To boil viburnum jam, you need to spend 1 hour in the kitchen, of which boiling takes 20 minutes.
In total, the preparation of viburnum jam takes 1 day.
How to make viburnum jam
Products
Kalina – 3 kilograms
Sugar – 3 kilograms
Water – 1 liter
Vanilla sugar – 20 grams
Lemon – 3 medium
Preparation of products
1. To clear the viburnum from branches and leaves, sort out and wash thoroughly.
2. Dry the viburnum by shaking it in a colander or pouring it on paper for 10 minutes.
3. Peel the lemon and chop finely, removing the seeds.
Viburnum jam in a saucepan
1. Pour water into a large saucepan, put on fire and heat.
2. When the water is warmed up, add sugar to the water and dissolve it.
3. After boiling, cook the syrup for 5 minutes.
4. Pour the viburnum into the syrup and cook the jam after boiling again for 5 minutes.
5. Completely cool the viburnum jam for 5-6 hours.
6. Return the pan with the jam to the fire again, add the lemon and cook the jam after boiling for 5 minutes, stirring constantly.
Viburnum jam in a slow cooker
1. Cook the jam in a slow cooker with the lid open.
2. Boil water with sugar on the “Stew” mode, stirring occasionally.
3. Put the berries in the water, cook for 5 minutes.
4. Cool the jam, then boil it again and cook for 5 minutes.
5. Add the lemon and cook the jam for another 5 minutes on the “Stew” mode.
Jam spin
Arrange the hot viburnum in jars, pour the syrup and tighten the lids. Turn the cans over, cover with a blanket until they cool completely. After cooling, put the jars of jam for storage.
Delicious facts
– It is not necessary to peel the viburnum before cooking the jam, although it is not necessary, but it is still recommended. In order to easily peel the viburnum from seeds, it is necessary to grind the berry through a fine sieve or a colander with gauze.
– Instead of lemon, when cooking viburnum jam, you can add lime or orange in the following proportions: add 1 limes or 2 orange to 1 kilogram of viburnum.
– For additional washing of viburnum for jam, it is necessary to dilute 1 tablespoons of salt in 1,5 liter of hot water and hold the viburnum in this solution for 3-4 minutes.
– Calorie content of viburnum jam – 360 kcal.
– The cost of viburnum jam in stores is 300 rubles / 300 grams (on average in Moscow for July 2018). You can buy viburnum in the markets from November and then frozen. In stores, viburnum is practically not sold.
– From the amount of products given in the recipe, you will get 3 liters of viburnum jam.
– Viburnum jam, if stored properly, will be edible for 3-5 years.
– When replacing fresh berries with frozen ones, use 1 kg frozen instead of 1,2 kilogram of fresh berries.
– Viburnum season – from mid-August to late September. Kalina is usually harvested in the forests, when they go for mushrooms, or grown in summer cottages.
– Viburnum jam is very good helps with heartburn: it is enough to dilute 3 teaspoons of jam, cooked according to our recipe, in 1 liter of boiled water. Drink from 1 liter per day.
– Viburnum jam is very useful for the content and preservation of vitamin C during cooking in viburnum, which increases immunity. Tea with viburnum jam helps with colds from high fever and cough. You can grind the viburnum jam with honey – then you get an excellent expectorant.