Jam-jelly "Kalina red"

Jam-jelly "Kalina red"

Category: Blanks

Ingredients
Viburnum red berries fresh	1 kg. ready-made berry puree
White sugar	0.8 kg. taste

Cooking method

• I bought Kalina from different sellers, and it turned out jam of different consistency - from liquid to “cut with a knife”. Although the amount of sugar was the same, and the cooking time of the jam was the same.
• Well, okay! The jam turned out to be VERY tasty! And why didn't I think of making such a jam-jelly before ... It's just that, apparently, the time has come after I switched to the rubbing principle of making sauces, jams and jellies.
• Kalina is a very beautiful berry! From bright red to dark cherry color!
• I had both the one and the other berry in color.
• 
• Remove the berries from the branches. Very good to wash the berries, very, very dirty!
• Put the berries in a saucepan, add a couple of tablespoons of sand, just to activate the juicing of the berries. Stir the mass, and hold on fire until the berry is covered with juice, becomes soft. This will take 5-10 minutes.
• 
• 
• Transfer the berries along with the juice to a rubbing sieve, wipe off the seeds and skin.
• 
• Pass the boiled berries in parts through a sieve. I used a sieve attachment from a Kenwood combine, the berries were rubbed through a fine sieve in one moment.
• Please note that there is a lot of mashed potatoes at the bottom of the sieve, you need to remove it with a spatula into a saucepan, to the main puree.
• Now I weigh this mass on the scales, I got 1500 grams. This means that sugar will need to weigh about 1200 grams per kilogram of mass.
• 
• I choose a pan with a wide bottom, so that there is a larger area for evaporation of liquid.
• I pour the berry mass into a saucepan, put it on the fire, let the mass boil, reduce the heat, and cook the mass literally for 7-10 minutes - no more. Stir the mixture periodically with a spoon and remove the foam. It is imperative to remove the foam, as this foam can set in the flakes and remain in the jam.
• 
• Jam can be poured over jars. I pour the jam into liquid jars, close the lids, put them hot on the lids until the mass cools completely. Now you can turn the cans over and put them in storage. Jam can be safely stored in a pantry or closet.
• 
• Jam from different cooking batches: one steep jelly is bright red, the other is dark and liquid. Although the cooking conditions were the same, the berries were different.
• 
• 
• 

The dish is designed for

5 kilograms of fresh berries = 11 jars of ready-made jam, 0.5 liters each

Cooking program:

handles

Note

Bon appetit, everyone!

Red viburnum in marinade (Admin)

"Kalina red, viburnum ripe" in syrup (Admin)

Liqueur "Kalina red" (Admin)

Viburnum is a shrub or small tree up to 4 m high with three-lobed uneven-toothed leaves along the edge, white fragrant flowers in corymbose inflorescences; fruits - ovate-spherical red bitter-sour drupes. Distributed in Eurasia, North America and Africa. It grows on forest edges, clearings, clearings of deciduous forests, along the banks of rivers and lakes, and is often grown in gardens and parks. Fruits are eaten (ripen in August - September) containing 3% tannins, up to 3% organic acids, sugar, vitamins. Fresh fruits are eaten with honey, sugar syrup, used as a filling for pies, jelly, jams, juices, tinctures are prepared from them, they are rubbed with sugar, dried (dried ones are added to compotes).

Jelly from viburnum - mandatory and annually)) very tasty contraption !!!!

and in the cake with seeds - pour good vodka and after two weeks strain and add hot 30% sugar syrup. An excellent liqueur for girls turns out))))

[Jeanne]

Jeanne, you can do that - with vodka
And the jam is delicious, super tasty!

The key ingredient there is still sugar syrup, without it I would not even dare to try

And I like the viburnum in the tincture, it completely lacks bitterness

"Kalina red, viburnum ripe" in syrup (Admin)

Liqueur "Kalina red" (Admin)

And I also made pickled viburnum

-Oh, baby, who made such a sandwich for you!
-Dad Admin ...
-Admin can ....
Tan, why go to plant viburnum in the country?
Great jam !!

Wow ... But we don't need to buy viburnum, we have an eternal problem, we don't know where to put it, no one eats, and the neighbors in the village give it to grandfather in a woman just like that.
My husband hates Kalina because of its smell. Does it feel strongly in the finished product?

[Tan]

Tan, very nice jam! For me, the neighbor's viburnum kindly outweighed its berries over the fence, take something

Miracle! Tatiana, thank you!

-Oh, baby, who made such a sandwich for you!
-Dad Admin ...
-Admin can ....
Tan, why go to plant a viburnum in the country?
Great jam !!

Admin can ... cook something from something

Kalina must be planted - now I know it for sure!

Girls, steal, tear, buy, take wherever possible - but make jam-jelly!

Well, the taste and smell, this is an individual matter. Someone and socks of men's cologne even smell like a special one for some categories of the female population. When making jam, spicy herbs can be added to taste to fight off a nuisance.

Doesn't smell to me! And the bitterness is pleasant, in moderation - for me

Tanyush, thanks for another helpfulness. I'll go to my neighbor to ask for a viburnum.

[Admin]

Tan, why go to plant a viburnum in the country?

I do not advise. He collects all the aphids and midges, you won't bring them out later.
Our bush has been growing for many years. At first I only made me happy, and then every year from the beginning of summer all the aphids were covered, and the leaves and berries. Knowledgeable people said that viburnum is very attractive to aphids. After vain attempts to protect the viburnum from pests, we nevertheless cut down the bush.

Sorry to clog the topic

But I'll make the jam! In abandoned areas, viburnum grows fully.
Admin, thanks for the recipe!

Oh, what a jam! : nyam: such photos are delicious. However, as always at Tanya's :) I'll go to my neighbor tomorrow, ask for some viburnum for jam, so I wanted to taste it. Maybe I need it too!

[Girls]

Girls, to your health! Make jam - you won't regret it

[Tanyusha]

Tanyusha, I cooked and did not regret it. Super!
Now I'm making variations on the theme. I will report back later. Thanks for the introduction

[Galya]

Galya, to your health! I will wait for the continuation of the holiday

And I, I ate the remains of viburnum and ate myself, and treated, surprised everyone who met
All! Now only closed banks are left - but there are a lot of them ... I will savor in winter But, I prescribe jam for myself permanently

[Tan,]

Tan, I, of course, have planned what I will do, but something tells me that pure viburnum jam will be out of competition.

... I will savor in winter ...

Oh, how right it is! I have very little of it, I'm afraid I won't be able to savor it in winter.

... I prescribe jam for myself permanently

I thought hard whether to plant a viburnum on the site, I have only a sterile version - viburnum "Bul de Nezh".

[Galya]

Galya, jelly jam from "pure" viburnum is very self-sufficient to taste so it seemed to me
Maybe I'll also try to cross something with something in one jar for a test, but already for the next year.
But, while this version of pure-caline is in the first place and the bitterness is in place, it does not interfere with perception at all

jelly jam from "pure" viburnum is very self-sufficient to taste it seemed to me

Tanyush, you are right

And the bitterness in place, does not interfere with perception at all

And here you are right There is practically no bitterness left. There are, of course, but just right.

[Tan]

making variations on a theme. I will report later

Tan, I made variations, came to report. I already wrote about viburnum, I liked it very much, excellent jam. I also made it with Japanese quince.I didn't like it very much, maybe because the quince has a very pronounced taste, maybe this particular type of quince tastes like that, but with a real quince (with the one that grows on the tree) it will be better.

I thought that I would not experiment any more, it would be better not to succeed early, that it is in vain to translate Kalina. But ... still I made a variant of viburnum with pumpkin. And I really liked this version of the jam, it unexpectedly turned out to be no worse than pure viburnum. If you don't mind, will I issue it with a separate recipe?
Tanyush, thank you again for the viburnum! This is now a mandatory procurement every year.

[Galya]

Galya, well done, what a peace, too, you don't know, everything is itching, if something sits tightly in the brain

Well, quince is specific and has its own taste, unlike pumpkin, which is practically tasteless, which accepts the tastes with whom it is friends at the moment

What questions, of course, fill out with the author's recipe - this is your interpretation of the jam mix

And we sell frozen viburnum. I bought it somehow for a pie. I wanted to bake a pie with viburnum as in childhood. Maybe try the jam ... I'll have to think. Thank you, Tatyana, for the recipe. 🔗 While in the piggy bank.

[Albina]

Albina - try the jam
I already packed it and put it away, well, I just want to eat it all

Tanya, I am very grateful for the jam recipe! Yesterday I rubbed through a bunch of sieves to the point of stupor, well, I don't have any rubbing. My husband loves viburnum, I tried for him, but I can't stand her! Rather, I could not stand it. How I tried this jam today !!! I realized that I love Kalina !!! And there is no this nasty smell, and the taste is wonderful, but the color !!! True, I added an incomplete bag of pectin for 1.5 kg of juice and + sugar 1.1 kg, well, for insurance. But I will be calm that it will turn out like marmalade.
And now I will definitely get a Pasaverdur!

[Sveta]

I realized that I love Kalina !!!

And this is the main point! That's what a properly prepared jam means! The husband will be happy with such care
Sveta, to your health!

They treated me with viburnum, a little, half a bucket of all. Made this jam today, the output was 3.5 liters. Wiping by hand is a bit tedious, but worth it. I used to cook jam from viburnum, so practically nothing was eaten, I gave it to moonshine. And here it turned out deliciously, I think that it will not stale. I also drew attention to the fact that the foam has a viburnum bitterness, but the jam itself is practically nonexistent. I put the cake on liqueur, waste-free production Thank you, Tanya, for the recipe.

[Lenochka]

Lenochka, to your health!
And it will be delicious for you with jam and liqueur

Tanya, thank you for the jam. I just cooked it yesterday. They gave me a viburnum, just cut from a tree. What can I say? This is delicious. Just a treat. It's good that this blank can be done in winter. Under the spoiler proof

[Angela]

Angela, to your health!
Now, with this I completely agree - this is a delicacy!

[Angela]

Angela, to your health!
Now, with this I completely agree - this is a delicacy!

Tanya, I just took my dad another jar of this jam yesterday. My dad, who can't stand this viburnum, like me, himself asked for it from all the jam! He loved him very much. I myself do not eat the remaining jars, let dad (84g.) Feast on.
So thank you and my dad for the wonderful recipe too!

[Sveta]

Sveta, daddy best wishes and longevity - tell me, the author of the jam
And in the summer you can prepare more jam

Something and I wanted to get a jar from the bins

And now I savor persimmon jam, it also tasted worthy And you can cook even in winter

My grandmother always cooked such jam and it turned out to be thick, then like condensed milk, but very tasty for bread with butter. And most importantly, a very useful berry is a storehouse of vitamins and it helps against hypertension. And it doesn't smell like socks
We grow on the site, though aphids are always full on it.
So, I actually came for the recipe, because I want to cook it myself, but Granny has all the recipes "by eye". I wrote it down for myself, thanks!

Just now I noticed such a beautiful jam.
I have already eaten half a bush of viburnum, it did not affect the pressure in any way.
I'll put together the other half and try out an interesting recipe. I have rubbing in the Boche cube, rubbing berries and tomatoes perfectly.
Well, now I'll try viburnum with bones.

[Girls]

Girls, to your health!

Nooo ... with seeds it is not tasty, they are so large, dense and not tasty inside Therefore, I rub the berries to remove the seeds

I also did not notice that viburnum somehow affected the pressure
But I noticed that the viburnum discolours the blood, which looks very treacherous on certain days in women

I did it too .... not very thick, probably the berry is very juicy, but very tasty, not cloying.
Thank you !

[Sveta]

Sveta, to your health! Well, okay, that is not thick - but healthy and tasty

In my recipe, I already noted:
"Jam from different cooking batches: one steep jelly is bright red, the other is dark and liquid. Although the cooking conditions were the same, and the berries were different."



I also did it, and thick and jelly and liquid are different varieties of viburnum

Tatiana-Admin, thank you. I made 3.5 liters of jam today. The first time I decided on this. I didn’t regret it. I just drank tea with boiling, because it was still hot jam.

[Marinochka]

Marinochka, bon appetit How much jam I've prepared, enough for the whole winter

[Marinochka]

Marinochka, bon appetit How much jam I've prepared, enough for the whole winter

No, not enough. It's too tasty and healthy. Moreover, now is the season of colds.

Then we will urgently jump to the market and other places where red berries grow, and buy more ... and cook, cook more jam

Please tell me the viburnum jam is bitter? And then I never tasted viburnum, but they said that it was bitter. Or maybe I'll fly to the market tomorrow

Kalina is bitter. But the bitterness after heat treatment, added sugar is very light and pleasant. It doesn't bother me.
To appreciate this, boil at least 1 kg. viburnum, and then it will be seen "I need it"?

I think our users on the forum will not just admire the bitterness of jam means delicious.
Another thing is, it does not suit someone

[Admin]

AdminThank you very much for the recipe) I love viburnum very much, and before I just separated it from the seeds and mixed it with sugar, it turned out much tastier))
,
only I have not only "red viburnum", but also "yellow viburnum"

[Svetlana]

Svetlana, to your health!
An excellent solution, start up different viburnum, jam is good!

Autumn and viburnum time has come again. I used this recipe last year. The jam turned out to be very tasty and was a hit in our family last winter. I want to thank you Admin for such a wonderful recipe. Today I will cook it again.

[Luda]

Luda, to the health of the whole family!
Tasty, healthy and a winter find for all occasions

[Admin]

Admin, Tanyusha, and you don't freeze the viburnum first.? I either collect after frost, or throw it into the freezer, which is frozen. Less bitterness, although it depends on the variety. I'll also make jam later, there is still a red viburnum hanging ...

[Hope]

Hope, I collect viburnum in early October, we have practically no frosts at this time and there is not so much space in the freezer. I make jam from the collected, rubbing through a sieve completely removes both bitterness and smell. I just couldn't stand the viburnum precisely because of this nasty smell, until I made Tannin jam! Where did that go! And now there is a bucket of viburnum in the garage, I will recycle it.

[Admin]

Admin, I just did, hurray, hurray, attached the viburnum! I don't know how it will end up gelatinous, I just turned the cans over to the lid. I myself lick the pan while it is still hot, incredibly tasty! Many thanks!

[Martinka]

I myself lick the pan while it is still hot, incredibly tasty!

Martinka, to your health! Look, keep the saucepan clean, there is nothing left to go to waste