Jelly from Viburnum
1 hour Recipe Yield:
1.5 l Difficulty:
Medium recipe
Jelly from viburnum – a recipe for Russian cuisine, everyone knows that viburnum is very useful, but fresh it is bitter, and it is not always possible to store it for a long time. Viburnum jelly is a very good option for long storage, and there is no such bitterness.
Cooking Recipe
For a recipe for Russian cuisine viburnum jelly select berries, rinse. Transfer the berries to a deep saucepan, pour boiling water over and hold for 5-6 minutes - this will leave most of the bitterness. After draining the water, pour 400 ml of warm water over the viburnum, put on medium heat and cook until the berries are soft.
Rub the boiled viburnum through a sieve, cover with sugar, mix and put on low heat. Cook viburnum jelly, stirring occasionally, for 50 minutes.
Arrange the finished viburnum jelly in clean hot jars, cover with a nylon lid or paper and store in a cool place.