What to cook from red viburnum: recipes. Red viburnum - useful properties, preparation for the winter and methods of preparation: the best recipes. Viburnum jam for the winter: benefits and harm, recipes

Kalina has long been revered as medicinal plant, helping in the treatment of many ailments. Not only berries, but also leaves and bush branches are used in folk medicine. But, of course, the most useful are the red berries of viburnum. They contain the most important vitamins C, A, E, K, B6. In addition, they contain more vitamin C than lemon.

This is why berries are so necessary in winter, during cold and flu season. If someone in the family gets sick, viburnum will always come to the rescue, help quickly get the sick person back on their feet, and increase the immunity of all family members.

To ensure that this wonderful medicine is always at hand in winter, you need to prepare viburnum fruits for future use. I want to tell you how to do this. You can learn more about this from the article “Red viburnum: recipes for the winter, viburnum preparations.”

As you and I know, viburnum berries are bitter. Therefore, it is best to collect them after the first frost hits. In this case, the bitterness will disappear, and the fruits will become sweetish and pleasant to the taste.

Recipes for preparing viburnum for the winter

Frozen berries

You can immediately sort them out, wash them, and dry them. Place clean, dry berries in plastic containers and freeze in the freezer. In winter, this semi-finished product can be used to make wonderful healing fruit drinks, jelly, and use the berries to decorate dishes or as a filling for pies. This recipe will preserve all the vitamins contained in fresh berries. Prepared in this way they are most useful.

Viburnum with sugar

Rinse the viburnum thoroughly, dry it by laying it in a layer on a dry, clean towel. Dry, pure berries Place in dry, clean jars and cover with sugar. The sugar should completely cover the berries. Close the jars tightly with plastic lids and store in the refrigerator.

Delicious viburnum jelly

The jelly prepared according to this recipe is very tasty and no little sweet tooth will refuse to try it. To prepare it, pass clean, dried berries through a juicer. You will get viburnum juice.

Now add sugar to the juice at a ratio of 1:1 or 1:2. Stir well, place on low heat, heat, stirring constantly. When the sugar has completely dissolved, the jelly is ready. Pour it hot into sterilized jars and roll up. Do not throw away the remaining raw materials. It can be used to prepare fruit drinks and drinks.

Berries in own juice

Squeeze out the juice as in the previous recipe. Mix 3 parts juice with 7-8 parts whole berries. Heat over low heat, bring to a boil, but do not boil. Immediately pour into hot, sterilized jars. Pasteurize the jars for 5 to 20 minutes, depending on the size. Then roll it up and store it.

Medicinal viburnum juice

For 1 kg of berries you will need 1 glass of water and sugar. Rinse, dry ripe berries, run them through a juicer. Pour the remaining raw materials with water, boil for about 5 minutes, strain. Pour sugar into the hot broth and mix with juice. Pour hot into clean, sterilized jars and roll up. You can store this juice all winter.

Viburnum on honey

Pour boiling water over clean, ripe berries and rub through a sieve until pureed. Remove the remaining seeds and skin, and mix the resulting mass with honey 1:1, mix thoroughly until a homogeneous mass is obtained, and place in a tightly sealed container in the cold. After a week you can eat.

Sweet viburnum syrup for the winter

Prepare 1 liter for this recipe. freshly squeezed viburnum juice, 2 kg of granulated sugar, a bag (10 g) of citric acid. Mix the juice with sugar, boil, skim off the foam.

Reduce heat, add citric acid, simmer over low heat for 5 minutes. Then cool, strain, pour into clean bottles, and seal with corks. Store refrigerated all winter.

Viburnum is a universal berry. No matter how you cook it, it will still retain its healing properties all winter until spring.

Therefore, take advantage of my tips and prepare useful ones for yourself, delicious preparations from viburnum. Then you and your family will not be afraid of any cold. And when the happy winter holidays come, you can always please your friends delicious pie with sweet viburnum berry. Bon appetit and be healthy!

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Diets and healthy eating 31.10.2017

This morning, over a cup of aromatic coffee, I admired the view from the window. I look at the viburnum that is growing right under our window, and so many memories always come flooding back... I immediately remember my grandmother, our yard, and unforgettable evenings with tea and always something tasty. Among other things, my grandmother often put viburnum on our table. We'll talk about it today.

Most of us are accustomed to thinking that the time for preparations lasts only in the summer. But this is not so! Right now, at the beginning of November, you, dear readers, can make healthy, tasty viburnum preparations for the winter in the form of preserves, marmalade, and marshmallows.

Just imagine opening a jar of viburnum on a cold frosty evening and enjoying its unique taste. But it’s not only appetizing, but also healthy! I would like to give the floor to regular blog reader Yulia Khoroshilova. She will share her experience and favorite recipes for preparing viburnum for the winter.

Pure organics

Good afternoon, readers of Irina’s blog! It is simply impossible to overestimate the benefits of red viburnum. A jar of jam from its fruits will become a real must have in winter time. At the same time, it is not necessary to make preparations for health purposes. Viburnum berries have an indescribable taste: bright, rich, with a slight bitterness. I agree with Irina that there is nothing better than coming home from the creaking cold and warming up with a mug of aromatic tea with viburnum jam. Therefore, I invite you, dear readers, to familiarize yourself with the simple and best recipes for preparing viburnum for the winter.

But I would like to start with the fact that viburnum (lat. Viburnum) is a plant that has been used in herbal medicine for a long time. There are about 160 species of shrubs, distributed mostly in the northern hemisphere. Many species of this plant are only ornamental flowering shrubs. The fruits of red viburnum can be used as food for preventive purposes. various diseases(mostly colds).

My childhood memories with viburnum are associated with the first snow that fell and the bullfinches that flock to eat the berries. In Ukraine, viburnum is a favorite plant and represents natural beauty. In spring, its flowers in the form of fluffy umbrellas resemble a bride’s headdress, and in autumn the plant pleases the eye with bright red fruits that hang on the branches until frost. In ancient times, the plant was called a “wedding tree”, so it was decorated with branches. festive tables and dishes. And according to a long-standing custom, the bride gave her betrothed a towel with plant patterns, embroidered herself. But viburnum is not only bright berries, but also a wonderful medicinal plant.

Healing properties

The health benefits of viburnum are achieved due to its unique composition. One small berry contains a double dose of vitamin C, which citrus fruits are rich in.

In addition, the fruit contains about 30% invert sugar (a chemical mixture of fructose and glucose). This substance is the main component of natural honey. Trimoline has less effect on the body than pure sucrose, so it is much healthier to eat viburnum.

Red viburnum berries contain a large amount of pectin, which makes it easy to make jelly that is beneficial for the walls of the gastrointestinal tract.

This plant is rich in vitamins A, E, P, K and minerals (phosphorus, iodine, magnesium, strontium, calcium, vanadium), essential oils. Talking about nutritional value, I would like to emphasize that 100g of viburnum contains only 28 kcal. This means that you can enjoy healthy berries without harming your figure, which cannot but please female representatives. Therefore, I recommend preparing viburnum for the winter.

Both berries and leaves of viburnum are used in medicine. Doctors are convinced that she is excellent natural remedy solutions to the following health problems:

• high blood pressure;
• arthritis;
• inflammatory processes in internal organs;
• characteristic symptoms of menopause;
• menstrual pain;
• swelling of the legs;
• headache;
• muscle spasms;
• diseases of the digestive tract.

Rules for picking berries

When to pick viburnum berries? Before getting acquainted with the basic recipes for harvesting viburnum for the winter, I would like to remind you about the best time to pick berries. It is recommended to wait until the first frost, when the fruits of the plant are filled with juice and freeze slightly.

Few people know that such advice is also explained by the fact that under the influence low temperatures The bitterness of viburnum disappears and its taste becomes more refined and pleasant. Therefore, if suddenly your friends say that they don’t like viburnum, it means that they are simply picking it ahead of time.

Another indicator that the fruits are ripe is their bright blood-red hue (without green veins). Viburnum can be frozen, dried, made into preserves and jellies, jams, and juices.

Popular homemade recipes

Berry jelly

Everyone knows that raw berries retain all the vitamins. essential oils and macronutrients. Therefore, first of all, I was looking for recipes for preparing viburnum for the winter without cooking. In this case, jelly from the fresh fruits of the plant is the healthiest, simplest and fastest. This recipe is suitable even for beginners who have not yet learned the secrets of canning.

To make jelly from viburnum for the winter without cooking, you need to sort out picked berries and pour boiling water over them. At this stage it is important to remember little secret, which will significantly simplify the cooking process itself.

Viburnum fruits must be kept for at least 5 minutes in hot water. This time is enough for the skin to become soft and the berries to crush easily. At the same time, remember that if you keep viburnum in boiling water, it will not harden later.

After 5 minutes, you need to transfer the fruits to a sieve and start crushing them with a spoon. At a ratio of 1:1, add sugar to the berry puree and stir until it is completely dissolved. Pour the resulting thick mass into jars and leave for further hardening.

There is no need to cook it, because due to the large amount of pectin in viburnum, the berry puree will become jelly-like. naturally. The finished jelly can be stored in the refrigerator for about 3 months. I'm sure it will run out much earlier, so stock up for future use.

Raw mashed viburnum jelly can also be mixed with honey in a 1:2 ratio. You can read about the healing properties of such a recipe in an article previously published on the blog -.

Homemade marshmallow

When I was actively involved in sports, I needed to eat every three hours. Unfortunately, I didn’t always have time to eat properly. And it was important for me to find Alternative option a snack that will be healthy, nutritious and, of course, tasty. Since it was hard for me to give up sweets, I decided to look for a recipe made from all-natural ingredients.

Homemade marshmallow is precisely that unique product that simultaneously charges the body with energy, protects against stress, and lifts the mood.

All this is achieved through fiber, natural ingredients, and high concentrations of vitamin C.

Preparing such a delicacy is quite simple. To do this, you need to thoroughly rinse the collected viburnum berries and pour boiling water over them for 4-5 minutes. After this, the fruits must be cooked until they become soft.

Boiled viburnum berries need to be rubbed through a sieve to avoid any seeds in the marshmallow, and sugar or honey should be added in a 1:1 ratio. The resulting mixture must be boiled until it acquires the consistency of liquid dough (as for pancakes). For the final stage, you need to cover a baking sheet with a silicone mat and transfer the marshmallow onto it. Now all you have to do is be patient and wait for the berry dessert to be ready. The marshmallow should be dried in the oven for 5 hours, remembering that the heat should be low. For better ventilation, I recommend leaving the oven door ajar.

The degree of readiness is very easy to determine: the marshmallow does not stick to your fingers.

The cooled mixture can be cut into slices or rolled into rolls, which are very convenient to take with you as a useful and healthy snack.

Fragrant tea

Want to throw a tea party that would make even the Mad Hatter jealous? Then you definitely need to make ground viburnum with sugar for the winter. This recipe is no different from the method of making berry jelly. But there is one little trick.

To avoid getting frozen jelly, you need to put the ground berries and sugar into jars and immediately put them in the refrigerator, without waiting for the sugar to dissolve.

For colds and debilitating dry coughs, tea with the addition of one tablespoon of viburnum jam helps a lot. This drink should be taken 3-4 times a day. For fever, you can add 3 tablespoons of honey to tea with berries.

This tea with viburnum helps to quickly cope with headaches. I know from myself how relaxing a cup of aromatic tea with mixed berries can be after a hard day at work. Perhaps this is an excellent anti-stress remedy that can only be compared to scratching the soft tummy of a purring cat.

Be sure to watch the video about preparing viburnum for the winter to add to tea, which will reveal all the nuances of the recipe

Sweet jam - winter peace

Harvesting viburnum for the winter at home in many families becomes a real ritual. For example, my grandfather himself sorted and washed the picked berries. The grandmother then poured water over the viburnum fruits and simmered them over low heat until a homogeneous mass was obtained. All the grandchildren, young and old, took turns stirring berry jam on the stove under the watchful supervision of their grandfather.

At this time, sugar syrup was being prepared. To do this, the grandmother mixed sugar and water in equal proportions in a separate pan and brought the mixture to a boil, stirring constantly. The result was a clear, thick syrup.

Grandmother mixed the berries with the sugar mixture and cooked for about 30 minutes over low heat. She cooked and drove us away when we tried to scoop fragrant jam from the pan with a spoon. According to the grandmother, the most important thing is to remove the foam in time and stir slowly regularly. The finished hot jam was poured into sterilized jars and sent to the shelves in the cellar. And then we all waited for the treasured hour, when the cold weather would come and grandma would bring in a jar of the treasured berry jam.

This is what my family has classic recipe making viburnum jam for the winter. Considering modern kitchen appliances, for many housewives a multicooker has become an excellent household assistant. Some of my friends don’t limit themselves to standard dishes and even cook jam in a slow cooker. Why don't you try it too?

Viburnum jam

There are so many sweets sold in supermarkets these days. I have no doubt, they are all very tasty. But is this useful, especially for young children who often suffer from allergic reactions to food dyes and aromatic fragrances?

Many peoples revere viburnum as a plant that can ward off trouble and protect the home. It is interesting that all the mystical properties attributed to it are exclusively positive. Meanwhile, viburnum not only comforts and protects. It can help heal many ailments and diversify your diet. There are many recipes for preparing red viburnum for the winter, almost all of them are easy to follow and make it possible to eat delicious healthy berries all year round.

Medicinal properties

• hemostatic drugs;
• antiseptics;
• antipyretic and diaphoretic drugs;
• antispasmodics;
• expectorants;
• anti-inflammatory tablets;
• soothing potions.

In addition to a shock dose of vitamin C, berries also contain others - A, E, P, K.

Everyone knows that red viburnum is very useful, but not everyone knows: All parts of the plant are medicinal:

The plant has strong medicinal properties. It is impossible to treat its berries simply as a food product, even in the past heat treatment Jam should be eaten in moderation.

It is contraindicated to consume viburnum and preparations made from it:

• pregnant women;
• hypotensive people (people suffering from low blood pressure);
• with high blood clotting;
• for gout.

The berry is good for diabetics, you just don’t need to eat it with sugar.

Processing without heating

Viburnum with sugar or honey

This recipe for viburnum for the winter is made in four ways - with and without seeds, with sugar or honey. It is recommended to choose the option with seeds: they themselves contain so many antioxidants that no medicines. Moreover, the exit finished product there will be more, which is important for big berry lovers and those who buy it at the market. To make cold jam:

1. Wash and sort the viburnum, let the water drain.
2. If you are preparing seedless berries, first scald them with boiling water, then use a masher (preferably a wooden one) to rub through a colander or sieve. Puree whole fruits in a blender or grind in a meat grinder.
3. Add the same volume of honey or sugar to the crushed berries, mix well, cover with clean gauze and let it brew in a warm place for several hours.
4. Place the cold jam in sterile jars, close with lids (not airtight), and put in the refrigerator.

Raw jelly

Viburnum berries contain a lot of pectin, so it’s very easy to make jelly from them - you don’t need to cook, except for sugar, nothing is added. The product hardens in a maximum of 24 hours and is stored anywhere: in the refrigerator, cellar, bedside table at room temperature. The main thing is not to put the jar in the sun: the jelly will become ugly as it will lose bright color. Raw jelly is prepared as follows:

Recipes with heat treatment

Of course, it is better to harvest berries without cooking. But city dwellers usually do not have a cellar or basement, and in winter the temperature on the balcony can be such that the cans will burst. There is a refrigerator, but you can’t put many containers of viburnum there, maximum 1-2 for medicinal purposes. To save original taste berries and more useful substances, you should choose recipes for preparing viburnum for the winter that require minimal heat treatment.

Five-minute jam

If you remove seeds, take the same amount of sugar for 1 kg of viburnum; for jam from whole berries - 1.5 kg. Then proceed in the following sequence:

Viburnum in syrup

Per kilogram of berries you need 0.6 liters of water and 0.4 kg of sugar. Prepare the jam as follows:

1. Wash the viburnum and place it in sterile jars.
2. Pour in hot syrup made from water and sugar.
3. Cover with lids and pasteurize 0.5 liter jars at 80 degrees for 15 minutes, liter jars for half an hour.
4. Roll up, turn over, cool under the blanket.

Healthy marshmallow

For 1 kg of berries, take the same amount of sugar and 0.25 liters of water. To prepare delicious and healthy marshmallows:

Viburnum jelly

When boiling viburnum jelly, water must be added to it. This will allow housewives who buy berries on the market to receive more finished product. If the family is large or one of its members has a sweet tooth, every extra jar will come in handy.

Berries, sugar and water should be taken in a ratio of 1:1:0.5. Make the jelly:

The jelly prepared according to this recipe may seem runny, but it will harden once it cools completely.

Coffee from seeds

In many recipes that describe how to prepare viburnum for the winter, “orphan” seeds remain. It would be a pity to throw them away, since the content of useful substances in them is enormous. Tasty and healthy surrogate coffee is prepared from viburnum seeds.

Wash them, dry them, then fry them in the oven and grind them with a coffee grinder. Keep in a closed glass jar. The taste of the drink depends on the degree of roasting.

Making preparations from red viburnum: recipes for the winter

Viburnum preparations for the winter - the most delicious recipes

In this article you will find the most delicious preparations from viburnum for the winter with photos and videos: recipes for jam, marmalade and raw jam, recipe for viburnum in honey, viburnum in sugar, viburnum jelly, jam with viburnum and apples, with rowan.

Viburnum preparations for the winter - the best recipes

Viburnum is a unique healing plant with many beneficial properties. Its ripe berries are rich in sugars, tannins, pectin and vitamin C.

The medicinal properties of the berry are unique:

• improve heart function
• calm the nerves
• relieve vascular spasms
• eliminate insomnia
• serve as prevention of atherosclerosis
• help with colds
• invigorate and refresh the mind

How to prepare viburnum preparations for the winter

Viburnum berries are harvested in late autumn; these berries lose their bitterness and can be consumed fresh.

Viburnum preparations for the winter will be a worthy help for the body during the cold and cold season to maintain the immunity and health of children and adults.

You can make a lot of useful twists for the winter from viburnum:

• Jam is fruits and berries cooked in sugar. Unlike jam, fruits and berries in jam must retain their shape, and the syrup must be viscous.
• Jam is a homogeneous thick and jelly-like mass.
• Pastila is a product obtained by mixing berry puree with sugar and drying it in the oven.
• Jelly is a product obtained from berry juice by boiling it with sugar.
• Syrup - berry juice with water and sugar.
• Juice is obtained by squeezing fresh fruits and berries.
• Drying berries is a simple, cheap and less labor-intensive method of canning.

Classic red viburnum jam with sugar

Ingredients:

• 300.0 water
• 1.2 kg sugar (per 1 liter of syrup)

Preparation:

1. Remove ridges and foreign impurities from the viburnum and rinse in a colander under running water.
2. Blanch with steam for 2-3 minutes or put it in boiling water for 5 minutes.
3. Make syrup from sugar and water.
4. Place the processed berries in an enamel bowl and fill with syrup, cooled to 80 C.
5. Leave for 10 hours.
6. Boil the jam until tender, periodically skimming off the foam.
7. Pack the finished red viburnum jam into dry, hot jars.

Marmalade jam from apples and viburnum for the winter

Ingredients:

• apples - 1kg
• viburnum berries - 1 kg
• water - 2 glasses
• sugar

Preparation:

1. Peel the apples, remove the seeds and cut into pieces.
2. Clear the viburnum from branches, sort out foreign impurities and rinse in a colander under running water.
3. Add water (1 cup) to the chopped apples and cook them over low heat until soft, stirring constantly.
4. Do the same with berries.
5. Then mix the berries with apples and rub through a sieve with a stainless mesh.
6. Add to the resulting mass granulated sugar(1:1) and simmer the mixture over low heat until thickened.
7. The finished jam should come away from the spoon and the bottom of the dish.

Viburnum preparations for the winter - video

Jam - viburnum jelly with sugar

Ingredients:

• Viburnum - 1 kg
• Sugar - 1 kg

Preparation:

1. Pour boiling water over the viburnum and let stand for 10 minutes, drain the water.
2. Pour boiling water over again and cook until completely softened.
3. Rub the berries through a stainless mesh sieve.
4. Add sugar and mix everything very thoroughly.
5. Cook over low heat for 1 hour.
6. Pack the finished red viburnum jam into dry, hot jars.

Natural organic tea with fruits and berries from all over the world, try it!!!

Ground viburnum jam - a recipe for the winter

In this recipe, you will learn how to make viburnum jam by grinding the berries through a meat grinder.

Ingredients:

• Viburnum berries - 1 kg
• Sugar - 1.2 kg
• Water 400 ml

Preparation:

1. Remove the stems from the viburnum berries, wash them and dry them.
2. Pass through a meat grinder.
3. Place the prepared mass in an enamel bowl, add 400 ml of water and sugar.
4. Boil the jam until done.
5. Place the finished jam in dry sterile jars, seal tightly, turn upside down and leave until cool.

How to make viburnum jam without cooking - video

In that good video you can see how to prepare viburnum jam with sugar without cooking for the winter.

Viburnum and rowan jam with sugar

Ingredients:

• Viburnum - 1 kg
• Rowan - 700, 0
• Sugar 1.2 kg

Preparation:

1. Peel the viburnum from the stems, rinse, dry and mince.
2. Wash the rowan, remove the stalks and pour boiling water for 5 minutes.
3. Mash with a masher until pureed.
4. Combine both berries and add sugar and 400 ml of water.
5. Bring the mixture to a boil and cook over low heat, stirring constantly, until tender.
6. Place the hot jam into sterile jars and order.

How to make raw viburnum jam - video

In this video you will find another one good recipe preparing viburnum preparations for the winter.

Viburnum, rubbed with sugar for the winter

Ingredients:

• 1 kg of pureed viburnum mass
• 1 kg sugar

Preparation:

1. Remove the stems from the viburnum berries, rinse in cold running water and dry.
2. Rub them through a sieve with a metal mesh.
3. Mix the pureed mass with sugar, heat to 80 C and pack into heated jars.
4. Sterilize them at 100 C, 0.5 l jars - 20 minutes.

Very delicious recipe viburnum jam with orange and sugar, can be found here

Viburnum juice for the winter

1. Separate the berries from the branches, sort and rinse.
2. Place them in a saucepan, fill with water (about 1 liter of water per 1 kg of berries)
3. Heat to a boil, but do not boil.
4. Squeeze them through a juicer and strain the juice
5. Heat it again and pour it into jars.
6. Roll up the lids and pasteurize the jars for 15-20 minutes.

In winter, you can make compotes, jelly and jellies from this juice.

Berry viburnum pastille

Ingredients:

• viburnum berries - 1kg
• sugar - 800.0
• water - 1 cup 200 ml

Preparation:

1. Blanch the washed viburnum berries in boiling water for 3 minutes.
2. Drain the water and add a glass of water again and cook until softened.
3. Rub the softened mass through a sieve.
4. Add sugar and cook to a dough-like consistency.
5. Place the resulting mass in a layer of about 2 cm on a baking sheet lined with parchment paper and greased with melted butter, smooth it out with a knife and dry in the oven at 65 C for 10 hours.
6. Let cool, sprinkle with powdered sugar, cut into pieces or roll into rolls.

Viburnum syrup for the winter

Ingredients:

• 1 kg sugar
• 1 liter of rowan juice

Preparation:

1. Separate the viburnum berries from the stalks, wash, dry and place in plastic bags and keep in the refrigerator for several days.
2. Then pour a glass of water over them and boil.
3. Transfer to a linen bag and leave the juice to soak overnight. DO NOT PUSH!
4. Mix the resulting juice with an equal amount of sugar and boil to obtain a thick red syrup.
5. Pour into jars, seal and leave until cool.

Viburnum in honey

One of the most simple ways viburnum preparations are viburnum in honey. Such a berry can be stored for a very long time and retain all its healing properties.

Heat the honey in a water bath, dip the viburnum berries on a branch into it and place them on a plate to dry.

Viburnum jam

Step by step recipe here

How to dry viburnum berries?

Technology:

1. Viburnum berries must be cut straight with the stalks immediately after the first frost.
2. Raw materials can be dried by hanging in bunches in the air in attics and under sheds, as well as in the oven at a temperature not exceeding 80 C for 10 - 12 hours
3. After drying, the stalks and branches are separated from the berries, removing spoiled berries.

Be sure to prepare viburnum preparations for the winter and enjoy its benefits and unique taste properties!

Bon appetit!!!

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Source: http://vseprynosti.ru/zagotoi-iz-kalini/

Hello dear readers. Today we will talk about viburnum. Lately people often turn to traditional proven recipes. Traditional treatment efficient and effective.

I have proven recipes for preparing viburnum for the winter, which our family has been using for decades. Red viburnum berries are valued in folk medicine for their medicinal properties and unique composition.

Delicious marmalade, jelly, pastille, jam are made from viburnum fruits for the winter, ground with sugar, prepared with honey, fruit drinks, compote, and juice are prepared from the fruits.

At home, it’s easy enough 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 branches tied into bunches are sold at the market. We buy viburnum at the market, and every year we prepare tasty and healthy medicine for the winter.

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

It’s not for nothing that they say that viburnum is taken instead of tablets. This is not an unfounded expression, because it really is so.

• Red viburnum has anti-inflammatory properties.
• Viburnum has antipyretic properties.
• Viburnum has calming properties, which is why viburnum is used for various nervous disorders.
• Viburnum berries contain even more vitamin C than citrus fruits.
• Viburnum perfectly lowers 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. Now let’s start preparing preparations for the winter.

Viburnum for the winter - preparation recipes

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

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

If you want to remove the bitterness, then you need to freeze the viburnum berries. Place them in the freezer for about 1 hour. The berries will taste more pleasant, and the bitterness will no longer be felt.

Recipes for making viburnum for the winter are quite simple. There are recipes for pureed viburnum, and you can puree viburnum with a pit or without a pit, as well as a recipe for preparing viburnum with sugar without cooking.

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

Sugar products are stored quite well. We store viburnum with sugar in the refrigerator.

Even if you sprinkle layers of sugar on the viburnum berries, it will already be good preparation for the winter. This will prevent damage to the berries and preserve them. beneficial features.

Viburnum with sugar without cooking. Recipe with photo.

It is usually sold tied in bundles. When choosing viburnum on the market, be sure to pay attention to appearance 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 branches, only berries. After you have sorted 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 beautiful branches. Before purchasing, you can taste a couple of viburnum berries. If you are satisfied with everything, then buy viburnum.

Before preparing raw viburnum jam, be sure to wash the berries. We pour the berries in a bowl with running water. You need to carefully wash the berries.

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

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

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

Crush the berries with a wooden rolling pin or a “masher” for puree.

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

I grind it with the skin and seeds so that all the beneficial vitamins are preserved. I use this viburnum to make tea in winter. After I brew the tea, I strain it through a strainer. The bones and skin remain in the strainer.

Pour sugar into the berries and continue to crush the berries with a rolling pin. I repeat that I use the berries along with the seeds and skins.

Leave the berries at room temperature for a while to dissolve the sugar.

I put the berries, ground with sugar, into sterile jars and close them with sterile lids. I store the preparations in the refrigerator.

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

Viburnum ground with sugar without seeds

Ingredients:

• viburnum - 500 grams
• sugar - 1 kg

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

The berries need to be crushed and sugar added. I use a rolling pin, some people 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 delicious, aromatic viburnum with seedless sugar. After standing in a cool place for a while, the viburnum with sugar becomes much thicker. Should be stored in the refrigerator.

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

How to freeze viburnum berries for the winter

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

Place the berries in a thin layer and freeze them. Then the berries need to be taken out of the freezer and packaged in small bags or bags with a zip fastener, you can use trays.

Viburnum berry compote

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

A friend of ours recently shared this recipe. They have a huge viburnum bush growing and they have tried a lot of recipes for viburnum preparations.

Ingredients:

• Viburnum berries - 1.5 cups
• Sugar - 1.5 cups

On three liter jar you need to take 1.5 cups of viburnum berries. Which must first be sorted and washed, removing 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 prepare a sweet syrup (adding sugar to taste) and pour over the berries. The compote turns out pleasant, refreshing, with a slight sourness.

If you add sugar and berries to a jar, pour boiling water over everything and let the jars with compote sterilize for 10 minutes.

If you are preparing a sweet syrup, then pour the syrup over the berries, 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 seal with sterile lids.

In both cases, the compote should 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, try to ensure that the red viburnum berries are all intact, not crushed or damaged. Cook for 5 minutes, stirring. And then put the five-minute viburnum jam into sterile jars.

The second preparation method involves combining viburnum and sugar and grinding.

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

This jam can be used to make delicious tea and taken as a tonic and vitamin drink, or as a means of reducing high blood pressure.

I prefer viburnum pureed with sugar with skin and seeds and viburnum pureed with sugar without seeds. But five minutes, it was this year new way harvesting viburnum for the winter.

Viburnum jelly

Ingredients:

• Viburnum - 500 grams
• Sugar -1 kg.

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

Combine the resulting viburnum puree with sugar and mix well. Place on the fire and simmer for 7-10 minutes from the moment it boils, stirring constantly.

Place the viburnum jelly into 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 viburnum sauce.

We love trying various interesting sauce recipes; this year we made quite a lot of dogwood preparations for the winter. Now we are preparing viburnum for the winter.

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

We drain the water and rub the viburnum berries through a sieve; we don’t need the skin and seeds, we only need viburnum puree.

Place the viburnum puree into a saucepan, add salt, sugar, spices and simmer over low heat for 7-10 minutes.

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

The viburnum sauce is homogeneous, red, and aromatic. You can serve the sauce with various dishes immediately after preparation.

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

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

Source: http://narodnayamedicina.com/kalina-na-zimu-recepty-s-sakharom/

Viburnum preparations are a vitamin boost for the winter. The article contains recipes for juice, compote, jam, marmalade and marmalade made from healthy berries.

Viburnum berries, which nature gives us in the fall, have a very specific taste, sour with bitterness. To tell the truth, few adults like them.

And getting a child to eat viburnum is generally a huge achievement. But viburnum has enormous benefits, only it contains more vitamin C than lemons. There is a way out - make jam or other sweet preparations for the winter.

Red viburnum: beneficial properties. Harvesting for the winter

You can read about the benefits of not only viburnum berries, but also other parts of the plant in the article: link

Obviously, the season of viburnum berries cannot be called short, and you can have time to eat fresh berries or be treated with one of folk remedies based on them. But what about in winter and spring, when the body is in dire need of vitamins?

Preparation method: viburnum marmalade.

Viburnum berries can be prepared different ways:

• to freeze
• dry
• grind with sugar
• make jam, jam, marmalade
• make jelly
• make syrup or sauce

IMPORTANT: When choosing a preparation method, you need to understand what it will be used for: medicine or treats.

In the second, even if some vitamin is destroyed during heat treatment, it will not be very scary.

How to freeze viburnum for the winter?

Frozen viburnum can be used in winter in the same way as fresh:

• for food
• as a filling for baked goods
• for making juice, fruit drink, tea, decoction, infusion

Frozen viburnum berries.

This type of workpiece has many advantages:

• maximum benefits of berries are preserved
• no sugar or other preservatives are used
• It’s convenient to freeze viburnum in portioned bags
• freezing removes bitterness from the berries
• The preparation method is very fast and requires minimal effort from the housewife

Frozen viburnum from the store.

1. Everything takes about 2 hours, with direct participation no more than 30 minutes.
2. Prepare a colander, trays or dishes, kitchen paper or textile towels, bags or containers for freezing.
3. Wash the viburnum thoroughly and remove the branches.
4. The berries are laid out on towels to dry.
5. After 10-15 minutes, transfer them to trays or dishes and put them in the freezer for 1 hour. Then later, in the bags, they won’t stick together.
6. Pour the frozen berries into containers or bags for freezing.

IMPORTANT: Some housewives do not wash viburnum before freezing, but do it later, before eating it directly.

How to dry viburnum at home?

Dried viburnum is not used as widely as frozen one. You can eat it as a dried fruit, make compote from the berries, make infusions, and add it to baked goods. The drying process is also quite simple, it has two options:

• dry the berries in the oven
• use a special dryer for fruits and berries

Dried viburnum.

1. The twigs and stalks are removed from the washed berries.
2. Place them in one layer on a baking sheet or electric dryer rack.
3. Temperature oven should be 50-60 degrees, at which point the viburnum will begin to dry out and wrinkle.
4. If you are using a dryer, simply turn it on.

IMPORTANT: Viburnum berries usually take 6-8 hours to dry.

You can also dry them outdoors.

Choose a secluded place where the direct rays of the sun do not hit, lay out clean white paper in it, pour washed viburnum berries without branches and stalks onto it, and cover them with gauze. This way they will dry for 7-14 days, and some of the berries may spoil.

Preparing viburnum for the winter, mashed with sugar: recipe. Viburnum - jam without cooking: recipe. Cold viburnum jelly for the winter: recipe

Jam without cooking: viburnum berries, ground with sugar.

1. To prepare “vitamins” you only need to take viburnum berries (2 parts) and sugar (1 part).
2. The berries are separated from the branches, sorted (only ripe, not crushed ones are suitable for harvesting), washed under running cold water, and dried on kitchen towels.
3. Prepare berry puree. The method can be any convenient: pound with a masher, rub with a spoon through a fine sieve, pass through a meat grinder or use a blender.
4. The bones are not separated.
5. Mix viburnum puree with sugar.
6. Place the “vitamins” in sterile jars and send them to be stored in the refrigerator or cellar.

Cold viburnum jelly.

IMPORTANT: To make viburnum jelly, which does not need to be boiled, you need to take berries and sugar in equal quantities. Moreover, I take into account the volume not of the berries themselves, but of the puree obtained from them.

VIDEO: Viburnum with sugar (cold preparation for the winter)

Viburnum jam for the winter: benefits and harm

In the form of jam, even after heat treatment, viburnum berries retain a lot of useful substances in the composition:

• slow sugar
• amino acids
• ascorbic acid and other vitamins
• tannins
• essential oils
• potassium, zinc, iron and other minerals

Viburnum jam: delicacy and medicine.

By consuming viburnum jam in winter, you can reap significant health and well-being benefits:

• increase immunity, reduce the incidence of colds and viral infections
• cleanse the liver and improve its function
• improve the functioning of the gastrointestinal tract
• improve skin condition
• overcome depression
• solve sleep problems
• prevent the formation of kidney stones (if the jam is prepared with seeds)
• get rid of heartburn

IMPORTANT: To make the benefits of viburnum jam even greater, it is recommended to use honey rather than sugar as a preservative.

Five-minute viburnum jam: recipe

Jam “Pyatiminutka” from viburnum is quick way prepare the berries, but, of course, it takes more time than 5 minutes.

Required Products:

• 1 kg sugar
• 1 kg viburnum berries
• 350 ml water

Five-minute viburnum jam.

1. The berries should be sorted, washed and dried.
2. Bring the water to a boil, add sugar and cook for 5 minutes.
3. Add viburnum berries to the syrup and cook for another 5 minutes.
4. Allow the workpiece to cool, this will take about 5 hours.
5. Bring the mixture back to a boil and cook for 5 minutes.
6. Place the five-minute viburnum jam into sterile jars and close them.

IMPORTANT: You can add 10 g of vanilla sugar to the regular sugar in this recipe.

VIDEO: Viburnum jam

Viburnum jam for the winter: recipe

Thick, homogeneous jam, an excellent vitamin dessert, is prepared from:

• 1 part viburnum berries (for example, 1 kg)
• 0.8 parts sugar (800 g)

Viburnum jam for the winter.

1. You need to take the best berries for jam, free-flowing and not spoiled.
2. They are placed in an enamel bowl and filled with water so that the viburnum is covered, but there is no excess.
3. When the water boils, you need to reduce the heat and simmer the berries for about a quarter of an hour.
4. They will be soft enough to grind through a sieve.
5. The water is not poured out. Return the berry cake to it and leave for an hour. Then filter through cheesecloth. The syrup will be boiled in this water.
6. Add sugar to the boiled berry broth and cook for 3 minutes.
7. Pour berry puree into the syrup and cook until it reaches the desired thick, viscous consistency.
8. Hot jam is placed in pre-sterilized jars, closed, stored in the dark and cool, but not allowed to freeze.

Seeded viburnum jam: recipe

Making jam from seedless viburnum berries is very simple.

1. For 1 kg of berries take 0.75 kg of sugar.
2. The berries are removed from the branches, their stalks are removed, and washed thoroughly.
3. The dried berries are placed on a tray or in a tray and placed in the freezer for 30 minutes, then they will not taste bitter.
4. Rinse the berries under warm running water and place in an enamel bowl.
5. Sprinkle the viburnum with sugar and begin the simmering process: the berries should be boiled in syrup made from sugar and their own juice for 20 minutes.
6. Place them hot in a metal colander with a mesh and wipe with a spoon. The seeds and peel remain on the mesh.
7. The mashed viburnum jam, already without seeds, is boiled for 5 minutes, after which it can be preserved.

Viburnum jam.

VIDEO: Viburnum berry for the winter. How to make jam

Viburnum compote: a recipe for the winter

To close a 1 liter jar of compote for the winter, take:

• 500 g viburnum berries
• 500 g sugar
• 500 ml water

1. Washed, selected and slightly dried viburnum berries are placed on the bottom of the jar.
2. Make a syrup from water and sugar: pour sugar into the water, slowly bring to a boil, and after boiling, stir until the sugar is completely dissolved.
3. Pour the hot syrup into a jar of viburnum.
4. Place a towel on the bottom of a large saucepan and place a jar of viburnum compote on top. Water is poured so that about a quarter of the jar is not covered.
5. Bring the water to a temperature of 90 degrees and maintain at this level for 10 minutes.
6. Cover the jar with viburnum compote with a sterile lid.

VIDEO: Viburnum compote for the winter

Compote for the winter from viburnum with apples: recipe

Apples and viburnum in compote are a very tasty and healthy combination. For 1 liter take:

• 300 g viburnum berries
• 300 g chopped apples
• 250 g sugar

Compote for the winter from viburnum with apples.

1. Boil the sugar syrup for 5 minutes.
2. Place apples, cut into slices or cubes, and selected washed viburnum berries into sterile liter jars.
3. Pour syrup into jars.
4. Pasteurize the compote for a quarter of an hour.
5. Roll up the jars with sterile lids.

Viburnum sauce for the winter: recipe

Sweet and sour viburnum sauce is served with meat and poultry dishes. To prepare for the winter you need:

• 250 g viburnum berry puree
• 5 carnation stars
• 2 cloves garlic
• 0.5 tsp coriander seeds
• 3 pots of pepper
• 100 g sugar
• 100 g vegetable oil
• 1 tbsp. bite spoon

For meat: viburnum sauce.

1. Washed viburnum berries separated from the branches are blanched for 2-3 minutes. They make puree from them.
2. Cloves, peppercorns and coriander are ground in a mortar.
3. Mix berry puree with seasonings, vegetable oil, sugar and garlic passed through a press. Place the mixture on the fire, it boils and cooks, ate bubbling, for 10 minutes.
4. Add vinegar to the sauce.
5. Pour it into jars. For sauce, it is better to sterilize mayonnaise jars or baby food jars.
6. The jars are closed and, after they have cooled, stored in the pantry or refrigerator.

VIDEO: Mind-blowing viburnum sauce

Soaked viburnum for the winter: recipes

To prepare soaked kalinka, take:

• 1 kg of berries without branches and stalk
• 200 g sugar
• 1 teaspoon salt
• 1 liter of water

Soaked viburnum berries.

1. The syrup is made from water, sugar and salt.
2. Place the viburnum into jars; when the syrup has cooled slightly, pour it over.
3. Cover the tops of the jars with gauze, leave the product at room temperature for 21 days, after which you can close it with lids and move it to the refrigerator.

Juice from viburnum for the winter without boiling through a juicer

Viburnum juice is made through a juicer without sugar, it turns out concentrated. They use it in winter for sauces, add it to tea, dilute it with water and drink it with honey, etc.

Viburnum juice.

• berries are passed through a juicer
• the juice is poured into sterile jars and pasteurized for 20 minutes
• roll up the cans
• If the juice will be stored for less than a month in the refrigerator, it does not need pasteurization

Viburnum syrup for the winter: recipes

Viburnum syrup requires a lot of sugar - 2 kg per 1 kg of berries. They can be used to flavor ice cream, fruit salads, strudel, pancakes, and other desserts.

Viburnum syrup.

1. Blanched berries are pureed using a blender.
2. Transfer the viburnum berry puree into an enamel bowl, cover with sugar and slowly bring to a boil.
3. 5 minutes after boiling, the syrup is poured into jars washed with soda, allowed to cool and hidden in the refrigerator.

In Russia, viburnum is highly revered for its healing properties. Someone grows a plant for decorative purposes. But true connoisseurs of culture use berries in cooking - they cook jelly and compotes, jellies and jams, add them to jellied meats, and press wine. Viburnum fruits are excellent raw materials for winter preparations.

The drupe ripens at the end of autumn and can calmly hang on the branches until spring, without fear of frost. So you can start collecting viburnum without haste, selecting the largest dense bright red fruits.

When fresh, the berry is too bitter, and this feature must first be eliminated by using one of the methods below:

• keep in the refrigerator for several hours or wait for the berries to freeze naturally, on the branches;
• steam for 3 hours in the oven;
• soak in salt solution for 12 hours.

In the latter option, the viburnum should be thoroughly rinsed after soaking. Salt does not penetrate into the berry, but remains on the skin in large quantities. If the bitterness does not bother you too much, it can be partially removed by simply scalding the fruits with boiling water.

Viburnum preparations for the winter - the best recipes

The berries are so rich useful composition that you should not ignore viburnum in winter preparations. Having introduced healing dishes into the diet of household members, the family will very quickly forget about the existence of doctors - the properties of the berry are so effective. It can be prepared in various ways, and some of the recipes are given here.

With sugar without cooking

The less the berry is processed thermally, the more benefits it will provide. In addition, even without cooking, viburnum will last well in the bins until spring, if by this period they have not yet had time to eat it. The suggested recipe is as follows:

• Having placed the fruits in a deep container, they are carefully kneaded so that the juice does not splash in all directions;
• sugar (the same amount in volume as berries) is divided into 3 parts and one is set aside for now;
• 2 others are poured into the crushed berries and stirred until the sweet crystals dissolve;
• the mass is laid out in small jars, not reaching ¼ of the top;
• Granulated sugar is poured on top, covered with nylon lids and put on a shelf.

Gradually, the viburnum will produce additional juice, which will dissolve the remaining sugar.

Sugarless

Washed berries can be frozen for the winter, or you can cook them without sugar in their own juice:

• first, squeeze the juice from the fruit and combine it with whole berries in a ratio of 3:7;
• put on the fire and, having brought to a boil, immediately remove;
• Packed in jars, sterilized for 20 minutes and rolled up.

Viburnum in its own juice is an excellent semi-finished product for compotes, jelly and jellies. You can decorate cakes with berries and use the preparation for medicinal purposes.

With honey

If you want to make the preparation sweeter, you can use honey.

To do this, the fruits are doused with boiling water and immediately rubbed through a sieve. The resulting mass is combined with honey (1:1), kneaded thoroughly and stored in the cold. It turns out not only tasty, but also doubly healing.

Using this recipe, there is no need to pre-treat the fruit to remove bitterness. Under the influence of honey, it will go away by itself, and the workpiece will acquire a pleasant sweetness.

Viburnum jelly

Well, which child doesn’t like sweet jelly? So you can make a delicious, beautiful fruit jelly from viburnum berries. And not just pamper the little household members with a dish, but make bulk preparations for the whole winter, following this algorithm:

• the berries are first crushed, as in the first recipe, then additionally rubbed through a sieve to get rid of the seeds;
• Add sugar (2 cups) to the resulting juice (1 glass) and mix everything thoroughly;
• Packed in jars, stored in the refrigerator.

The mass will very quickly turn into jelly due to the ability of the berries to gel. And in winter, children will enjoy not only their favorite, but also a healthy treat.

Seedless jam

In order for the dish to be filled with an interesting taste, it is better to remove the berries from the branches after frost.

To prepare jam of the required thickness, granulated sugar is taken in the same volume as viburnum fruits. The first steps are identical to those described in the recipe for making jelly (if you don’t have a juicer, of course).

• the resulting juice is poured into a saucepan and heated;
• add sugar and, stirring, bring to a boil;
• simmer over low heat for 40 minutes, trying to prevent the mass from sticking to the container.

The jam is packaged hot into jars and immediately covered with plastic lids intended for preservation. To make the sweetness even more tender, it is recommended to replace some of the viburnum fruits with frozen raspberries or strawberries.

Viburnum jam

Jam is essentially the same jam, only a proportional amount of sugar is used for cooking, and water is needed. Therefore, the consistency will not be as thick as the previous dish. When preparing jam for future use, the housewife can experiment by combining viburnum with various gifts of nature.

With apples

To prepare this dish, take 3.5 kg of apples and sugar per 1 kg of viburnum, as well as 300-320 ml of water. The sequence of actions is as follows:

• squeeze the juice from the viburnum, separating it from the seeds;
• cored and peeled apples are cut into slices;
• put the fruit in a bowl for jam and fill it with water;
• when it boils, add sugar and stir until completely dissolved;
• Remove from heat and allow to cool slightly;
• pour in the viburnum juice, put it on the stove again and cook until thickened.

With orange

This recipe can become a housewife’s signature recipe – the taste of the jam is so unusual and pleasant. But in this version you will have to take more sugar than fruit - 2 kg per 1.5 kg of viburnum. Half a kilogram of citrus fruits is enough.

The cooking algorithm is as follows:

• the washed berries are crushed in a blender;
• sprinkle with sugar and let stand for 2 hours;
• oranges are scalded with boiling water and cut (along with the zest) into slices;
• citruses are also pureed in a blender and combined with viburnum;
• After mixing, place into glass jars.

Since this jam is not subject to heat treatment, it is better to store it in the refrigerator or cellar at a temperature no higher than 8 degrees Celsius.

Five minute recipe

The name of the dish does not mean that the jam will be ready in almost 5 minutes - it’s just that each time you go on the stove lasts that long. And an equal ratio of sugar and viburnum (in this recipe, 1.5 kg each) will speed up the thickening process.

The technology itself is represented by the following actions:

• boil water (0.5 l), add regular sugar and a little vanilla sugar (15 g);
• after 5 minutes add viburnum;
• Boil for 5 minutes and leave for 5 hours;
• in the next batch of cooking - the same duration.

Stir the jam constantly, not forgetting to skim off the foam. Pour into jars while hot.

Seedless

Not everyone likes large viburnum hearts in jam, so you can prepare it according to this recipe. To begin with, the berries (1 kg) will have to be kept in the freezer for 2 hours, and then heated for 20 minutes over low heat in a saucepan with a thick bottom. Subsequent manipulations will be as follows:

• when the fruits soften and release juice, they are thrown into a colander and pressed;
• the resulting liquid is combined with sugar (700 g);
• heat for 6 minutes and pack into jars.

The jam will need to be steamed a little more in a warm place, and then stored at a temperature of 5 to 18 degrees.

Dried viburnum

If the household has a special dryer, the problem can be solved quickly. In the absence of this household appliance you'll have to use the oven. For everything to work out correctly, adhere to the following conditions:

• Large whole berries are first dried on a towel made of natural material;
• the baking tray on which the viburnum is placed in the oven is covered with baking paper;
• the fruits are laid in one layer, trying to ensure that they come into less contact with each other (they may stick together);
• the optimal temperature in the oven is 55-60 degrees;
• During drying, the oven door should be kept ajar at all times;
• In order not to overcook, the berries are removed as soon as they wrinkle.

Viburnum can be dried using another method - drying. Before putting the viburnum in the oven, in this version it will have to go through several preliminary stages:

• blanching for 2-3 minutes over steam;
• drying on a towel;
• repeated addition of sugar to get rid of excess juice (it needs to be drained and used for other purposes).

Only after this the fruits are laid out on a baking sheet covered with foil and dried in the oven at a temperature of 85 degrees for no more than half an hour.

Healthy viburnum drinks for the winter

Compote

If you make jam at home for the winter, then compotes are a must. Moreover, viburnum compote has beneficial properties that have a positive effect on the body. It perfectly quenches thirst, and also removes harmful toxins and compounds.

To maintain the correct proportion in the ratio of ingredients, for each 3-liter jar of preservation take 2 kg of viburnum berries, 0.75 kg of sugar and water (in liters).

Follow this cooking method:

• after washing the fruits several times cold water, viburnum is additionally blanched for 2-3 minutes;
• giving excess water drain, place the berries on a kitchen towel to dry;
• then placed in sterile jars;
• prepare syrup by adding sugar in small portions to water;
• pour the berries and put them on sterilization (15 minutes).

The rolled up jars are turned upside down, wrapped in a blanket and kept for a day. Then they are taken out to a cool room.

Juice

Separate the berries (1 kg) from the stalks and rinse well with water. Then mash and squeeze out the juice. Pour the pomace with water (1 cup), bring to a boil and also squeeze.

Pour the first and second pressing juices into one container, add sugar (200 g) and bring to a boil.

Then pour into prepared bottles or jars, screw on the lids and cool under a blanket.

Delicious winter viburnum for tea: video

Conclusion

We can continue endlessly describing the methods of winter preparations. Even despite the fact that viburnum is not as popular as, for example, cherries, housewives have accumulated enough recipes for this berry.