Making jelly from viburnum for the winter is a good idea. This is a delicious dessert for a sweet table, and a real healing remedy for maintaining immunity in the cold season. I have prepared various preparations from viburnum, but I like this recipe the most.
Step-by-step cooking recipe
Soak the viburnum bunches in warm water for 30 minutes. Then remove the berries from the twigs, sort, rinse under running water and throw them into a colander.
Gelatin pour 100 ml of cold boiled water and leave to swell for 30-40 minutes.
Squeeze out the juice from the dried berries (I get about 1 liter of puree-like juice), then rub the mass through a sieve to remove the bones and skins.
Pour the juice into a saucepan, add sugar, mix well and leave for 30 minutes in a warm place to dissolve the sugar. Do not forget to mix the mass periodically.
When the gelatin is well dispersed, combine it with berry juice and mix until smooth.
Over low heat, stirring, bring the billet to a boil and boil for 5 minutes.
Pour hot jelly from pitted viburnum into pre-sterilized jars, twist and cool at room temperature. Store the treat in a cool, dark place.
