How to make red viburnum jam. Simple recipes for the healing preparation of viburnum for the winter: we cook jam with and without seeds

Viburnum jam has become popular due to its beneficial properties. Berries significantly boost the immune system. Among other things, viburnum has a number of other healing qualities. Check out popular berry treat recipes and stay healthy all year round.

Classic viburnum jam

sugar - 830 gr.
water - 190 ml.
viburnum (red) - 990 gr.

Purchase berries, carry out standard manipulations before making jam. Send the viburnum dried on the fabric to a saucepan of a suitable size. Pour in purified water.
As soon as the composition boils, hold the fruits for 2 minutes. In parallel, prepare the syrup in a separate container. Combine the sand and water given in the recipe. Boil the components until a homogeneous liquid.
With the appearance of the first bubbles, place the raw materials in the syrup. Boil the fruits for about 35 minutes. Take a break for about 5-6 hours, repeat the manipulation. Do not forget to mix the ingredients, remove the foam if necessary.
Bring the sweet mass to a thick state, pour into sterilized jars. Seal with dry lids. After cooling, store the product in a dark place.

Vanilla jam from viburnum and lemon

viburnum (fresh) - 1.1 kg.
granulated sugar - 1.6 kg.
purified water - 470 ml.
vanilla sugar - 12 gr.
lemon (medium) - 1 pc.

Remove the stalks and leaves, rinse the raw materials in a colander, leave to dry. Next, the viburnum must be processed in a saline solution. Put the berries in a container, pour in the required amount of water so that the liquid covers the fruits. Pour in 20 gr. table salt per 1 liter. composition.
Stir the ingredients until the loose component is completely dissolved. Leave viburnum in saline solution for 3-4 minutes. After that, throw the fruits on a sieve, rinse the berries several times with cool water. Next, start cooking sweet syrup. Mix sugar and water in an enamel saucepan according to the recipe.
Turn on the stove, bring the mixture to a boil. Place the viburnum in a heat-resistant bowl, pour the fruits with the finished sweet composition. Leave the components to infuse for 7 hours. Wash the citrus and pour boiling water over it. Grate the zest, squeeze the juice out of the pulp. After the time has elapsed, catch the fruits with a slotted spoon.
Send citrus gruel to the syrup, place the pan on the stove with the contents. Wait until it boils, simmer the composition for about 6 minutes. Turn off the burner, pass the syrup through a fine mesh sieve. Take a clean enameled saucepan, add berries and syrup to it.
Send the container with the ingredients to a slow fire, wait for the bubbles to appear. During cooking, do not forget to mix the products, you also need to remove the resulting foam. After boiling, simmer the treat for another 10 minutes. Turn off the stove, leave to cool.
After a few hours, repeat the boiling process. 10 minutes before the end of cooking, pour in the lemon juice and add vanilla sugar. Gently stir the ingredients, turn off the heat. Arrange sterile jars, pack viburnum treats, seal the container with tin.

viburnum (ripe) - 1.7 kg.
drinking water - 540 ml.
granulated sugar - 1.8 kg.
vanilla sugar - 18 gr.

Kalina needs to be sorted out from rotten fruits, sent to a colander and rinsed with running water. Place the prepared berries on a towel, wait for the moisture to drain.
In parallel, place a refractory container on the stove, pour two types of sugar and water into it. As soon as the liquid begins to boil, mark the clock for 5-7 minutes, boil the composition.
After the allotted time, add the berries. Simmer the berries for about 6 minutes. Turn off the fire, leave the food for 6 hours. In the allotted time, the composition will infuse, the berries will be saturated with syrup.
After a few hours, repeat the process of boiling the treat. Be sure to remove the foam. Simmer the treat for 8-10 minutes. Send in sterile jars, cork. Store in a cool room.

Viburnum jam with apples

sweet apples - 3650 gr.
ripe viburnum - 1150 gr.
granulated sugar - 3750 gr.
drinking water - 0.35 l.

Sort the viburnum in the classic way, send it to dry on a waffle towel. Next, the berries need to be moved to a juicer, and the fruits can also be rubbed with a sieve.
Cut the apples, leave only the pulp. Chop the fruits into small pieces. Send the fruit to the enameled bowl. Pour in water, add sugar. Start the brewing process.
Once the sugar has dissolved, turn off the burner. Cool the composition a little, mix in the viburnum gruel. Repeat the boiling process. Wait for the mixture to thicken.
Arrange a pre-sterilized container, pour viburnum delicacy into it. Close glass jars, insulate with a cloth. After cooling, put it in the cellar.

Viburnum and orange jam

oranges (large) - 570 gr.
viburnum red - 1530 gr.
sugar sand - 2250 gr.

Send the prepared viburnum to the blender bowl, grind the product to a homogeneous slurry. Pour the resulting mixture into a convenient cup, add sugar.
Mix the ingredients, leave for 2-3 hours. In parallel, thoroughly wash citrus fruits, use a hard kitchen sponge. Pour boiling water over oranges.
Chop the citrus with the zest into small pieces. Pass the fruit through a meat grinder. Combine both masses in a common container. Mix, pour into jars, store in the refrigerator.

sugar - 835 gr.
viburnum red - 1250 gr.

Wash the fruits, lay on a cloth to dry further. Divide viburnum into zippered packing bags. Send to the freezer for 2-3 hours.
After that, the raw material must be poured into a container with a thick bottom. Cover with a lid, turn the stove on low. Warm up the viburnum for about 15-17 minutes.
The process will help the berries release their juice and soften. Place a sieve over a clean saucepan, pour the berries into it. Grind the wicket through the net. Pour sugar into the resulting mass.
Mix the ingredients, put the container on the fire. Wait for it to boil, then boil the product for about 7 minutes. At the end of the manipulation, roll up a treat.

Viburnum jam with rowan

fresh mountain ash - 1.5 kg.
sugar - 2.6 kg.
ripe viburnum - 1.1 kg.
filtered water - 235 ml.

Sort the berries, wash and dry. Prepared fruits should be placed in separate containers. Pour in water, leave the berries to soak for 20-23 hours.
After a day, send two types of berries to a common enameled container. Pour in sugar, mix thoroughly.
Send the pot with berries to the stove, bring to a boil over low heat. After that, boil the components for 6-8 minutes, cool. Allow food to cool for 7 hours between heat treatments.
Repeat the languor 3 times. During the last boiling, achieve a thick mass. Distribute the delicacy in sterile jars, close with nylon lids. Store the product in the classic way.

Viburnum and pumpkin jam

pumpkin pulp - 950 gr.
granulated sugar - 1450 gr.
viburnum - 1050 gr.
drinking water - 260 ml.

In the above recipe, you do not have to remove the stalks from the berries, it is enough to wash and dry them. If necessary, get rid of damaged copies. Chop the pulp of the pumpkin into pieces of arbitrary shape.
Send the vegetable to a pot of hot water. Boil until softened. Catch the pumpkin, run it through a food processor. Boil the kettle, treat viburnum with hot water, wipe the fruit through a sieve.
Pour the viburnum puree with sugar, mix in the pumpkin pulp. Leave to infuse for 4 hours. After that, send the pot of food to the stove.
Turn on a slow fire, as soon as the composition boils, boil the components for about 40 minutes. Stir, remove foam. Pour the hot mixture into clean jars, seal with tin. After a day, you can use.

Prepare a viburnum treat following popular recipes. Stock up on healthy treats for the whole year. Jam can be used as a filler for pastries and pancakes. Consume a viburnum treat with hot drinks.

Video: viburnum jam

Not so many blanks can be prepared from viburnum, as for example from apples, pears, plums and the like. But, despite this, all blanks from viburnum are a storehouse of vitamins. Therefore, it is simply necessary to have in your arsenal, for example, viburnum or raw jam.
Well, in this master class I will tell you how to cook viburnum jam.
Viburnum jam - recipe with photo

For cooking we need:
- fresh viburnum berries,
- granulated sugar.

After making the juice, we also have pomace and sediment after the juice. It can be perfectly used to make our jam. But this is not always enough. Therefore, for jam, we also take viburnum itself. Rinse it in cold running water. We place on a sieve or colander and let the water drain completely.

Then we cut off the viburnum berries from the ridges. We clear the remnants of the stalks.

Through a fine sieve, steam the berries over boiling water for about 10-15 minutes. As soon as they become soft, remove the viburnum from the fire.

We wipe the blanched berries through a sieve.

We pass the pomace through a meat grinder and combine them with viburnum puree. Add water to the pan at the rate (for 1 kg of pomace and a mass of 400 grams of water). Then we begin to boil the mass and gradually add granulated sugar to it. For 1 kg of mass we take 1.1 kg of granulated sugar. Mix everything well and boil until cooked. We pack hot jam in dry, sterile jars. We need to warm up the banks first. Immediately seal them hermetically, turn them upside down and cool.

Delicious viburnum jam for the winter is ready. Enjoy your meal!

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!

Harvesting red viburnum for the winter for many, it is far from a whim or a hobby, but a vital necessity, since viburnum is a real storehouse of natural vitamins. In particular, the amount of vitamin C in red viburnum is greater than in lemon, and B vitamins are present in the berry almost in full, which means excellent anti-infective properties of viburnum. For hypertensive patients or diabetic patients, viburnum is also very useful, since its berries are part of the medicinal collection. In addition, red viburnum juice is also useful for children, and vitamin viburnum jam is a wonderful delicacy that can also be used as a decoration for a birthday cake or pastries.

Ingredients:
- viburnum red - 1 kg
- granulated sugar - 1.3 kg
- water - 1 glass

Preparation of viburnum jam:
1. Thoroughly wash ripe viburnum without tearing it off the branches to avoid loss of juice. It is better to wash in a wide basin to wash off the black plaque that often occurs on these berries. Black plaque is ordinary dust that settles over the summer, since viburnum is usually planted near fences or roads. After the plaque has been washed off, we cut off the berries and wash them again under running water.

2. We pass the clean dried ones through a blender or even better through a meat grinder (in this case, the viburnum seeds will remain in the meat grinder wring out).

3. The mass obtained after the blender must be cleaned of stones (they are flat and hard in viburnum, but are easily removed from the mixture with a spoon). Pour the mixture into a deep saucepan and add water. Put the pan on low heat and, as the mixture boils, add all the granulated sugar in portions.

4. On the weakest fire, cook the jam until it thickens (the color of the jam almost does not change). It is necessary to cook with constant stirring so that the jam does not cling to the bottom of the pan as it thickens.

5. When the mixture has reduced by almost half, the jam is ready. We put the jam in clean sterilized jars while still hot, close the lids, and then wrap them in a blanket for a day.

Viburnum vitamin jam is a wonderful, easy-to-prepare dessert that will appeal to all lovers of healthy sweets.

viburnum jam from time immemorial it has been famous for its healing properties and a large number of extremely useful components that make up its composition. Included in the diet, the viburnum berry healed serious illnesses, and those who used it regularly could boast of excellent immunity and general well-being. Almost every housewife knew how to cook viburnum jam a couple of decades ago, because with its help in the winter months the whole family received the vitamins and other valuable substances necessary for the body. Today, having chosen a suitable recipe for this delicacy, everyone can easily prepare a healthy dessert for the winter that will appeal to everyone: children and adults.

Viburnum jam has many wonderful beneficial properties that have a beneficial effect on the human body. This is a berry dish:

normalizes acid balance,
relieves heartburn
heals the digestive system
relieves inflammation of the skin,
strengthens the immune system
helps in the fight against liver diseases,
useful for colds.

7 viburnum berry jam recipes

Recipe 1. Classic viburnum jam

Ingredients: 970 g viburnum, 790 g sugar, 185 ml water.

We sort out viburnum, clean it from inedible parts - twigs, stalks, crumpled berries. Rinse thoroughly, place in a wide shallow container. Pour a little water, blanch or bake in the oven until the viburnum softens. In a separate saucepan, prepare the syrup by combining sugar with the amount of water indicated in the recipe. Let's boil until transparent. The softened berry is placed in the boiled syrup. Boil for about half an hour, stirring regularly. We take a break in cooking for 6 hours. Then boil until thick. Transfer to sterilized jars. We cork. Cool slowly by wrapping in a towel.

Recipe 2. Jam from viburnum Pyatiminutka

Ingredients: 1600 g viburnum, 1600 g sugar, 530 ml water, 16 g vanilla sugar.

We clean viburnum from stalks, debris, remove spoiled berries unsuitable for consumption. Wash under running water. Sprinkle on the surface on which paper towels were previously spread. We are waiting for the viburnum to dry slightly. We warm the water, add sugar, vanilla sugar. Let's boil for 5 minutes. We fall asleep viburnum. Boil, boil for about 5 minutes. Cool, leave without heating for 5 hours. Boil again, stirring and removing the foam. The time of the second stage of cooking viburnum jam is also 5 minutes. Arrange in prepared container.

Recipe 3. Seedless viburnum jam

Ingredients: 1220 g viburnum, 820 g sugar.

My viburnum, removing the stalk in the process. Lightly dry, laying out on paper. We pack in bags, freeze for a couple of hours. We spread the frozen viburnum in a thick-bottomed container, cover it. Heat slowly for about 20 minutes. The berry should release the juice and soften. We transfer the contents of the container to a colander placed on another pan. We squeeze the softened viburnum through a colander with a crusher for the pan. Sprinkle sugar, stir. Warm up, boil for 6 minutes. Packed in small jars. Roll up. We put in a warm place where the jam will cool slowly. We store at a temperature of 5 - 25 degrees.

Recipe 4. Jam from viburnum with apples

Ingredients: 1050 g viburnum, 3750 g apples, 3750 g sugar, 330 ml water.

We sort viburnum, leaving ripe, unspoiled berries for cooking. Mine, leave to dry on paper. Pass in a juicer or squeeze through an iron sieve to get the juice and remove the bones. We clean the apples, cutting off the skin, removing the core. We cut into slices. We put it in a basin or other wide container covered with enamel. We add water. I put sugar. Cook, stirring, until sugar dissolves. Cool slightly. We add viburnum juice. Boil until it thickens. We pack in pre-prepared clean jars.

Recipe 5. Viburnum jam with oranges

Ingredients: 1550 g viburnum, 580 g oranges, 2100 g sugar.

My viburnum, removing the stalks, other debris. Pass pure viburnum through a meat grinder or grind with a blender. Pour in sugar, stir. We leave the container with candied berry puree for a couple of hours. Wash oranges well using a brush. Scald citrus fruits with boiling water. We cut into pieces of arbitrary shape. We turn into a puree state with a blender or with a meat grinder, without cleaning. Pour the citrus mass into a container with viburnum. We mix. Arrange in a clean container. We store in the cold, covered with polyethylene lids.

Recipe 6. Jam from viburnum with rowan

Ingredients: 1050 g of viburnum, 1520 g of mountain ash, 2570 g of sugar, 220 ml of water.

We separate the viburnum and mountain ash from the stalks. We sort, removing garbage, spoiled berries. My. We lay out in two separate deep containers. Fill with water. We leave for a day. We filter, mix the berries in a cooking container covered with enamel. Boil the jam twice for 7 minutes at intervals of 6.5 hours. The third stage of cooking is carried out until the syrup is thick. We pack in a hermetically sealed clean container.

Recipe 7. Viburnum and pumpkin jam

Ingredients: 1100 g pumpkin, 1100 g viburnum, 1650 g sugar, 240 ml water.

We clean the pumpkin, taking out the seeds, cutting off the peel. We cut into pieces of arbitrary shape. Soften the pumpkin for a couple or blanch until soft in water. We drain the water, bring the pumpkin to a puree state with a blender or crusher for mashed potatoes. We sort viburnum, throwing out spoiled berries; branches may not be cut. Rinse, let dry. Kalina is scalded with boiling water. Grind through an iron sieve into a wide enameled bowl. Pour the pumpkin mass, sugar to the viburnum. We insist a couple of hours. With slow heating, boil the jam for about 40 minutes. In the process, constantly interfere, remove the foam. Roll into a sterile container. Turn neck down, keeping in this position until cool.

Viburnum jam is prepared for the winter from ripe berries picked in late autumn - after the first frost. It is during this period that the viburnum berry acquires a pleasant taste, losing bitter notes. For the same purpose, the recipe for this jam often suggests keeping viburnum in the freezer. You can cook this healthy dessert with or without bones. To remove them, the berry is first slightly softened, scalded with boiling water or boiled for a couple of minutes, and then rubbed through a sieve, squeezed on a juicer or chopped in any convenient way: with a blender, using a meat grinder, food processor. Viburnum jam is often made cold - without cooking. In this case, the viburnum delicacy is stored under polyethylene covers in the cold.

It has an attractive bright color, an unusual taste with a subtle bitterness. It is not as widespread as preparations for the winter from other, more popular berries in our country. However, it is viburnum jam that is distinguished by the optimal combination of its valuable substances that will help overcome many ailments. Many connoisseurs of traditional Slavic tea drinking claim that the taste characteristics of viburnum jam are in perfect harmony with tea, and this healthy berry saturates the drink with vitamins and gives it a pleasant sourness.