Cranberry-Viburnum Jam for Winter
A dessert made from one of the latest and most wholesome berries of the season. Highbush cranberry, or viburnum, makes a jam with a distinctive flavor all its own. The berries are wonderfully good for you and have long been valued for their healthful qualities. Pick them in late fall, after the first frost has touched them; that's when the extra bitterness fades away. Making the jam takes a fair bit of time, but it's well worth the effort. This fragrant, flavorful spread is perfect as a filling for baked goods or simply spread on toast.
Cooking method
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Step 1:
Gather your ingredients.
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Step 2:
Pull the berries off their stems and rinse them.
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Step 3:
Transfer the berries to a roomy saucepan or pot, the one you'll cook the jam in. Pour in just enough water to barely cover them.
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Step 4:
Cook the berries until soft, then drain them in a colander and let the water run off.
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Step 5:
Press the berries through a sieve with a wooden spoon to separate out the seeds and skins. You'll be left with a smooth purée.
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Step 6:
Weigh the purée. Mine came to 480 grams. Transfer it to a saucepan and add an equal weight of sugar (a 1:1 ratio). Stir to combine.
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Step 7:
Cook the jam over medium heat, stirring often, until thickened, about 20 to 25 minutes. Ladle it hot into sterilized jars and seal. Store in a cool place.
- You can seal this jam in jars for the winter, and it also keeps beautifully in the fridge under a regular lid. This batch made about 2.5 cups (0.6 liters) of jam.
Caloric content of the products possible in the composition of the dish
- Kalina - 26 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
