Viburnum jam is a tasty and healthy preparation for the winter, which many people like. Everyone can cook the product. To do this, you just need to know proven recipes. You will find a selection of the best of them below.
Benefits and harm to the body
Viburnum contains vitamins, organic acids, tannins and minerals. This determines the benefits of viburnum jam.
Did you know? If the berries of viburnum are not red, they are poisonous. For example, viburnum with black berries grows in the Caucasus - they are powerful poison.
- Among the useful properties of the blanks:
- strengthening immunity;
- saturation of the body with the necessary substances;
- ARI prevention;
- decrease in pain in the stomach;
- prevention of urolithiasis and gallstone disease.
But you need to be careful, because the product can also harm the body.
- Adverse effects are possible in such cases:
- with individual intolerance;
- with kidney pathology;
- with increased blood coagulability;
- with a tendency to thrombosis;
- with reduced pressure, because due to the diuretic action, it can even further decrease;
- during pregnancy.
Selection and preparation of ingredients
Tear the red viburnum from the branches, sort and remove the spoiled berries. Rinse the fruits under running water. Dry the clean berries on a paper towel.
Important!Before rolling, be sure to sterilize the jars in any convenient way.
Recipes for preserves of viburnum jam for the winter
Culinary specialists offer various recipes for viburnum jam. Some are simple, others are more complex. Special attention is paid to the classic dish, jam with apples and seedless preparation. Below you can find step-by-step instructions for preparing these treats.
Classic recipe for viburnum jam
4 cans of 0.5 l each 60 minutes / 6 hours
Nutritional value per 100 g:
- Pour viburnum into the pan, add a little water and put in the oven, heated to + 100 ° С for 20 minutes, so that the berries soften.
- Mix 200 ml of water and sugar, cook until a homogeneous consistency.
- Add soft fruits to sugar syrup and put on medium heat.
- Boil the mixture for 20 minutes, stirring constantly and removing the foam.
- Remove the container from the heat and let it brew for 6 hours.
- Boil the infused jam again, stirring occasionally.
- When the mixture becomes thick, pour into a sterilized jar.
- Cork jam with iron cap.
With apples
5 cans of 0.5 L each 90 minutes
Nutritional value per 100 g:
- Peel the apples from the skin and grains, chop finely.
- Squeeze juice out of viburnum using a blender or juicer.
- Mix apples and sugar in a saucepan, bring to a boil, stirring constantly.
- Add viburnum juice to the sugar-apple mixture, mix and keep on fire for 10 minutes.
- Pour jam into sterilized jars.
- Roll up the tanks.
Did you know? If you fry the seeds of viburnum in a dry pan and grind, you can brew a drink from them that well replaces coffee.
Seedless
5 cans of 0.5 L each 45 minutes / 12 hours
Nutritional value per 100 g:
- Mash the berries with a fork, grind through a sieve or pass through a juicer.
- Mix viburnum juice, half the specified amount of sugar and water in a container, mix.
- Cover and let stand for 8 hours.
- Add the remaining sugar to the infused mixture, mix.
- Put the container on medium heat, boil and cook for 5 minutes.
- Add cinnamon, mix and remove from the stove.
- Leave the jam to infuse for 4 hours.
- Boil the mass again, cook for 5 minutes.
- Pour the product into sterilized jars and roll up with iron lids.
Features of storage of blanks
Viburnum jam is stored in a cool place. It is best to keep cans in the basement or closet.
Important!Swollen cans with blanks must be discarded immediately. You can’t eat such dishes, even if only the top layer has deteriorated.
Viburnum jam is an excellent option for preserving vitamins for the winter. Having worked on the blanks, you will get a valuable useful product.
