Cranberry jam without seeds

When we cook jam, we try to keep the berries or pieces of fruit whole, not boiled. In jam, the opposite is true: this sweet preparation should be homogeneous and have a jelly-like consistency. Therefore, for its preparation, berries and fruits with a large amount of pectin are chosen.

Cranberry jam without seeds

Features of making jam

  • a little unripe is necessarily added to ripe fruits or berries, since they contain the most pectin;
  • fruits or berries should be blanched in a small amount of water for about 10 minutes so that gelation occurs faster;
  • on the water left over from blanching, boil the syrup, which is added to the workpiece;
  • 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;
  • boil jam in a shallow bowl, its amount should not be large.
  • jam is prone to burning, you need to follow the cooking process very carefully.

The benefits of viburnum jam

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

Cranberry jam without seeds

Cranberry jam without seeds

For him you will need:

  • viburnum – 1,4 kg;
  • sugar – 1 kg;
  • water – 2 cups.

We collect viburnum after the first frost. Grabbed by frost, the berries lose their astringency, become softer and sweeter. We sort them out, we reject the rotten and dried ones. We remove the viburnum from the ridges and wash it in running water. Spread the berries on a towel to dry.

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

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

Crush the berries and squeeze well. Discard the pomace, and mix the thick juice with pulp with sugar. At the beginning of cooking, the fire should be strong, after boiling it is reduced to medium. Boil it for about half an hour.

Cranberry jam without seeds

Advice! To find out if the jam is ready, you need to put a clean saucer in the freezer for a minute, then put 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, which springs under the fingers, it’s time to turn off the fire.

We pack the blank in dry, sterilized jars, which we seal tightly. Lids should also be sterilized.

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

Viburnum jam classic

For him 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 chopped with a blender. Mix the berry mass with sugar and water. Cook until cooked and lay out in a dry sterile dish. Seal hermetically.

Cranberry jam without seeds

Advice! So that the jars do not burst when laying out the boiling jam, they should be heated.

Viburnum jam with apples

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

It will require:

  • 6 apples;
  • a bunch of viburnum clusters, the amount depends on desire;
  • a glass of sugar, you can take more.

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

Cranberry jam without seeds

Advice! Thick-walled dishes are more suitable for cooking jam, in which it burns less.

The fire must be small so that the apples release their juice. Apples need to cook for about 20 minutes. Add viburnum puree to the thickened apples. Stir quickly and boil for a couple more minutes. The workpiece has a granular texture.

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

For better preservation, the workpiece is then boiled for another couple of minutes.

Such a product, packaged in a sterile container, must be stored in the refrigerator.

Viburnum jam with pumpkin

For him you need:

  • 0,5 kg of pumpkin and viburnum;
  • 1 kg of sugar.

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

Cranberry jam without seeds

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

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

Conclusion

Jam from viburnum is good for tea, you can use it to make refreshing drinks, layer a cake or make a cake.

Viburnum jam. Preparation for the winter

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