnum jam in clean jars, close tightly with lids, cool at room temperature and store in the cellar for the winter.

Other popular viburnum jam recipes for the winter

There are many options for preparing delicious treats for the winter. Consider the most popular of them.

With vanilla and lemon

Products:

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

The algorithm of work is the following:

1. Sort viburnum to remove spoiled and unsuitable parts for food. Put in a colander and rinse well under running water. Leave on the table to drain excess moisture.
2. Transfer the berries to a deep, roomy saucepan. Fill with filtered water so that the liquid completely covers the fruit. Add 0.5 tablespoon of table salt to 1 liter of water.
3. Stir until the grains of salt are completely dissolved. Cover and leave viburnum in saline solution for 4 minutes.
4. Strain through a sieve, rinse thoroughly under running water. Wait for excess moisture to drain.
5. We turn to the preparation of sweet syrup. To do this, pour the required amount of liquid into an enameled pan and pour out the granulated sugar. Bring to a boil with regular stirring.
6. Pour viburnum into a suitable pan, pour sweet syrup. Cover and leave on the kitchen table for 8 hours to infuse.
7. Rinse the lemon under running water, pour boiling water over it to eliminate pathogenic microflora. Dry and chop the zest on a fine grater, and squeeze the juice out of the pulp.
8. After the specified time, carefully remove the berries with a slotted spoon. Put the zest into the sweet mixture, bring to a boil and heat for 6 minutes. Turn off the heat at the stove, strain the syrup through a fine sieve.
9. In a new, clean saucepan, combine syrup and berries. Place it back on the stove at the lowest heat, with regular stirring, wait until it boils. 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, leave to cool completely.
10. Repeat the cooking procedure. 10 minutes before the end of readiness, add lemon juice and vanilla sugar. Stir, remove from the stove and arrange in clean sterile jars. Close tightly, leave to cool on the kitchen table.

Dessert "Berry-citrus"

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

Products:

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

We act like this:

1. Sort the berries, remove all debris and spoiled fruits. Rinse under running water. Lay out on a towel to dry.
2. Pour into blender bowl, blend until puree. Pour the finished mixture into a convenient container, add granulated sugar. Stir, cover and leave for 3 hours to completely dissolve the sweet ingredient.
3. Rinse the oranges, pour over with boiling water and chop with the skin into a medium-sized cube. If during cutting the bones come across, it is recommended to remove them so that the jam does not taste bitter. Grind the prepared fruit in a blender or meat grinder.
4. In one container, mix citrus puree and berry. Mix thoroughly, pack in sterile jars, close tightly and put in a cold place.

Viburnum jam "Pyatiminutka"

Products:

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

The process will be like this:

1. Sort the berries, remove damaged parts, twigs and debris. Place in a sieve and rinse under running water. Wait for excess moisture to drain.
2. Meanwhile, pour water into a separate saucepan and add granulated sugar. Cook with regular stirring for 7 minutes.
3. Then fall asleep berry fruits, simmer for another 7 minutes. Turn off the heat, cover and leave for 2-3 hours. During the specified time, the composition will infuse, and the fruits themselves will be saturated with sweet syrup.
4. 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 simplest. Berries do not undergo heat treatment, which is why they retain the maximum amount of nutrients. This type of workpiece must be stored strictly in the refrigerator. Otherwise, she will sour.

Your attention is the recipe for making viburnum jam through a meat grinder.

Products:

• berries - 1 kg;
• granulated sugar - 1 kg.

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

Jam "Tenderness"

In order to prepare delicious and fragrant pitted viburnum jam, you will need to properly prepare the main ingredient - a ripe berry. You can store this jam at room temperature.

Products:

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

Cooking process:

1. Clusters of berries must be thoroughly washed and put on a clean towel, dried. Carefully cut off the berries, the main thing is not to violate the integrity.
2. If the fruits were harvested before frost, then before using them, you need to freeze the viburnum a little in the freezer or a quick option - pour boiling water over it.
3. To separate the pulp from the seeds, it is recommended to use a deep bowl so as not to splatter everything around with juice. To do this, the berries can be passed through a juicer or mashed with a wooden pusher, remove the bones and squeeze the juice out of the pulp through gauze.
4. Add liquid to the finished composition, stir and put on the stove. Pour granulated sugar in small portions with regular stirring. Jam is boiled down to 2 times the original volume. It is important that the composition does not burn.
5. Pack hot jam in sterile jars, close tightly and cool at room temperature.

Greetings dear friends! Today I want to introduce you to a vitamin bomb - viburnum jam for the winter, which helps out during cold periods from colds and flu. Prepare and use in winter to strengthen immunity, especially in case of illness.

Viburnum jam for the winter: recipe with photo

Judging by the taste, viburnum is not very loved compared to other berries. The main reason for this is its pronounced bitter taste. But if you analyze its beneficial properties, then the presence of this berry is simply necessary for our body, especially at the time of viral and colds. Therefore, be sure to stock up on viburnum blanks. It is better to pick viburnum berries after the first frosts, then the fruit has a smoother taste, devoid of obvious bitterness.

Jam from viburnum: a recipe at home

To achieve the perfect consistency and balanced taste of jam, berries and sugar should be used in equal proportions, and water should not be added. This jam has its own special, not like anything taste. Once opened, you can fill pies with viburnum jam, add it to smoothies and other desserts, or simply use it during tea drinking.

Cooking Ingredients

• 1000 grams of viburnum;
• 1000 grams of granulated sugar.

How to make viburnum jam for the winter

Step by step preparation of viburnum jam:

Tear the berries from the main bunch, sort, throwing out obviously spoiled and crumpled fruits, wash thoroughly.

Then dry the viburnum a little using a colander or towel.

Load the berries into a blender or food processor container.

Kill the contents at high speeds in several approaches, getting a homogeneous mass with bones.

To separate the mixture from the seeds, use a sieve with a fine fraction. This procedure will help get rid of the smallest inclusions, and the final mass will acquire a completely homogeneous consistency.

Transfer the smooth mixture to a thick-walled saucepan set on the top fire of the burner, pour in the rate of granulated sugar indicated in the list of ingredients, mix, evenly distributing it.

Boil the jam for the next 30 minutes, reducing the heat to a minimum. Stir regularly, separating the viburnum product from the walls and bottom of the container to avoid burning. During this period, the mass will reach the desired density. To check the desired consistency, put a small drop of the mixture on a saucer, if it drains very slowly, then the dish is ready. Otherwise, once again put the jam on the burner and bring to the desired density.

Clean and sterilize the storage jars in advance, then fill them with hot jam, let the steam come out, immediately cork with a screw cap. Cool the workpiece according to all the rules - wrap it with a blanket for a day, then take it to a place hidden from daylight.

Bon appetit and don't get sick!