Viburnum jam for winter

Step-by-step cooking

1. Step 1:

   

   Since the process of making quick, so-called raw, viburnum jam was not long, I immediately decided to boil the jars and lids. They also need to have time to dry out as much as possible.

2. Step 2:

   

   It doesn't matter which way the viburnum got to you – from the store or you picked it yourself, it needs to be thoroughly washed. It is possible under the tap in a bowl, so that all the excess immediately surfaced. But you should not keep it in the water for a long time.

3. Step 3:

   

   After letting the water drain, let's pick each berry very carefully. It is advisable not to leave twigs, but this is not critical. Everything is valuable in kalina.

4. Step 4:

   

   I washed the berries again, because after the previous manipulation there were scraps of twigs in the berries. Then you need to decide whether you will do without cooking or with cooking, with a bone you want jam or without. I decided to close the raw jam, but with a bone. Therefore, after letting the berries dry, I sent them in parts (half a portion) to a blender.

6. Step 5:

   

   In order not to waste time dissolving sugar later, I put it in a blender as well. We grind with interruptions. We will do the same manipulation with the second part of the viburnum and sugar - so that the sugar dissolves completely. If there is no blender, take a meat grinder.

7. Step 6:

   

   That's such a pretty fragrant mass I got.

8. Step 7:

   

   The jars are dry and there is not a drop of moisture, condensation? Pour the jam into jars. They can be covered with both plastic caps and twisting ones. Without a difference. After all, this type of jam should be stored only in the refrigerator. By the way, I have this beauty fit in two 350-gram jars.