Viburnum jam

Name: Viburnum jam
Total time: 30 min
Yield: 15
Cuisine: Russian
Ingredients: Kalina - 1000 g; Sugar - 1000 g; Water - 350 g; Pancakes - 200 g

Cookinero 20 Mar 2025

3270

One of the most useful preparations for the winter is red viburnum jam. Viburnum berries are a symbol of maiden beauty in Rus'. They are rich in vitamin C, are useful for stomach diseases and stimulate the immune system. In the simplest recipe for viburnum jam with seeds, you can do without boiling the berries, but simply rub the viburnum with sugar and roll it into jars. However, short-term heat treatment for 5-7 minutes will remove the bitterness from the viburnum.

How to cook Viburnum jam

Step 1

Cook the syrup. Pour water into a saucepan or jam bowl and bring to a boil. Add sugar and cook over medium heat for 5-10 minutes until the sugar is completely dissolved.

Step 2

Add the berries. Pour the viburnum into the hot syrup and cook for 5 minutes after boiling. Then remove from heat and leave to cool for 12 hours. After that, put the container with the jam back on the fire, bring to a boil and turn off the heat.

Step 3

Place the jam in jars. Transfer the hot jam into dry sterilized jars and close with clean lids. Turn the jars with jam upside down until completely cool. Store the viburnum jam in the refrigerator or a cool cellar.

Viburnum jam - FAQ About Ingredients, Baking Time and Storage

Can I use frozen viburnum berries instead of fresh ones for this jam?

Yes, you can use frozen viburnum berries. Thaw them first and drain any excess liquid before adding to the syrup for best texture.

How long does viburnum jam last, and what’s the best way to store it?

Properly sealed and stored in the refrigerator or a cool cellar, viburnum jam can last up to 6 months. Ensure jars are sterilized for longer shelf life.

Can I reduce the sugar in this recipe for a healthier option?

Yes, but reducing sugar may affect texture and shelf life. For a lower-sugar version, use pectin or a sugar substitute, adjusting cooking time as needed.

Are there any serving suggestions for viburnum jam beyond toast?

Viburnum jam pairs well with cheese platters, yogurt, or as a glaze for meats. It’s also delicious in pastries or swirled into oatmeal.

Can I freeze viburnum jam for longer storage?

Yes, viburnum jam freezes well. Store in airtight containers, leaving some space for expansion. Thaw in the refrigerator before use.

What can I use as a substitute for viburnum if it’s not available?

Cranberries or tart cherries make good substitutes, offering a similar tangy flavor. Adjust sugar to taste, as their acidity may vary.

Is this recipe suitable for vegetarians or vegans?

Yes, this viburnum jam is naturally vegetarian and vegan, using only plant-based ingredients like berries, sugar, and water.

How can I tell if my viburnum jam has gone bad?

Discard the jam if you notice mold, off smells, or an unusual texture. Properly stored jam should look and smell fresh.

Can I double this recipe for a larger batch?

Yes, but use a larger pot to prevent boiling over and monitor cooking time, as larger batches may take longer to thicken.

Why is the jam left to cool for 12 hours during preparation?

This rest period allows the flavors to meld and the berries to absorb the syrup, enhancing the jam’s texture and taste.

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Viburnum jam

How to cook Viburnum jam

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Viburnum jam - FAQ About Ingredients, Baking Time and Storage

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