Viburnum syrup for the winter. Making preparations from red viburnum: recipes for the winter

Viburnum has long been known as a wonderful healing plant. The first mention of treatment with viburnum was found in the sixteenth century. Moreover, not only berries, but also leaves, seeds and even the bark of the bush have healing properties. But still, berries take first place in terms of vitamin content. They contain the following vitamins: C, A, E, K, B9. Moreover, the vitamin C content in viburnum is even greater than in lemon.

Among other useful substances, viburnum contains pectins, which help remove radionuclides, strontium and cobalt from the body.

Viburnum berries are collected in the fall, after the first frost. It is during this period that the berries acquire a specific sweetish taste.

One can talk about the benefits of viburnum for a very long time, just look at its invaluable help with colds, high blood pressure, and cramps. But in order to be able to use the berries for a long time, you need to know how to prepare viburnum for the winter.

Popular recipes for preparing red viburnum for the winter

Viburnum with honey for the winter

The first recipe is dedicated to preparing viburnum with honey for the winter. To do this, you need to pour boiling water over the viburnum berries, then rub them through a sieve in order to get rid of the seeds and peel. You can also use a colander. Mix the resulting mass with honey in a one to one ratio and place in a cold place. Viburnum with honey will be ready for use in a week.

Viburnum with sugar for the winter

To prepare viburnum berries for the winter using this recipe, you will need 0.5-0.7 kilograms of sugar for each kilogram of berries. Viburnum should be washed thoroughly and dried on paper towels. Then mix viburnum and sugar into clean glass jars so that the berries are completely covered with sugar. We close the jars with nylon lids and put them in the refrigerator.

Viburnum in sugar syrup, or how to close viburnum for the winter

To prepare you will need 1 kg of viburnum, 400 g of sugar, 600 ml of water. As in the previous recipe, the viburnum berries will need to be washed and dried. While the berries are drying, sterilize the jars. Pour viburnum into jars, fill it with sugar syrup (sugar/water ratio is two to three), and sterilize the jars. Half-liter jars are sterilized for about 15 minutes, liter jars for about half an hour. After sterilization, seal the jars with metal lids.

WITH ok from viburnum for the winter

There are several ways to prepare viburnum juice.

You will need 1 kg of viburnum, 250 ml of water, sugar or honey. The viburnum fruits need to be crushed and the juice squeezed out of the resulting mass. Boil the remaining skins and bones in water for 10-15 minutes, strain the broth and mix with juice. Add sugar (honey) to taste, store in a cool place.
You will need 1 kg of viburnum, 1 kg of sugar. Viburnum berries need to be blanched in boiling water for about five minutes. After this, cover them with sugar and let them brew for 10-15 days. Then strain the resulting mass. Store juice in a cool place.

Viburnum juice is very healthy, but you cannot drink it undiluted, as it is highly concentrated. Therefore, we suggest you prepare, for example, viburnum juice from the juice.

Viburnum juice

You will need 250 ml of viburnum juice, 1 liter of water, sugar or honey. Viburnum juice is diluted with cooled boiled water, sugar or honey is added to taste, and infused for about 5 hours.

Viburnum syrup for the winter

To prepare viburnum syrup, you will need 1 liter of viburnum juice, 2 kg of sugar, 10 g of citric acid. Viburnum juice is mixed with sugar and brought to a boil. Then you need to remove the resulting foam, add citric acid and cook for another 5 minutes. Then strain the syrup through cheesecloth and pour into bottles (jars) for storage. No matter how you decide to prepare viburnum for the winter, it will still not lose its beneficial properties and will come to your aid in case of illness.

How to prepare viburnum for the winter? Someone will say: why stock it? Hanging on a bush outside the window. I wonder, did you see the bush? Usually by mid-November all the berries are pecked by the feathered comrades. There is nothing left for people.

Therefore, in order to enjoy healthy berries in winter, you need to take care of this in advance. There are 4 types of preparation of viburnum:

freezing
drying
fresh storage
heat treatment

All methods are good and allow you to save the maximum amount of vitamins. Let's look at each in detail.

Freezing viburnum

The berries usually ripen in September. But many are in no hurry to cut them off. Only with the arrival of the first frosts does the collection of viburnum begin. But there is no point in waiting for cold weather if you are going to store viburnum in the freezer. She will lose all her bitterness anyway.

To do this, you need to trim your brushes with scissors. Some sources ask to be careful not to lose the berries. We assure you that they stick to the branches quite firmly, so you don’t have to worry too much about shaking. But the skin of viburnum is thin, so crushing the berry is easy. You need to be more careful with this.

At home, the brushes are first shaken or sorted to remove insects and small debris. Then they are carefully washed directly with the branches in three waters. Or rinse under clean running water.

Now we need to dry the viburnum. Just don’t put brushes on old wallpaper, as some articles advise. They absorb moisture very slowly. It's better to lay down several layers of paper towels or newspapers. It is even more convenient to use an old thick towel for such purposes. It will work for other berries too.

After drying, take a wide baking sheet or tray, but one that can easily fit into the freezer. Cover it with thick polyethylene, then lay out the berries (torn from the clusters) in a layer of about 0.7-1 cm. Place in the freezer.

After 46-48 minutes, the skin of the viburnum will be sufficiently set by frost. Now you can carefully pour the workpiece into a zip-lock bag or food container for deeper freezing. A new portion of berries is placed on a baking sheet and the process is repeated.

If you freeze the entire volume at once, then in winter there is a high probability of getting from the bins of the refrigerator not crumbly berries, but a monolithic piece of pulp and juice. Then you will have to use the entire supply at once. Or arm yourself with a chisel and sledgehammer to chop off the required amount.

Advice. Be sure to store frozen viburnum in airtight containers. The smell of long-unwashed socks in the freezer is not a pleasant thing. And this is exactly the kind of amber that viburnum has in all its forms. But useful.

Drying viburnum

The easiest way to prepare viburnum for the winter is to dry it. To do this, it is not at all necessary to pick each berry separately. You can cut the brushes with scissors and tie them into small bundles. Now all that remains is to hang them in a warm, dry shed or attic.

What should those who live in an apartment building and do not have attic space do? You can dry viburnum for the winter on the balcony or loggia. They hung it up and forgot about it. In winter they remembered, went and collected as much as they needed.

A regular oven or electric dryer also helps in this matter. Only in this case will you have to remove the berries from the branches.

A refrigerator with a “but frost” function perfectly dries any berries or herbs. Designate one shelf for such purposes. As a rule, in such refrigerators they are glass. We laid a newspaper down and sprinkled a thin layer of berries. Cover the top with another layer of newspaper or thin paper. Leave for 6-8 days. Stir occasionally. Then all that remains is to pour the dried berries into the prepared container.

The advantage of this method of preparing viburnum for the winter:

There is no dust in the refrigerator like there is in the attic.
Insects or birds will not reach the berries
Cold drying preserves most of the vitamins.

This method has only one drawback. The notorious smell of viburnum! But, if you calmly eat berries, then you can tolerate the aroma in the refrigerator for a week.

Advice. Dried viburnum stores well at room temperature in paper bags or glass jars. For example, in a kitchen cabinet or dry pantry.

Keep viburnum fresh

One of the advantages of this magical berry is its ability to kill putrefactive bacteria and mold spores. Has anyone seen moldy viburnum on a bush? This feature can be used to prepare viburnum for the winter.

You will need:

scissors
clean dry jars
airtight lids
White paper
old towel

Procedure. They choose a fine autumn day. Viburnum clusters are cut off with scissors and taken home. There they are laid out on white paper to remove possible debris and insects.

Then they spread out an old unnecessary towel, and carefully pick the berries on it. The fabric will absorb the released juice. If you accidentally end up with crushed berries, you can set them aside. Then prepare fruit juice or jelly.

After half an hour, when the torn berries have dried, they are poured into clean, dry jars. Now they are placed in the refrigerator for 2 hours to cool completely. And only then can you close it with airtight lids. If you neglect this point, condensation will appear in the jars and the berries may become soggy.

After all the preparations, you can store the jars in the refrigerator. If everything is done correctly, then viburnum prepared in this way for the winter lives well for up to six months.

Advice. To be extra precautionary, you can sterilize the lids and jars. They must be completely dry before use. But this is often unnecessary; berries have antibacterial properties.

Preparing viburnum for the winter

Despite the wide choice, the most popular cooking method is heat treatment. You can prepare a great variety of beautiful and useful preparations from viburnum. Below are classic recipes. You can vary them as desired or adapt them to your taste. For example, add other fruits, spices or berries.

Raw jam
For a 1 liter glass jar you will need approximately 250 g of sugar and as many berries as will fit. The cooking process is extremely simple. Pour a 2 cm layer of berries, then 1 cm of sugar. And so on to the top. Shake the jar periodically and add sugar in a thin stream.

That's it, now you can cover it with a plastic lid and put it in the refrigerator. After some time, the jar will contain a delicious syrup with whole berries. By the way, this preparation can be stored for up to 2 years.

Advice. Do not store raw jam in a cellar or basement, it may ferment.

Classic jam
For 1 kg of berries you will need 250 ml of clean water and 1 kg of granulated sugar. The viburnum is freed from the brushes, then washed with cold water and dried. At the same time, syrup is prepared from sugar and water. As soon as it boils, turn it off and pour in the berries. Mix gently with a wooden spoon or spatula. Allow to cool for about 6 hours.

Then put it on a small fire and boil until the desired thickness. As a rule, 32-34 minutes is enough. Don't forget to remove the foam! Then it is poured hot into sterilized jars and sealed with metal lids.

This jam can be perfectly stored in a basement, cellar or cool pantry for more than a year.

Advice. Instead of the usual tin lids with a rubber band, you can use “twist” screw caps. They perfectly maintain tightness without additional rubber bands.

Juice
For 1 kg of berries you need to take 250 ml of clean water and 200 g of sugar. Viburnum is pre-frozen, so it will release more juice. Then the raw materials are poured into an enamel saucepan, water is poured in and boiled for 6-8 minutes.

Now you need to rub the resulting mass through a hair sieve and add granulated sugar. Bring to a boil, cook until sugar is completely dissolved. Then they are poured into clean, dry bottles or jars and hermetically sealed.

Viburnum juice is well stored in a cool place in winter. This could be a refrigerator, a basement, an underground floor, or an insulated balcony.

Advice. Granulated sugar can be replaced with natural honey. The calculation is simple: 100 g of sugar is replaced by 2 tbsp. l. liquid honey. Such a replacement does not affect the quality and shelf life at all.

Candied fruit
You will need 500 g of clean washed dry berries, 10 g of potato starch and 150 g of powdered sugar. The viburnum is carefully mixed with sugar and starch, then laid out on a wide baking sheet. It is first covered with baking paper. It’s better to take siliconized one; practically nothing sticks to it. The layer of berries should be no more than 1.2 cm.

The baking sheet is placed in the oven. Drying takes approximately 11-13 hours at a temperature of 55-65°C and always with the door ajar. After this, the candied fruits should cool. Then they are poured into glass jars with a ground-in lid.

This viburnum stores well at room temperature. The main thing is to try to protect the jars from sudden temperature changes. Otherwise, condensation will form and the candied fruits will turn into an unappetizing sticky mass.

Advice. Instead of an oven, you can use an electric dryer. Just be sure to install a mesh for marshmallows. Without it, powdered sugar will fall on the fan inside the dryer. Temperature 70°C, time 7-7.5 hours.

Paste
2 kg of viburnum, 0.5 liters of clean water, 2 kg of sugar. The berries are frozen, then boiled in water until soft (about 12-14 minutes). The resulting mass is rubbed through a hair sieve or squeezed through two layers of gauze. Then add sugar and boil over low heat. When the mass becomes similar in consistency to thick jelly, turn off the fire.

Cover the baking sheet with parchment paper and pour the mixture in a layer of no more than 6 mm. The pastille dries in the oven, just like candied fruits. The time and temperature are the same. In an electric dryer, marshmallows are poured onto a special mesh.

After preparation, viburnum pastille is stored in cardboard boxes or paper bags. It can be rolled, cut into diamonds or squares.

Advice. Sprinkle both sides of the marshmallow with a thin layer of powdered sugar. This will give the product a finished look and extend its shelf life. By the way, it lasts for 8 months, subject to temperature conditions and optimal air humidity.

To make raw jam, it is not necessary to take sugar. Viburnum can be filled with honey. Proportions: 2 parts berries - 1 part bee gift.
When preparing viburnum for the winter, try to use only glass, wooden or enamel dishes. Copper, metal or aluminum can strongly oxidize vitamins. Then you’ll end up with just a sweet treat with virtually no benefit.
If you don’t dry the viburnum puree to turn it into a marshmallow, you can simply roll it into jars. In winter, all you have to do is take out such a preparation and enjoy the wonderful... marmalade!

How to prepare viburnum for the winter? After our advice, this question will no longer worry you. Just choose any suitable method and go ahead to prepare vitamins and nutrients.

Video: viburnum liqueur

Viburnum berry: distribution, types, composition, medicinal properties, benefits and harm. When to collect, how to store viburnum and what can be prepared from it.

Viburnum is a red berry, the fruit of a plant of the same name, which is a shrub with soft pink or white flowers. According to one version, the tree owes its name to the bright color of its fruits, which resemble red-hot metal. But berries of other varieties can be colored pink-orange or black.

In autumn, viburnum bushes become a decoration of parks and gardens; they are planted in school yards and grown in summer cottages and garden plots. But the tree transforms even more in winter, when bright carmine clusters dress up in white caps of snow.

Species and distribution

About 140 species of viburnum grow in nature, but only one has medicinal properties - common viburnum (red viburnum). The plant is unpretentious: it easily adapts to both cold and heat, and tolerates summer drought and winter frosts without any particular difficulties. But viburnum is most common in the temperate zone - in Central and Asia Minor, Europe, North Africa, the Caucasus, the Andes, Siberia and Madagascar. The moisture-loving and shade-tolerant tree grows mainly in deciduous, pine and mixed forests, along the banks of rivers and lakes, among swampy bushes, in birch forests, in clearings, clearings and forest edges. In the warm regions of Ukraine and Russia, viburnum is found almost everywhere, the most common types are red viburnum, bare, expanded, Buryat, birch-leaved, cylindrical, and Bureya. In Russia, artificial plantings can be found even in the north - in Ussuriysk, Arkhangelsk, Solikamsk, Kotlas and the Solovetsky Islands.

History and Application

Viburnum berries are used to make juices, fruit drinks, jelly, jellies, jams, marmalade and raw jam. It is added as a filling to pies, meat and poultry dishes. Viburnum has long been used in peasant life: folk craftsmen wove wreaths, baskets, vases, barrels, boxes and other household utensils from young flexible branches.

In Rus', viburnum was an indispensable participant in wedding ceremonies; in the old days, not a single folk festival was complete without it. Viburnum branches were used to decorate girls' wreaths and wedding loaves, and a bouquet of fiery red clusters was placed on the table in front of the newlyweds - as a symbol of a happy married life. Interestingly, viburnum is the only berry whose seeds are heart-shaped. Among different nations, this pretty tree is a symbol of maternal love, girlish beauty, and the warmth of the parental hearth. Previously, a viburnum bush was planted next to the house so that its inhabitants would live in goodness and prosperity.

Composition and calorie content of berries

Viburnum has a rich beneficial composition. Its fruits are classified as diabetic products; they contain tannins, pectins, essential oils, phytoncides, organic acids, vitamins C, E, K, A, P. Viburnum contains a lot of valeric acid, folic acid, and vitamin C (ascorbic acid). acid) in this berry is 2 times more than in raspberries: this allows us to classify viburnum, along with blueberries and rose hips, as the best means for renewing blood among wild plants.

Small red berries are also rich in minerals: potassium, calcium, manganese, zinc, chromium, copper, phosphorus, selenium, iodine, iron, cobalt, etc. But the most valuable component of viburnum is the glycoside viburnin: it gives the berries a bitter taste and provides them with healing properties.

The calorie content of fresh viburnum is 26 kcal, dried - 200 kcal per 100 g.

Benefits and medicinal properties

People have known about the beneficial properties of viburnum berries since ancient times. The healing power of the plant lies in its bark, berries and flowers. Viburnum fruits are one of the best natural antibiotics. Decoctions prepared from them are useful for sore throat, cough, bronchitis, hypertension and heart disease. The abundance of tannins and pectin substances makes viburnum useful for normalizing the functioning of the digestive tract, and the variety of vitamins and minerals is an excellent cure for psychological and mental trauma. It is enough to eat one dessert spoon of fresh berries daily to prevent digestive problems and protect against depression.

To strengthen the immune system, viburnum berries are ground with honey - this gruel will supply the body with the necessary amount of vitamins and microelements. Viburnum is indicated for stress, depression, vitamin deficiency, ulcers, gastritis, atherosclerosis, edema and kidney disease. Compresses made from the juice of fresh berries are used to treat acne, remove freckles and age spots.

Viburnum - how and when to collect?

Viburnum is harvested after the first frost - then the obvious bitterness disappears, the berries acquire a pleasant tart taste, sweet, with a slight bitterness. In addition, the concentration of nutrients in such berries is higher. But if you can’t wait until frost, use a simple method. Harvest the viburnum as soon as the berries turn a rich red color, and put them in the freezer for a while - the effect will be exactly the same. And then you can process it or leave the berries frozen.

Viburnum - how to store healthy berries?

Viburnum can be stored frozen together with the bunches, or by separating the berries from the branches. Viburnum should be washed under running water and dried. To ensure that the berries take up less space, they are separated from the branches, poured onto a tray, placed in the freezer and frozen. Then they put it into bags.

You can store viburnum without freezing. In this case, the collected berries do not need to be washed. Viburnum bunches are tied into small bunches and hung in a cool place - on the balcony, in the attic. But the balcony must be glazed, otherwise the birds will think that a feeder has been organized for them.

For longer storage, viburnum can be dried. To do this, the berries are first dried (not separated from the stalks), then dried in the oven at a temperature of 40-55 degrees. After drying, separate from the branches and store in linen bags in a cool place.

Viburnum - what can be prepared from it?

Recipe 1. Viburnum, pureed with sugar. The preparation is somewhat troublesome, but as a result you will get a delicious jelly that is very, very healthy. The viburnum needs to be washed, separated from the branches, placed in a pan and crushed with a masher. Now place a colander on a high saucepan, add viburnum in small portions and wipe with a wooden spoon. The pulp and juice will drain into the pan, but the pulp will remain. Don't throw it away! When you have pureed all the berries, add sugar to taste. Usually 500 grams of sugar is enough for a liter of viburnum puree, but this is a matter of taste. Let the sugar dissolve, put the viburnum into jars, and put it in the refrigerator. Fill the cake with water, add sugar and cook compote.

Recipe 2. Viburnum jelly. Pour boiling water over a kilogram of berries for five minutes. Drain in a colander to drain and transfer to an enamel bowl. Pour in heated water (30-40 degrees), wait until the berries become soft. After this, rub the berries in the same way as in the previous recipe. Mix berry puree with sugar (proportions 1:1) and cook over low heat for about an hour. Place into jars and roll up. The jelly contains fewer vitamins, but it can be stored for a very long time.

Recipe 3. Viburnum syrup. For a kilogram of berries you need 500 grams of sugar and a liter of water. Rub the berries through a sieve, pour a liter of boiling water over the pulp and strain. Combine the liquid with berry puree, heat, add sugar and simmer over low heat for five minutes. Pour into bottles and add to tea to taste.

Pay special attention to the first recipe, where the berries are not cooked. You will spend no more time than on other recipes, but with this method of preparation, viburnum retains all its beneficial and medicinal properties.

Contraindications and harm of viburnum

Most types of viburnum have poisonous fruits. But even edible berries can be harmful to health if eaten in handfuls without a sense of proportion.

Viburnum is contraindicated for pregnant women, hypotensive patients, people suffering from high acidity of gastric juice, gout, arthritis, thrombophlebitis, and having stones in the bladder and ducts. Also, you should not use this natural medicine if you have serious kidney diseases and a tendency to increased blood clotting.

Viburnum viburnum is an extraordinary berry. In spring, we admire its white color, enjoy its extraordinary aroma, and on dull autumn days, bright red clusters lift our spirits. We believe that viburnum represents beauty, love and goodness. We prepare a healing potion from it, because in addition to aesthetic pleasure, the plant has enormous health benefits.

- a natural healer, a folk healer, and for many families - also a talisman. Let this miracle bush decorate your garden, give joy and health to loved ones, and bring peace and prosperity to your home!

What do we associate with autumn? With bright yellow foliage and scarlet clusters of viburnum. The fruits of this plant ripen somewhere in the middle of the autumn period, but they are collected only after the first frost. Before frost, the berries have a slightly bitter taste, and after the frost catches them, the bitterness goes away. If you harvested before frost, then before cooking, put the berries in the freezer for a while, the bitterness will go away and a pleasant sweetish taste will appear.

You can often see these healthy berries in winter; they turn so wonderfully red under their snow-white cover. People leave some viburnum especially for the birds so that they have something to eat during the cold season. But many people ignore this berry, believing that it does not smell very nice. And completely in vain. If you know how much benefit this plant brings, you will certainly start harvesting berries, and pureed viburnum with sugar will forever live in your refrigerator.

Viburnum with sugar for the winter (without cooking)

Most modern housewives try to make preparations for the winter that will retain the maximum amount of benefits. Our recipe today is especially relevant; we prepare viburnum berries, ground with sugar, for the winter. In this version, viburnum will fully retain all its properties.

There is no need to say much that viburnum is very useful; it will be an excellent means of prevention during the period of colds. But you can also make very tasty teas and warming drinks based on viburnum, adding, for example, lemon, orange zest, dry mint or lemon balm leaves. So, if you are interested, join us, let's replenish our bins with a few jars of vitamin preparation.

Taste Info Jam and marmalade

Ingredients

Viburnum – 350 g;
Sugar – 350 g.

How to prepare ground viburnum with sugar for the winter

At the beginning of autumn, viburnum is sold in almost all markets. Well, if this berry grows in your garden, even better. Actually, we start by plucking the bushes with viburnum, or purchasing viburnum at the market. The average bunch weighs approximately 350 grams, enough for a 250 ml jar. In general, since viburnum will be stored on the refrigerator shelf, it is better to choose small jars so that the contents can be used within one to two weeks. Rinse the selected viburnum branches under cool water, lay them out on a kitchen towel, and let them dry a little.

Now we begin to pick off the branches, the viburnum berries can be cut with scissors, or you can tear them off with your hands, any appearance of the berries will suit us, because we will still crush them. You can freeze picked berries if you have a lot of viburnum. You can also make viburnum juice or compote.

Let's return to our recipe. Transfer the tattered viburnum into a deep container. We take any press that will be convenient for kneading the berries. We carefully begin to knead the viburnum; the juice from the bursting berries scatters very quickly, so we work without fanaticism. We try to squeeze out the juice from all the berries as much as possible.

Measure out 2/3 of the granulated sugar. Pour sugar into a container with mint viburnum. We leave the rest of the sugar aside; we will need it a little later.

Mix the viburnum and granulated sugar, trying to make sure that the sugar crystals are completely dissolved.

Although we will not roll up jars of viburnum, we will still take care of sterility, this will be our guarantee of longer storage of the workpiece. As mentioned above, it is very good if you have small jars. We wash all the jars with soda, sterilize them, and also process the lids. We transfer the viburnum into clean jars, leaving a little space for the remaining sugar and future juice.

Add the remaining sugar.

Place the lid on the neck of the jar, tighten it, and place it on the refrigerator shelf or in the cellar, on the balcony, whichever is more convenient for you.

Teaser network

Viburnum with sugar for the winter through a meat grinder

The recipe for this preparation is as simple as shelling pears:

Carefully sort out the viburnum berries, free them from the branches.
Place in a colander and rinse thoroughly under running water, then allow the berries to drain and dry slightly.
Place a fine rack on the meat grinder and scroll the viburnum through it.
Combine the resulting mass with granulated sugar in equal proportions and mix thoroughly.
Prepare pasteurized dry glass jars, place viburnum with sugar in them, without filling 1-1.5 cm to the very top.
In each jar, sprinkle the surface of the viburnum a little more with granulated sugar and close with a tight nylon lid.
Store in the refrigerator.

How else can you prepare viburnum with sugar for the winter?

If you think that the contact of viburnum berries with the metal parts of the meat grinder is not very useful, you can grind it manually. Place in a deep bowl and crush using a kitchen wooden masher.
If you want to get seedless and skinless viburnum, rub it through a fine plastic sieve. But remember that both the skin and the seeds contain an incredible amount of useful substances; it’s not for nothing that the viburnum seed is shaped like a human heart. Throwing them away is a crime.
Instead of a meat grinder, you can easily use a blender to prepare such a preparation.
And how delicious the preparation will turn out if you give it a little citrus notes. For 1 liter of the resulting sweet viburnum mass, add half an orange minced through a meat grinder (along with the zest). Stir, put into jars and put in the refrigerator.

Viburnum juice without cooking

An excellent solution would be viburnum juice without heat treatment; however, with any exposure to elevated temperature, the beneficial properties are partially lost.

To prepare the juice, the proportions will be different: for 1 kg of viburnum you will need 200 g of granulated sugar.

Grind the berries in a bowl with a masher, and then squeeze out the juice through cheesecloth. You should only have bones and skins left on the gauze cloth, and all the pulp will seep into the bowl. Add granulated sugar, mix thoroughly and let stand for a while until the sugar grains are completely dissolved. Then mix thoroughly again, pour into hot jars, roll up the lids and store in the cellar. If you have space to store such juice in the refrigerator, you can close the jars with nylon lids.

To speed up the process of preparing viburnum according to this recipe, you can squeeze the juice through a juicer.

How is viburnum useful?

The beneficial properties of viburnum with sugar can be listed endlessly. Its berries are rich in tannins, vitamins A and C, and pectins, which will effectively cleanse the intestines of harmful substances accumulated there. The phytoncides contained in the fruit cope well with microbes. The berries also contain copper, potassium, iron, manganese, magnesium, phosphorus and even some iodine. Both fruits and leaves are a source of formic, acetic, valeric and oleic acids.

It’s even difficult to name an organ in the human body that would not be affected by viburnum:

Its most important benefit is in the treatment and prevention of respiratory and colds. It perfectly thins mucus, helps in the treatment of bronchitis and pneumonia, and is good for severe chronic cough.
Any doctor, along with medications, will definitely prescribe viburnum for the treatment of throat and sore throat.
Healing red berries will help get rid of painful sensations in the heart, will help dilate blood vessels, eliminate constant headaches and hypertension.
Viburnum will help cleanse the liver and improve blood composition, get rid of small stones in the gall and bladder (it is a good choleretic agent).
Viburnum is especially useful for disorders of the digestive tract. Here she is susceptible to many diseases: stomach pain and ulcers, gastritis with low acidity and indigestion, constipation and loose stools, duodenal ulcers and hemorrhoids.
It is useful to take viburnum for nervous strain and fatigue.
You can apply this remedy to treat skin diseases: eczema and pustules, boils, ulcers and wounds.
Viburnum is a good prevention of cancer.

Contraindications for viburnum

Preparing viburnum for the winter with sugar is not suitable for people who suffer from hypotension. It lowers blood pressure, which can cause harm in this case.

Women during pregnancy should consult a doctor before taking this remedy.

If the acidity of gastric juice is increased, you should not take viburnum with sugar. People suffering from diseases such as arthritis, gout, urolithiasis and kidney disease should also avoid this healthy berry.

If a person has increased blood clotting and a tendency to thrombosis, viburnum is contraindicated.

Viburnum is very useful for children's bodies, but doctors still recommend not giving it to children under two years of age. After reaching this age, still do not self-medicate, but be sure to consult a pediatrician.

How to take and how to store?

Since our viburnum was prepared with sugar for the winter without cooking, it can only be stored in the refrigerator. It is believed that its shelf life is 90 days, but believe many years of experience, it perfectly retains its properties almost until summer.

Make it a rule to start every morning with a teaspoon of the prepared mixture, washing it down with 1 glass of warm boiled water. You can dilute the mixture in water and drink. If you do this every day, then you will not be afraid of any of the above diseases.

In case of colds, viral diseases, bronchitis, constantly make tea from viburnum mass and drink as much as possible.

You can replace sugar in the given recipes with honey, it will turn out even healthier.

Nature has gifted us with a wonderful natural cure for many diseases. All you have to do is harvest and make preparations. Don't miss this opportunity to give your body maximum health!

In late autumn, viburnum bushes are visible from a great distance, and all thanks to the bright red berries. This is an incredibly valuable product that has been used in folk medicine for centuries. In the spring, people harvest the bark of the plant, at the beginning of summer they collect flower inflorescences, but with the arrival of the first frosts, they can begin collecting amber berries.

There are several ways to prepare viburnum fruits for the winter, and they are all very simple. This:
drying (the bunches are hung in a secluded place where they gradually dry out);
freezing (the berries are separated, portioned into bags and stored in the freezer);
grinding with sugar (berries prepared in this way are placed in jars and stored in the refrigerator).

This article describes in detail the intricacies of preparing viburnum for the winter, so that this natural gift not only helps maintain immunity throughout the cold season, but also delights with an unusual, pleasant sweet and sour taste?

Viburnum without cooking

Ingredients:

Kalina- 1 glass

Sugar- 1 glass

Viburnum berries are taken in the same ratio with sugar. For example, if you managed to collect 1 cup of berries and you want to grind them, then there should be exactly the same amount of granulated sugar. That is, 1 glass. The ratio of viburnum juice (without pulp) to sugar is 2:3, that is, for every 500 grams of pureed viburnum you will need 750 grams of sugar.

How to prepare viburnum with sugar for the winter without cooking

1 . Separate all the berries from the stalks and rinse them thoroughly with water. To get rid of small debris, it is better to put the berries in a deep bowl and fill the container to the top with water. They will all sink to the bottom, and dry leaves, sticks and bugs will float to the surface. Pour out the dirty water and rinse the fruits again.

2. Now the berries need to be crushed. For this purpose, you can use a masher used in making mashed potatoes or cheesecloth.

3. Add sugar to the mashed berries and stir until completely dissolved.

4. Viburnum berries are obtained in their own juice. Divide the mixture into small jars and store in the refrigerator.

Viburnum ground with sugar without seeds, recipe for the winter

If you want to get pure syrup, without seeds and peels, then at the stage of pressing the berries you need to squeeze out the juice. To do this, place the pulp in cheesecloth and squeeze out the liquid. The remaining cake can be used for alcohol tinctures. The result is juice without seeds or peel. Mix it with sugar and pour into a clean, dry jar.

Store the preparations in a cool room, refrigerator or cabinet so that they are not exposed to sunlight.

Viburnum goes well with many fruits, both those growing in the middle zone and exotic ones. A rather interesting taste (while maintaining all the benefits) is obtained if you add oranges to mashed viburnum. To do this, you need to mix the mass prepared according to the above recipe with chopped and then ground in a blender unpeeled representatives of the citrus family. The number of oranges depends on the initial weight of the viburnum: 1 orange per 750-1000 g of berries.

An amazing shrub with clusters of red berries is viburnum. The fruits of this plant are a real storehouse of useful substances: from a huge amount of a wide variety of vitamins, to antioxidants and radionuclides.

Our ancestors actively used viburnum to treat various diseases. Their list is no less large than the list of useful substances. Viburnum helps with infections, asthma, hypertension and other cardiovascular diseases. By the way, not only the bitter berries of viburnum were used for medicinal purposes, but also the flowers, leaves and even the bark of this shrub.

You can make tea from the berries in their own juice, and the sweet syrup is great for pies, pancakes and other baked goods.
Viburnum contains vitamins A, C, E, K, P, it has a lot of iron, manganese, phosphorus, zinc, it is rich in useful acids (valeric, formic, acetic, linoleic, butyric and others). This plant contains such a valuable substance as the glycoside viburnin, as well as many resins and essential oils, tannins and pectin are present.
People with low blood pressure, diseases of the blood system, kidney diseases and pregnant women should not abuse viburnum.

Collection and preparation of viburnum

It is recommended to collect viburnum in late autumn, as soon as the first frosts begin. The fact is that the berries have a pronounced bitter taste, which disappears when exposed to cold. Berries should be picked in dry weather. In this case, the bunches must be cut off entirely, and not the fruits themselves.
Of course, not all viburnum berries should be left for storage or sent for processing:

First, they must be fresh;
secondly, you should not harvest unripe or overripe berries;
thirdly, crumpled and rotten fruits must be immediately discarded.

After picking, the berries should be prepared. They must be separated from the branches (if necessary), stalks, leaves and other debris removed. Then the fruits need to be carefully washed and dried. They are now ready for processing or storage.

Freezing and drying viburnum

Viburnum is stored quite well. In the old days, the bunches were simply hung in the basement or cellar. In a modern apartment, you can do it simpler: put the bunches in a pan and put them in the refrigerator. This way they will retain all their properties for up to six months. Viburnum can be stored even longer when frozen. To do this, just put the fruits in sealed bags and put them in the freezer. You can only package the berries by carefully removing them from the branches. But you can freeze the whole bunches by placing them in containers.

If there are a lot of berries, then you can use the following technology to save space. A portion of viburnum is poured into a bag, and then the bag is placed in a rectangular container and sent to the freezer. When the fruits are frozen, you need to remove the resulting briquette from the container. Such berry “bricks” can be placed in the freezer more compactly. However, the freezing process in this case will take a little longer.

The optimal temperature for freezing viburnum is considered to be from -18 to -23°C. It is under such conditions that the process occurs quite quickly, which means that the berries retain their beneficial properties. In addition, this temperature allows you to store viburnum for 8-12 months.

It is worth remembering that you need to put the berries in bags or containers in such a way that after removing them from the refrigerator, you can immediately use all the contents. The fact is that you should not refreeze viburnum.

Viburnum can also be stored well in dried form. You can dry whole bunches by hanging them somewhere in the shade. You can also use the oven. Then the berries must be washed, placed on a baking sheet lined with parchment, and placed in an oven preheated to a temperature of 60°C. At the same time, the oven door should remain ajar.

Dried berries should be transferred to a glass jar or cloth bags and stored in a dry place with good ventilation. In this form, viburnum can be consumed until the next harvest.

From frozen or dried berries you can prepare many delicious, and most importantly, healthy desserts and drinks. However, it is no less effective to prepare viburnum in the form of preservation.

Viburnum juice for the winter

Our ancestors made juice from viburnum berries. It should be noted that the method of its preparation is somewhat different from the standard one.

First you need to squeeze out all the juices from the prepared berries. This can be done either using a juicer or through gauze folded in half. However, the juicing process does not end there. The resulting cake should be placed in a saucepan, filled with water and boiled for 10 minutes over low heat.

The finished broth should be filtered and mixed with the juice obtained earlier. Then add sugar to taste and heat to a temperature of 85-90°C. All that remains is to pour the juice into jars or bottles and seal with boiled lids.

In a cool place, viburnum juice can be stored for quite a long time. In a city apartment you can use a refrigerator for this purpose, and in a private house you can use a cellar.
The juice obtained in this way is quite concentrated, incl. It is not recommended to use it in its pure form. It is better to first dilute the vitamin drink with plain water.

Additional tip. Instead of sugar, you can add a natural preservative – honey – to viburnum juice. This will not only increase the shelf life of the finished product, but will also give it new taste qualities.

As for the amount of honey, each housewife should rely on her own taste. The optimal ratio is 100-150 g of bee product for each liter of juice. But this is only a recommendation.

Viburnum syrup, preparation for the winter

Viburnum syrup can be prepared using approximately the same principle as juice. To do this, you need to rinse the berries, put them in a saucepan and add water. It is advisable to prepare the syrup in an enamel bowl. You need to pour in enough water to lightly cover the berries.

Place the pan with berries on low heat and cook until the berries are soft. After this, the berries should be thoroughly crushed. The resulting mixture must be filtered through thick gauze into a clean container. The cake should be squeezed out thoroughly. Leave the finished juice for 3 hours so that all the sediment sinks to the bottom.

After this time, the liquid must be carefully poured into a clean pan and sugar added. The amount of sugar should exceed the amount of juice obtained by 1.5 times (for 1 liter of juice 1.5 kg of sugar). Place the pan over low heat and heat, stirring the mixture constantly, until all the sugar has dissolved. You can add a little vanillin to the finished syrup. This will significantly improve the taste of the product.

The resulting syrup can be poured into jars and sealed with lids. It should be stored in the same way as juice in a cool place.

Winter viburnum jam

There are a lot of options for making viburnum jam. However, the optimal method is considered to be one that minimizes heat treatment of berries, i.e. without cooking. This will preserve the maximum amount of useful substances in the viburnum. This method of making jam has already been described above under the heading “Viburnum viburnum pureed with sugar.”

If we talk about classic jam, then it is best to use the option below.
So, to make jam from viburnum berries you will need to take:
viburnum (berries) – 1 kg;
granulated sugar – 0.8 kg;
water – 400 ml.

Place the viburnum berries in a heat-resistant bowl, add 200 ml of water and place in an oven preheated to 180°C. The time of such processing should be such that the berries become completely soft.

While the viburnum is undergoing primary heat treatment, you can start preparing the syrup. To do this, pour all the sugar into a saucepan, add 200 ml of water and cook over low heat until the granulated sugar is completely dissolved.

When both components of the jam (berries and syrup) are ready, they need to be mixed and simmered over low heat for about 30 minutes. You cannot leave the stove at this time, since the mixture must be stirred all the time.

After this, the semi-finished product should be removed from the stove and allowed to brew for 6 hours. Then you need to put the pan back on the fire and bring the jam to readiness, stirring it constantly and periodically skimming off the resulting foam.

The finished jam should be immediately poured into pre-sterilized jars and rolled up.

You can add an unusual taste to viburnum jam by adding the juice of 1 lemon and a bag of vanilla sugar to the finished product.

Viburnum jam with apples

You can also add various fruits to classic viburnum jam, for example: apples. This delicacy is made as follows.
Grind the viburnum berries in a blender or simply mash them. Then transfer the resulting mass into a colander lined with a double layer of gauze and squeeze out all the juice. The cake remaining after this procedure will no longer be needed, incl. you need to squeeze as thoroughly as possible.

Core the apples, cut into thin slices and place in a saucepan. Sprinkle granulated sugar on top of the apple slices and cook over low heat until all the sugar has dissolved. The result should be a kind of applesauce. After this, you need to remove the dishes from the heat and let the finished semi-finished product cool.

Then pour the resulting viburnum juice into the puree and put the pan on the fire again. As soon as the mixture boils, the jam is considered ready. All that remains is to pour it into jars.
The most delicious jam is obtained if you take the ingredients in the following proportions:
viburnum (berries) – 1 kg;
apples – 2.5 kg;
sugar – 2.5 kg.

Viburnum jam with pumpkin

In addition to fruits, you can also add vegetables to viburnum jam. True, not any. An excellent option is the combination of viburnum and pumpkin. For such preservation you will need to take:
viburnum (berries) – 1 kg;
pumpkin – 1 kg;
sugar – 1.5 kg.

Peel the pumpkin, cut into small pieces and boil in a small amount of water. When the vegetables become soft, you need to drain them in a colander, and then chop them in a blender or mash them thoroughly.

Rub the viburnum through a sieve and mix with the pumpkin. Add sugar there. The resulting mixture should be allowed to stand for a couple of hours, and then simmered over low heat for about 40 minutes. All this time, the jam should be stirred regularly and the foam removed.

About indications and contraindications

In conclusion, a few words about the indications and contraindications for using viburnum. After all, everything is good in moderation.

So, at the very beginning it was already said that viburnum is an excellent supplier of numerous useful substances to the body. Among them: iron, iodine, manganese, copper, potassium, calcium, phosphorus, magnesium. In addition, it contains acids that are very important for humans: valeric, formic, citric, ascorbic. And, of course, vitamins: A, K, P, E and, of course, C. It is thanks to the latter that viburnum perfectly strengthens the immune system and helps get rid of numerous acute respiratory infections and acute respiratory viral infections.

However, experts recommend consuming viburnum for other diseases, for example:
gastrointestinal tract (gastritis, ulcers);
circulatory system (atherosclerosis, angina, hypertension);
central nervous system (headaches, neuroses, periodic hysterics);
oral cavity (stomatitis, bleeding gums);
skin (dermatitis, furunculosis, teenage rashes);
gynecological (ovarian inflammation, erosion, cystitis).

However, viburnum should not be considered a panacea for all diseases. It is highly discouraged for some people to take it. It's worth starting with allergic reactions. Due to individual intolerance or overdose, viburnum can cause an unpleasant rash. People with the following ailments should not consume these berries:
low pressure;
increased blood clotting;
increased stomach acidity;
joint pain.
Of course, even if you have the above diseases, you can drink tea with viburnum jam, but only in acceptable quantities. The main thing is not to abuse it.
Well, for the rest of the citizens, viburnum will only benefit. Especially in winter.