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How to make red viburnum jam

Red viburnum jam is a delicious, sweet-tart spread that is easy to make and doesn't require many ingredients. All you need are viburnum berries, sugar, and lemon juice to add some tang. The strawberries are simmered with sugar, creating a syrup that is then strained and mixed with the rest of the ingredients. This creates the perfect texture and flavor for a jam that can be used in a variety of ways, from topping scones to making jams or fillings in pies or tarts. Red viburnum jam is healthy, versatile, and incredibly delicious – making it the perfect addition to your snacks this summer!

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In late autumn, immediately after the first frosts, the time comes to collect red clusters of viburnum. This berry has long been famous for its beneficial properties for the body, pleasant and unusual taste. Viburnum is widely used in traditional medicine and cooking. Mistresses at home prepare with her participation teas, decoctions, fruit drinks, and most importantly – jam. Viburnum jam has a delicate pleasant taste and a slight acidity, which is easy to regulate with sugar. It is a useful and original dessert for tea and an effective way to enhance immunity..

Red viburnum jam: benefits and harms

Berries of red viburnum are recommended to be consumed in any form: juice, fruit drink, fresh or as a filling for a pie with jam. It has long been treated with such diseases: colds, gastritis, hypertension, cough, heartburn. What is the use of viburnum? Its beneficial properties are numerous:

  • These berries contain vitamin C, in an amount – two times higher than its content in citrus fruits;
  • The iron content in viburnum is more than in oranges and lemons, about 5 times;
  • Kalina is rich in tannins, vitamins A, E, natural acids, antioxidants.

Berries of red viburnum

Contraindications:

  • Doctors do not recommend eating berry and its juice for people suffering from chronic diseases of the kidneys, heart, liver;
  • Kalina has a strong effect on blood pressure, so you should refrain from using it for people suffering from hypotension, that is, low blood pressure;
  • Before consuming viburnum during pregnancy and lactation, consult your doctor.

Jam from red fruits of viburnum

Raw winter cooking “through a meat grinder”

To preserve the maximum beneficial properties of viburnum, it is advisable not to give in to its heat treatment or minimize it. To this end, they came up with a recipe for simple, tasty and healthy jam from viburnum without boiling. It is important to collect berry for such jam after the first frosts – after that it will be noticeably less bitter. This treat is prepared quickly, but the shelf life is short. You need to store it in the refrigerator, so as not to deteriorate. In winter, raw jam is a storehouse of vitamins and nutrients.!

Raw Viburnum Jam

Making raw jam:

  • Kalina must be carefully sorted, freed from twigs, and rinsed under running water, after which the viburnum berries are ground through a meat grinder or using a blender;
  • Pour the resulting mass with sugar in a 1: 1 ratio, mixing thoroughly;
  • Next, spread the resulting jam on clean, sterilized jars, covering with lids.

Such a treat can be used to effectively prevent sclerosis, strengthen immunity, and successfully treat colds and heartburn..

Tea with viburnum jam

How to make viburnum jam in a slow cooker

In the current age of technology, a multicooker has become a real help for housewives. With this unit, it is easy to prepare many dishes, including viburnum jam. To do this, you must:

  • While stirring, boil water with sugar in the “Stew” mode;
  • Put the washed viburnum there and cook for 5 minutes, with the multicooker lid open, stirring regularly;
  • Allow to cool, after which it is necessary to boil again for 5 minutes under the “Extinguishing” mode;
  • Then add grated lemon peel and cook for another 5 minutes. Viburnum jam in the multicooker is ready!

Viburnum jam cooked in a slow cooker

Jam Options

There are many options for making jam from viburnum. For example, classic viburnum jam, five minutes, jam with pumpkin and honey, with citrus fruits (orange and lemon), raw viburnum jam, seedless jam, viburnum jam, viburnum confiture, apple jam with the addition of viburnum juice. These options will appeal to everyone – even those who considered the taste of viburnum unpleasant. Take a closer look at the recipes for preparing various options for viburnum jam below and choose the option you like.

Classic jam with pitted viburnum

How to make tasty pitted and pitted jam

Not all housewives make viburnum jam for the winter, often due to the presence of seeds. Knowing a few secrets, it will not be difficult for you to prepare delicious seedless jam. To do this, viburnum berries must be rubbed through a large sieve – as a result, you will get a uniform pitted viburnum gruel, to which you only need to add sugar. Boil this mass over low heat until thickened. For this purpose, use viburnum juice, which is boiled with sugar and starch until confiture.

For clarity, see the video recipe for making pitted viburnum jam:

Viburnum seeds contain a large amount of nutrients, so traditional medicine recommends the preparation of jam with seeds. If you pass whole berries through a meat grinder or beat with a blender, then the bones are crushed, which means they will not be very noticeable. You just have to add sugar in a ratio of 1: 1, grated orange with zest – you get a tasty, maximum healthy viburnum jam.

Pitted viburnum jam

Viburnum jam with apples and honey

Viburnum jam with apples and honey is an original, healthy dessert that will suit those who follow diets. For its preparation, the apples must be washed, peeled, cut into slices, put in a stew with a small amount of water. When the apples are soft, add honey to them to taste. Using a juicer, make viburnum juice, add to apple jam, and then boil a little over low heat. This dessert does not contain sugar, so people with diabetes or obesity can eat it without harm..

Viburnum with apples and honey

With orange or lemon

To prepare this jam from viburnum, make sugar syrup: take 400 g of sugar for 400 ml of water. Pre-washed berry pour syrup, leaving for 5 – 6 hours. Then separate the viburnum from the syrup, pour the juice of 1 lemon there, add vanilla sugar, grated zest of lemon or orange, boil the syrup for 5 minutes. After that, pour the viburnum with syrup again, cook for 10 minutes. Remove the jam from the heat, leaving to infuse for 4 hours, after which, boil again until thickened. Hot pour it into sterilized jars, tightly closing the lids.

Viburnum jam with lemon

From viburnum and pumpkin

To make this unusual jam, take 1 kg of pumpkin, peel, cut into small pieces. Pour it with a glass of water and simmer well in a saucepan until it becomes soft, then grind it in a blender or mash with a crush. Rinse Kalina thoroughly, scald with boiling water, and wipe through a sieve. Add viburnum and sugar to pumpkin puree in a 1: 1 ratio. This mixture should be left to infuse for several hours. Then, jam must be cooked for an hour, stirring constantly. The resulting delicacy has a delicate aroma and a pleasant acidity.

Pumpkin and Viburnum Jam

How to cook jam from viburnum: recipe with photo

In order to cook a classic viburnum jam you will need:

  • 1 kg of fresh viburnum;
  • 2 glasses of water;
  • 800 g sugar.

Fresh viburnum

  • Fresh viburnum, rinse thoroughly under running water and separate from twigs, sort out, throwing out the spoiled.
  • Put the berries in a heatproof dish, pour 1 cup of water. In a preheated oven to 180 degrees, put a container with viburnum and simmer until the berries are soft.
  • Use a separate pan for making syrup: pour sugar, pour it with the remaining glass of water, mix thoroughly. Bring the mass to a boil, stirring constantly. It should have a thick, uniform sugar syrup.

Sugar syrup

  • Remove the stewed berries, put in sugar syrup. Boil on low heat for half an hour, without ceasing to stir.
  • Remove the jam from the heat, setting aside to stand and cool for about 6 hours.

Cooling jam

  • After the specified time, it should be put on fire again, bring to readiness, stirring regularly and removing foam.
  • Pour the hot jam into the pre-sterilized jars by tightly screwing the lids. Classic viburnum jam is ready!

Ready jam from viburnum

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Comments: 1
  1. Zoey Bennett

    Can anyone share their tried and tested recipe for making delicious red viburnum jam? I’m curious to know what ingredients and steps are involved in creating this unique and flavorful preserve. Any tips or variations on the recipe would be greatly appreciated!

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