Viburnum jam for winter

Dessert of the latest and healthiest berries. Viburnum jam is a dessert with a peculiar taste. Viburnum berries are very useful, have medicinal properties. They need to be harvested in late autumn, when they are caught in the frost. Then the excess bitterness goes away from them. The process of making jam takes a lot of time, but it's worth it. A delicious and fragrant dessert can be used as a filling for baking or simply spread on bread.

Julia

Recipe author

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 25 g

99 kcal

GI: 16 / 0 / 84

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Ingredients.
Step 2:
Viburnum berries are separated from the twigs, washed.
Step 3:
Transfer the berries to a convenient saucepan or basin where we will cook the jam. Pour water so that it only covers the berries.
Step 4:
Cook the viburnum until soft, flip it into a colander, let the water drain.
Step 5:
Rub the berries through a sieve with a wooden spoon, separating the bones and skins. We get mashed potatoes.
Step 6:
The mashed mass needs to be weighed. I got 480 grams of mashed potatoes. We transfer the puree into a saucepan, pour sugar at the rate of 1:1. Stir.
Step 7:
Cook the jam with frequent stirring over medium heat until thickened for 20-25 minutes. We put it hot in sterile jars and roll it up. We store it in a cool place.

Viburnum jam can be rolled up in jars for the winter, and it can also be perfectly stored in the refrigerator under a regular lid. From this portion I got 0.6 liters of dessert.