Admin
Quote: Jouravl
Tanyush, and you don't freeze the viburnum first.?

Girls, do not freeze I buy in the market from our grandfathers - for some reason, it is the grandfathers who stand with viburnum
And I'm making jam around the end of September. There is bitterness, but very weak, even pleasant to the taste.

But, in syrup with cheese there is no bitterness at all
Jouravl
Admin, Tanya, I made this jam, just added two more oranges. I know that they will reduce the jelly properties, but I wanted to drown out the aroma of viburnum a little. Stands, cools down for now, I'll see what comes of it
Thanks for the recipe
Exocat
Quote: Jouravl
just added two more oranges.
And here on the forum somewhere there is a recipe for viburnum with oranges. But we are waiting for your impressions as well. Because I also had this thought, but there was no orange at hand.
Although my husband says that in this jam, the main highlight is the very unchanging essence of viburnum. And I love experiments.
Jouravl
Exocat, Luda, I tried warm jam, of course nothing can interrupt the taste of viburnum, but it is softer and has a slight citrus hue, there is also a bitterness, but it is much tastier than what I used to make viburnum juice with honey.
Kalina lowers blood pressure and normalizes the gastrointestinal tract, plus a huge content of vitamin C, so it is much more pleasant to use it in this form. I am also for experiments
Admin

Girls, to your health! As your taste tells, so be it

And I like the pure taste of viburnum, it is the bitterness For some reason, there is no bitterness in the syrup
fomca
Tatyana, how good it is that I saw this jam! I cooked it tastefully!
The only thing, I cooked it for 10 minutes, turned it off and while the jam was in the pan, it changed its color to amber. Not overcooked in taste, in appearance - yes ...
But the viburnum is my own and next year I will definitely cook again and reduce the time.
Exocat
Quote: fomca
The only thing, I cooked it for 10 minutes, turned it off, and while the jam was in the pan, it changed its color to amber. Not overcooked in taste, in appearance - yes ...
I cook the second year and from berries from different bushes. So, with the same preparation, the color of the jam is completely different. Almost amber to bright red. According to my subjective observations, the younger the bush, the redder and brighter the jam.
Admin
Quote: fomca
how good it is that I saw this jam! I cooked it tastefully!

Sveta, to your health! Tasty winter for you Tasty is not the right word, this is the most delicious jam

Girls, I also noticed that viburnum is different in its shades, and the color of the jelly is also different
Svetta
Ludmila, I have one viburnum bush, it is old and huge! Jam from it is always a beautiful red. I can't even imagine an amber jam. Ahhh, it's probably from yellow viburnum.
I took a picture of my jam, just the jar is open.
Jam-jelly "Kalina red"

Tanya, thanks again from me for the recipe, now I can eat viburnum!
Admin

Svetaand THANK YOU for trusting the recipe
I am very glad, I like it when you and others turn out deliciously
Exocat
Quote: svetta
I have one viburnum bush, it's old and huge! Jam from it is always a beautiful red. I can't even imagine an amber jam.
I wrote that according to subjective opinion. It is possible that our old bushes are more orange in jam than young ones precisely because of the variety, and not because of old age. And they have a big age difference.
fomca
Ludmila, the third year of the whole bush, young.
I don't think it depends on it.
And she asked about the color, to make sure that she hadn't overcooked)))
But the jam is delicious and I am glad that I raised the topic, the recipe is relevant at the moment!
Thank you, Tanya!

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