Jelly from viburnum is what you should definitely cook. After all, from berries you can make not only tasty, but also useful preparation for the winter. It will be an excellent preventive and therapeutic agent for colds.

Classic pitted viburnum jelly

It is very simple to prepare jelly from pitted viburnum according to this recipe; the process goes through heat treatment.

Required Products:

  • two glasses of water;
  • about a kilogram of viburnum and the same amount of sugar.

Cooking process:

  1. Rinse the berries well, sort and remove all unnecessary. Pour boiling water so that it completely covers them. Hold for five minutes, and then drain the liquid by folding the fruits in a colander.
  2. The berries are again placed in a saucepan (it is desirable that it is enameled), add water, but already warm, not boiling. Its temperature should be about 40 degrees.
  3. We wait until the viburnum becomes soft, and grind it using a sieve to get rid of the bones.
  4. What happened, cover with sugar, put on the stove, turn on the average heating level and cook for about 60 minutes.
  5. After that, the finished jelly is transferred to lockable glass containers.

For the winter without cooking

If you want to keep as many useful properties of healing viburnum as possible, then try making jelly out of it without cooking. This is the fastest option. However, such a workpiece will be smaller.

Essential Ingredients:

  • 500 grams of sugar;
  • about 600 grams of fruits of viburnum.

Cooking process:

  1. Rinse the berries, and then use a strainer or colander and grind them. Do it carefully - you need to get rid of the seeds, which are not only solid, but also give the finished treat a bitterness.Make your work easier by using a wooden whisk or spoon.
  2. In the resulting mass, along with the juice, pour the indicated amount of sugar and mix until it is completely dissolved.
  3. We shift the workpiece into sterilized jars, close them and put them away for storage.

In a slow cooker

If you have such a wonderful appliance as a multicooker, then you can make jelly from viburnum in it.

Essential Ingredients:

  • two kilograms of sugar;
  • one and a half kilograms of viburnum berries.

Cooking process:

  1. First, wash the fruits well, remove all excess from them and pour over boiling water. After this, grind with a sieve or gauze and thus remove the bones.
  2. We transfer the resulting mass to the multicooker bowl, turn it on in the “Soup” mode for 15 minutes.
  3. After this period of time, we add sugar and stir the mixture until the sweet sand is completely dissolved in it.
  4. We transfer the finished composition to the containers and put it into storage, preferably in the refrigerator.

How to make jelly from viburnum with honey

Essential Ingredients:

  • 100 milliliters of water;
  • a pound of liquid honey;
  • kilogram of viburnum berries.

Cooking process:

  1. Be sure to sort the berries well before cooking the jelly, then rinse under running water and scald with boiling water. Then place them on paper towels and let dry.
  2. Put the berries in a sieve and begin to squeeze so that they highlight the juice.
  3. The juice obtained must be weighed, for every 0.2 liters put the same amount of honey and pour the indicated amount of water.
  4. Stir the mixture until the honey is completely dissolved, and transfer to glass containers.
  5. Put at least in the refrigerator for freezing at night and in the morning you can already eat a treat.

Cooking with Agar Agar

Essential Ingredients:

  • half a liter of clean water;
  • one tablespoon of agar-agar;
  • 100 grams of viburnum;
  • a spoonful of sugar.

Agar-agar will turn the finished treat into a dense jelly and extend its shelf life. This is a completely natural component, because it does not reduce the use of the product.

Cooking process:

  1. Sort the berries, pour boiling water over them and place in a colander.
  2. Dip it in water, which must be brought to a boil and wait for the berries to become soft.
  3. Mix them with sugar and grind manually or use a blender.
  4. Pour the amount of water indicated in the list into a small saucepan, add agar-agar, and bring this mixture to a boil over low heat. Immediately remove, not allowing the temperature to rise.
  5. Pour the berry mass with the resulting composition, cool and remove in the cold to thicken.

With gelatin

Essential Ingredients:

  • six grams of gelatin;
  • 50 grams of viburnum;
  • 180 milliliters of water;
  • 40 grams of sugar or to your taste.

Cooking process:

  1. We sort out the fruits, rinse them well, place in a sieve and begin to squeeze so that in one container there is juice, and in the other - the remaining pulp. After that, put the juice in the refrigerator for a while. You can use a juicer and simplify this process.
  2. Pour the pulp with the indicated amount of water, which must be heated in advance, put on the stove and cook on low heat for about 10 minutes.
  3. Filter what we have, pour sugar and put it on the stove again to boil.
  4. We use gelatin strictly according to the instructions on the package. Let it swell and add to the boiling mixture.
  5. We are waiting for it to completely dissolve, let the mixture pass through cheesecloth and combine it with juice from the refrigerator.
  6. Mix the composition, let it cool and put it in the cold again for solidification.

Jelly from viburnum juice

You can make jelly not only from the fruits of this wonderful berry, but also from its juice.

Be careful in the crushing process, as the resulting spray can scatter in all directions, staining not only clothes, but also walls.

Essential Ingredients:

  • a kilogram of ripe berries of viburnum;
  • 0.8 kg of sugar.

Cooking process:

  1. Place the berries immediately in a colander, pour over boiling water well and begin to squeeze, substituting the container down so that the juice stands out there.It’s best to use a potato masher, a spoon or even send the berries to the juicer if you have such a device on hand.
  2. Pour sugar into the juice obtained and mix for as long as it takes to completely dissolve it.
  3. The viburnum billet is placed in glass containers and stored in the refrigerator for no more than two weeks, since jelly was prepared without heat treatment.

Jelly from viburnum is prepared very simply, but it turns out useful and tasty. At the same time, there are many recipes, both easy and more complex, among which you are sure to find one suitable for yourself. But note that for long-term storage only those workpieces that have passed through cooking are suitable.

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