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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 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 made from its fruits will become a real must-have in winter. 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 to prevent various diseases (mainly 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 festive tables and dishes were decorated with branches. 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. Speaking 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 it is an excellent natural remedy for solving 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 this advice is also explained by the fact that under the influence of 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 vitamins, essential oils and macroelements. 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 viburnum jelly for the winter without cooking, you need to sort out the collected berries and pour boiling water over them. At this stage, it is important to remember a little secret that will significantly simplify the cooking process itself.

Viburnum fruits must be kept in hot water for at least 5 minutes. 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 naturally become jelly-like. 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 an alternative snack option that would 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 my family’s classic recipe for 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?

To make homemade jam, you need to sort out the viburnum berries and grind them until smooth. For this purpose, you can use a meat grinder or blender. Sugar is added to the resulting mass in a 1:1 ratio and chopped orange. Many people like it when the orange in the jam is also minced. I love when I get little pieces of citrus fruit.

I add a teaspoon of cinnamon and ¼ teaspoon of nutmeg to the resulting jam. Everything needs to be mixed thoroughly, put into jars and refrigerated. As you can see, this is a very simple recipe for preparing viburnum with sugar for the winter without cooking. If you mix a tablespoon of homemade jam with water and boil a little, you will get an excellent fruit drink that young children love.

As you can see, there are a large number of recipes on how to prepare viburnum with sugar for the winter. It all depends on individual taste preferences. The main thing is not to miss the moment and collect the red berries for your preparations in time.

I thank Yulia for the wonderful recipes for preparing red viburnum for the winter. During the cold season, you always want to enjoy something tasty and new. I suggest, dear readers, this winter to treat yourself to a berry dessert made from viburnum berries. Maybe you have been preparing viburnum for the winter for a long time? Be sure to share your recipes in the comments. Have a good mood and warmth!

And to get you in the mood, I suggest you listen to a wonderful song Red viburnum, ripe viburnum (folk words arranged by Evgeny Sinitsyn, music by Ian Frenkel).

Viburnum masks are tasty and healthy. Let's pamper ourselves

If you are wondering how to make seedless red viburnum jelly by hot processing, then this is the recipe you need. Every housewife is well aware of the benefits of beautiful berries; they are rich in vitamins and have a beneficial effect on the body, keeping the immune system in good shape.

Compound:

• Viburnum bunches – 1.4 kilograms.
• Sugar – 600 grams.
• Filtered water – 100 milliliters.
• Edible gelatin – 1 tablespoon.

Recipe for the winter:

1. First of all, put the collected bunches for the future jelly on a clean sink, clog the drainage compartment, fill it with warm water and leave it in the liquid for 30 minutes.

These actions must be done without fail, since there is dirt at the junction of the berries with the stalks, and it must soak and come off.

Then we sort the berries from the stalks and throw out the blackened and spoiled fruits. In the same way, we put the viburnum in the sink, rinse it under running water and leave it for a while until the liquid drains, see the photo.

2. Place the berries in a colander in parts and squeeze out the juice using a masher. And in order not to splash the kitchen set, we proceed in the following way: at the bottom of the plastic bag we make a small incision and insert the handle of the masher through it. We put the bag in a colander, then squeeze out the juice.

3. Pour the squeezed jelly-like juice in a volume of 1 liter into a saucepan with a thick bottom, sprinkle with sugar (the norm is indicated above in the composition section).

Mix the combined ingredients, taste for sugar, if you don’t have enough then add more. Leave for 30 minutes in a warm place until the sugar is completely dissolved and stir occasionally accordingly.

4. Pour 100 milliliters of boiled cold water into any glass. We take granulated food gelatin onto a tablespoon, then pour it into the prepared liquid. Mix everything thoroughly and leave to infuse for 40 minutes.

5. In the meantime, let’s prepare containers for storing viburnum jelly in winter. We sterilize the jars in a water bath or in the oven at 150 degrees Celsius. We wash the self-screwing lids in a soapy solution, rinse thoroughly and sterilize in boiling water.

6. Transfer the prepared jelly into the squeezed juice and mix until smooth.

We place the pan on the burner that is on so that the gelatin does not settle to the bottom of the container; periodically, stirring, bring to a boil. Boil the viburnum jelly for another 5 minutes and remove from the hot burner.

7. Having completed the above steps, pour the viburnum jelly into sterilized jars. Screw the lids on tightly and put them in a dark place.

Viburnum jelly is something that is definitely worth making. After all, berries can be used to make not only tasty, but also healthy preparations for the winter. It will be an excellent preventive and therapeutic remedy for colds.

Classic seedless viburnum jelly

It is very easy to prepare seedless viburnum jelly according to this recipe; the process involves heat treatment.

Required Products:

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

Cooking process:

Rinse the berries well, sort and remove all excess. Pour boiling water until it completely covers them. Let sit for five minutes and then drain the liquid by draining the fruits in a colander.
Place the berries again in the pan (preferably enameled), add water, but this time warm, not boiling. Its temperature should be about 40 degrees.
We wait until the viburnum becomes soft and grind it using a sieve to get rid of the seeds.
Cover the resulting mixture with sugar, place it on the stove, turn on medium heat and cook for about 60 minutes.
After this, the finished jelly is transferred into sealable glass containers.

For the winter without cooking

Required ingredients:

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

Cooking process:

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 seeds, which are not only hard, but also impart bitterness to the finished delicacy. Make your work easier by using a wooden whisk or spoon.
Pour the specified amount of sugar into the resulting mass along with the juice and stir until it is completely dissolved.
We transfer the workpiece into sterilized jars, close them and put them away for storage.

In a slow cooker

If you have such a wonderful device as a multicooker, then you can prepare viburnum jelly in it.

Required ingredients:

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

Cooking process:

First, we wash the fruits well, remove all excess from them and pour boiling water over them. After this, grind using a sieve or gauze and thus remove the seeds.
Transfer the resulting mass into the multicooker bowl and turn it on to the “Soup” mode for 15 minutes.
After this period of time, add sugar and stir the mixture until the sweet sand is completely dissolved in it.
We transfer the finished composition into containers and put it away for storage, preferably in the refrigerator.

How to make viburnum jelly with honey

Required ingredients:

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

Cooking process:

Before starting to prepare the jelly, be sure to sort the berries well, then rinse under running water and scald with boiling water. After that, place them on paper towels and let them dry.
Place the berries in a sieve and start squeezing them to release their juice.
The resulting juice must be weighed, for every 0.2 liter, add the same amount of honey and pour in the specified amount of water.
Stir the mixture until the honey is completely dissolved and transfer to glass containers.
Place it in the refrigerator at least overnight to harden and in the morning the delicacy will be ready to eat.

Cooking with agar-agar

Required ingredients:

half a liter of clean water;
one tablespoon of agar-agar;
100 grams of viburnum;
spoon 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 reduce the benefits of the product at all.

Cooking process:

Sort the berries, pour boiling water over them and place in a colander.
Place it in water, which needs to be brought to a boil and wait until the berries become soft.
Mix them with sugar and grind them by hand or use a blender.
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. Remove immediately, not allowing the temperature to rise.
Pour the resulting mixture over the berry mass, cool and put it 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:

We sort out the fruits, wash them well, place them in a sieve and begin to squeeze so that the juice is in one container and the remaining pulp in the other. After this, put the juice in the refrigerator for a while. You can use a juicer to simplify this process.
Fill the pulp with the specified amount of water, which needs to be heated in advance, put it on the stove and cook over low heat for about 10 minutes.
We filter what we get, add sugar and put it on the stove again to boil.
We use gelatin strictly according to the instructions on the package. Let it swell and add to the boiling mixture.
We wait for it to completely dissolve, pass the mixture through cheesecloth and combine it with the juice from the refrigerator.
Mix the composition, let it cool and put it in the cold again to harden.

Viburnum juice jelly

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

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

Required ingredients:

a kilogram of ripe viburnum berries;
0.8 kg sugar.

Cooking process:

Immediately place the berries in a colander, pour boiling water over them thoroughly and begin squeezing, placing the container down so that the juice is released. It is best to use a potato masher, a spoon, or even put the berries in a juicer if you have such a device at hand.
Pour sugar into the resulting juice and stir for as long as it takes to completely dissolve it.
Place the viburnum preparation 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 healthy and tasty. At the same time, there are many recipes, both easy and more complex, among which you will definitely find one suitable for yourself. But please note that only those pieces that have been cooked are suitable for long-term storage.

In ancient Rus', people regularly used viburnum in their diet. It was dried, cooked into sweet desserts, used as an additional ingredient in pies and other baked goods, and also prepared as a cooling drink - fruit juice. Doctors knew that if you take freshly squeezed berry juice with sugar, you can effectively reduce high blood pressure, and an infusion of berries with honey will help relieve colds and sore throats. Mixed juice with flower honey effectively treated tumors.

The bright, unusual berry contains the maximum amount of ascorbic acid. If you compare it with lemon, then viburnum has much higher levels of vitamin C. To preserve all the beneficial substances, it is recommended to harvest viburnum for the winter. Jelly is considered a good dessert. It can be made even without heat treatment. Therefore, we suggest considering recipes for making viburnum jelly for the winter.

Option #1

Jelly made according to this recipe is seedless. The consistency and taste of the finished dish is tender and pleasant. To preserve the product for a long time, the dessert is pre-heat treated.

Products:

• viburnum - 1.5 kg;
• granulated sugar - 1.5 kg.

1. Carefully sort the berry fruits, removing unusable parts, stalks and other foreign debris. Place in a sieve and wash thoroughly. Add the prepared ingredient to boiling water and heat for 5 minutes. Strain through a colander and wait for excess moisture to drain.
2. Place the processed viburnum in an enamel bowl, add warm boiled water and leave on the kitchen table for 2-3 hours so that the berries soften a little.
3. Filter out excess liquid and mash the fruits with a wooden masher. The result should be viburnum puree, which needs to be additionally rubbed through a sieve. Pour the resulting pulp into a suitable pan, add granulated sugar and stir.
4. Set to medium heat on the stove. Once boiling, reduce temperature and cook for 60 minutes.
5. Pack into sterile jars while hot and close the lids tightly. Turn over, cool under a warm blanket and store in the cellar.

Option No. 2 “With pumpkin”

An unusual way to prepare a sweet treat is with pumpkin. The combination with tart berries gives the finished dish an unusual flavor. Let's look at how to make jelly according to a unique recipe.

Products:

• viburnum - 500 g;
• pumpkin pulp - 500 g;
• granulated sugar - 1 kg.

The procedure is as follows:

1. Wash the pumpkin, remove skin and coarse fibers. Chop the pulp into medium-sized cubes and place in a saucepan. Pour in a little filtered liquid, put on moderate heat and cook until fully cooked.
2. Sort the berries, rinse and place in boiling water. Cover and leave for 5 minutes. Strain and wait for excess moisture to drain.
3. Add the prepared berries to the pumpkin, remove from heat and cool the mixture. Rub through a sieve or grind with a blender.
4. Place the finished mixture in an enamel bowl and add granulated sugar. Place on the stove and cook for 30 minutes, stirring regularly.
5. Pack the finished dish into clean, sterile jars and close tightly. Cool under a warm blanket and store in the refrigerator.

Option No. 3 “No cooking”

The maximum amount of useful compounds can be preserved if the berries are not subjected to heat treatment. It is worth remembering that in this case it will take a lot of time to dissolve the sweet ingredient without heating the composition on the stove.

Products:

• viburnum - 1.5 kg;
• granulated sugar - 1.5 kg.

1. Sort the main component, remove rotten fruits and dirt. Rinse several times under running water. Place in boiling water and leave for 5 minutes. Strain, wait for excess moisture to drain and cool.
2. Using a sieve and a wooden spoon, you need to thoroughly rub the berries in small portions. Place the finished puree in an enamel pan, add granulated sugar. Stir, cover the container with the contents and leave on the kitchen table. Do not forget to constantly stir the composition.

It is important that the sweet component is completely dissolved. Pack the prepared viburnum jelly for the winter without cooking in clean, sterile jars. Close tightly and put in the refrigerator.

Option No. 4 “Multi-layer dessert of viburnum and sea buckthorn”

The delicacy will decorate any holiday table and lift your spirits. A little secret - pour the second layer after the previous one has hardened. Let's look at a detailed recipe for jelly from red viburnum and sea buckthorn.

Products:

• viburnum juice - 400 ml;
• sea ​​buckthorn juice - 400 ml;
• gelatin - 50 g;
• granulated sugar to taste.

The operating procedure is as follows:

1. Pour the prepared juices into 2 small bowls. Divide the specified amount of gelatin into 2 equal parts and pour into each container with the contents. Cover and leave on the kitchen counter to swell for 30-60 minutes, depending on the type of gelling component.
2. After the specified time has passed, set both containers to heat slowly. Add sugar and, stirring regularly, wait until the gelatin and sweet component are completely dissolved, but under no circumstances boil. Pour viburnum and sea buckthorn juices into a suitable container in layers. Close and put in the refrigerator. Before serving, you can use mint or berries for decoration.

Option No. 5 “With honey”

The finished jelly is not only tasty and aromatic, but also very healthy.

Products:

• berries - 1.5 kg;
• natural honey - 1.5 kg;
• warm, boiled water - 600 ml.

1. Sort the berries, remove damaged parts and excess debris. Place in a colander, rinse and place in boiling water for 5 minutes.
2. Strain through a sieve, place in an enamel bowl and pour in warm water. Place over medium heat, bring to a boil and cook until the fruits are soft.
3. Cover the berry mass with a gauze napkin and leave on the kitchen table until it cools completely. Rub through a sieve into a puree.
4. Place the finished mixture in an enamel bowl, add honey and cook for 60 minutes, stirring regularly. Don't forget to stir from time to time. Pack into clean, sterile jars. Close tightly and store in a cool place.

Thanks to the step-by-step recipes described above, even a beginner in cooking can cope with preparing a sweet dessert for the winter. But most housewives have a question: “How to determine that the jelly is completely ready?” To do this, you need to lower a spoon into the container with the preparation and scoop up a little of the delicacy. The dessert will roll off the spoon smoothly and slowly. You can try the delicacy, it is ready.

In order for the jelly not to lose its bright, beautiful shade, the storage place must be chosen dark, without direct sunlight. Viburnum dessert is used not only as a sweet component. You can make a tasty, healthy and refreshing fruit drink from it. To do this, simply dilute the jelly with chilled liquid.

Viburnum is very useful for the body, but not everyone can eat it in its pure form, but many will like the jelly.

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

If there is a lot of viburnum in your summer cottage, you can make compotes, jellies, juices from it, or simply puree the viburnum by adding honey and walnuts.

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

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

Preparation: Sort out the viburnum, remove twigs and leaves, and rinse under running water. Place in a saucepan and add cold water until it just 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 (seeds and skin) well with your hands so that, if possible, all the juice ends up in the pan and the cake itself becomes dry, then throw it away (I weighed the cake, it turned out to be 280 g from one kg viburnum). Those. net weight of pureed viburnum is approximately 700 g

Add sugar to the pureed berries, stir and put on fire. Bring to a boil and cook over high heat, stirring for 15-20 minutes.

Then reduce the heat and cook for another 40 minutes until the viburnum puree thickens and reduces the original volume. Don’t 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 has begun to thicken.

Prepare small jars - approximately 250-300 ml - 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 by a drop - pour a drop of jelly onto a cold saucer - if it does not spread and quickly begins to harden, then the jelly is ready. A drop should not flow quickly from the spoon with which you stir the jelly, like water, it should be thick, like jelly or jam.

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

(The cake, especially if it was not possible to squeeze it out well, can be poured with boiling water, boiled for 5 minutes, strained, squeezed out again and discarded. Add honey or sugar to the resulting broth to taste. Here you have a fortified drink from viburnum! Drink for your health, store in a refrigerator.)