Viburnum jam. Viburnum jam without seeds

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 ready. Bon appetit!

The benefits of viburnum and jam

Of course, eating viburnum jam, and just fresh berries, is healthy, as 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.

Kalina is one of the most healing berries. The benefits of viburnum jam are not disputed even by professional doctors. Sourish-bitter, its beneficial properties 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 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 into the resulting mass granulated sugar. Pour in 300 ml of filtered water. Close the lid. Place aside to let the mixture sit for 9 hours.
After the specified time has passed 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 the berry mass to the saucepan. 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. Add granulated sugar and 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.

Preface

If you suffer from a cold in winter, not only raspberries, but also viburnum jam, which is useful due to the abundance of vitamins, can help you quickly get back on your feet. It is also good for prevention.

At the end of August, and sometimes in September, on bushes up to 3 meters high, clusters of small, bright red drupes, similar to rowan, appear from small but dense white inflorescences. This is the fruit viburnum, a close relative of honeysuckle. Its resemblance to rowan is not only external; when ripe, the berries acquire an astringent, bitterish taste with sourness. However, once frost strikes, most of the bitterness disappears after just a few days of the berries being in the cold.. The one who eats the viburnum berry awaits a whole bouquet aftertaste.

The fruits of this shrub, which prefers to grow closer to water, contain about 80% pulp of the total volume, about 8% is the shell and the remaining 12% is a flat stone in the middle of the berry. Among the substances they contain, a fair share is the glycoside viburin, which is why viburnum has a bitter taste, despite a large number of sugars Pectins and carotene, which give tanning properties to the fruit, are also present, mainly in the skin and in small quantity- in pulp. A very high percentage of vitamin C, the beneficial properties of which for the body are beyond doubt.

Viburnum jam without heat treatment

There are many ways to prepare viburnum berries; they are frozen and stored all winter in special containers placed in a special section of the refrigerator; they are used to make jam, jam, and preserves. The latter can be done by cooking over low heat, or without cooking at all. Moreover, the second method, when the berries remain raw, is feasible only if the viburnum was collected after frost, or its clusters were hung in the cold and kept for several days. Otherwise, the bitterness inherent in the fruit will be transferred to the jam prepared for the winter.

However, if everything is done correctly, the benefits of the berries will be fully preserved in jam. To begin with, the viburnum, together with the stalks, is washed under running water, and only then the berries are separated. In no case is it the other way around - when the stalk is torn away from the fruit, the skin ruptures and juice flows out, which will be washed off in running water. We remove spoiled drupes, because of which jam prepared without heat treatment will quickly deteriorate. Next, we pass the berries through a meat grinder with a fine mesh to grind the peel. For greater effect, you can use a blender. The seeds of viburnum are small, and therefore will not be a hindrance.

The next stage is the final one. Take granulated sugar and add it to the resulting mass at a ratio of 1:1. Mix well, pour into sterilized liter jars and cover with plastic lids. In fact, this is not jam, but a puree of red viburnum pulp, which is put in the refrigerator for the winter, but its benefits are very great. Interestingly, when freshly ground, this berry helps not only with colds, but also with heartburn.

Delicious jam from viburnum fruits in 5 minutes

Of course, such viburnum jam takes much longer to prepare, but the cooking itself takes just 5 minutes, which significantly saves time when preparing large quantities for the winter. Of the products you will need for every half liter of water, 1600 grams of viburnum and regular granulated sugar, as well as about 16 grams vanilla sugar. You already know how to wash berries, but don’t forget that you need to sort them. Otherwise, the recipe for jam from the red pulp of viburnum is extremely simple, anyone can do it in five minutes.

Place a large container of water on the stove. After waiting for the boil to begin, add sugar, both regular and vanilla, into the pan. When the water boils at full strength, pour the berries into it and cook for exactly 5 minutes. Remove the container from the stove and set aside for 5 hours to cool. During this time, you can prepare and boil the next batch of berries in another pan, which we also remove for five hours of cooling. Then we take the container with the first batch of fruits again and cook for another 5 minutes. Next, five-minute jam from viburnum pulp is put into sterile jars and hermetically sealed.

Preparing tender seedless jam

We put well-washed berries without stalks in containers and put them away. freezer for a few hours. Then we remove it and place it in a large container with thick walls, which we set on very small fire(if there is a refractory brick, then place it above the burner first, and then place the pan on top). Cover the container with a lid and heat for about half an hour, but not less than 20 minutes, so that the fruits release as much juice as possible. It's simple: the berry freezes, the juice in it expands and breaks the pulp, and when warmed up, it is released, retaining all its beneficial properties.

It is important to remember that when heating berries over a fire without water, you need to monitor them and stir as often as possible so that the fruits do not burn to the bottom of the pan.

When there is a lot of juice, take another container, place a colander over it, into which we unload the heated fruits along with the liquid, which immediately flows down. All that remains is to grind the viburnum. A sieve with fewer seeds in the cells is also suitable for this purpose. The cake can be brewed for liver diseases, digestive problems, and colds, so we put it in the refrigerator. Add sugar to our almost finished jam from grated pitted viburnum, about 800 grams for every 1.2 kilograms of berries. We put it on gas and, when heated, boil for 5 minutes, put it in jars, screw it up and put it in a warm place where our preparations for the winter will cool down. That is, this jam is also almost five minutes long, and all the benefits of the berries are preserved.

How to make viburnum jam with oranges

For those who love original jam from viburnum, the recipe is very simple. Grind the washed berries using a meat grinder or blender. Then pour sugar into them in the proportion of 2 kilos per 1.5 kilograms of viburnum. We take about 550 grams of oranges, maybe even not very sweet ones, it won’t be noticeable with sugar. Wash the fruits in running water, preferably rubbing them with a stiff brush. Next, dip each orange in boiling water for a few seconds, after which we cut it into slices, together with the shell.

Place the orange slices into a blender, where we grind until almost homogeneous mass. Pour the resulting puree into a container with viburnum, which must first stand for a couple of hours until the sugar dissolves. All that remains is to put the product into jars, cover them with plastic lids and put them in the refrigerator. The big advantage is that such viburnum jam is not subjected to heat treatment, and with the addition of oranges, the beneficial properties increase.

The recipe for viburnum jam has been known to people for many years: previously, this berry was one of the few ways to get vitamin C in the winter. Unlike the sour and tart rowan, Kalinka has a thinner and pleasant taste and aroma, so making jam from it is much easier.

Red berries are used not only for cooking, but also for photographs or holiday decorations, they are so elegant, so viburnum jam in jars looks very bright.

Viburnum ripens in early September, but it is best to harvest it after the first frost, when it becomes much sweeter. Pick the fruits together with the umbrellas to avoid damaging the berries.

Viburnum jam: recipe

Preparing this simple recipe takes several hours, since the berries need to be thoroughly boiled with sugar (you can also use a slow cooker) and remove the seeds using a sieve. If you want to do delicious jam in a short time, then pay attention to the five-minute recipe, where the berries remain intact.

Advice: Viburnum is recommended for obesity, since its fruits are a good diuretic. But before consuming Kalinka every day, you should consult a doctor, because the berries have many contraindications.

Ingredients

Servings: – +

viburnum 1 kg
sugar 1.5 kg
water 250 ml

Per serving

Calories: 245 kcal

Proteins: 0.2 g

Carbohydrates: 71.3 g

2 hours 0 min. Video recipe Print

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Place the viburnum jam in a cool place or refrigerator before winter, since in the autumn there are many fruits and vegetables from which you can get vitamins.

In winter, you can make pies from jam, add it to tea, make compotes, or eat it straight from the jar, because Kalinka always makes the best and healthiest jam!

Viburnum jam: five minutes

If you want the jam not to be a monotonous mass, like liquid jam, then you can prepare Kalinka so that the berries remain intact. There is no shame in putting this dish on pancakes, decorating meat with them, or serving it in a separate dessert bowl.

The advantage of this cooking method is its simplicity, and you don’t even need a meat grinder, but the jam will still be tasty and have incredibly healthy properties.

Cooking time: 1 hour

Number of servings: 140

Energy value

proteins - 0.1 g;
fats - 0 g;
carbohydrates - 71.9 g;
calorie content – 243.6 kcal.

This is interesting: Doctors believe that viburnum seeds have an astringent effect, so they are often used for blood restoration and toning. Nature itself made sure that Kalinka contains all the essential vitamins, so getting rid of the seeds is not recommended.

Ingredients

viburnum – 1 kg;
sugar – 1.5 kg;
water – 350 ml.

Step-by-step preparation

First, prepare the syrup: put water on the fire and stir in sugar until completely dissolved. Let the mixture boil for a few minutes.
We prepare the berries: we clear them of stalks and twigs, rinse them thoroughly, and do not forget to remove rotten and unsightly fruits.
Pour the viburnum into the boiling syrup and cook for 5 minutes, remembering to stir. If foam appears, remove it. U ready-made jam there should be a pleasant sweet and sour smell that will attract all the sweet tooths of the world.
Pour the jam into sterilized jars, close them and let cool. Then you can put the jars in the refrigerator or cellar.

Advice: prepare viburnum several at a time different recipes, alternating it with apples, pears, lemon, pumpkin and even oranges. All these fruits can make jam unique taste. Don't be afraid to experiment, because real masterpieces, as a rule, happen by accident.

Properly preserved viburnum jam can be safely stored at low temperatures for 1-2 years.

Frozen viburnum jam

If you really like viburnum, but the cellar and every free nook can no longer accommodate an abundance of jars with delicious jam, then you can safely freeze fresh berries. Many people prefer to gradually stir through their supplies in winter, drink tea, make pies and, of course, make jam.

To do this, you need to defrost the viburnum, but do not rinse it so that the juice does not escape. Then grind with sugar and cook as in regular recipe. It is quite difficult to get rid of the seeds, so this kind of jam is not for everyone.

The benefits and harms of viburnum

Nutritionists, doctors and advocates traditional medicine They shout like one about the benefits of viburnum for acute respiratory viral infections and other colds, but these berries are more often used for medicinal purposes, and not for prevention. It is advisable to use viburnum for medicinal purposes, and it should be taken with caution in the following conditions:

for gastritis and stomach ulcers (they are harmful due to high acidity of the stomach);
people with high blood clotting;
for arthritis, gout and urolithiasis;
during pregnancy and breastfeeding, since berries can cause allergies;
people with hypotension, because viburnum itself reduces blood pressure.

Beautiful, as in the photo, viburnum jam should only be eaten in medical purposes: to lower high pressure, recover from a viral infection or replenish the body with vitamin C.

Properly prepared Kalinka jam will smell pleasant and have a pronounced sweet and sour taste, which contrasts well with meat dishes. Don’t be afraid to experiment and prepare delicious dishes from viburnum, but take moderation, because viburnum is still medicinal plant. Always feel good and bon appetit!

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“Autumn” viburnum jam is prepared when the gloomy autumn landscape is already visible outside the window, and drops of cold rain are hitting the glass. Of course, you can send a jar of viburnum to the far shelf, waiting for the winter cold. But it will be better for health if viburnum jam appears on the table regularly. After all, this berry strengthens the immune system and protects against colds. Thick jam Can be spread on crispy toast wheat bread, serve with pancakes or cheesecakes.

The sweet and sour taste of viburnum seems very harmonious, it is not cloying or astringent. Fresh berries have a tonic effect, and jam “inherited” this useful property. Exist different varieties viburnum, but for preparations it is best to choose brushes with large berries.

Ingredients to make viburnum jam:

red viburnum – 700 g
sugar – 500 g
water – 200 ml

Recipe pitted viburnum jam:

In order for viburnum preparations to have a real “dessert” taste, you need to wait until the first night frosts. Then the berries will lose their tart bitterness. The brushes are cut off and sorted.

Viburnum is washed and spoiled berries are removed. If the berries are slightly bruised, they are quite suitable for jam. Only wrinkled, dried specimens need to be removed.

Pour the berries into a saucepan and add water. Viburnum is boiled for 10 minutes over medium heat. The berries burst and the water becomes thick syrup. Remove the pan from the heat, the berry mass should cool to 50-60 degrees.

The second pan is covered with two layers of gauze. First, filter the viburnum syrup, then squeeze the seedless viburnum through cheesecloth. The pulp is easily separated from the bones without much effort. The skins and pits are thrown away.

Stir the contents of the pan until thick berry puree became homogeneous.

Combine viburnum with sugar and stir.

Place the pan on the stove and set the fire to low. Viburnum jam for the winter should boil for 30 minutes. Foam bubbles will appear and disappear; there is no need to try to “catch” them. The jam should be stirred with a wooden spoon.

At the final stage of cooking, the jam acquires a rich burgundy color and a pleasant thickness.

The finished jam is poured into a sterile jar and sealed with a sterile lid. The jar is wrapped in a thick towel and left to “steam” until the morning.

Fragrant and healthy jam ready from viburnum!

Bon appetit!