Viburnum berry for the winter

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 has cooled 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 the seedless viburnum should turn into thick juice, which will resemble a 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, it will turn into a thick jelly in a few days. In a half-liter jar, the jam will not thicken completely, but it will become quite thick.

Harvesting red viburnum for the winter

For many, it is far from a whim or a hobby, but a vital necessity, since viburnum is a real storehouse of natural vitamins. In particular, the amount of vitamin C in red viburnum is greater than in lemon, and B vitamins are present in the berry almost in full, which means viburnum has excellent anti-infective properties. For hypertensive patients or patients with diabetes, viburnum is also very useful, since its berries are part of the medicinal collection. In addition, red viburnum juice is also useful for children, and vitamin-rich viburnum jam is an excellent delicacy that can also be used as a decoration for a birthday cake or pastries.

Ingredients: - red viburnum - 1 kg - granulated sugar - 1.3 kg - water - 1 glass

Preparation of viburnum jam:

1. Wash ripe viburnum thoroughly without tearing it off the branches to avoid loss of juice. It is better to wash in a wide basin to wash off the black deposits that often appear on these berries. Black plaque is ordinary dust that settles over the summer, since viburnum is usually planted near fences or roads. After the plaque has been washed off, we pick off the berries and wash them again under running water.

2. Pass the clean dried ones through a blender or, even better, through a meat grinder (in this case, the viburnum seeds will remain in the grinder).

3. The resulting mass after blending must be cleared of seeds (they are flat and hard in viburnum, but can be easily removed from the mixture with a spoon). Place the mixture in a deep saucepan and add water. Place the pan over low heat and as the mixture boils, add all the granulated sugar in portions.

4. Cook the jam over the lowest heat until it thickens (the color of the jam remains almost unchanged). Cook with constant stirring so that the jam does not stick to the bottom of the pan as it thickens.

5. When the mixture has reduced by almost half, the jam is ready. Place the jam while still hot into clean, sterilized jars, close the lids, and then wrap them in a blanket for a day.

Most preparations made from fruits and berries are perceived as a sweet dessert, but some of these delicacies can be real medicine. For example, like viburnum jam. No wonder this berry has been used to treat colds and other diseases since time immemorial. Recipes for delicious and healthy viburnum berry rolls are given in the following selection.

Tips for making aromatic seedless viburnum jam with photos:

To obtain a homogeneous viburnum mass, after separating the pulp from the seeds and peel, you can beat it with a blender (if you don’t have a blender, a regular potato masher will do).
To make the jam fragrant and tender, the berries must first be placed in the freezer for 1-2 hours.
To prevent the jam from burning, you must use a container with a thick bottom and walls. If enamel dishes are used for cooking, then stir the viburnum mass continuously with a wooden spoon for 5 minutes.
Instead of cinnamon, you can use vanillin (10 g per 1 kg of berries).
To make the jam have a thicker consistency, you don’t need to add water - it’s enough that the pulp releases additional juice when mixed with sugar.
The pulp from viburnum berries can be used for cooking compotes, as well as for preparing medicinal tinctures that are used for diseases of the liver, stomach and to normalize blood pressure.

Viburnum jam “through a meat grinder” for the winter

This simple jam recipe does not involve heat treatment of the berries, so all the beneficial substances remain almost unchanged. But it is necessary to store winter preparations exclusively in the refrigerator.

Ingredient proportions:

a kilo of viburnum berries;
kilo of white crystalline sugar.

How to make jam “through a meat grinder.”

You should carefully pick all the berries from the branches, wash them under running water and hold them in a colander for a while to drain off all the excess moisture.
Grind the prepared viburnum berries through a meat grinder with a fine wire rack. Instead of a meat grinder, you can also use a blender.
Combine the resulting mass with 2/3 of the total amount of sugar. Place the jam in sterile and clean glass jars, leaving 1-2 cm to the top.
Pour the remaining sugar into the jam jars, close with sterile nylon lids and store in the refrigerator for subsequent storage.

Viburnum jam with pumpkin is a beneficial combination

Viburnum and pumpkin ripen at approximately the same time, so preparing such a dessert is extremely important. Making jam is very simple and it turns out very tasty.

Ingredients:

Sugar - 500 gr.
Viburnum - 500 gr.
Pumpkin - 500 gr.
Water - 50 ml.

Cooking process:

Cut the pumpkin pulp without peel into small cubes and place in a saucepan with a tight bottom. You need to pour a sufficient amount of water into it.
Boil the vegetable pieces until completely softened, then puree using a blender or grind through a sieve.
Also turn washed viburnum berries into puree. It is enough to pass them through a juicer or press through a sieve.
Combine both purees in one bowl, add sugar and cook the jam over medium heat until the desired thickness. The dessert takes approximately 1 hour to prepare.
It is important to stir it constantly. The workpiece should be stored in a glass container, hermetically sealed with a lid.

A simple five-minute recipe

To make Five Minute jam from viburnum, you will need the following ingredients:

800 g each of viburnum berries and granulated sugar;
glass of water;
a packet of vanilla sugar.

Sequencing:

Sort out the picked berries and rinse with cold running water. Then spread in an even layer on a table lined with paper towels to absorb all the moisture.
Pour both types of sugar into a thick-bottomed pan, add boiling water, stir and heat the syrup until all sugar crystals are completely dissolved.
Let the syrup boil for five minutes, then add the berries to it, boil for 5 minutes and quickly cool in an ice bath.
When the jam has cooled completely, boil it again after boiling for five minutes, spread it into sterile containers and roll up with iron lids.

The viburnum is red, the viburnum is ripe - this is what the famous song says. And once it’s ripe, it’s time to make viburnum jam. Everything in this amazing tree is useful - roots, bark, leaves, flowers and, of course, berries containing large amounts of ascorbic acid and B vitamins. This combination makes viburnum preparations an indispensable natural remedy for increasing immunity and fighting infectious diseases.

It is best to pick berries after the first autumn frosts, then all that remains of the natural bitterness of viburnum is a slight tint and its unforgettable fresh taste. Its seeds are quite large, so we will make seedless viburnum jam.

How to prepare berries for cooking and separate from seeds

Viburnum branches are thoroughly washed with warm water, dried and the berries are carefully picked, being careful not to crush them. If you picked viburnum before frost, and the berries are very bitter, keep them in the freezer for a while or pour boiling water over them.

Remove the seeds from the berries in a deep bowl to avoid splashing them with juice.

There are three ways to separate the berries from the seeds:

The latter method will take more time, but excessive heating will be avoided, and the vitamins will be better preserved.

Jam recipe for storing in the apartment

This recipe for viburnum jam involves boiling the berries in a large amount of sugar. Then the workpiece can be stored in the apartment without any problems until the next harvest.

Ingredients:

viburnum berries – 1 kg;
sugar – 1.3 kg;
water – 1 glass.

Wash the viburnum, tear off the branches and separate the seeds in a way convenient for you. Pour water into the resulting juice and put on fire. As it heats, add sugar and stir with a wooden spatula. The jam should be cooked until the mixture is reduced by half. Remember to stir regularly to prevent the product from burning.

The finished jam is poured hot into sterile jars and sealed with metal lids.

Jam from pumpkin, viburnum and lemons: recipe with photos

Bright, aromatic and mega-healing jam is created from bright and healthy autumn fruits. This preparation contains a lot of vitamins and microelements. Lemons go well with pumpkin mixture and viburnum puree. To make the sweetness uniform, you must first prepare the red berries.

Jam from pumpkin, viburnum and lemons: recipe with photos at home

To do this, it is recommended to rinse the “viburnum brushes” under running water, separate the berries from the twigs and place them on a napkin (in a thin layer). After 1-2 hours, the berries are ready for processing. To do this, grind them in any convenient way and grind through a fine sieve. You can use the remaining cake to create jelly, lemonade or compote. You can also use an auger juicer to create purees. This gadget will help save your time and effort.

Jam from pumpkin, viburnum and lemons can be used to create sweet burgers, buns, cakes and other baked goods. You can fill thin chickpea pancakes with jam or make sandwiches based on it.

Ingredients

pumpkin (300 grams);
granulated sugar (400 grams);
lemons (2 pcs.);
viburnum (1 bunch).

How to make jam from pumpkin, viburnum and lemons

Step-by-step recipe for jam from pumpkin, viburnum and lemons:

Peel yellow citrus fruits. This process is necessary to ensure that the workpiece does not have a bitter aftertaste.

Recipe for storing jam in a cool place

If you want to know how to make viburnum jam without cooking, this recipe is for you. In raw juice, all beneficial substances are completely preserved.

Prepare the viburnum and separate it from the seeds. Determine its volume, for example, using a liter jar and pour the juice into the pan.

Stainless steel or enameled utensils are suitable for making jam.

Pour into the pan an amount of sugar equal in volume to the juice. Stir the sugar until completely dissolved. To speed up the process, lightly heat the berry mass over low heat, without bringing it to a boil. When the sugar has dissolved, viburnum jam is poured into sterile jars and sealed. Store in a cool place.

Recipe for honey lovers

In this recipe, viburnum jam for the winter is prepared without sugar - with. The berries are washed, dried, and cleared of branches and seeds. Blend in a blender to make it smooth and mix with honey in a ratio of 1:1 or 1:0.5. Add honey in small portions, mix thoroughly and taste. When the jam seems sweet enough, it is mixed again and poured into clean jars and screwed on with lids. Store viburnum jam with honey in a cool place.

Viburnum cake made from skins and seeds should not be thrown away. It is added to compotes or made into extremely healthy viburnum oil.

The following recipe is for those who don’t really like the taste of viburnum, but want to stock up on healthy ingredients.

Viburnum berry for the winter - 10 delicious homemade recipes

Should you prepare viburnum for the winter to preserve the maximum amount of nutrients in it? Easily! With modern household appliances, this is easier than it seems. So hurry up and put on your apron and come stock up with us! Read on...

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Viburnum for the winter

How to prepare viburnum for the winter in different ways

If you are looking for viburnum recipes for the winter, then you have come to the right place) Here you will find everything you need for quick and comfortable cooking, starting from the preparatory stage and ending with canning tips from experienced housewives.

Five of the fastest viburnum recipes for the winter:

Name of the dish	Cooking time	Calories kcal per 100g	User rating
Preparing viburnum for winter by freezing	10 min	26	+31
Viburnum jelly for the winter	25 min	239	+33
Viburnum with honey for the winter	28 min	213	+20
Viburnum with sugar for the winter without cooking	30 min	212	+35
Viburnum jam for the winter	30 min	212	+32

So, what methods of preparing viburnum for the winter exist?

The simplest and simplest is freezing in the freezer in special containers or plastic bags with zippers. This way you will retain all the vitamins in this super-berry, especially C, which, by the way, it contains even more than tangerines and lemons. You can freeze it whole or as a puree. With or without added sugar.

Viburnum collected from a tree is rarely dirty. So there is no need to wash it at all. Simply detach from the branches, place on a tray in one layer, freeze, and then distribute into bags in portions.

Viburnum jam with lemon and vanilla

The subtle aroma of citrus and a hint of vanilla transform boiled viburnum juice into an exquisite dessert. This jam is perfect for cheesecakes, pies with cottage cheese or as a layer for cakes. To prepare we will need:

1 kg viburnum;
0.8 kg sugar;
0.5 l of water;
1 mature;
vanilla sugar to taste.

Make syrup from sugar and water and leave to cool. Meanwhile, prepare the berries - sort, rinse and separate the seeds. Wash the lemon, dry it, cut off the zest with a sharp knife and chop it. Squeeze the juice out of the lemon. Combine viburnum juice with syrup and put on fire. Cook the viburnum jam until thickened, stirring regularly with a wooden spatula. Five minutes before readiness, add chopped zest and vanillin to the berry mixture. When hot, pour the product into sterile jars and roll up. The product is stored without a refrigerator.

For inexperienced housewives, we have prepared a video of making viburnum jam:

Every year, viburnum jam becomes more and more popular due to its positive properties. Not only adults, but also children eat it with pleasure. In this article you will find recommendations on how to make jam and jam from viburnum.

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Viburnum jam: benefits and harms

The fruits contain a significant amount of useful components that have the following positive effects:

relieves the inflammatory process;
improves sputum discharge;
has antimicrobial properties;
strengthens the body's defenses.

With regular consumption of berries, you can reduce the risk of developing viral and infectious diseases. Jam perfectly relieves pain caused by dysfunction of the gastrointestinal tract (ulcers, gastritis, heartburn).

Viburnum has a beneficial effect not only on internal organs, but also on the skin (removes rashes, pimples, ulcers, blackheads).

Despite all the positive properties, viburnum dessert can have a negative effect on the body.

So, in what situations is it prohibited to use viburnum preparations:

during pregnancy and breastfeeding;
for chronic liver diseases;
increased blood clotting;
increased blood glucose levels, tendency to obesity.

Even in the absence of visible contraindications, it is recommended to consult a specialist before use so as not to harm the body. Especially when used for children. In this case, it is necessary to correctly introduce dessert into the diet.

Classic jam recipe

The dessert turns out tender and pleasant to the taste. By removing the seeds from the dish, the delicacy does not contain any peculiar astringency. This version of jam will appeal to young children.

Products:

fresh viburnum - 1.5 kg;
granulated sugar - 1 kg.

Cooking process:

Carefully sort the berries, remove spoiled fruits, twigs and foreign debris. Place in a convenient bowl and rinse in several waters. Place in a colander and wait for excess moisture to drain. Then spread it in a thin layer on a cloth napkin and let it dry.
Then carefully place the fruits in a plastic bowl and place in the freezer for a couple of hours. This way, all the bitterness will be removed from the berries, and the product itself will acquire a softer taste.
Pour the berries into an enamel pan, cover and place on low heat. Warm up for a quarter of an hour.
Heat treatment will help release juice into the berries and make them soft. After time has passed, rub the mixture through a sieve. This way, rough skins and bones will remain and will not end up in the finished product.
Pour granulated sugar into the resulting berry puree, mix and place on the stove. Bring to a boil, reduce heat and continue cooking for 10 minutes.
Place seedless viburnum jam into clean jars, close the lids tightly, cool at room temperature and store in the cellar for the winter.

Attention: there are contraindications!

Before we set off to study recipes for viburnum jam for the winter, let's take a brief look at the existing contraindications to consuming these berries. So, viburnum can cause harm in the following cases:

in the presence of chronic liver, heart and kidney diseases;
in case of hypotension, since viburnum increases blood pressure;
while carrying a baby and feeding it with mother's milk.

Well, forewarned is forearmed, and now we can safely go to the kitchen to make healthy and tasty preparations for the winter.

Other popular recipes for viburnum jam for the winter

There are many options for preparing delicious delicacies for the winter. Let's look at the most popular of them.

With vanilla and lemon

Products:

fresh berries - 550 g;
granulated sugar - 800 g;
filtered water - 240 ml;
sugar-vanilla - 6 g;
lemon - 0.5 pcs.

The operating algorithm is as follows:

Sort the viburnum to remove spoiled and unedible parts. Place in a colander and rinse well under running water. Leave on the table to drain excess moisture.
Place the berries in a deep, spacious saucepan. Fill with filtered water so that the liquid completely covers the fruit. Add 0.5 tablespoon of table salt per 1 liter of water.
Stir until the salt grains are completely dissolved. Cover and leave the viburnum in the salt solution for 4 minutes.
Strain through a sieve, rinse thoroughly under running water. Wait for excess moisture to drain.
Let's move on to preparing the sweet syrup. To do this, pour the required amount of liquid into an enamel pan and add granulated sugar. Bring to a boil, stirring regularly.
Pour the viburnum into a suitable pan and pour in sweet syrup. Cover and leave on the kitchen counter for 8 hours to steep.
Rinse the lemon under running water and pour boiling water over it to eliminate pathogenic microflora. Dry and chop the zest on a fine grater, and squeeze the juice out of the pulp.
After the specified time, carefully remove the berries with a slotted spoon. Add the zest to the sweet mixture, bring to a boil and heat for 6 minutes. Turn off the heat on the stove and strain the syrup through a fine sieve.
In a new, clean saucepan, combine syrup and berries. Set the stove back to the lowest heat setting and wait until it boils, stirring regularly. Do not forget to remove the foam from the surface so that the product does not become bitter in the future. Warm up the composition for 10 minutes. Turn off the stove and leave until completely cool.
Repeat the cooking procedure. 10 minutes before the end of cooking, add lemon juice and vanilla sugar. Stir, remove from heat and place in clean, sterile jars. Cover tightly and leave to cool on the kitchen counter.

Dessert “Berry-citrus”

Oranges will help enhance the taste and add benefits to berries. Citrus fruits go well with tart viburnum. This delicacy is recommended for people with low immunity. Here is a recipe for viburnum with orange for the winter.

Products:

orange - 600 g;
viburnum - 1.6 kg;
granulated sugar - 2.3 kg.

We do this:

Sort the berries, remove all debris and spoiled fruits. Rinse under running water. Place on a towel and dry.
Place in a blender bowl and puree until smooth. Pour the finished mixture into a convenient container, add granulated sugar. Stir, cover and leave for 3 hours to completely dissolve the sweet ingredient.
Rinse the oranges, pour over boiling water and chop into medium-sized cubes along with the peel. If you come across any bones while slicing, it is recommended to remove them so that the jam does not become bitter. Grind the prepared fruit in a blender or meat grinder.
In one container mix citrus puree and berry puree. Stir thoroughly, pack into sterile jars, seal tightly and store in a cool place.

Viburnum jam “Pyatiminutka”

Products:

viburnum - 800 g;
clean water - 270 ml;
granulated sugar - 900 g;
vanilla sugar - 9 g.

The process will be like this:

Sort the berries, remove damaged parts, twigs and debris. Place in a sieve and rinse under running liquid. Wait for excess moisture to drain.
Meanwhile, pour water into a separate pan and add granulated sugar. Cook with regular stirring for 7 minutes.
Then add the berries and simmer for another 7 minutes. Turn off the heat, cover and leave for 2-3 hours. During the specified time, the composition will infuse, and the fruits themselves will be soaked in sweet syrup.
Bring to a boil a second time and simmer for another 10 minutes. Pour into sterile containers, seal tightly and refrigerate.

Preparation without cooking

This option for preserving viburnum in the form of jam is considered the simplest. The berries do not undergo heat treatment, which is why they retain the maximum amount of nutrients. This type of product must be stored strictly in the refrigerator. Otherwise it will turn sour.

Here is a recipe for making viburnum jam through a meat grinder.

Products:

berries - 1 kg;
granulated sugar - 1 kg.

Carefully sort out the viburnum, remove spoiled fruits, debris, and twigs. Place in a colander and rinse thoroughly under running water. Place on a clean towel and dry.
Scroll the processed berries through a meat grinder with a fine grid. Mix the finished berry puree with sugar (2/3 parts), cover and leave at room temperature for 2-3 hours to improve the dissolution of sugar grains. Pack into sterile containers and close tightly with plastic lids. Store in a cool place.

How to make classic viburnum jam recipe with photos step by step

So, let's prepare the ingredients:

We take viburnum, wash it well under running water, and then separate it from the branches. It is important to discard all unsuitable (rotten and empty) berries. In general, the recipe for viburnum jam is simple, because you don’t need to have special culinary skills or knowledge to make it - everyone can make viburnum jam.

Next, knead the berries well with your hands and squeeze out all the pulp, separating the peel and seeds. You can use a strong metal sieve (not for flour!). However, the easiest way is to pass the berries through a juicer - this will significantly save your time.

After the seeds have been separated from the pulp, add 500 grams of sugar to the resulting mass, add 300 ml of water, cover with a lid and leave to steep for 8-10 hours (preferably overnight).

After 8-10 hours, the viburnum pulp should increase slightly in volume due to the addition of sugar. Next, add another 500 grams of sugar and boil for 5 minutes over moderate heat (time must be counted from the beginning of boiling).

You can boil it in another way: pour 500 ml of water into a saucepan, add 500 ml of sugar, wait until it completely dissolves, continuously stirring the sweet mass. Then add the viburnum pulp into it and boil for 5 minutes. In this case, the viburnum with sugar does not need to be infused for 8-10 hours. When the sugar-viburnum mixture boils for 5 minutes, remove the pan from the heat, add another 500 grams of sugar and set aside for 1 hour. Next, the viburnum mixture must be boiled again for 5 minutes over low heat (the time is also counted from the beginning of boiling).

At the end of cooking, add 2 tsp to the jam. cinnamon, stir it well, cover with a lid and set aside for 4 hours. During this time, the jam should cool well. Next, the viburnum mass should be boiled for another 5 minutes. Seedless viburnum jam for the winter according to a simple recipe is ready!

Thus, the viburnum mixture with sugar and cinnamon should be boiled for a total of 15 minutes (3 times for 5 minutes).

We prepare glass jars for rolling jam. They need to be washed well, even if they seem clean at first glance. It is better to wash them with baking soda. It is important to steam sterilize glass jars, then put the finished jam in them and seal them with a lid. You can also use a seaming wrench.

Jam "Tenderness"

In order to prepare delicious and aromatic seedless viburnum jam, you will need to properly prepare the main ingredient - ripe berries. This jam can be stored at room temperature.

Products:

viburnum - 2 kg;
granulated sugar - 2.6 kg;
clean liquid - 500 ml.

Cooking process:

The bunches of berries need to be thoroughly washed, placed on a clean towel and dried. Carefully pick the berries, the main thing is not to break the integrity.
If the fruits were collected before frost, then before using them, you need to freeze the viburnum a little in the freezer, or a quick option is to pour boiling water over it.
To separate the pulp from the seeds, it is recommended to use a deep bowl so as not to splash juice all over everything. To do this, you can pass the berries through a juicer or mash them with a wooden masher, remove the seeds and squeeze the juice out of the pulp through cheesecloth.
Add liquid to the prepared mixture, stir and place on the stove. Add granulated sugar in small portions, stirring regularly. The jam is boiled down to 2 times its original volume. It is important that the composition does not burn.
Pack the hot jam into sterile jars, close tightly and cool at room temperature.

Let's stock up on vitamins for the winter

To ensure that the berries retain all their miraculous properties, we will prepare jam from fresh viburnum. The recipe “through a meat grinder” will allow us to stock up on a tasty healing remedy for the winter, which will become a real salvation in the treatment of colds, heartburn and will also strengthen the immune system. Attention: you need to store this delicacy in the refrigerator.

Compound:

1 kg of viburnum berries;
1 kg granulated sugar.

Preparation:

Let's prepare the viburnum: separate the berries from the branches, sort them and wash them.
We pass the viburnum through a meat grinder and add granulated sugar. Mix well.
We wash and sterilize the jars.
Place the berry mixture into jars and close the lids tightly.