If you like sweetness with a light tart aftertaste – be sure to try jam from viburnum. This is one of the best preparations from such a difficult, but very useful berry. And then I'll tell you how to cook it properly.
Ingredients
- Kalina - 1.5 kg
- Sugar - 500 g
- Water - 500 ml
Step-by-step cooking recipe
Turn over the viburnum, fill with water, boil until soft and discard in a colander.
When the water drains, rub the berry through a sieve.
Add sugar to the puree, bring to a boil and cook the jam for 20-30 minutes over medium heat.
Roll it up in sterile jars.
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