Viburnum jam recipe. Viburnum jam step-by-step recipe with pictures. How to cook viburnum jam correctly

The recipe for viburnum jam has been known to people for many years: previously, this berry was one of the few ways to get vitamin C in the winter. Unlike sour and tart mountain ash, kalinka has a more subtle and pleasant taste and aroma, so it is much easier to make jam from it.

Red berries are used not only for cooking, but also for photographs or holiday decorations, they are so elegant, so viburnum jam in jars looks very bright.

Viburnum ripens in early September, but it is best to harvest it after the first frost, when it becomes much sweeter. Pick the fruits together with the umbrellas to avoid damaging the berries.

Viburnum jam: recipe

Preparing this simple recipe takes several hours, since the berries need to be thoroughly boiled with sugar (you can also use a slow cooker) and remove the seeds using a sieve. If you want to make delicious jam in a short time, then pay attention to the five-minute recipe, where the berries remain intact.

Advice: Viburnum is recommended for obesity, since its fruits are a good diuretic. But before consuming Kalinka every day, you should consult your doctor, because the berries have many contraindications.

Ingredients

Servings: – + 135

viburnum 1 kg
sugar 1.5 kg
water 250 ml

Per serving

Calories: 245 kcal

Proteins: 0.2 g

Fats: 0 g

Carbohydrates: 71.3 g

2 hours 0 min. Video recipe Print

First you need to prepare the berries: carefully sort them, remove the leaves and stalks, and rinse them in a colander under cold water.

Pour viburnum into a small saucepan and pour boiling water over it - let the berries blanch for 5 minutes so that they soften and it is easy to remove the seeds from them. They are boilable, so this is easy to do.

Strain the berries, let them cool, and then grind them through a sieve. Mix the resulting berry puree thoroughly with sugar and pour into a saucepan with a thick bottom.

Add a glass of filtered clean water and mix thoroughly into a homogeneous mass.

Bring the jam to a boil and simmer over low heat for 20 minutes. Remove the white foam that appears with a slotted spoon.

Pour the mixture into sterilized jars, roll up according to technology, turn upside down and let cool. If you are worried about jam leaking from the jars, place a towel or plate underneath them. Manufacturing is completed.

We put the viburnum jam in a cool place or refrigerator until winter, since in the autumn there are many fruits and vegetables from which you can get vitamins.

In winter, you can make pies from jam, add it to tea, make compotes, or eat it straight from the jar, because Kalinka always makes the best and healthiest jam!

Viburnum jam: five minutes

If you want the jam not to be a monotonous mass, like liquid jam, then you can prepare Kalinka so that the berries remain intact. There is no shame in putting this dish on pancakes, decorating meat with them, or serving it in a separate dessert bowl.

The advantage of this cooking method is its simplicity, and you don’t even need a meat grinder, but the jam will still be tasty and have incredibly healthy properties.

Cooking time: 1 hour

Number of servings: 140

Energy value

proteins – 0.1 g;
fats – 0 g;
carbohydrates – 71.9 g;
calorie content – 243.6 kcal.

This is interesting: Doctors believe that viburnum seeds have an astringent effect, so they are often used for blood restoration and toning. Nature itself made sure that Kalinka contains all the essential vitamins, so getting rid of seeds is not recommended.

Ingredients

viburnum – 1 kg;
sugar – 1.5 kg;
water – 350 ml.

Step-by-step preparation

First, prepare the syrup: put water on the fire and stir in sugar until completely dissolved. Let the mixture boil for a few minutes.
We prepare the berries: we clear them of stalks and twigs, rinse them thoroughly, and do not forget to remove rotten and unsightly fruits.
Pour the viburnum into the boiling syrup and cook for 5 minutes, remembering to stir. If foam appears, remove it. The finished jam should have a pleasant sweet and sour smell that will attract all the sweet tooths of the world.
Pour the jam into sterilized jars, close them and let cool. Then you can put the jars in the refrigerator or cellar.

Advice: prepare viburnum according to several different recipes at once, alternating it with apples, pears, lemon, pumpkin and even oranges. All these fruits can give the jam a unique taste. Don't be afraid to experiment, because real masterpieces, as a rule, happen by accident.

Properly preserved viburnum jam can be safely stored at low temperatures for 1-2 years.

Frozen viburnum jam

If you really like viburnum, but the cellar and every free nook can no longer accommodate an abundance of jars with delicious jam, then you can safely freeze fresh berries. Many people prefer to gradually stir through their supplies in winter, drink tea, make pies and, of course, make jam.

To do this, you need to defrost the viburnum, but do not rinse it so that the juice does not escape. Then grind with sugar and cook as in the usual recipe. It is quite difficult to get rid of the seeds, so this kind of jam is not for everyone.

The benefits and harms of viburnum

Nutritionists, doctors and advocates of traditional medicine unanimously shout about the benefits of viburnum for ARVI and other colds, but these berries are more often used for medicinal purposes, rather than for prevention. It is advisable to use viburnum for medicinal purposes, and it should be taken with caution in the following conditions:

for gastritis and stomach ulcers (they are harmful due to high acidity of the stomach);
people with high blood clotting;
for arthritis, gout and urolithiasis;
during pregnancy and breastfeeding, as berries can cause allergies;
people with hypotension, because viburnum itself reduces blood pressure.

Beautiful, as in the photo, viburnum jam should be eaten only for medical purposes: to lower high blood pressure, recover from a viral infection, or replenish the body with vitamin C.

Properly prepared Kalinka jam will smell pleasant and have a pronounced sweet and sour taste, which contrasts well with meat dishes. Don’t be afraid to experiment and prepare delicious dishes from viburnum, but take moderation, because viburnum is still a medicinal plant. Always feel good and bon appetit!

Most preparations made from fruits and berries 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 viburnum berry rolls are given in the following selection.

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

Viburnum is one of the most healing berries.

Ingredient proportions:

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

How to make jam “through a meat grinder.”

You should carefully pick all the berries from the branches, wash them under running water and hold them in a colander for a while to drain off all the excess moisture.
Grind the prepared viburnum berries through a meat grinder with a fine wire rack. Instead of a meat grinder, you can also use a blender.
Combine the resulting mass with 2/3 of the total amount of sugar. Place the jam in sterile and clean glass jars, leaving 1-2 cm to the top.
Pour the remaining sugar into the jam jars, close with sterile nylon lids and store in the refrigerator for subsequent storage.

A simple five-minute recipe

To make Five Minute jam from viburnum, you will need the following ingredients:

800 g each of viburnum berries and granulated sugar;
glass of water;
a packet of vanilla sugar.

Sequencing:

Sort out the picked berries and rinse with cold running water. Then spread in an even layer on a table lined with paper towels to absorb all the moisture.
Pour both types of sugar into a thick-bottomed pan, add boiling water, stir and heat the syrup until all sugar crystals are completely dissolved.
Let the syrup boil for five minutes, then add the berries to it, boil for 5 minutes and quickly cool in an ice bath.
When the jam has cooled completely, boil it again after boiling for five minutes, spread it into sterile containers and roll up with iron lids.

To make the preparation more tender and fragrant, you should keep the jam in the freezer for a couple of hours or collect berries for it that have survived the first frost, when all the bitterness has gone from them.

Viburnum jam without seeds

Viburnum jam preserves almost all the substances that make up the berries.

For seedless preparation, the proportions of granulated sugar and berries will be as follows:

750 g prepared viburnum berries;
750 g granulated sugar.

Progress:

Sort out the picked berries, cover with water for a while and pour into a colander.
As soon as all the water has drained from the berries, transfer them to a suitable size bowl and cover with sugar. Leave the viburnum in sugar for 8-10 hours (ideally overnight) to release the juice.
Next, you should put the container with the ingredients on the fire and cook for half an hour after boiling.
The fairly thickened jam should be rubbed through a fine sieve, spreading it out in small portions and pressing with a spoon. A drop of the resulting smooth puree should not spread on a chilled saucer.
It remains to transfer the finished jam into prepared sterile jars and seal. The product can be stored either at room temperature or in the refrigerator.

The cake that remains after making such jam can be used to prepare various medicinal infusions or make compote from it.

With apples

Viburnum jam for the winter can be made with the addition of other fruits.

For example, you can make delicious apple-viburnum jam, for which you should take:

1000 g apples;
700 g sugar;
300 g viburnum berries;
50 ml water.

Cooking method:

Wash the apples, cut off the peel into thin strips and cut out the seeds. Grind the resulting apple pulp on a coarse grater, transfer it to a saucepan, add water and simmer over medium heat until tender (a quarter of an hour after boiling).
Prepared berries must be turned into puree. To do this, you need to beat them with a blender or twist them through a meat grinder, and then grind them through a fine sieve.
The soft apple mass also needs to be rubbed, returned to the pan, sprinkled with sugar and cooked for 15-20 minutes until thickened. Then pour in the viburnum puree and boil for another 2-3 minutes.
The hot apple-viburnum jam remains to be placed in sterilized jars, rolled up and left to cool completely at room temperature.

After cooling, the jars should be stored in a convenient place.

Citrus flavor with orange and lemon

This jam recipe strengthens the immune system and helps fight colds.

To make delicious viburnum jam with a citrus aroma you will need:

kilo of viburnum;
one and a half kilos of sugar;
400 ml water;
1 medium lemon;
2 oranges;
8 g vanilla sugar;
salt.

Recipe step by step:

After removing the branches, viburnum berries should be immersed in a saline solution for two minutes (20 g of table salt per 1000 ml of water). Then drain the viburnum in a colander, and then fill it again, but with regular cold drinking water. Leave for five minutes.
Boil syrup from water and half the recipe amount of sugar, pour it over the dried berries after soaking and leave to infuse overnight.
Use a slotted spoon to catch the berries from the syrup, and add well-washed and sliced oranges and lemon into it. Afterwards, add the remaining sugar and boil the syrup for five minutes.
Then return the viburnum to the syrup, boil everything together for 10 minutes and leave for four hours. After this, cook until done. Roll into sterile jars and store in a cool, dark place.

With pumpkin

For delicious viburnum and pumpkin jam, you need to take:

500 g viburnum;
500 g pumpkin;
kilo of sugar;
50 ml water.

Preparation:

Cut the pumpkin pulp without peel into small cubes and place in a thick-bottomed pan into which the above amount of water has been poured. Simmer the vegetable pieces until soft, then puree using a blender or rubbing through a sieve.
Also turn the washed viburnum berries into a puree without seeds or peels. To do this, they can be passed through a juicer or pressed through a sieve.
Combine both types of puree (pumpkin and viburnum) in one bowl, add sugar and cook over medium heat until the desired thickness is reached for approximately one hour with constant stirring.
Store the workpiece in glass containers with hermetically sealed lids.

The benefits of viburnum jam for the human body

Viburnum berries contain a huge amount of different amino acids, essential oils, iron and other minerals, and in terms of vitamin C content, the berry surpasses all overseas fruits combined.

Viburnum jam is considered an excellent preventive measure for the whole body.

This explains its beneficial effect on the human body, which is expressed in:

increasing the body's protective functions and strengthening the immune system;
restoring liver function, since viburnum jam can be a good hepatoprotector if you replace sugar with honey;
improving skin condition;
facilitating the course of diseases of the gastrointestinal tract;
prevention of kidney stones if the jam is prepared with seeds and peel.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

In late autumn, immediately after the first frost, the time comes to collect scarlet bunches of viburnum. This berry has long been famous for its beneficial properties for the body, pleasant and unusual taste. Viburnum is widely used in folk medicine and cooking. Housewives at home prepare teas, decoctions, fruit drinks, and most importantly, jam with her participation. Viburnum jam has a delicate, pleasant taste and light sourness, which can be easily adjusted with sugar. It is a healthy and original dessert for tea and an effective way to boost immunity.

Red viburnum jam: benefits and harms

Red viburnum berries are recommended to be consumed in any form: juice, fruit drink, fresh or as a filling for. It has long been used to treat the following diseases: colds, gastritis, hypertension, cough, heartburn. What are the benefits of consuming viburnum? Its beneficial properties are numerous:

These berries contain vitamin C, in an amount twice as high as its content in citrus fruits;
The iron content in viburnum is approximately 5 times higher than in oranges and lemons;
Viburnum is rich in tannins, vitamins A, E, natural acids, and antioxidants.

Contraindications:

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

Raw boiling for the winter “through a meat grinder”

In order to preserve the maximum beneficial properties of viburnum, it is advisable not to heat treat it or reduce it to a minimum. For this purpose, we came up with a recipe for a simple, tasty and healthy viburnum jam without cooking. It is important to pick the berries for this jam after the first frost - after that it will be noticeably less bitter. This delicacy is prepared quickly, but has a short shelf life. You need to store it in the refrigerator so that it does not spoil. In winter, raw jam is a storehouse of vitamins and nutrients!

Preparing raw jam:

The viburnum must be carefully sorted, freed from branches, and also washed under running water, after which the viburnum berries must be 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 into clean, sterilized jars, closing the lids.

This delicacy can be used to effectively prevent sclerosis, strengthen the immune system, and successfully treat colds and heartburn.

How to make viburnum jam in a slow cooker

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

While stirring, boil water with sugar on the “Stew” mode;
Place the washed viburnum there and cook for 5 minutes, with the multicooker lid open, stirring regularly;
Allow to cool, after which you need to boil again for 5 minutes in the “Stew” mode;
Then add the lemon, grated with zest, and cook for another 5 minutes. Viburnum jam in the slow cooker is ready!

Jam options

There are many options for making viburnum jam. For example, classic viburnum jam, five-minute jam, 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 thought the taste of viburnum was unpleasant. Take a closer look at the recipes for making various varieties of viburnum jam below and choose the option you like.

How to make delicious jam without seeds and with seeds

Not all housewives make viburnum jam for the winter, often due to the presence of seeds. Knowing a few secrets, it won’t be difficult for you to prepare delicious seedless jam. To do this, you need to rub the viburnum berries through a large sieve - in the end you will get a homogeneous, seedless viburnum pulp, to which you only need to add sugar. Boil this mixture over low heat until thickened. For this purpose, viburnum juice is used, which is boiled with sugar and starch to obtain confiture.

For clarity, watch the video recipe for making seedless viburnum jam:

Viburnum seeds contain a large amount of useful substances, so traditional medicine recommends making jam with the seeds. If you pass whole berries through a meat grinder or beat them with a blender, the seeds will be crushed, which means they will not be very noticeable. All you have to do is add sugar in a 1:1 ratio, grated orange zest - you will get delicious, maximally healthy viburnum jam.

Viburnum jam with apples and honey

Viburnum jam with apples and honey is an original, healthy dessert that is suitable for those who are on a diet. To prepare it, apples must be washed, cored, cut into slices, and stewed with a small amount of water. When the apples become soft, add honey to taste. Using a juicer, make viburnum juice, add to apple jam, and then simmer for a while over low heat. This dessert does not contain sugar, so it can be consumed without harm by people suffering from diabetes or obesity.

With orange or lemon

To prepare this viburnum jam, make sugar syrup: take 800 g of sugar per 400 ml of water. Pour syrup over the pre-washed berries, leaving for 5 - 6 hours. Then separate the viburnum from the syrup, pour in the juice of 1 lemon, add vanilla sugar, grated lemon or orange zest, and boil the syrup for 5 minutes. After this, pour the syrup over the viburnum again and cook for 10 minutes. Remove the jam from the heat, leaving to steep for 4 hours, after which, boil again until thickened. Pour it hot into sterilized jars, sealing the lids tightly.

From viburnum and pumpkin

To prepare this unusual jam, take 1 kg of pumpkin, peel the skin, 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 masher. Rinse the viburnum thoroughly, scald with boiling water, and rub through a sieve. Add viburnum and sugar to the pumpkin puree in a 1:1 ratio. This mixture should be left to infuse for several hours. Then, the jam must be cooked for an hour, stirring constantly. The resulting delicacy has a delicate aroma and pleasant sourness.

How to make viburnum jam: recipe with photo

In order to make classic viburnum jam you will need:

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

Rinse fresh viburnum thoroughly under running water and separate from the branches, sort through, discarding spoiled ones.
Place the berries in a heatproof bowl and add 1 glass of water. Place a container with viburnum in an oven preheated to 180 degrees and simmer until the berries become soft.
Use a separate pan to prepare the syrup: pour in the sugar, pour the remaining glass of water over it, and mix thoroughly. Bring the mixture to a boil, stirring constantly. You should get a thick, homogeneous sugar syrup.

Take out the stewed berries and add to the sugar syrup. Cook over low heat for half an hour, stirring constantly.
Remove the jam from the heat, let it sit and cool for about 6 hours.

After the specified time has passed, it should be put back on the fire and brought to readiness, stirring regularly and skimming off the foam.
Pour the hot jam into pre-sterilized jars, screwing the lids on tightly. Classic viburnum jam is ready!

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During the cold season, you want to treat yourself to something tasty from the garden. All kinds of preparations come to the rescue: pickled vegetables, jam, compotes. Viburnum jam can be an excellent treat for tea. There are many ways to prepare this dish. In addition to the traditional version, viburnum is mixed with lemon, apples, oranges and even pumpkin. Unfortunately, it is possible to preserve more vitamins in this product only when exposed to lower temperatures. A quick recipe – five-minute viburnum jam – works great for this.

Five-minute viburnum jam, classic recipe

Ingredients:

1 kg viburnum;
1.5 kg granulated sugar;
350 ml water.

Preparation:

To begin, the berries must be sorted, separated from the branches, cleared of excess debris and rinsed well;
Pour sugar into a container, add water, put on fire;
After the syrup boils, add the prepared viburnum;
Cook for 5 minutes, stirring constantly;
Distribute the jam into sterilized jars and close tightly.

Raw viburnum jam “five-minute” in a cold way

Also, five-minute viburnum jam can be prepared in a cold way, that is, without cooking, the so-called raw one. This recipe will significantly save the housewife’s time and really take almost five minutes to prepare. For this we need viburnum berries, granulated sugar in equal proportions, and a blender.

Preparation

Sort the berries, remove debris and inedible parts, rinse thoroughly;
Grind the viburnum in a blender until a juicy porridge forms;
Add granulated sugar to the mixture and mix well;
Distribute the jam among the jars and close tightly.

This delicacy should be stored in the refrigerator. You should use five-minute viburnum jam without cooking as soon as possible after preparation, since this product has a short shelf life.

Please note the following points:

The most delicious berries for jam are considered to be those collected after the first autumn frosts. It is this viburnum that has a pleasant taste without bitterness. If you collected it a little earlier, you can keep the product in the freezer.
It is worth noting that after washing the berries, they must be dried in a colander, or preferably on a towel, to remove excess water.
To prepare this jam, it is recommended to use an enamel pan.
If you are not sure that the dish is ready, you need to drip a little on the saucer. If the mass does not spread, the treat can be distributed into jars.
In order for the treat to acquire an even more unusual “sour” taste, you can add lemon juice at the end of cooking.
It is important that not everyone is allowed to consume viburnum jam, despite the abundance of beneficial vitamins. Pregnant women, as well as people with increased blood clotting and a tendency to form blood clots should avoid this treat. People with chronic kidney disease are also at risk.

Five-minute viburnum jam will be an excellent alternative to strawberry and raspberry preparations and will delight your guests with a pleasant, unusual taste.

Number of servings: 25

Cooking time 6+10 hours.

Despite the beneficial properties of viburnum, few people like to eat its fresh berries, but hardly anyone will refuse the delicious and aromatic jam. The time to prepare it is at the end of September and beginning of October, when the viburnum fruits are fully ripened. And if the first frosts hit, the berries will become especially tasty, without astringency or bitterness. Viburnum fruits contain 80% juicy pulp and 20% are peel and stone.

Viburnum contains vitamins (especially C), amino acids, pectin and tannins, which have a beneficial effect on human health and well-being. It is useful for families with small children to prepare viburnum jam for the winter, since it is indispensable for colds. Below we will describe how to make viburnum jam at home (a simple recipe with photos).

How to make classic viburnum jam recipe with photos step by step

So, let's prepare the ingredients:

We take viburnum, wash it well under running water, and then separate it from the branches. It is important to discard all unsuitable (rotten and empty) berries. In general, the recipe for viburnum jam is simple, because in order to prepare it you do not need to have special culinary skills and knowledge - everyone can make viburnum jam.

Next, knead the berries well with your hands and squeeze out all the pulp, separating the peel and seeds. You can use a strong metal sieve (not for flour!). However, the easiest way is to pass the berries through a juicer - this will significantly save your time.

After the seeds have been separated from the pulp, add 500 grams of sugar to the resulting mass, add 300 ml of water, cover with a lid and leave to steep for 8-10 hours (preferably overnight).

After 8-10 hours, the viburnum pulp should increase slightly in volume due to the addition of sugar. Next, add another 500 grams of sugar and boil for 5 minutes over moderate heat (time must be counted from the beginning of boiling).

You can boil it in another way: pour 500 ml of water into a saucepan, add 500 ml of sugar, wait until it completely dissolves, continuously stirring the sweet mass. Then add the viburnum pulp into it and boil for 5 minutes. In this case, the viburnum with sugar does not need to be infused for 8-10 hours. When the sugar-viburnum mixture boils for 5 minutes, remove the pan from the heat, add another 500 grams of sugar and set aside for 1 hour. Next, the viburnum mixture must be boiled again for 5 minutes over low heat (the time is also counted from the beginning of boiling).

At the end of cooking, add 2 tsp to the jam. cinnamon, stir it well, cover with a lid and set aside for 4 hours. During this time, the jam should cool well. Next, the viburnum mass should be boiled for another 5 minutes. Seedless viburnum jam for the winter according to a simple recipe is ready!

Thus, the viburnum mixture with sugar and cinnamon should be boiled for a total of 15 minutes (3 times for 5 minutes).

We prepare glass jars for rolling jam. They need to be washed well, even if they seem clean at first glance. It is better to wash them with baking soda. It is important to steam sterilize glass jars, then put the finished jam in them and seal them with a lid. You can also use a seaming wrench.

Tips for making aromatic seedless viburnum jam with photos:

To obtain a homogeneous viburnum mass, after separating the pulp from the seeds and peel, you can beat it with a blender (if you don’t have a blender, a regular potato masher will do).
To make the jam fragrant and tender, the berries must first be placed in the freezer for 1-2 hours.
To prevent the jam from burning, you must use a container with a thick bottom and walls. If enamel dishes are used for cooking, then stir the viburnum mass continuously with a wooden spoon for 5 minutes.
Instead of cinnamon, you can use vanillin (10 g per 1 kg of berries).
To make the jam have a thicker consistency, you don’t need to add water - it’s enough that the pulp releases additional juice when mixed with sugar.
The pulp from viburnum berries can be used for cooking compotes, as well as for preparing medicinal tinctures that are used for diseases of the liver, stomach and to normalize blood pressure.