Raw Jam From Viburnum And Raspberry, For The Winter - A Step By Step Recipe With A Photo

Table of contents:

Raw Jam From Viburnum And Raspberry, For The Winter - A Step By Step Recipe With A Photo
Raw Jam From Viburnum And Raspberry, For The Winter - A Step By Step Recipe With A Photo

Video: Raw Jam From Viburnum And Raspberry, For The Winter - A Step By Step Recipe With A Photo

Video: Gem of Viburnum. Stocking up for winter 2022, December
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Cooking description:

We put about 1.2 kilograms of sugar per kilogram of liquid. If you put less, the jam will be worse stored, and if there is too much sugar, not all crystals will dissolve and sugar will settle on the bottom of the jar. It is also important to keep the jam at room temperature, stir and wait until the sugar is completely dissolved so that the jam is thick and smooth.

Purpose: Summer

Main Ingredient: Berries / Viburnum / Raspberry

Dish: Blanks / Jams / Sweet

Geography of cuisine: Russian cuisine

Ingredients:

  • Raspberry - 1 Kilogram
  • Viburnum - 300-400 Grams
  • Sugar - 1.2 Kilograms

Servings: 3-5

How to make "Raw jam from viburnum and raspberries, for the winter"

Raw jam from viburnum and raspberry, for the winter - photo step 1
Raw jam from viburnum and raspberry, for the winter - photo step 1

Let's prepare the berries and sugar.

Raw jam from viburnum and raspberry, for the winter - photo step 2
Raw jam from viburnum and raspberry, for the winter - photo step 2

Put the washed and dried berries in a bowl. Viburnum branches do not need to be cut off.

Raw jam from viburnum and raspberry, for the winter - photo step 3
Raw jam from viburnum and raspberry, for the winter - photo step 3

Push the berries.

Raw jam from viburnum and raspberry, for the winter - photo step 4
Raw jam from viburnum and raspberry, for the winter - photo step 4

We put the crushed berries in a sieve with small holes and filter. Or you can roll the cheesecloth 4 times and strain the berry juice with pulp through it.

Raw jam from viburnum and raspberry, for the winter - photo step 5
Raw jam from viburnum and raspberry, for the winter - photo step 5

Remove the tails, seeds and skins (you can cook compote from them), and pour the juice with pulp into a bowl.

Raw jam from viburnum and raspberry, for the winter - photo step 6
Raw jam from viburnum and raspberry, for the winter - photo step 6

Add sugar. For 1 kg of juice, 1.2 kg of sugar.

Raw jam from viburnum and raspberry, for the winter - photo step 7
Raw jam from viburnum and raspberry, for the winter - photo step 7

Sugar dissolves for a long time. Stir the jam throughout the day. First, the juice collects at the top, and the sugar crystals settle at the bottom. Further, the mass becomes homogeneous, the sugar crystals disappear, and the jam should thicken a little.

Raw jam from viburnum and raspberry, for the winter - photo step 8
Raw jam from viburnum and raspberry, for the winter - photo step 8

When all the sugar has melted, we transfer the jam to dry sterile jars, cover with lids and store in the refrigerator.

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