The guelder-rose, glorified in folk songs, which gained special popularity after the famous story of Shukshin and the film with his participation, really earned respect for nothing. It contains a rich vitamin complex, organic acids, tannins and much more that is useful. Because viburnum is successfully used in the treatment of many diseases, from colds to cardiovascular. Unfortunately, you can use fresh berries for a short period. But in canned form it is used almost all year round.
Viburnum in syrup with sugar
How is viburnum preserved?
The most common
recipe is as follows. Rinse the brushes with berries under the tap, put on a sieve and let drain well. Then tear off the twigs. Wash and sterilize jars, fill with prepared products. Such viburnum is poured with saturated sugar syrup. The recipe for its preparation is this: 550 gr. water is 450 gr. Sahara. The consumption of raw materials and pouring: berries - 600 gr., Syrup - 400. Boil the filled cans: half-liter - 15 minutes, liter - 20. Then roll up. In a cool dry place, the
viburnum berry harvested by this technology can be stored for up to six months
. The recipe allows you to change the number of components in accordance with the specified proportions.
Viburnum juice
Another very valuable food and medical product is viburnum juice. It is worth noting that the berry has a pronounced bitter aftertaste. Such a small trick will help to soften it: peel and send the fruits for an hour and a half in the oven, heated to 120 degrees. Then, when viburnum is ready, the cooking recipe recommends wiping it, without cooling, through a thick sieve. Collect the bones and the remains of the pulp in cheesecloth and strain through several layers (you can manually). Now make a syrup (650 gr. Water - 350 gr. Sugar) and pour the cooked mass. The amount of mashed potatoes and pouring required 1: 1. Heat the pot with the contents without boiling. Pour juice into jars and pasteurize them for 20-25 minutes, then close.
Viburnum in sugar
Viburnum red is easily and quickly preserved in sugar. Recipes for cooking it are close to the previous one. Berries also need to be baked in the oven for one and a half to two hours. If you plucked already frozen fruits from a tree - nothing, they are also good. Wipe through a sieve, cover with sugar (the same amount of sand is spent per kilogram of berries), heat it and put it in hot cans, preferably with a capacity of 0.5 l. Sterilize for 20 minutes and roll up.
Viburnum jam
If you have a large amount of viburnum, cooking recipes suggest making jam from it. Wash the fruits, leave them to dry, and then wipe them off the twigs. Fold in a cooking bowl. Berries do not have a lot of juice, so they need to be immediately filled with syrup. For this, 800 g is consumed for each glass of water. Sahara. And for 1 kg. 1.5 kg required. Sahara. Boiled in hot syrup berries, cook for about half an hour on low heat. Then let cool, insist, and after at least 5-6 hours repeat the process. Pour the almost finished jam into sterile jars and twist. Good canning!