Seedless viburnum jam
Yingko, stock.adobe.com
The main drawback of viburnum jam and similar berries for me is small bones that cannot be removed in advance. But at the same time, they are easy to get rid of during the cooking process. I’ll tell you exactly how, if this is also relevant for you.
Step by step cooking recipe
Pour boiling water over viburnum and boil for 5-7 minutes. Throw it in a colander.
Grind it through a sieve, add sugar and bring to a boil.
Boil the jam until thickened for about 20-30 minutes and roll into sterile jars.
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