In late autumn, when the first frosts set in, it’s time to collect bunches of scarlet berries and prepare viburnum jam, the benefits and harms of which will be discussed right now.
These fruits have unusual taste, they are widely used not only in cooking, but also in folk medicine, as they are literally a real storehouse of various substances valuable for the body.
In Russia, this plant grows in any region; jam, juice, fruit drinks, as well as compote and jam are prepared from the berries. It is seedless viburnum jam that will be discussed further.
Viburnum jam - seedless recipe
Not many housewives dare to prepare sweet dishes from whole viburnum berries, but after the seeds are removed, the jam will be much more pleasant to taste. Knowing some secrets you can easily prepare this aromatic delicacy.
For this purpose, you should use a large sieve, through which you will have to thoroughly grind the berries. The result will be a homogeneous viburnum mass, which must be boiled to the state of jam, adding a little sugar. The result is a sweet and sour jam that will appeal to many. So, let's find out what ingredients are needed:
Red viburnum – 700 grams (you should choose large berries, since they are easier to pass through a sieve);
Granulated sugar – 500 grams;
Pure water– 200 milliliters.
In order for the future jam to have a real viburnum taste, it is recommended to pick the berries after the first frost, after which the fruits will lose their initial tart bitterness. It is necessary to sort through the fruits, removing spoiled and dried berries; if they are slightly wrinkled, they will be quite suitable for our delicacy, since they will still have to be ground through a sieve.
Direct recipe for viburnum jam:
Viburnum berries are poured into a saucepan, water is poured into it and the whole thing is boiled for ten minutes over medium heat; during this process, the berries will burst and the liquid will take on the appearance of a thick syrup. Then the container is removed from the stove and allowed to cool to approximately 50 degrees.
Next, we need a second pan, which is covered with two-layer gauze and we begin to gradually filter the viburnum syrup, after which, at the very end, we squeeze out the remaining seeds and throw them away along with the skins. Thus, viburnum berries are separated from the seeds.
The contents of the pan must be mixed so that the thick viburnum puree becomes homogeneous. Next, combine the berries with granulated sugar and place the pan on the stove. The jam should boil for about thirty minutes, while it should be stirred, and the heat should be set to low on the stove. Bubbles that appear on the surface of the viburnum mass will disappear on their own; there is no need to remove them.
Next, when after boiling the jam becomes burgundy in color and also acquires a pleasant thick consistency, you can pour it into sterile jars, which must be prepared in advance. Then they are covered with lids and left under a warm shelter until the morning. After which they are transferred to storage in a cool place. Delicious jam is ready. Bon appetit!
The benefits of viburnum and jam
Of course, eat viburnum jam, yes and simply fresh berries useful because they contain a variety of useful components: vitamins K, P, A, ascorbic acid, amino acids, phytoncides, tannins, essential oils, as well as pectins.
During seasonal colds, eating viburnum berries and jam made from these fruits is very useful, as it helps prevent viral diseases. This is due to the presence of a significant amount of ascorbic acid, as well as antioxidants.
In addition, the benefit of this berry lies in the ability of viburnum to have a calming effect, it helps to cope with insomnia, and also relieves stress. This fruit also has a diuretic effect.
Consuming viburnum helps strengthen the immune system; in addition, jam helps relieve pain in the stomach associated with gastritis; it can even eliminate heartburn; for this, a tablespoon of the sweet product can be dissolved in a glass of water and drunk with such a drink if there is high acidity.
The benefit of viburnum jam is that it softens the course of the menopause, helps with mastopathy, in addition, with algodismenorrhea, as well as with uterine bleeding.
Viburnum, viburnum jam - harm
Viburnum berries can also cause harm to the body. It is as follows. Eating these fruits may cause a decrease in blood pressure Therefore, it should not be eaten in large quantities by persons diagnosed with hypotension.
In addition, it is not recommended to eat berries during enuresis. They are contraindicated for pregnant women, as they have the ability to reduce the tone of the uterus, which in this position can cause irreparable harm the fetus, accordingly, the woman may have a miscarriage, which is bad.
Nursing mothers should not eat the berries of this shrub, as they are quite allergenic, which can cause the child to develop allergic reaction, especially at an early age, in particular before the three-month period.
The harm of viburnum and the harm of viburnum jam can be expressed in the fact that the components of their composition can cause the development of blood clots in the presence of already existing increased blood clotting. It is forbidden to use this product for gout, as well as for severe renal pathology.
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 subtle pleasant taste and light sourness, which can be easily adjusted with sugar. It is useful and original dessert for tea and effective way 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, 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 arterial pressure, therefore, people suffering from hypotension should refrain from using it, that is low blood pressure;
- 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 jam from viburnum 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 useful substances!
Preparation 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 real help for housewives it became a multicooker. 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 various options 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 cook delicious jam seedless. 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 number of useful substances, therefore ethnoscience recommends making jam with 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, which is suitable for those who are on diets. To prepare it, apples must be washed, cored, cut into slices, and stewed with big amount water. When the apples become soft, add honey to taste. Using a juicer, make viburnum juice, add to apple jam, then boil for a little while low heat. This dessert does not contain sugar, so it can be consumed without harm by people suffering from diabetes mellitus 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, 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 cook 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 to pumpkin puree viburnum and sugar, in a ratio of 1:1. 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 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 place them in 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 jam Viburnum is ready!
Viburnum is one of the most healing berries. The benefits of viburnum jam are not disputed even by professional doctors. Sourish-bitter, her beneficial features They will give even sea buckthorn a head start. Viburnum jam for the winter, a simple recipe for which I want to offer you below, is not just a dessert - it is a magic potion. A tablespoon of jam eaten per day increases a person’s immunity two to three times. But, about everything in detail.
Collection and storage of viburnum
From May to June, viburnum begins to bloom. The bush is covered with elegant white flowers. The berries appear in July and will turn bright red by August. Berry picking in the southern zone begins then. In the middle zone, viburnum can reach maturity in mid-October. She is not afraid of frost and does not lose her taste qualities and medicinal properties. Best time collection - just after the first frost. When the berry gets a little frosty, the bitterness goes away and the berry becomes sweet.
Collection takes place in dry weather. Viburnum brushes need to be trimmed with scissors. To make it comfortable, you need to hang a flat box on a belt around your neck, like fishermen do. You can hang some kind of can - the main thing is that you feel comfortable. Then your hands remain free.
Viburnum can be stored fresh, frozen or dried. Fresh berries suspended by the bunches are stored on a rope stretched in a cellar or basement.
To freeze the berries, you need to pick them off the bunch, wash them, dry them, place them in a bag or container and put them in the freezer.
How to make viburnum jam: a simple recipe for the winter
So, what do we need to make viburnum jam according to a simple recipe:
- Viburnum - 1 kg;
- Granulated sugar - 1 kg;
- Water - 300 ml;
- Cinnamon - 10 g.
What to do:
- Rinse the processed viburnum berries thoroughly under cold water. Immediately remove broken or spoiled berries to the side.
- After washing, the berries must be crushed with your hands. You can use a juicer. The goal is to squeeze out all the pulp.
- After the seeds are separated from the pulp, pour half a kilo of granulated sugar into the resulting mass. Pour in 300 ml of filtered water. Close the lid. Place aside to let the mixture sit for 9 hours.
- After the specified time, the berry mass should increase in volume.
- Then add another half a kilo of sugar to the mixture. Place over medium heat and simmer for 5 minutes from the start of boiling. You can boil it in another way. Pour half a liter of water into a saucepan, add half a kilo of sugar. Place over moderate heat, wait until the sugar has completely dissolved in the water, stirring constantly. Then add it to the saucepan berry mass. Boil for 5 minutes. In this version, viburnum does not need to be infused for 9 hours.
- After the mixture boils, remove it from the stove. Add another half kilo of sugar and set aside for an hour.
- Then boil again for 5 minutes from the start of boiling over moderate heat.
- At the very end of cooking, add cinnamon to the jam. To stir thoroughly. Close the lid. Leave for 5 hours. This time is enough for the jam to cool completely. Then boil for 5 minutes.
- Thus, total time Cooking time is 15 minutes (3 times for 5 minutes).
- Wash glass jars thoroughly with soda. Sterilize in a way convenient for you. Then package the jam on them. Roll up or simply seal tightly. Transfer to refrigerator.
Tip: instead of cinnamon, you can use vanillin (10 g per 1 kg).
Viburnum jam without seeds
Recipe:
- Granulated sugar - 840 g;
- Viburnum - 1.255 kg;
- Lemon juice - 20 ml.
Technology:
- Process the berries and wash thoroughly. Place on a napkin and dry.
- Place the berries in bags and place in the freezer for 3 hours.
- Then take out the berries and pour them into the saucepan. Close the lid. Place on the stove over low heat. Cook viburnum for 16 minutes. Warming the berries is necessary so that they give juice and become soft.
- Place a sieve over a clean saucepan. Pour berries into it. Rub them through a sieve. This way the bones will remain on the mesh.
- Pour sugar into the pureed viburnum and add lemon juice.
- Mix the contents of the saucepan well. Place it on the stove. Boil. Boil the contents for 8 minutes.
- After this, remove the saucepan from the stove. Pack into sterilized jars. Roll up. Cool completely and refrigerate.
Tip: you can add along with lemon juice lemon zest- the taste of the jam will be more interesting.
With bones
Recipe:
- Sugar - 805 g;
- Filtered water - 205 ml;
- Viburnum - 1 kg.
Technology:
- Rinse the berries thoroughly, pour into a saucepan, and cover with a lid. Place the container with the berries in the oven preheated to 170°C to evaporate the viburnum.
- During this time you need to boil the syrup. For a kilogram of viburnum berries you need to take 805 g of granulated sugar and 205 ml of filtered water. Pour water over sugar and boil. With constant stirring, wait until the sugar is completely dissolved. This syrup should be poured over the steamed berries.
- Place the pan with viburnum filled with syrup on the stove. You need to prepare the jam in two stages. At the first stage, boil and cook the jam over moderate heat for 11 minutes. Cool. Second cooking - after 9 hours. You need to boil the syrup with viburnum again. Cook until the syrup thickens (a drop of syrup does not spread over the saucer).
- Pack the jam into sterilized jars. Roll up. Cool. Place in the refrigerator.
Advice: if you don’t have enough time, you don’t have to wash the berries (there are equal numbers of supporters of washing and not washing).
Jam “Five Minute”
It happens that you need to cook jam as quickly as possible. So, let's see how to make viburnum jam very quickly.
Recipe:
- Granulated sugar - 1 kg;
- Viburnum - 1 kg;
- Filtered water - 355 g.
Cooking method:
- The berries must be sorted, washed, and dried on a towel.
- Boil water in a saucepan. Fall asleep there granulated sugar, boil for 5 minutes.
- Pour viburnum berries into the prepared syrup. Cooking - 5 minutes.
- Cool the semi-finished product.
- During this time, the jars are sterilized.
- Return to the stove. Boil again for 5 minutes.
- Then the workpiece is packaged in jars.
- Close the banks.
- The seaming is cooled by turning it upside down. Storage: refrigerator.
Note to the housewife: some professionals do it for five minutes without removing the berries from the brush. IN finished form This kind of jam is very aesthetically superior.
Jam twisted through a meat grinder
I will describe below how to make jam using a meat grinder. There are no difficulties in this. The main thing is to have a good meat grinder on hand.
Recipe:
- Viburnum - 1000 kg;
- Sugar - 1 kg.
Technology:
- Place the berries in a large bowl. Pour cold water for half an hour. During this time, all the dirt and debris will float to the surface. Drain the water and rinse the berries. Dry.
- Pour the dried berries into a meat grinder. Punch through the fine grate.
- Combine the resulting puree with granulated sugar. Mix thoroughly. Pack into sterilized containers.
Storage: refrigerator only.
Note to the housewife: using this recipe for making jam, you will retain all the beneficial properties of viburnum.
Viburnum jam with apples
Try making viburnum jam with seeds according to a recipe that contains apples. The result is amazing.
Recipe:
- Viburnum - 1.5 kg;
- Apples - 5 kg;
- Water - 505 ml;
- Granulated sugar - 5 kg.
Technology:
- Pass the prepared viburnum through a juicer.
- Process the apples. Clear. Cut out the core. Cut into slices.
- Place the apples in a deep saucepan. Pour in enough water. Add granulated sugar. Boil for 5 minutes.
- Cool the jam. Pour viburnum juice into it. Boil again. Boil until done over low heat.
- Place the jam into sterilized jars. Roll up the boiled lids.
Note to the housewife: you can store seedless viburnum jam with apples only in the refrigerator, otherwise it may turn sour.
How to make jam from viburnum, pureed with sugar
In this recipe I will tell you how to make viburnum jam, pureed with sugar. This jam is not similar to other recipes even in taste. Eating it is a pleasure.
Recipe:
- Viburnum - 505 g;
- Sugar - 755 g.
Technology:
- Do not remove the berries from the branches. Place them in a bowl and cover with cold water. Then drain the water.
- Transfer the berries to a colander. Let all the liquid drain away. Dry on a towel.
- Remove the berries from the branches. Spoiled berries should be put aside without regret.
- Mash good berries in a saucepan with a masher. Grind together with the skin and seeds - the vitamins will be completely preserved.
- Add sugar to the ground viburnum. Continue rubbing. Then leave the mixture at room temperature for half an hour so that the sugar is completely absorbed.
- Then pack the pureed jam into sterilized jars. Roll up the boiled lids.
Storage: refrigerator or cellar.
Note to the housewife: canning viburnum is done using the classic ratio of berries and sugar 1 to 1. I like it better when the jam turns out sweeter. You can change the amount of sugar to suit your taste. Jam pureed according to this recipe even allows for complete absence of sugar. But this is already for big fans pure taste viburnum.
The benefits and harms of viburnum are a rhetorical question. There is no harm from it if you don’t eat a bucket every day. I hope you enjoy viburnum jam, a simple recipe for which for the winter, and other options, you learned today. Be sure to try everything to choose the best one healthy treat to your taste.
Snow-covered bunches of viburnum are a fascinating sight. In addition, this berry is very useful.
Usually a few berries are left on the tree so that the birds can eat in the winter. The largest and beautiful bunches cut and then boiled very delicious jam from viburnum. A spoonful of seedless jam will decorate the thick semolina porridge, will add an unusual note to brewed muesli.
Try also preparing viburnum with sugar for the winter or preparing viburnum for the winter.
Recipe ingredients:
- viburnum - 800 gr.
- sugar - 600 gr.
- water - 250 ml.
Step-by-step preparation of seedless viburnum jam:
Viburnum harvesting begins after the first night frosts. A light frost will remove the berry bitterness, leaving only a barely noticeable tartness.
The berries are picked and washed. In large-fruited viburnum, the berries are easily removed from the brushes and do not crack. Small berries have a very thin “fragile” shell. In this case, the viburnum brushes are washed under running water, and then the berries are removed so that the viburnum juice from the cracked berries does not dissolve prematurely in the water when soaking.
Viburnum is poured into a saucepan with a thick bottom. At the first stage of boiling, you need to get rid of the seeds: add water to the berries and boil for 10 minutes.
It is necessary to give the fruits the opportunity to boil so that the seeds are completely separated from the pulp. When the viburnum cools down to room temperature, it is filtered.
Cover a metal sieve with two layers of gauze, pour in the first portion of boiled viburnum, roll the gauze into a knot and squeeze, squeezing viburnum juice into the pan. Only skins and bones will remain in the gauze.
The action is repeated twice, all seedless viburnum should turn into thick juice which will resemble thick berry puree. The jam does not need to be further diluted with water; for a good consistency of medium thickness, the liquid that was added at the first stage is quite enough.
Add sugar, stir the jam and put on fire. Boil the jam for 20-25 minutes at a low simmer. Viburnum jam is poured into sterile jars.
There is no need to try to boil the jam to an unimaginable thickness; it can burn if boiled for a long time. When hot, it will seem liquid, but after cooling, the thickness will appear clearly. If you pour the jam into small 100-gram jars, in a few days it will turn into thick jelly. In a half-liter jar, the jam will not thicken completely, but it will become quite thick.
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