The fruits of viburnum contain a large amount of tannins, vitamins, including C (according to this indicator, viburnum surpasses raspberries and citrus fruits), P, K, pectins, macro- and microelements (in terms of iron content, viburnum bypassed blueberries and rose hips), organic acids, in including oil, acetic, palmitic, formic. Berries can be eaten raw, but their taste, admittedly, is not for everybody, therefore, the best solution would be to make jam from viburnum.
Viburnum jam: benefits and harms
Almost all the substances that make up the berries are preserved in the viburnum jam. Jam strengthens the immune system, helps fight colds, saves from intestinal disorders, reduces pain caused by exacerbation of ulcers and gastritis of the stomach. Jam with viburnum is considered an excellent prevention of urolithiasis. And I must admit that the designated list of useful properties of viburnum jam is not limited.
With such an impressive list of useful properties of viburnum, it is not recommended to feast on jam for pregnant women. People who have increased blood clotting and a tendency to thrombosis will have to give it up. For chronic kidney disease, it is also best to eliminate the product from your diet. Even if you do not fall into the risk group, then before using viburnum jam, you need to consult with a specialist.
Kalina with sugar for the winter
You will need:
- viburnum berries - 1 kg,
- sugar - 1.5 kg
- water - 1 tbsp.
Cooking method
- We sort out the viburnum, remove the leaves and stalks. Mine. We rinse with cool water.
- Now you need to remove the seeds from the berries. Pour boiling water over the viburnum. Simmer on the fire for a few minutes.
- Cool the berries, grind through a sieve.
- We transfer to a thick-bottomed saucepan.
- We add water. We mix.
- We put on high heat and bring to a boil. Cook for a quarter of an hour.
- We pour hot ready-made jam into sterilized jars. We roll up the lids. We put it in a cool place.
Viburnum jam "five-minute"
You will need:
- viburnum berries - 1 kg,
- sugar - 1.5 kg
- water - 350 ml.
Cooking method
- Separate the viburnum berries from the twigs. We rinse thoroughly.
- Pour sugar into an enamel pan, add sugar and put on fire.
- Dip the prepared berries into the boiling syrup. Cook for 5 minutes, stirring constantly.
- We pour the viburnum jam into sterilized glass jars. We seal up. We put it in the refrigerator for storage.
Viburnum jam with apples
You will need:
- viburnum berries - 1.5 kg,
- apples - 5 kg,
- sugar - 3 kg,
- water - 0.5 l.
Cooking method
- We sort out Kalina. We rinse. We pass through a juicer.
- My apples. We clean. We remove the core. Cut into slices.
- Place the apples in a deep enamel pot. Fill with sugar and fill with water. We put on fire and cook until sugar dissolves.
- Pour freshly squeezed viburnum juice into a slightly cooled apple jam. Bring to a boil again and cook until tender over medium heat.
- We distribute the jam in pre-sterilized jars and tighten with metal lids. It is advisable to store the jam in a cool, dark place.
Holiday video recipe:
Lemon and viburnum jam
You will need:
- viburnum berries - 1 kg,
- sugar - 1.5 kg
- water - 400 ml,
- vanilla sugar - 1 sachet,
- lemon - 1 piece.
Cooking method
- We immerse the sorted viburnum berries in hot salt water (use a tablespoon of salt per liter of water) for a few minutes. Then we throw them back in a colander and rinse with running water.
- We cook the syrup: pour sugar into an enamel pan, pour in water and cook until the granulated sugar is completely dissolved.
- We transfer the viburnum to a saucepan and fill it with cooled syrup. We leave for 5-6 hours.
- After the specified time has elapsed, add freshly squeezed lemon juice to the jam. We mix. Using a slotted spoon, take out the berries from the syrup.
- Add vanilla sugar and grated lemon zest to the syrup. We put on fire, cook for 5 minutes after boiling.
- Cool the finished syrup. We filter.
- Fill the berries with cooled syrup. Put it back on the fire and cook for another 8 minutes, after the jam has boiled.
- After 4 hours, the jam must be brought to a boil again and cooked until the syrup thickens.
- Pour hot jam into sterilized jars. We seal up. We put it in the cellar.
Raw orange and viburnum jam
You will need:
- viburnum berries - 1 kg,
- sugar - 1 kg
- water - 400 ml,
- orange - 2 pieces.
Cooking method
- We separate the viburnum berries from the stalks, rinse and pass through a meat grinder.
- We mix berry puree with sugar.
- My orange. We pass through a meat grinder.
- We mix all the ingredients. Mix well.
- Distribute the finished jam in sterilized glass jars. We seal it with a plastic lid and send it to the refrigerator.
Viburnum jam with pumpkin
You will need:
- viburnum berries - 1 kg,
- pumpkin - 1 kg,
- sugar - 1.5 kg
- water - 1 tbsp.
Cooking method
- We clean the pumpkin, remove the seeds. Cut into small cubes.
- We transfer the pumpkin to an enamel pan, fill it with water and put it on fire. Cook until tender.
- Grind the boiled pumpkin in a blender, you can use an ordinary crush for this purpose.
- We sort out the fruits of the viburnum, rinse them under running water, it is not necessary to remove the stalks.
- Pour boiling water over the viburnum berries, and then grind through a sieve.
- Mix the pumpkin puree and the grated viburnum berries. Add sugar. We mix. We leave for a couple of hours.
- After the specified time has elapsed, put the mass on the fire and simmer for 40 minutes, stirring constantly and removing the foam.
- We distribute the finished jam on sterilized jars, roll it up.
Enjoy your tea and be healthy!
Viburnum is one of the most healing berries. The benefits of viburnum jam are not disputed even by professional doctors. Sour-bitter, its beneficial properties will give odds even to sea buckthorn. 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 human immunity two to three times. But, about everything in detail.
Collection and storage of viburnum
From May to June, viburnum begins to bloom. The shrub is covered with elegant white flowers. In July, the berries appear, which will turn bright red by August. The collection of berries in the southern strip then begins. In the middle lane, viburnum can reach maturity in mid-October. She is not afraid of frost and does not lose her taste and medicinal properties. The best harvest time is right after the first frost. When the frost seizes the berry a little, the bitterness leaves and the berry becomes sweet.
The collection takes place in dry weather. Viburnum brushes must be cut with scissors. To make it convenient, you need to hang a flat box on a belt around your neck, like a fisherman. You can hang some kind of can - the main thing is that you feel comfortable. Then the hands remain free.
Viburnum can be stored fresh, frozen or dried. Fresh berries suspended by bunches are stored on a rope stretched in a cellar or basement.
To freeze, the berries must be torn off the brush, washed, dried, placed in a bag or container and put into the freezer.
How to cook viburnum jam: a simple recipe for the winter
So, what we need to make viburnum jam according to a simple recipe:
- Kalina - 1 kg;
- Granulated sugar - 1 kg;
- Water - 300 ml;
- Cinnamon - 10 g.
What to do:
- Rinse the processed viburnum berries thoroughly under cold water. Put broken, spoiled berries to one side immediately.
- After washing, the berries must be squeezed by hand. You can use a juicer. The goal is to squeeze out all the pulp.
- After the bones are separated from the pulp, pour a pound of granulated sugar into the resulting mass. Pour in 300 ml of filtered water. Close the lid. Set aside so that the mass is infused for 9 hours.
- After the specified time has elapsed, the berry mass should increase in volume.
- Then add another pound of sugar to the mass. Put on medium heat and simmer for 5 minutes from the beginning of boiling. You can boil it in another way. Pour half a liter of water into a saucepan, add a pound of sugar. Put on a moderate heat, wait until the sugar is completely dispersed in the water, stirring constantly. Then add the berry mass to the saucepan. Boil for 5 minutes. In this version, the viburnum does not need to be insisted for 9 hours.
- After the mass has boiled, remove it from the stove. Add another pound of sugar and set aside for an hour.
- Then boil again for 5 minutes from the beginning of boiling over moderate heat.
- At the very end of cooking, add cinnamon to the jam. To stir thoroughly. Close the lid. Leave on for 5 hours. This time is enough for the jam to cool completely. Then simmer for 5 minutes.
- Thus, the total cooking time is 15 minutes (3 times 5 minutes).
- Wash glass jars thoroughly with baking soda. Sterilize in a way convenient for you. Then pack the jam on them. Roll up or just seal hermetically. Move to refrigerator.
Tip: instead of cinnamon, you can use vanillin (10 g per 1 kg).
Seedless viburnum jam
Recipe:
- Granulated sugar - 840 g;
- Kalina - 1.255 kg;
- Lemon juice - 20 ml.
Technology:
- Process the berries and wash thoroughly. Put on a napkin and dry.
- Pour the berries into bags and put in the freezer for 3 hours.
- Then take out the berries, pour them into a saucepan. Close the lid. Place on the stove over low heat. Cook the viburnum for 16 minutes. Heating 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 will keep the bones on the mesh.
- Pour sugar into the grated viburnum, add lemon juice.
- Stir the contents of the saucepan well. Place it on the stove. Boil. Boil the contents for 8 minutes.
- Then remove the saucepan from the stove. Packaged in sterilized jars. Roll up. Cool completely and put in the cold.
Tip: you can add lemon zest along with lemon juice - the taste of the jam will be more interesting.
With bones
Recipe:
- Sugar - 805 g;
- Filtered water - 205 ml;
- Kalina - 1 kg.
Technology:
- Rinse the berries thoroughly, pour into a saucepan, cover with a lid. Place the container with berries in an oven accelerated to 170 ° C to evaporate the viburnum.
- During this time, you need to cook the syrup. For a kilogram of viburnum berries, you need to take 805 g of granulated sugar and 205 ml of filtered water. Pour sugar with water, boil. With constant stirring, wait until the sugar is completely dissolved. Pour steamed berries with this syrup.
- Place a saucepan filled with viburnum syrup on the stove. You need to make jam in two stages. At the first stage, boil and cook the jam over medium heat for 11 minutes. Cool down. The second cooking is after 9 hours. Boil the viburnum syrup again. Cook until the syrup thickens (a drop of syrup does not spread over the saucer).
- Pack the jam in sterilized jars. Roll up. Cool down. Put in the refrigerator.
Advice: if you don't have enough time, you don't need to wash the berries (there are equally supporters of washing - not washing).
Jam "Pyatiminutka"
It so happens that you need to cook the jam as quickly as possible. So, let's see how to cook viburnum jam very quickly.
Recipe:
- Granulated sugar - 1 kg;
- Kalina - 1 kg;
- Filtered water - 355 g.
Cooking method:
- The berries must be sorted out, rinsed, dried on a towel.
- Boil water in a saucepan. Pour granulated sugar there, boil for 5 minutes.
- Pour viburnum berries into the prepared syrup. Procooking - 5 minutes.
- Cool the semi-finished product.
- During this time, cans are sterilized.
- Return to stove. Boil again for 5 minutes.
- Then the workpiece is packaged in cans.
- Banks close.
- The roll is cooled by turning upside down. Storage: refrigerator.
Note to the hostess: some professionals do a five-minute session without removing the berries from the brush. In the finished form, such a jam in aesthetics wins very much.
Jam, twisted through a meat grinder
I will describe how to make jam using a meat grinder further. There are no difficulties in this. The main thing is to have a good meat grinder at hand.
Recipe:
- Kalina - 1000 kg;
- Sugar - 1 kg.
Technology:
- Place the berries in a large bowl. Cover with cold water for half an hour. During this time, all the dirt and debris will come up. Drain the water, rinse the berries. Dry.
- Pour dried berries into a meat grinder. Punch through the shallow grate.
- Combine the resulting puree with granulated sugar. Mix thoroughly. Dispense in sterilized containers.
Storage: refrigerator only.
Note to the hostess: using this recipe for making jam, you will retain all the beneficial properties of viburnum.
Viburnum jam with apples
Try the apple-based recipe for guelder-rose jam. The result is amazing.
Recipe:
- Kalina - 1.5 kg;
- Apples - 5 kg;
- Water - 505 ml;
- Granulated sugar - 5 kg.
Technology:
- Pass the prepared viburnum through a juicer.
- Process the apples. Clean up. Cut the core. Cut into slices.
- Transfer the apples to a deep saucepan. Pour in the rate of water. Pour in granulated sugar. Boil for 5 minutes.
- Cool the jam. Pour viburnum juice into it. Boil again. Boil until tender over low heat.
- Place the jam in sterilized jars. Roll up boiled lids.
Note to the hostess: you can only store the seedless viburnum jam with apples in the refrigerator, otherwise it may turn sour.
How to make jam with sugar from viburnum
In this recipe, I will tell you how to cook viburnum jam, mashed with sugar. This jam doesn't even taste like other recipes. It is a pleasure to eat it.
Recipe:
- Kalina - 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. Allow all the liquid to drain. Dry on a towel.
- Remove the berries from the twigs. Put away spoiled berries without sparing.
- Mash good berries in a saucepan with a crush. Grind together with the skin and bones - vitamins will be completely preserved.
- Add sugar to the grated viburnum. Continue rubbing. Then leave the mass at room temperature for half an hour so that the sugar is completely absorbed.
- Then pack the mashed jam into sterilized jars. Roll up boiled lids.
Storage: refrigerator or cellar.
Note to the hostess: preservation of viburnum is made from the classic calculation of berries and sugar 1 to 1. I like it more when the jam is sweeter. You can change the sugar tab for yourself - to your taste. The jam mashed according to this recipe even allows the complete absence of sugar. But this is for big lovers of the pure taste of viburnum.
The benefits and harms of viburnum is a rhetorical question. There is no harm from it if you do not eat a bucket every day. I hope you enjoy the viburnum jam, a simple recipe for the winter of which, and other options, you learned today. Be sure to try everything to choose the healthiest treat of your choice.
Every year, viburnum jam is becoming more and more popular because of its positive properties. It is eaten with pleasure not only by adults, but also by children. In this article you will find recommendations on how to make jam and jam from viburnum.
Viburnum jam: benefits and harms
In its composition, the fruits contain a significant amount of useful components, which have the following positive effect:
- relieves the inflammatory process;
- improves sputum discharge;
- has antimicrobial properties;
- strengthens the body's defenses.
With regular use of berries, you can reduce the risk of developing viral, infectious diseases. Jam perfectly relieves pain caused by dysfunction of the gastrointestinal tract (ulcer, gastritis, heartburn).
Kalina has a beneficial effect not only on internal organs, but also on the skin (removes rashes, acne, abscesses, acne).
Despite all the positive properties, the viburnum dessert can have a negative effect on the body.
So, under what situations it is forbidden to use viburnum blanks:
- while carrying a baby and breastfeeding;
- with chronic liver diseases;
- increased blood clotting;
- high blood glucose, a tendency to obesity.
Even in the absence of visible contraindications, it is recommended to consult a specialist before use in order not to harm the body. Especially when applied to children. In this case, it is necessary to correctly introduce the dessert into the diet.
Classic jam recipe
The dessert is tender and tasty. Due to the removal of seeds from the dish, a peculiar astringency is not present in the delicacy. This type of jam will appeal to young children.
Products:
- fresh viburnum - 1.5 kg;
- granulated sugar - 1 kg.
Cooking process:
- Sort the berries carefully, remove spoiled fruits, twigs and third-party debris. Place in a convenient bowl and rinse in several waters. Throw in a colander, wait for excess moisture to drain. Then spread out in a thin layer on a cloth and let dry.
- Then carefully identify the fruits in a plastic bowl, put them in the freezer for a couple of hours. Thus, all the bitterness will go away from the berries, and the product itself will acquire a softer aftertaste.
- Pour the berries into an enamel saucepan, cover and put on low heat. Warm up for a quarter of an hour.
- Heat treatment will help juice the berries and make them soft. After the time has elapsed, rub the composition through a sieve. Thus, coarse skins and bones will remain and will not get into 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.
- Spread the seedless viburnum jam in clean jars, close the lids tightly, cool at room temperature and put in the cellar for the winter.
Other popular recipes for viburnum jam for the winter
There are many options for preparing a delicious treat for the winter. Let's consider the most popular ones.
With vanilla and lemon
Products:
- fresh berry - 550 g;
- granulated sugar - 800 g;
- filtered water - 240 ml;
- vanilla sugar - 6 g;
- lemon - 0.5 pcs.
The work algorithm is as follows:
- To sort out the viburnum, remove the spoiled and unsuitable for food parts. Put in a colander and rinse well under running water. Leave on the table to drain off excess moisture.
- Transfer the berries to a deep, roomy saucepan. Fill with filtered water so that the liquid completely covers the fruits. Add 0.5 tablespoon of table salt to 1 liter of water.
- Stir until the salt grains are completely dissolved. Cover and leave the viburnum in a salty solution for 4 minutes.
- Strain through a sieve, rinse thoroughly under running water. Wait for excess moisture to drain.
- Let's move on to making sweet syrup. To do this, pour the required amount of liquid into an enamel pan and pour out the granulated sugar. Bring to a boil with regular stirring.
- Pour the viburnum into a suitable saucepan, pour over with sweet syrup. Cover and leave on the kitchen table for 8 hours to infuse.
- Rinse the lemon under running water, pour over it with boiling water to eliminate pathogenic microflora. Dry and chop the zest on a fine grater, and squeeze the juice out of the pulp.
- After the indicated time, carefully remove the berries with a slotted spoon. Put the zest in the sweet mixture, bring to a boil and heat for 6 minutes. Turn off the heating at the stove, strain the syrup through a fine sieve.
- In a new, clean saucepan, combine syrup and berries. Set it back on the stove to the lowest heat, with regular stirring, wait until it boils. Do not forget to remove the foam from the surface so that the product does not taste bitter in the future. Warm up the composition for 10 minutes. Turn off the stove, leave to cool completely.
- Repeat the cooking procedure. Add lemon juice and vanilla sugar 10 minutes before cooking. Stir, remove from stove and place in clean, sterile jars. Close tightly, leave to cool on the kitchen table.
Dessert "Berry-citrus"
Oranges will help to enhance the taste and add benefits to the 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 out the berries, remove all debris and spoiled fruits. Rinse under running water. Put on a towel, dry.
- Place in a blender bowl, chop until puree. 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 with boiling water and chop together with the skin into a medium-sized cube. If during cutting the bones come across them, it is recommended to remove them so that the jam does not taste bitter. Grind the prepared fruit in a blender or meat grinder.
- Mix citrus puree and berry puree in one container. Stir thoroughly, pack in sterile jars, close hermetically and put away in a cold 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 out the berries, remove spoiled parts, twigs and debris. Place in a sieve and rinse under running liquid. Wait for excess moisture to drain.
- In the meantime, pour water into a separate saucepan and add granulated sugar. Cook with regular stirring for 7 minutes.
- Then add berry fruits, simmer for another 7 minutes. Turn off heating, cover and leave for 2-3 hours. For the specified time, the composition will infuse, and the fruits themselves will be soaked in sweet syrup.
- Bring to a boil the second time and simmer for another 10 minutes. Pour into sterile containers, seal hermetically and put away in the cold.
Blank without cooking
This option for preserving viburnum in the form of jam is considered the simplest. Berries do not undergo heat treatment, which is why they retain the maximum amount of nutrients. It is necessary to store this type of workpiece strictly in the refrigerator. Otherwise, it will turn sour.
Your attention a recipe for making jam from viburnum through a meat grinder.
Products:
- berries - 1 kg;
- granulated sugar - 1 kg.
- Gently sort out Kalina, remove spoiled fruits, debris, twigs. Put in a colander and rinse thoroughly under running water. Put 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 better dissolve the sugar grains. Pack in sterile containers, close tightly with plastic lids. Put away in a cold place.
Jam "Tenderness"
In order to make a delicious and aromatic jam from seedless viburnum, you need to properly prepare the main ingredient - a ripe berry. You can store this jam at room temperature.
Products:
- viburnum - 2 kg;
- granulated sugar - 2.6 kg;
- clear liquid - 500 ml.
Cooking process:
- Bunches of berries must be thoroughly rinsed and laid out on a clean towel, dried. Tear off the berries carefully, the main thing is not to break the integrity.
- If the fruits were harvested before frost, then before using them, you need to freeze the viburnum a little in the freezer or a quick option - pour boiling water over it.
- To separate the pulp from the seeds, it is recommended to use a deep bowl so as not to splatter everything around with juice. To do this, the berries can be passed through a juicer or mash with a wooden crush, remove the seeds and squeeze the juice out of the pulp through cheesecloth.
- Add liquid to the finished composition, stir and put on the stove. Add granulated sugar in small portions with regular stirring. The jam is boiled down to 2 times the original volume. It is important that the composition does not burn.
- Pack hot jam into sterile jars, close tightly and cool at room temperature.
For a long time, viburnum has been considered a berry that can cure a large number of various diseases due to its rich composition. Its scarlet berries have a bitter, slightly sour taste - it is impossible to confuse the taste of viburnum with anything else. The berries contain a large amount of all kinds of vitamins and minerals, as well as trace elements, so viburnum is highly valued by traditional healers. At home, many make jam from viburnum - it is not only tasty, but also incredibly healthy. Consider the benefits and harms of such a sweet dish.
What is the chemical composition?
Viburnum bypasses most fruits and fruits in the content of useful elements in it. For a long time, our grandmothers rolled jars of viburnum jam for the winter - and they certainly gave us for colds, diseases of the gastrointestinal tract and other ailments.
So, let's consider what is in the composition of this miraculous berry:
- Vitamin C. It is necessary to strengthen the immune system. An interesting fact is that viburnum contains more vitamin C than citrus fruits - almost twice. Also, the viburnum contains vitamins K, PP, A, E. All of them are needed to strengthen the body.
- Tannins. They allow you to free the body from toxins, strengthen blood vessels and prevent the formation of blood clots.
- Phytoncides. These substances are indispensable in the fight against harmful microorganisms, as well as microbes.
- Pectin. An extremely useful substance that literally cleanses the body from the inside. It removes toxins, promotes the release of free radicals, which means that pectin gives youth and beauty.
- Acetic, formic, coffee, lemon amino acids. They contribute to the enrichment of the body with useful substances - especially during periods when a viral infection is walking everywhere. Amino acids tend to increase immunity, therefore, the flu, ARVI, you will not be afraid if you regularly use viburnum jam.
- Essential oils. They have a beneficial effect on the nervous system, help to improve sleep.
- Minerals. Potassium, magnesium, phosphorus, boron, iodine, zinc. All of them are necessary for the correct functioning of the human body and are irreplaceable.
What is the benefit?
It can be noted right away that the dessert has a very pleasant taste, which means that it is not only healthy, but also a great addition to an evening tea party. But not only for its taste, viburnum jam is popular. It's incredibly useful - let's take a look at all of its qualities in detail:
- Improving immunity. Due to the high content of vitamin C, the number of colds can be significantly reduced.
- Regeneration of liver cells. Many say with confidence that viburnum is an excellent hepatoprotector. This is due to the fact that the active substances contained in viburnum effectively remove toxins from the body.
- Therapy of diseases of the gastrointestinal tract. With an ulcer, you can use viburnum jam - it soothes the pain, with this berry it is easier to get rid of exacerbations, heartburn. In addition, many experts recommend taking viburnum against the background of therapy with medications - so that the drugs do not harm the body.
- With a reasonable consumption of viburnum berries (namely, jam), you can improve the condition of the skin. Inflammatory processes on the epidermis, all kinds of pustules and pimples will quickly pass if you consume at least a spoonful of viburnum jam daily.
- The berry has a very beneficial effect on the nervous system. With regular consumption, you can get rid of depressive conditions, insomnia, strengthen the nervous system as a whole.
- Kidney stones can be prevented. This recommendation will be relevant for people who already have sand in their kidneys - you can quickly and painlessly remove it using viburnum jam. But here it is important to take into account the nuance: in this case, the dessert must be cooked together with the bones.
What harm can viburnum bring?
With excessive consumption, viburnum can be harmful, so it must be borne in mind that everything is good in moderation.
- You can not use viburnum jam for people who have low blood pressure, since the berry has a mild diuretic property - and this can reduce blood pressure even more.
- If a person has atherosclerosis, then there is a possibility of blood clots forming - in this case, viburnum jam can also be harmful.
- With excessive use of the product, the development of allergic reactions is quite possible - a rash forms on the skin, but in general the person will feel bad.
Is jam possible for nursing and pregnant mothers?
It is not only possible, but also necessary. It is during this period that the body of the expectant mother is most susceptible to the action of various viruses and other harmful microorganisms, therefore all traditional healers recommend including a sweet dish in their diet. Natural, absolutely safe (if taken in reasonable quantities) jam will give strength, improve general condition and avoid colds, which can negatively affect the well-being of both mother and child.
With bronchitis - even in a chronic form, viburnum will be an excellent solution. Natural immunostimulant activates all processes in the body, due to which it will be much easier for him to resist viruses and bacteria.
Important: before taking the viburnum jam, mom should definitely consult with your doctor. He will be able to assess all the risks, exclude possible individual intolerance - only after that the woman can start therapy.
As you can see, the berry is really very useful, it allows you to get rid of a large number of diseases, but immunomodulatory properties are still in the first place. Save a jar of delicious jam for the winter - and you will not be afraid of any illnesses.
Video: recipe for viburnum jam
Viburnum jam has become popular due to its beneficial properties. Berries significantly boost the immune system. Among other things, viburnum has a number of other healing qualities. Browse popular berry treat recipes and keep you healthy all year round.
Classic viburnum jam
- sugar - 830 gr.
- water - 190 ml.
- viburnum (red) - 990 gr.
- Purchase berries, carry out standard manipulations before making jam. Send the viburnum dried on a cloth to a saucepan of a suitable size. Pour in purified water.
- As soon as the composition boils, hold the fruits for 2 minutes. Prepare syrup in parallel in a separate container. Combine the sand and water given in the recipe. Boil the ingredients until smooth.
- With the appearance of the first bubbles, place the raw materials in the syrup. Boil the fruits for about 35 minutes. Take a break for about 5-6 hours, repeat the manipulation. Remember to stir the ingredients, skim off the foam if necessary.
- Bring the sweet mass to a thick state, pour into sterilized jars. Seal with dry lids. After cooling, store the product in a dark place.
Vanilla jam from viburnum and lemon
- viburnum (fresh) - 1.1 kg.
- granulated sugar - 1.6 kg.
- purified water - 470 ml.
- vanilla sugar - 12 gr.
- lemon (medium) - 1 pc.
- Remove the stalks and leaves, rinse the raw materials in a colander, leave to dry. Next, the viburnum must be treated in a saline solution. Put the berries in a container, pour in the required amount of water so that the liquid covers the fruits. Pour in 20 gr. table salt per 1 liter. composition.
- Stir the ingredients until the bulk component is completely dissolved. Leave the viburnum in a salty solution for 3-4 minutes. After that, put the fruits on a sieve, rinse the berries several times with cool water. Next, start cooking the sweet syrup. Mix sugar and water in an enamel saucepan according to the recipe.
- Turn on the stove, bring the mixture to a boil. Place the viburnum in a heat-resistant bowl, pour the ready-made sweet composition over the fruits. Leave the ingredients to infuse for 7 hours. Wash the citrus and pour boiling water over it. Grate the zest, squeeze the juice out of the pulp. After the time has passed, catch the fruits with a slotted spoon.
- Send citrus gruel to the syrup, place the pan on the stove with the contents. Wait until it boils, simmer the composition for about 6 minutes. Turn off the hotplate, pass the syrup through a fine mesh sieve. Take a clean, enamel-coated saucepan and add berries and syrup to it.
- Send the container with ingredients to low heat, wait for the bubbles to appear. During cooking, do not forget to stir the food, you also need to remove the resulting foam. After boiling, simmer the delicacy for another 10 minutes. Turn off the stove, leave to cool.
- After a few hours, repeat the boiling process. 10 minutes before the end of cooking, pour in the lemon juice and add vanilla sugar. Stir the ingredients gently, turn off the heat. Arrange sterile jars, pack up viburnum treats, seal the container with tin.
- viburnum (ripe) - 1.7 kg.
- drinking water - 540 ml.
- granulated sugar - 1.8 kg.
- vanilla sugar - 18 gr.
- Kalina needs to be sorted out from rotten fruits, sent to a colander and rinsed with running water. Place the prepared berries on a towel, wait for the moisture to drain.
- Put a refractory container on the stove in parallel, add two types of sugar and water to it. As soon as the liquid begins to boil, mark on the clock for 5-7 minutes, boil the composition.
- After the allotted time, add the berries. Simmer the berries for about 6 minutes. Turn off heat, leave food for 6 hours. In the allotted time, the composition will infuse, the berries will be soaked in syrup.
- After a few hours, repeat the process of boiling the treat. Be sure to skim off the foam. Simmer the treat for 8-10 minutes. Send in sterile jars, cork. Store in a cool room.
Viburnum jam with apples
- sweet apples - 3650 gr.
- ripe viburnum - 1150 gr.
- granulated sugar - 3750 gr.
- drinking water - 0.35 l.
- Sort the viburnum in the classic way, send it to a waffle towel to dry. Next, the berries need to be moved to a juicer, and the fruits can also be rubbed with a sieve.
- Butcher the apples, leave only the pulp. Chop the fruit into small pieces. Send fruit to an enamel bowl. Pour in water, add sugar. Start the brewing process.
- Once the sugar has dissolved, turn off the hotplate. Cool the composition a little, stir in the viburnum gruel. Repeat the boiling process. Wait for the mixture to thicken.
- Arrange the previously sterilized container, pour the viburnum delicacy into it. Close glass jars, insulate with a cloth. After cooling, put it in the cellar.
Jam from viburnum and oranges
- oranges (large) - 570 gr.
- red viburnum - 1530 gr.
- granulated sugar - 2250 gr.
- Send the prepared viburnum to the blender bowl, grind the product until a homogeneous gruel. Pour the mixture into a convenient cup, add sugar.
- Stir the ingredients, leave for 2-3 hours. At the same time, wash the citrus fruits thoroughly, use a hard kitchen sponge. Pour boiling water over the oranges.
- Chop the citrus and zest into small pieces. Pass the fruit through a meat grinder. Combine both masses in a common container. Stir, pour into jars, store in the refrigerator.
- sugar - 835 gr.
- red viburnum - 1250 gr.
- Wash the fruit, lay on a cloth to dry further. Distribute the viburnum into zippered packaging bags. Place in the freezer for 2-3 hours.
- After that, the raw material must be poured into a container with a thick bottom. Cover with a lid, turn on the stove to a minimum. Warm up the viburnum for about 15-17 minutes.
- The process will help the berries to sap and soften. Place a strainer over a clean saucepan and add berries to it. Grind the wicket over the mesh. Pour granulated sugar into the resulting mass.
- Stir the ingredients, put the container on fire. Wait for a boil, then boil the product for about 7 minutes. At the end of the manipulation, roll up the treat.
Viburnum jam with rowan
- fresh mountain ash - 1.5 kg.
- sugar - 2.6 kg.
- ripe viburnum - 1.1 kg.
- filtered water - 235 ml.
- Sort out the berries, wash and dry. Prepared fruits must be placed in separate containers. Pour in water, leave the berries to soak for 20-23 hours.
- A day later, send two types of berries to a common enamel container. Pour in granulated sugar, stir the contents thoroughly.
- Send the saucepan with berries to the stove, bring to a boil over low heat. After that, boil the ingredients for 6-8 minutes, cool. Allow food to cool for 7 hours between heat treatments.
- Repeat the simmering 3 times. During the last boil, achieve a thick mass. Distribute the treat on sterile jars, close with nylon lids. Store the product in the classic way.
Viburnum and pumpkin jam
- pumpkin pulp - 950 gr.
- granulated sugar - 1450 gr.
- viburnum - 1050 gr.
- drinking water - 260 ml.
- In the above recipe, you do not need to remove the stalks from the berries, it is enough to rinse and dry them. Dispose of tainted specimens as necessary. Chop the pumpkin pulp into free-form pieces.
- Send the vegetable to a pot of hot water. Boil until softened. Catch the pumpkin, run it through a food processor. Boil the kettle, treat the viburnum with hot water, rub the fruits through a sieve.
- Fill the viburnum puree with granulated sugar, stir in the pumpkin gruel. Leave to infuse for 4 hours. After that, send the pot of food to the stove.
- Turn on low heat, as soon as the composition boils, boil the ingredients for about 40 minutes. Stir, remove foam. Pour the hot mixture into clean jars, seal with tin. You can use it after a day.
Make a viburnum treat following popular recipes. Stock up on a healthy treat for the whole year. The jam can be used as a filling for baked goods and pancakes. Eat a guelder-rose treat with hot drinks.
Video: viburnum jam