Viburnum jam is very peculiar, and it cannot be compared with other berry preparations. And all because viburnum has its own special, slightly tart taste. There is one caveat: I strongly advise you to cook such a jam without seeds. And then in the recipe I will tell you in detail how to do it better.
Ingredients
- Kalina - 800 g
- Water - 120 ml
- Sugar - 700 g
Step-by-step cooking recipe
Fill the viburnum with water and boil until soft. If it is too bitter, freeze it first.
Grind the berry through a sieve.
Add sugar to the puree and bring it to a boil again.
Boil the jam for about 15 minutes to the desired thickness and roll it into sterilized jars.
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