Few people will want to eat red viburnum fresh, and it is not particularly designed for this. But in the blanks after cooking and with sugar, she plays with completely new colors and reveals herself in full. I share with you my favorite version of viburnum jam.
Step-by-step cooking recipe
If the viburnum is too tart, first freeze it and then defrost it.
Boil the viburnum in boiling water for 5 minutes and put it in a colander.
Boil the syrup from water and sugar, and put the berry there.
Bring to a boil and cook the jam for 15 minutes.
Add lemon juice with orange, and zest to taste.
Cook the jam for another 20-30 minutes until thick and roll it into sterile jars.
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