2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Viburnum (rowan) is used both as a fruit and as an herb. It contains more carotene than carrots. There is also pectin and rutin. All this makes it useful for the stomach, lungs and heart. In addition, it normalizes blood pressure, which is why it is recommended for hypertensive patients.
Viburnum fruits have a sour taste. They are small and green. In autumn they become orange-red or white, fleshy and globular. They are collected after their full maturation. They dry quite slowly - first in the shade, then in the sun.
Viburnum fruits are used both fresh and heat-treated. Vitamin concentrates and infusions are prepared from them. For this purpose, it is best to crush the fruit in a mortar or grind.
Viburnum tea is drunk both for pleasure and as a medicine - 4 times a day. For this purpose, 1 tsp. viburnum is poured with 200 ml of boiling water and boiled for 15 minutes.
Viburnum can also be used to make wine and syrups, which enjoy their strong antispastic effect, valuable for asthma.
Viburnum jam is popular among fans of sweet and sour flavors. As the small fruits are sour, an enviable amount of sugar is added to the jam and marmalades. At least 1,200 kg of sugar or more is added to 3 kg of fruit.
To soften the taste, some add other fruits such as apples, pears, and other dried berries. Marmalade is prepared like any other fruit.
Viburnum jam
Necessary products: 1200 g of viburnum fruit, 1200 g of sugar, 500 ml of water
Method of preparation: Viburnum is plucked during the first winter frosts. The beans are flooded with cold water. They are left like this for one day, the water is changed twice. This removes the bitterness.
Pour the fruit into boiling water for 10 minutes. Strain. Prepare syrup from sugar and water. The viburnum is poured with it and boiled for 10 minutes.
Then leave to cool for 10 hours. The fruits are taken out and set aside with the help of a sieve spoon. The resulting syrup is boiled until thickened. When it is thick enough, add the fruit.
The finished viburnum jam is poured into dry jars and closed. Cool, but without turning the jars over.
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