Ground viburnum jam without cooking: benefits, recipe and how to remove bitterness

Viburnum is one of the most autumnal berries, bright, tart and rich in healing properties. Since ancient times, it has been used as a medicine for colds, anemia and vitamin deficiency. But not everyone likes its characteristic bitterness. Meanwhile, viburnum jam, cooked without cooking, retains a maximum of vitamins and can become a real elixir of health. How to properly grind viburnum, remove the bitterness and preserve all the benefits — in the material of Izvestia.

What is useful for ground viburnum jam

Viburnum is a storehouse of vitamins, amino acids and antioxidants. It contains vitamin C (several times more than in lemon), vitamins A and E, flavonoids, tannins and pectins.

Viburnum jam without cooking is prepared by grinding fresh or thawed berries with sugar, without heat treatment. This method allows you to preserve vitamin C, carotenoids, antioxidants and trace elements, which are partially destroyed during cooking. Viburnum has a pronounced immunostimulating, anti-inflammatory and vasoconstrictive effect. Jam helps strengthen the body's defenses, reduces the symptoms of colds, and has a mild calming effect on the nervous system.

This jam is especially useful for people of different ages — from children (from three years old) to the elderly. However, it is worth remembering that due to its high acidity, viburnum requires a careful approach in preparation and use.

How to get rid of bitterness in viburnum

The main reason why many avoid viburnum is its bitter taste. But you can remove it altogether or make it much softer in several proven ways.:

1. Harvesting after frost.

The simplest trick is to pick berries after the first frost. The bitterness disappears naturally from the cold, and the taste becomes softer and more pleasant.

2. Treatment with boiling water.

Washed berries can be poured with boiling water for 2-3 minutes. This not only removes excess tartness, but also facilitates subsequent wiping.

3. Combination with other fruits.

If you add a little orange, lemon or honey, the bitterness is almost not felt, and the taste becomes refreshing.

4. The correct proportions of sugar.

Sugar is taken in a ratio of 1:1 or slightly more. It not only sweetens the berry, but also serves as a natural preservative that prevents fermentation.

Recipe for ground viburnum jam without cooking

For cooking, you will need 1 kg of viburnum berries and 1.2 kg of sugar (or to taste). Before starting, the berries are carefully sorted and washed, the stems and twigs are removed. If the berries are too bitter, they can be scalded with boiling water or frozen for a couple of hours — this will help reduce tartness.

Next, the berries are ground by hand or using a blender to a homogeneous puree-like mass. Then sugar is gradually added, stirring, and left for several hours until the crystals completely dissolve. After saturating the berries with sugar, the mass is placed in sterilized jars and tightly closed. To prevent the appearance of mold, a thin layer of sugar can be poured on top in the form of a "sugar cap".

It is recommended to store such jam in the refrigerator or in a cool place, while sugar may crystallize in the spring — this is normal and does not affect the quality of the product.

How to store ground jam from viburnum

Viburnum jam without cooking is excellent as a vitamin supplement for tea, yoghurts and porridges, as well as as an easy remedy for colds. The daily allowance for adults is 2-3 teaspoons. It is not recommended to give jam to children under three years of age because of the risk of allergies.

It is recommended to store the ground viburnum in the refrigerator or in a cool place with good ventilation.