Viburnum mashed with sugar
Description
A homemade winter preserve. So, for mashed viburnum with sugar you will need sterile jars with lids, fresh viburnum picked after the first frost, and sugar. Mash the viburnum 1:1, but you will need a little more sugar to make “sugar plugs” that protect the raw jam from oxygen and thereby extend its shelf life. This raw viburnum “jam” helps with colds, strengthens the immune system, and brings back memories of warm autumn days. See more details in the recipe. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Prepare sterile utensils, viburnum, sugar — let's get started!
- 2
Step 2
Soak the berries in a large bowl for a few minutes to remove dust and insects. Then rinse under running water. Place in a colander so as much water as possible can drain off.
- 3
Step 3
Using a fork, remove the berries from the stems. The berries should weigh 500 grams.
- 4
Step 4
Gently mash the berries with a masher.
- 5
Step 5
Add the sugar, mix well, and let stand for 30 minutes. Then mix again until the sugar has completely dissolved.
- 6
Step 6
Viburnum is ready.
- 7
Step 7
Pack the viburnum with sugar into sterile jars, leaving 1 cm of headspace at the neck. I ended up with 3 jars with the stems still on.
- 8
Step 8
Cover the viburnum with sugar to a layer thickness of 1 cm.
- 9
Step 9
Tighten the lids firmly, trying not to disturb the viburnum.
- 10
Step 10
Carefully place the viburnum on the bottom shelf of the refrigerator. After a while, a very dense sugar crust will form that will keep your preserve for a long time.
- 11
Step 11
Serve viburnum as jam or add it to tea.
- 12
Step 12
Happy preserving!