How to cook jam from viburnum: 8 recipes

Kalinovo jam has become popular due to its beneficial properties. Berries noticeably increase the immune system. In addition, viburnum has a number of other healing qualities. View popular recipes for berry delicacies and improve health all year round.

Classic viburnum jam

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

1. Get berries, perform standard manipulations before making jam. Drain Kalina on a cloth, send it to a saucepan of a suitable size. Pour in purified water.
2. As soon as the composition boils, hold the fruit for 2 minutes. In parallel, prepare a syrup in a separate container. Combine the sand and water given in the recipe. Boil the components until a homogeneous liquid.
3. With the advent of the first bubbles, place the raw materials in the syrup. Boil down fruit for about 35 minutes. Take a break about 5-6 hours, repeat the manipulation. Do not forget to mix the ingredients, remove the foam if necessary.
4. Bring sweet mass to a thick state, pour into sterilized jars. Cork dry caps. 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.

1. Remove the stems and leaves, wash the raw material in a colander, leave to dry. Next, Kalina must be processed in saline. Put the berries in a container, pour in the required amount of water so that the liquid covers the fruit. Pour 20 gr. salt per 1 liter. composition.
2. Knead the ingredients until the bulk component dissolves. Leave the viburnum in the salt solution for 3-4 minutes. After that, fold the fruit on a sieve, rinse the berries several times with cool water. Next, start cooking sweet syrup. Mix in an enamel pan sugar and water according to the recipe.
3. Turn on the stove, bring the mixture to a boil. Place the viburnum in a heat-resistant bowl, pour the fruit ready sweet composition. Leave the ingredients to infuse for 7 hours. Wash the citrus and pour boiling water over it. Grate the zest on a grater, squeeze the juice out of the pulp. When the time is up, catch the fruits with a skimmer.
4. Send citrus gruel to the syrup, place the pan on the stove with the contents. Wait for boiling, simmer the composition for about 6 minutes. Turn off the burner, pass the syrup through a fine mesh strainer. Take a clean pot with enamel coating, add berries and syrup to it.
5. Send the tare with ingredients to a slow fire, wait for bubbles to appear. During cooking do not forget to mix the products, you also need to remove the formed foam. After boiling simmer the treat for another 10 minutes. Turn off the stove, leave to cool.
6. After a few hours, repeat the boiling process. 10 minutes before the end of cooking, pour in lemon juice and add vanilla sugar. Gently stir the ingredients, turn off the heat. Arrange sterile jars, pack up kalinovye treat, close the container with tin.

Rapid snowball jam

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

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

Kalinovo jam with apples

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

1. Sort the viburnum in the classical way, send it on a towel to dry. Next, the berries need to be moved to the juicer, and the fruit can be rubbed with a sieve.
2. Divide the apples, leave only the pulp.Chop the fruit in small pieces. Send the fruit in an enamel bowl. Pour in water, add sugar. Start the boiling process.
3. Once the sugar has dissolved, turn off the burner. Cool the mixture a little, mix in the kalin gruel. Repeat the boiling process. Wait for the mixture to thicken.
4. Arrange the sterilized container in advance, pour into it the viburnum delicacy. Close the glass jars, warm with a cloth. After cooling, clean the cellar.

Viburnum jam and oranges

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

1. Send the prepared viburnum into the bowl of the blender, grind the product until a homogeneous slurry. Pour the mixture into a convenient cup, add sugar.
2. Stir the ingredients, leave for 2-3 hours. At the same time carefully wash the citrus fruits, use a hard kitchen sponge. Blow in the oranges with boiling water.
3. Chop the citrus with the peel in small pieces. Pass the fruit through the meat grinder. Connect both masses in a common container. Stir, pour into jars, store in the refrigerator.

Pine Viburnum Jam

• sugar - 835 gr.
• Viburnum red - 1250 gr.

1. Wash the fruit, put it on a cloth to further dry. Distribute viburnum in packing bags on the clasp. Send in the freezer for 2-3 hours.
2. After that, the raw material must be poured into a container with a thick bottom. Cover with a lid, turn the stove on at minimum. Warm viburnum about 15-17 minutes.
3. The process will help the berries to make juice and soften. Place a strainer over a clean pan, put the berries in it. Grind the Kalita through the net. In the resulting mass pour sugar.
4. Stir the ingredients, put the container on fire. Wait for boiling, then boil down the product for about 7 minutes. At the end of the manipulation roll treat.

Kalinovo jam with mountain ash

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

1. Enumerate the berries, wash and dry. Prepared fruits should be placed in separate containers. Pour in water, leave the berries soaked for 20-23 hours.
2. After a day, send two types of berries in a common enameled container. Pour the sugar, stir the contents thoroughly.
3. Send the saucepan with the berries to the stove, bring to a boil over a minimum of fire. After that, boil the components for 6-8 minutes, cool.Between heat treatments let the products cool for 7 hours.
4. Turn languor 3 times. During the last boil up, obtain a thick mass. Spread the treat in sterile jars, close the nylon covers. Keep the product in the classic way.

Viburnum jam and pumpkin jam

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

1. In the above recipe, you do not need to remove the stem from the berries, just wash and dry them. If necessary, get rid of damaged copies. Chop pumpkin pulp pieces of arbitrary shape.
2. Put the vegetable in a pan with hot water. Boil until softened. Catch a pumpkin, pass through the food processor. Boil the kettle, process the viburnum with hot water, wipe the fruit through a sieve.
3. Pour the vinegar puree with sugar, mix in pumpkin gruel. Leave to infuse for 4 hours. After that, send the pan with the products on the stove.
4. Turn on slow fire, as soon as the composition begins to boil, boil components for about 40 minutes. Stir, remove foam. Pour the hot mixture over clean cans, cork with tin.After a day you can eat.

Prepare a viburnum treat, following popular recipes. Stock up on a useful delicacy for the whole year. Jam can be used as a filler for baking and pancakes. Use the viburnum delicacy with hot drinks.

Video: viburnum jam