If you are not afraid of a slight bitterness, prepare jam from viburnum. I advise you to pick berries after the first frost. That's when they become as juicy and sweet as possible. Wear gloves before starting work, otherwise your hands may get hurt.
Ingredients
Step-by-step cooking recipe
Place the viburnum in a saucepan, fill with water and boil for 10 minutes.
Put the berries in a colander and rub through a sieve.
Mix the pectin with 100 g of sugar and put it aside.
Mix the viburnum puree with the remaining sugar and boil for 10 minutes.
Add citric acid, the billet with pectin and cook for another 5 minutes.
Fill sterilized jars with hot jam and roll them up.
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