When we hear the refrain of the famous folk song "Red viburnum, the viburnum has ripened ...", graceful brushes of translucent crimson berries immediately appear in our mind's eye. Suspended in a cool place, clusters of ripe viburnum can be perfectly stored at home until the New Year holidays, but because of their characteristic bitterness, not everyone is ready to feast on these fresh vitamin berries. Such fastidiousness can be advised to make sweet preparations for the winter from viburnum, since there are a great many recipes for preparing this kind of desserts. The most popular of them are: jelly with sugar without cooking, classic jam, viburnum in honey, traditional jam, juice without boiling and aromatic viburnum wine.

Sweet billets from viburnum

Traditional recipe for viburnum jam

In terms of its therapeutic effect for colds, this delicacy is in no way inferior to the widely advertised raspberry jam, and in terms of vitamin C content, it surpasses even the famous "vitamin bomb", which is commonly called raw black currant jam.

Ingredients:

• selected viburnum berries (without twigs) - 2 kg;
• water - 0.2 l;
• sugar - 2 kg.

Cooking procedure:

• Separate the berries from the ridges and sort them - throw unripe or rotten fruits aside, and weigh the first-class berries, wash and spread them in one layer on a linen towel.
• While the viburnum dries up, take a thick-walled steel or sitall saucepan, add sugar to it, fill it with water and put the container on the lowest heat.

Viburnum jam

• Boil the syrup with continuous stirring until all sugar crystals are completely dissolved. When the viscous sweet liquid begins to bubble, put the berries that have dried up by this time into another (similar to the first) saucepan and fill them with boiling syrup. Cover the saucepan with the pre-cooked jam with a lid and leave it on the kitchen table for 5-6 hours.
• After the indicated time, place the container with berries on the burner. Bring the syrup to a boil and cook the viburnum jam (with minimal heating) for 20-25 minutes, then put it in small, oven-roasted jars, roll them up and wrap them with a thick terry towel.
• Put the treat cooled down under an impromptu "blanket" into the closet.

Viburnum jelly without cooking

In order for the viburnum to preserve all its useful properties in the best possible way, you can make delicious and incredibly beautiful jelly from it, the recipe of which does not imply any heat treatment of the berries. Ingredients:

• viburnum;
• sugar.

Attention! For the preparation of such a dessert, only large and very ripe (translucent in the light) berries with a delicate skin bursting from slight pressure are suitable.

Cooking procedure:

• Put the viburnum bunches in a colander and rinse them under the tap. After the water has drained from the brushes, gently separate the berries from the combs and spread them out on a kitchen towel.
• When the berries are dry, rub them in small portions with a wooden spoon through a sieve or an enamel colander with small holes. Throw away the pieces of skin and seeds remaining in this operation, and pour the viburnum juice with pulp into a measuring container and calculate its volume.
• Measure out the same volume of granulated sugar and combine it with the mashed berry mass.
• Stir the puree vigorously with a wooden spatula. When the last sugar crystals dissolve in the viburnum juice, put the semi-finished jelly into small, dry, pre-sterilized jars, screw their lids and place the containers with the berry mass on the top shelf of the refrigerator.
• After a while, the puree will thicken and turn into a beautiful jelly with a spicy bitterness, which can be stored in the cellar or in the same refrigerator for 3-4 months.

Viburnum jam

Such a rich in vitamins, easy to prepare and incredibly tasty jam will be an excellent alternative to marmalade and other not very healthy store sweets. Ingredients:

• viburnum berries;
• granulated sugar.

Viburnum jam

Cooking procedure:

• Immerse bunches of viburnum for 5-10 minutes in a bowl of water, then wash them under the tap and lay them out on a clean canvas.
• When the berry clusters are completely dry, pick up exceptionally healthy and ripe fruits from them.
• Pass selected berries through an electric juicer in order to separate the pulp and seeds.

Advice. If you do not have such a unit, put the berries in a heat-resistant glass dish and put them in a medium-heated oven for 10 minutes. As a result of such heat treatment, the fruits will soften and you can easily rub them through a colander.

• Weigh the resulting berry puree after rubbing and add granulated sugar, measured at the rate of 1.2 kg for each kg of fruit mass, into it.
• Leave the saucepan with the jam on the table for 30-40 minutes. During this time, stir the puree 5-6 times so that the sugar in it dissolves if possible.
• Place a bowl of berry puree on a half-power burner, bring the viburnum jam to a boil. Continuously stirring the mass with a wooden spatula, boil it for 5 minutes, then spread the finished dessert in oven-calcined jars, roll them up, turn them upside down, and leave to cool under a thick blanket

Viburnum juice without boiling

The amount of nutrients in the juice harvested in this way is not much different from their content in fresh viburnum berries. Ingredients:

• viburnum berries (without combs) - 1 kg;
• sugar - 0.2 kg.

Preparation:

• Wash the viburnum clusters and spread them out on a clean canvas. When the brushes are dry, tear off the berries and pound them in a wooden or stone mortar.
• Put the resulting berry puree in boiled and dried cheesecloth and squeeze the juice out of it.
• Pour sugar into the juice and stir the drink until the granulated sugar is completely dissolved, then pour it into dry sterile bottles (glass ketchup bottles are well suited for this purpose), wrap the caps on them and put the drink in the refrigerator for storage.

Viburnum wine

When consumed in moderation, this exotic alcoholic beverage tones the body and improves immunity. Ingredients:

• very ripe viburnum berries (without twigs) - 1 kg;
• filtered water - 1.7 l;
• sugar - 0.3 kg;
• raisins - 1 tablespoon

Viburnum wine

Preparation:

• Sort the berries out and, if they are clean in appearance, do not wash them, but immediately mash them with a wooden crush and transfer the resulting puree to a three-liter bottle.
• Pour ½ cup of sugar into the berry mass, pour in a glass of water, and then add raisins to the wine preparation, which activates the process of its fermentation.
• Tie the neck of the bottle with gauze and put the container in a warm place for 4 days.
• Strain the liquid fermented during this time through cheesecloth, squeeze the pulp and discard, and pour the juice into a new bottle, add 1.5 liters of water and ½ cup of sugar to it.
• Seal the container with the future wine and place it on the water seal. After 3 days, open the cork, add the remaining half glass of sugar to the wine and reinstall the water seal.
• After about a month (when gas bubbles stop coming out of the valve hose), drain the viburnum wine from the sediment, pour it into small bottles, fill them with corks and take them to the cellar.

Despite the fact that viburnum berries have a specific bitter taste, you should not give up their use for this reason. Be sure to try to make jam or jelly from them, and you will see that viburnum blanks can be not only healthy, but also very tasty.

Harvesting viburnum juice for the winter: video

Harvesting viburnum for the winter: photo

Hello dear readers. Today we will focus on viburnum. Recently, people often turn to proven folk recipes. Alternative treatment is effective and efficient. I have proven recipes for harvesting viburnum for the winter, which our family has been using for more than a dozen years. Red viburnum berries in folk medicine are valued for their medicinal properties and unique composition. For the winter, they make delicious marmalade, jelly, marshmallow, jam from the fruits of viburnum, grind with sugar, harvested with honey, prepare fruit drinks, compote, juice from the fruits. At home, it is enough just to make delicious preparations from viburnum berries for the winter.

Now the viburnum bushes are burning with their bright red clusters in the rays of the autumn sun. Viburnum twigs tied in bunches are sold on the market. We buy viburnum in the market, every year we prepare a tasty and healthy medicine for the winter.

In winter, we prepare tea from viburnum, which is the first remedy for colds, fever, fatigue, weakness. Such delicious, hot and aromatic viburnum tea is enjoyed by both children and adults.

I will not share the recipes here, since this is a topic for another article, if you are interested in this topic, then you can read, the topic has already been disclosed on the blog. Today the recipe will focus on the preparation of viburnum with sugar.

No wonder they say that viburnum is taken instead of pills. This is not a groundless expression, as it really is.

• Viburnum red has anti-inflammatory properties.
• Kalina has antipyretic properties.
• Viburnum has calming properties, due to which viburnum is used for various nervous disorders.
• The content of vitamin C in viburnum berries is even higher than in citrus fruits.
• Kalina perfectly reduces blood pressure, so people with low blood pressure should refrain from eating berries.

During the period of viral and colds, viburnum tea is a real salvation. And now let's start preparing blanks for the winter.

Viburnum for the winter - blank recipes

When harvesting viburnum, I would like to draw attention to the fact that the berries should be harvested after the first frost. At this time, the berries of the red viburnum lose their bitterness.

If you prepare viburnum with sugar for the winter before the first frost, then the taste of raw jam may be slightly bitter. But many people like the pleasant bitterness that is characteristic of berries.

If you want to remove the bitterness, then the viburnum berries need to be frozen. Place them in the freezer for about 1 hour. The berries will taste more pleasant, the bitterness will cease to be felt.

Recipes for blanks from viburnum for the winter are quite simple. There are recipes for pureed viburnum, and you can wipe the viburnum with a boneless stone, as well as a recipe for making a viburnum with sugar without cooking.

You can increase or decrease the number of ingredients in recipes as you wish.

Preserves with sugar well enough. We store the viburnum with sugar in the refrigerator.

Even sprinkled with layers of viburnum berries with sugar, this will already be a good preparation for the winter. This will not damage the berries and preserve their useful properties.

Viburnum with sugar without cooking. Recipe with photo.

Usually it is sold tied in bundles. When choosing viburnum on the market, be sure to pay attention to the appearance of the berries. You should not buy crushed or crushed berries, as well as damaged berries.

Ingredients:

• 500 grams of viburnum berries
• 500 grams of sugar

500 grams of viburnum is without twigs, only berries. After you have sorted out the berries, you need to weigh them. You can increase or decrease the proportions, it all depends on how much viburnum you have.

Choose clean and pretty twigs. Before buying, you can taste a couple of viburnum berries to taste. If everything suits you, then buy viburnum.

Before making raw viburnum jam, be sure to wash the berries. We pour the berries into a bowl with running water. You need to gently wash the berries.

Place the berries in a colander to drain the excess liquid. Additionally, the twigs can be dried on a paper towel.

Now we separate the viburnum berries from the twigs. At the same time, we remove damaged berries. If you have a lot of viburnum berries, then this process will take a certain amount of time.

We grind the viburnum in a container, it all depends on the number of berries. I took a saucepan, as practice shows, it is convenient to grind the berries in it.

Crush the berries with a wooden rolling pin or "crush" for puree.

Now about sugar. Sugar is added to viburnum in a 1: 1 ratio. This is usually the standard rate. But we add a little more, for 500 grams of viburnum, I added 750 grams of sugar.

I grind it with skin and bones so that all the useful vitamins are preserved. I use this viburnum for making tea in winter. After I brew the tea, I filter it through a strainer. The bones and skin remain in the strainer.

Pour the sugar into the berries and continue crushing the berries with a rolling pin. I will repeat that I use berries together with skin seeds.

To dissolve the sugar, leave the berries for a while at room temperature.

I put the berries grated with sugar in sterile jars and close them with sterile lids. I store the workpieces in the refrigerator.

It is in the viburnum with sugar that all vitamins are preserved without cooking.

Viburnum grated with pitted sugar

Ingredients:

• viburnum - 500 grams
• sugar - 1 kg

For cooking, I use the same principle as in the first recipe. In order not to repeat, with the photo, see the whole process above, how to wash the berries, dry and sort.

The berries need to be crushed and sugar added. I use a rolling pin, some do it with a blender. After adding sugar, we continue to grind the viburnum.

It is also advisable to leave the viburnum with sugar on the table at room temperature so that the sugar dissolves.

Grind the finished mass through a strainer. To avoid using an iron colander, you can use a plastic or plastic colander. It is also desirable that the cells are not very small.

It turns out a delicious, aromatic viburnum with seedless sugar. After standing for a while in a cool place, the viburnum with sugar becomes much thicker. Store in the refrigerator.

The bones and skins that remain can not be thrown away, but used to make tea. Pouring a few spoons with boiling water will make a pleasant viburnum drink.

How to freeze viburnum berries for the winter

To do this, the berries need to be washed, sorted out. Try to keep all the viburnum berries whole, not crumpled. Dry them on a paper towel. This is important to remove excess moisture.

Spread the berries in a thin layer and freeze them. Then the berries need to be removed from the freezer and packaged in pouches or bags with a zip fastener, you can use trays.

Viburnum berry compote

Viburnum compote is a delicious and aromatic drink that can be used instead of medicine. Close the compote in three liter jars, liter jars.

Our friend recently shared this recipe. They have a huge viburnum bush and they have tried a lot of recipes for blanks from viburnum.

Ingredients:

• Viburnum berries - 1.5 cups
• Sugar - 1.5 cups

For a three liter jar, you need to take 1.5 cups of viburnum berries. Which must first be sorted out and washed by removing the spoiled berries.

The taste of viburnum berries is rich, but sour. Therefore, you can add sugar directly to the jar. For three liters 1. 5 cups of sugar. Or make a sweet syrup (adding sugar to taste) and pour over the berries. The compote turns out to be pleasant, refreshing, with a slight sourness.

If you add sugar and berries to the jar, pour boiling water over everything and set the jars of compote to sterilize for 10 minutes. If you prepare sweet syrup, pour the berries with syrup, leave for half an hour, and then pour the syrup into a saucepan and boil for about 5 minutes. Pour the syrup back into the jar and roll up with sterile lids.

In both cases, the compote must be wrapped in a warm blanket and left for a day.

Five-minute viburnum jam, recipe

Ingredients:

• viburnum - 500 grams
• sugar - 1 kg.

Viburnum jam can be cooked in two ways. If you want the berries to be whole, then prepare a syrup from water and sugar. For the specified amount of sugar, you will need a glass of water.

Prepare the syrup and dip the viburnum berries into it. But here already try to ensure that the berries of the red viburnum are all intact, not crumpled or damaged. Cook for 5 minutes, stirring. And then we lay out the five-minute jam from the viburnum in sterile jars.

The second cooking method involves combining viburnum and sugar and grind.

Put the jam on the fire (move it to a saucepan with a thick bottom) and cook from the moment it boils for 5 minutes. We put the jam in sterile jars and close with sterile lids.

From such a jam, you can make delicious tea and take it as a fortifying and vitamin drink, or as a means of reducing high blood pressure.

I like the guelder-rose pureed with sugar with skin and bones and the guelder-rose mashed with sugar without bones more. But five minutes, this was a new way of harvesting viburnum for the winter this year.

Jelly from viburnum

Ingredients:

• Viburnum - 500 grams
• Sugar -1 kg.

To make viburnum jelly, pour boiling water over the berries, leave for 5 minutes. Then strain the water and rub the berries through a sieve.

Combine the resulting viburnum puree with sugar and mix well. We put on fire and boil from the moment of boiling for 7-10 minutes, while stirring constantly.

We lay out the viburnum jelly in sterile jars and close with sterile lids. After cooling, the jelly will become even thicker.

Viburnum sauce for the winter

Ingredients:

• Viburnum - 500 grams
• Sugar - 5 tbsp. spoons
• Salt - a pinch
• Ground black pepper (or white pepper) - 1/3 teaspoon
• Vegetable oil - 1 tbsp. spoon

If you like sweet and sour sauces for fish, meat, chicken and other dishes, then I recommend trying the viburnum sauce.

We love to try different interesting recipes for sauces, this year we have done quite a lot. Now we are preparing viburnum for the winter.

The berries should be sorted out, washed, separated from the branches. Next, they need to be poured with boiling water and left for 5-7 minutes. This will soften the berries.

We strain out the water and rub the viburnum berries through a sieve, we do not need the skin and bones, we only need viburnum puree.

Move the viburnum puree to a saucepan, add salt, sugar, spices and simmer for 7-10 minutes from the moment of boiling over low heat.

Be sure to taste the sauce and adjust the spices to your liking and preference. If you want to prepare the sauce for the winter, then the sauce should be sterilized.

Viburnum sauce turns out to be homogeneous, red, aromatic. You can serve the sauce with various dishes immediately after cooking.

You can increase or decrease the amount of ingredients for the sauce. And to save the viburnum from bitterness, you can put the berries in the freezer (time 1 hour), and then make a sauce from them.

I hope the recipes for the viburnum blanks for the winter will be useful to you. Prepare a delicious and aromatic natural medicine and delicacy from viburnum berries, and be healthy!

Viburnum- a very useful berry, due to its high content of vitamins C, A, E, P, as well as trace elements such as iron, phosphorus, magnesium, zinc. Kalina strengthens the immune system, lowers blood pressure, has antimicrobial, choleretic, diuretic and tonic properties. But, like any medicinal plant, viburnum has contraindications - it is not recommended to use viburnum for pregnant women and hypotensive patients, as well as for people with high acidity.

If a lot of viburnum was born at your summer cottage, you can make compotes, jelly, juices from it, or simply rub the viburnum by adding honey and walnuts.

Today I am sharing with you a recipe for cooking viburnum jelly for the winter- for mothers and mother-in-law who suffer from high blood pressure. Well, I myself will use (moderately) in the winter as an immunity-strengthening agent.

Composition: for 1 kg of viburnum, sugar - 700 g.

Preparation: Sort the viburnum, free from twigs and leaves, rinse under running water. Put in a saucepan, cover with cold water, so that it only covers the berries. Bring the viburnum to a boil and cook for 15 minutes until the skin softens.

Drain the water from the pan, rub the viburnum through a sieve, squeeze the cake (bones and skin) with your hands so that, if possible, all the juice is in the pan, and the cake itself becomes dry, then throw it away (I weighed the cake, it turned out 280 g from one kg of viburnum). Those. net weight of grated viburnum about 700 g

Add sugar to the grated berry, stir and put on fire. Bring to a boil and over high heat, stirring occasionally for 15-20 minutes.

Then reduce the heat, and cook for another 40 minutes until thickened and the initial volume of the viburnum puree is reduced. Do not forget to stir with a spoon, otherwise the jelly may burn, especially at the end of cooking, when the excess moisture has evaporated and the jelly begins to thicken.

Prepare small jars - about 250-300 ml each - sterilize in the oven or microwave for about 15-20 minutes (and the lids too, or boil them in boiling water).

The readiness of the jelly can be determined drop by drop - pour a drop of jelly on a cold saucer - if it does not spread and quickly begins to solidify, then the jelly is ready. From the spoon with which you stir the jelly, the droplet should not drain quickly, like water, it should be thick, like jelly or jam.

Pour hot viburnum jelly into jars and close tightly with lids. Cool and put in a cool place.

(The cake, especially if it was not possible to squeeze well, you can pour boiling water, boil for 5 minutes, strain, squeeze again and discard. Add honey or sugar to the resulting broth to taste. Here is a fortified drink from viburnum! in fridge.)

Viburnum jelly is something that you should definitely cook. After all, from berries you can make not only tasty, but also useful preparation for the winter. It will be an excellent preventive and curative remedy for colds.

According to this recipe, pitted viburnum jelly is very simple to prepare, the process takes place with heat treatment.

Required products:

• two glasses of water;
• about a kilogram of viburnum and the same amount of sugar.

Cooking process:

1. Rinse the berries well, sort and remove all excess. Pour boiling water over to cover them completely. Let sit for five minutes, and then drain the liquid by discarding the fruits in a colander.
2. Place the berries in a saucepan again (it is desirable that it be enameled), add water, but already warm, not boiling. Its temperature should be about 40 degrees.
3. We wait until the viburnum becomes soft, and grind it using a sieve to get rid of the seeds.
4. We cover the result with sugar, put it on the stove, turn on the medium heat level and cook for about 60 minutes.
5. After that, the finished jelly is transferred to resealable glass containers.

For the winter without cooking

Required Ingredients:

• 500 grams of sugar;
• about 600 grams of viburnum fruits.

Cooking process:

1. Be sure to rinse the berries, and then use a sieve or colander and grind them. Do this carefully - you need to get rid of the bones, which are not only hard, but also give the finished delicacy bitterness. Make your work easier by using a wooden whisk or spoon.
2. Pour the specified amount of sugar into the resulting mass together with the juice and stir until it completely dissolves.
3. We transfer the workpiece to sterilized jars, close them and put them away for storage.

In a multicooker

If you have such a wonderful device as a slow cooker, then you can make viburnum jelly in it.

Required Ingredients:

• two kilograms of sugar;
• one and a half kilograms of viburnum berries.

Cooking process:

1. First, we wash the fruits well, remove all unnecessary from them and pour over with boiling water. After that, grind with a sieve or gauze and thus remove the bones.
2. We transfer the resulting mass to the multicooker bowl, turn it on in the "Soup" mode for 15 minutes.
3. After this period of time, add sugar and stir the mixture until the sweet sand is completely dissolved in it.
4. We shift the finished composition into containers and put it for storage, preferably in the refrigerator.

How to make viburnum jelly with honey

Required Ingredients:

• 100 milliliters of water;
• half a kilo of liquid honey;
• kilogram of viburnum berries.

Cooking process:

1. Be sure to sort out the berries well before starting to cook the jelly, then rinse under running water and scald with boiling water. Then place them on paper towels and let dry.
2. Place the berries in a sieve and begin to crush to release the juice.
3. The resulting juice must be weighed, for every 0.2 liters, put the same amount of honey and pour in the indicated amount of water.
4. Stir the mixture until the honey is completely dissolved and transfer to glass containers.
5. Put it in the refrigerator at least overnight to solidify and in the morning you can eat the treat.

Cooking with agar agar

Required Ingredients:

• half a liter of clean water;
• one tablespoon of agar agar;
• 100 grams of viburnum;
• a spoonful of sugar.

Agar agar will turn the finished treat into a dense jelly and extend its shelf life. This is a completely natural component, so it will not in any way diminish the benefits of the product.

Cooking process:

1. Sort out the berries, pour boiling water over them and place in a colander.
2. Dip it in water, which needs to be brought to a boil, and wait for the berries to become soft.
3. Mix them with sugar and grind by hand or use a blender.
4. Pour the amount of water indicated in the list into a small saucepan, add agar-agar and bring this mixture to a boil over low heat. We remove immediately, not letting the temperature rise.
5. Fill the berry mass with the resulting composition, cool and remove in the cold to thicken.

With gelatin

Required Ingredients:

• six grams of gelatin;
• 50 grams of viburnum;
• 180 milliliters of water;
• 40 grams of sugar or to your taste.

Cooking process:

1. We sort out the fruits, rinse them well, place them in a sieve and begin to squeeze so that there is juice in one container, and the remaining pulp in the other. After that we put the juice in the refrigerator for a while. You can use a juicer and simplify this process.
2. Pour the pulp with the specified amount of water, which must be heated in advance, put it on the stove and cook over low heat for about 10 minutes.
3. We filter what has happened, add sugar and put it back on the stove to boil.
4. We use gelatin strictly according to the instructions on the package. Let it swell and add to the boiling mixture.
5. We are waiting for it to completely dissolve, pass the mixture through cheesecloth and combine it with the juice from the refrigerator.
6. Stir the composition, let it cool and put it back in the cold to solidify.

Jelly from viburnum juice

You can make jelly not only from the fruits of this wonderful berry, but also from its juice.

Be careful when crushing, as the resulting spray can fly in all directions, staining not only clothes, but also walls.

Required Ingredients:

• a kilogram of ripe viburnum berries;
• 0.8 kg of sugar.

Cooking process:

1. Immediately place the berries in a colander, pour over well with boiling water and begin to press, putting the container down so that the juice stands out there. It is best to use a potato grinder, a spoon, or even send the berries to a juicer for this, if you have such a device at hand.
2. Pour sugar into the resulting juice and stir for as long as it takes to completely dissolve it.
3. We place the viburnum blank in glass containers and store it in the refrigerator for no more than two weeks, since the jelly was prepared without heat treatment.

Viburnum jelly is prepared very simply, but it turns out to be healthy and tasty. At the same time, there are many recipes, both easy and more complex, among which you will definitely find a suitable one for yourself. But please note that only those blanks that have passed through cooking are suitable for long-term storage.

How to properly prepare viburnum for the winter, neutralizing its peculiar taste?

An unpretentious viburnum shrub grows almost throughout the territory of our vast country.
The bright red berries are sung in songs and are named after classic movies and works of art.
But the popularity of viburnum lies not only in color and name - its taste is so unusual and peculiar that winter preparations made from it cannot be confused with any other product.

Viburnum red: useful properties, harvesting for the winter

Like any other natural, natural product, this berry contains many vitamins.
Since fresh fruits have a specific flavor, it is best to consume them processed.
Moreover, properly prepared winter blanks, even with heat treatment, retain all the beneficial properties of the berry.
You can read more about this in the article published on our website.

Viburnum jam for the winter: benefits and harms

Viburnum blanks for the winter

Cooked jam is effective to use to strengthen immunity and prevent urolithiasis, as well as for:

• Colds
• Intestinal disorders
• Exacerbation of ulcers and gastritis
• And many more other diseases

But there are also contraindications for:

• Pregnant women
• People with impaired blood clotting and prone to thrombophilia
• Patients with chronic pyelonephritis

Five-minute viburnum jam: recipe

Viburnum jam

Products:

• viburnum berries - 2 kilograms
• sugar - 3 kilograms
• water - 500 ml.

Preparation:

• Pour water into an enamel container, add sugar and bring to a boil.
• We wash the berry without twigs, put it in boiling syrup
  Boil for 5 minutes, stirring continuously.
• We lay out on sterilized glass containers.
• Close with nylon caps.
• We send for storage in a cold cellar.

Viburnum - jam without cooking: recipe

Viburnum jam

Products:

• fresh viburnum berries - 1.5 kilograms
• sugar - 1.5 kilograms
• water - 600 ml
• orange - 3 pieces

Preparation:

• We pass the washed berries and orange through a meat grinder
• Combine with sugar
• Mix well
• We place in clean sterilized jars
• Close with plastic lids

Seedless viburnum jam: recipe

Jam from viburnum

Products:

• frozen viburnum berry - 1.2 kg
• sugar - 0.8 kg

Preparation:

• If there is no frozen berry, but only fresh, then it should be pre-frozen.
  Since when frozen, the juice in it increases and breaks the pulp, and when warmed up, it is released, the bones are then easily removed.
• Put the frozen fruits in a thick-walled container and put on a very slow fire.
• We simmer for about 25 minutes so that the fruits release the maximum amount of juice.
• We unload the hot mass into a colander, which we first put on a container of a suitable size.
• Grind the berry.
• Add sugar little by little to the pitted mixture, heating the container with jam over low heat.
• Cook until thick, stirring constantly.
• Readiness occurs when the masses are boiled down in half.

Video: Viburnum berry for the winter. How to make jam?

Viburnum jam for the winter: a recipe

Viburnum jam

Products:

• 3 kg of viburnum berries
• 2 kg of sugar
• some water

Preparation:

• Pour the prepared fruits in a saucepan with cold water so that they are slightly covered
• Boil until soft
• Cool a little
• We move the colander in portions
• Rub with a wooden spatula
• Add sugar to the purified puree
• Cook for 10 minutes over medium heat in three approaches, after each cooling
• After the third boil, pack it hot

Important: The consistency of the jam should not be thick after cooking. Density is achieved during storage.

Harvesting viburnum for the winter, rubbed with sugar: a recipe

Viburnum blank for the winter

Ingredients:

• viburnum - 1 kg
• sugar -1.1 kg

Preparation:

• Grind well washed and dried berries in a blender
• Grind through a sieve to remove pits and husks
• Add sugar and mix
• We leave for a day, stirring occasionally
• After dissolving the sugar, put it in jars and put it in the cold

Video: Viburnum, grated with sugar. Preparation for the winter

Viburnum sauce for the winter: a recipe

Viburnum sauce for the winter

Products:

• red viburnum - 2 kg
• granulated sugar - 2 kg
• citric acid - 1 teaspoon
• hot pepper - 1-2 medium pods

Preparation:

• Blanch the washed and dried berries in boiling water for several minutes.
• We grind them through a sieve. This process is laborious and time-consuming, so you need a little patience.
• Put granulated sugar in the pitted viburnum puree.
• Stir until sugar dissolves, combine with citric acid.
• We wash the pepper, do not remove the seeds. Chop very finely, add to the resulting mass.
• We mix.
• We put it in a container and stand with the lid open for two or three days, until the film appears.
• And only after that we close the lids, put it away for storage.

Video: Mind-blowing viburnum sauce

Viburnum juice for the winter without boiling through a juicer

A particularly valuable product, with maximum preservation of useful properties, can be obtained in this way:

• Selected fresh fruits are washed and processed in a juicer

• Pour sugar into the resulting liquid at the rate of 1 part sugar 1 part juice
• Stir

Viburnum juice for the winter

Pour into sterilized dishes.

Important: Freshly prepared juice should only be stored in the refrigerator.

Viburnum syrup for the winter: recipes

Viburnum syrup for the winter

Products:

• 10 g citric acid
• liter of freshly prepared viburnum juice
• 2 kg granulated sugar

Preparation:

• Mix juice with sugar
• Boil over medium heat for 5-10 minutes
• Pour in citric acid
• We filter
• Cork in bottles

Video: How to make viburnum syrup without cooking?

Viburnum soaked for the winter: recipes

A simple and cost-effective way of harvesting. It is most often used for medicinal purposes for stomach diseases.
It is perfectly stored for a long time at room temperature, without hermetic sealing.

Products:

• 1 kg of berries
• 5 l of water
• Sugar to taste

Preparation:

• Pour the berry into a large bottle
• Fill with water
• Add a little sugar
• We stand for 2 weeks
• Used for drinks, diluted with sweetened water

Jelly from viburnum for the winter in a cold way: a recipe

Jelly from viburnum for the winter

Products:

• Per kilogram of sugar, the same amount of berries

Preparation:

• Pour boiling water over the fruits for 5-6 minutes

Important: We keep the berries in boiling water for the allotted time. If you do not hold, the hard skin will prevent separation from the pulp. Extra time - will lead to non-solidification of the jelly.

• We send to a colander
• Grind
• Combine with sugar
• We mix within 24 hours
• After the sugar is completely dissolved, put it in the jars
• We cover with nylon lids
• We store no more than three months

Viburnum compote: a recipe for the winter

Products:

• 4 tbsp viburnum
• 6 tbsp orange juice
• 1 orange
• 2 tbsp. Sahara
• 0.5 tsp ground cinnamon
• 1 tsp vanillin
• 5.5 l. water

Preparation:

Important: In order to get rid of the inherent bitterness of viburnum in compote, you need to pick the berries after freezing. Or take frozen fruits for cooking.

• Fill all prepared products with water
• Cook over medium heat for about 10 minutes, until the berries begin to burst.
• Pour into sterilized jars
• Roll up hermetically
• We send to a cool place

Viburnum compote with apples for the winter: a recipe

Viburnum compote with apples for the winter

Products, per 1 three-liter can:

• 800 gr apples
• 400 gr of viburnum
• 250 g sugar

Preparation:

• Remove seeds from apples, cut into 4 parts
• We put apples and viburnum in a sterilized container, filling one third
• Fill with boiling water, cover with a lid
• Let us cool down for about an hour
• After that, drain the water, add sugar and bring to a boil again.
• Fill the berries with syrup
• We seal with lids
• Turning upside down
• We warm with a blanket
• We put it in storage in a day

How to dry viburnum at home?

How to dry viburnum?

1 way

• We distribute the brushes of berries on a baking sheet
• At a temperature of no more than 50-60 ⁰С with an open oven door, we warm up
• We check the readiness visually when the berries wrinkle
• We store with wooden trays or glass containers

2 way

• In dry hot weather, lay the berries in the shade, periodically turning
• The process is lengthy. Requires constant, stable dry weather

How to freeze viburnum for the winter?

How to freeze viburnum?

1 way

• We break off the bunches to save space in the refrigerator
• Sprinkle Kalina on a tray and put in the freezer
• After freezing, it is poured into a plastic bag

2 way

• Squeeze juice from fruits
• Pour it into a container
• We store in the freezer

3 way

• We lay out fresh viburnum in containers
• Fill with water
• Freeze
• Original ice with bright berries will decorate any drink served to the table

Despite the fact that viburnum has a bitter taste, one should not give up because of this from its use.
All the recipes for winter preparations proposed in this article make it possible to soften this taste as much as possible.
And besides a pleasant taste, they also have a lot of useful properties that are so necessary especially in winter cold.

Video: How to cook viburnum for the winter?