Jam-jelly from viburnum with spicy pumpkin

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Jam-jelly from viburnum with spicy pumpkin

Ingredients

viburnum red berries 500 g of ready-made berry puree
pumpkin (dense bright orange) 500 g ready-made pumpkin puree
sugar 800 g
pumpkin spices 1 / 2-1 tsp

Cooking method

  • This year, at the suggestion of Tanya Admin I met a wonderful berry viburnum. Of course, I knew such a berry, but for some reason I avoided it and never made any blanks out of it, it seemed very bitter to me. And here's the recipe Jam-jelly "red viburnum" I ventured to do it. And I liked the jam so much that on its basis I made another very successful option by crossing the viburnum with a pumpkin, which I hasten to share with you. Maybe someone wants to try this option as well.
  • The principle of preparation and proportions are written in great detail by Tanya in the recipe, I did the same.
  • I did languish in a slow cooker on the program, setting the temperature to 110 degrees. Kalina went through, washed, put mv in a saucepan, added 1 tbsp. l. sugar, mixed, waited for the berry to be covered with juice and become soft.
  • Then she rubbed the berries through a sieve, freeing them from seeds and skins.
  • I got the finished mass of 500 g. I took the same amount of the finished pumpkin mass, having previously prepared it.
  • To do this, cut the pumpkin into pieces, put it in a saucepan, add 1 tbsp. l granulated sugar, 2 s. l water and 1/2 teaspoon pumpkin spice.
  • Cooked the pumpkin until soft and then mashed it.
  • She combined both masses, pumpkin and viburnum, added granulated sugar and cooked on simmering, at a temperature of 110 degrees, for about 15 minutes, periodically skimming off the foam.
  • Then she poured the jam into prepared jars, closed and turned over to the lids until it cooled completely.
  • Jam-jelly from viburnum with spicy pumpkin

Note

Pumpkin spices in equal amounts: cinnamon, grated nutmeg, ginger, cloves, allspice.

Svetlenki
Galina, title photo - honey - great composition

Gal, out of curiosity - are you buying a viburnum? It's so exotic for me ...

Quote: Gala
She combined both masses, pumpkin and viburnum, added granulated sugar and cooked on simmering, at a temperature of 110 degrees, for about 15 minutes, periodically skimming off the foam.

Did you do this at Shtebe? If so, did the cover open and open normally? Does the mass spit there? Maybe your experience will come in handy.

It turned out to be a very beautiful jam, and I have no doubt that it is delicious (there is no need to talk about its usefulness)

Thanks for the interesting recipe
Gala
Sveta,
I don’t buy viburnum, it grows in the forest from my neighbors in the country. At my site, I wore it out, now it turns out in vain.
Did it in Shteba, did not close the lid. The mass does not spit, it is cooked a little, and the pan is deep.
Admin

Galyathanks for using my jam recipe as a base
And yours is very beautiful, bright, and turned out to be well gelled.And, the photos ... so attractively beautiful
Gala
Tanyusha, and thank you again for such a great jam!
How I like him! I'm just crazy about such a good combination
Admin

Now you understand me why I put all the cans away in the pantry - for fear of devouring everything at once
And why I used to be skeptical and even negative about Kalina
Gala
Oh, as I understand! I also removed it further, only I periodically apply it to an open small jar
Quote: Admin

And why I used to be skeptical and even negative about Kalina
I'm the same bullshit
Nagira
Galahow unusual !!! And it's beautiful ... To my taste - I can't imagine, somehow I'm not very good at pumpkin ...
But I love viburnum for a long time, I definitely stock up on ice cream, and five minutes, and honey for the winter ...
We and our friends really like the ice cream made from it, I even put it up for some competition here ...
A little - "try" yours with a pumpkin I will write in plans
Gala
Irisha, you still try. You shouldn't be so about pumpkin, that's how I still treated Kalina, that's why I haven't made your Kalina ice cream yet. But now I will certainly get to him
If you try, then, for starters, take a pumpkin with a firm pulp, strong, bright orange, it even smells like watermelon to me. I don't know the variety.
Florichka
On Saturday I collect my viburnum, I have my own pumpkin. Very well stumbled upon this recipe. And then the current made liqueur from viburnum, but the syrup from viburnum has been worth it since last year. Thanks to Tanya and Galya.
Nagira
Quote: Gala
Irisha, try it anyway.
Gal, so I was going, just to start a little bit. And I usually buy nutmeg pumpkin, you can eat it in parts (we are such eaters)
Gala
Florichka, Irina, come on! I just remembered you yesterday when I looked at Nagirs recipe for ice cream from viburnum, you showed a photo of your viburnum there I recommend trying this option.

Irisha
, that is great! I'm waiting for your impressions.
Nagira
Galinka, I still have a question, I love viburnum so much that my hand just does not rise and I don’t add spices to pumpkin without spices, but can the viburnum fix its taste alone?
Gala
Irin, you can do it without spices, you can change the proportions: take less pumpkins. I liked what I got, the pumpkin slightly softens the viburnum, the bitterness of the viburnum is felt, I have a minimum of spices, they are almost elusive, but they bring a piquant note.

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