The main drawback of viburnum jam and similar berries for me is small bones that cannot be removed in advance. But at the same time, it is easy to get rid of them during the cooking process. I tell you exactly how, if this is also relevant for you.
Ingredients
- Kalina - 1 kg
- Sugar - 1 kg
Step-by-step cooking recipe
Pour boiling water over the viburnum and boil for 5-7 minutes. Flip it into a colander.
Rub it through a sieve, add sugar and bring to a boil.
Boil the jam until it thickens for about 20-30 minutes and roll it into sterile jars.
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