Viburnum jam for the winter

Content

1 Features of making jam
2 The benefits of viburnum jam
3 Viburnum jam without seeds
4 Classic viburnum jam
5 Viburnum jam with apples
6 Viburnum jam with pumpkin
7 Conclusion

When we make jam, we try to ensure that the berries or pieces of fruit remain whole and not overcooked. In jam, the opposite is true: this sweet preparation should be homogeneous and have a jelly-like consistency. Therefore, to prepare it, choose berries and fruits with a large amount of pectin.

Features of making jam

Be sure to add a little unripe fruit or berries to ripe fruits or berries, since they contain the most pectin;
fruits or berries need to be blanched in a small amount of water for about 10 minutes so that gelling occurs faster;
syrup is boiled in the water remaining from blanching and added to the preparation;
the berries are boiled a little so that the juice is formed faster;
the jam itself must be cooked very quickly so that the pectin does not have time to collapse;
at the first stage of cooking, the fire must be strong so that the enzymes that prevent pectins from gelling are destroyed;
Cook the jam in a shallow bowl; the quantity should not be large.
Jam is prone to burning; you need to monitor the cooking process very carefully.

The benefits of viburnum jam

Among berries rich in pectin, viburnum occupies not the last place. It contains almost 23%, which allows you to make excellent jam.This healing berry contains an impressive set of vitamins in considerable quantities, it is especially rich in ascorbic acid, B vitamins, and vitamin A. This composition provides it with medicinal properties. Therefore, viburnum jam for the winter will not only be tasty, but also very healthy.

Viburnum jam without seeds

For it you will need:

viburnum - 1.4 kg;
sugar - 1 kg;
water - 2 glasses.

Collecting viburnum after the first frost. Captured by frost, the berries lose their astringency, become softer and sweeter. We sort through them, discarding the rotten and dried ones. Remove the viburnum from the ridges and wash it in running water. Place the berries on a towel to dry.

Blanch the viburnum in water for 10 minutes. Cool in the broth to a temperature of about 50 degrees. Strain the broth into another pan through 2 layers of gauze.

Advice! It is convenient to do this using a colander on which gauze is placed.

Crush the berries and squeeze thoroughly. Throw away the pomace, and mix the thick juice and pulp with sugar. At the beginning of cooking, the heat should be high; after boiling, reduce it to medium. Cook it for about half an hour.

Advice! To find out if the jam is ready, you need to put a clean saucer in the freezer for a minute, then drop a drop of jam on it and put it back in the freezer for 1 minute.

If during this time a film has formed on its surface that springs under your fingers, it’s time to turn off the fire.

We package the workpiece in dry, sterilized jars, which are hermetically sealed. The lids must also be sterilized.

There is a recipe according to which it is not at all necessary to get rid of seeds in berries.

Classic viburnum jam

For it you need:

viburnum berries – 1 kg;
sugar - 1.2 kg;
water – 400 ml.

The sorted and washed berries must be passed through a meat grinder or crushed using a blender. Mix the berry mass with sugar and water. Cook until cooked and place in dry, sterile containers. We seal it tightly.

Advice! To prevent the jars from bursting when spreading boiling jam, they should be heated.

Viburnum jam with apples

Viburnum jam can be cooked with the addition of apples or pumpkin. These substances are also rich in pectin, so this combination will produce a high quality product.

It will require:

6 apples;
a bunch of viburnum bunches, the quantity depends on desire;
a glass of sugar, you can take more.

Soak the viburnum in cold water to remove all dirt. We wash the berries under running water. We remove the berries from the bunches, crush them and rub them through a sieve to get rid of the seeds. Three peeled apples on a coarse grater, add sugar, mix and set to cook.

Advice! Thick-walled containers are more suitable for cooking jam, as it burns less.

The heat should be low so that the apples release their juice. You need to cook the apples for about 20 minutes. Add viburnum puree to the thickened apples. Stir quickly and boil for another couple of minutes. The workpiece has a grainy consistency.

Advice! If you want to achieve greater homogeneity, you can additionally grind the finished jam in a blender.

For better preservation, the workpiece is then boiled for a couple more minutes.

This product, packaged in sterile containers, should be stored in the refrigerator.

Viburnum jam with pumpkin

For it you need:

0.5 kg of pumpkin and viburnum;
1 kg sugar.

Wash the pumpkin, peel it, simmer until soft with the addition of water, and turn it into puree using a blender.

Attention! You don't need to add a lot of water to the pumpkin.It is enough if it is 2/3 covered with water. It settles a lot during the cooking process.

We crush the washed viburnum and rub it through a sieve. Mix both purees, bring to a boil, dissolve all the sugar and simmer for an hour over low heat. Pack into sterile containers and close with screw caps.

Conclusion

Viburnum jam is good for tea; you can use it to make refreshing drinks, layer a pie, or make a cake.