- Kalina - 1 Kilogram
- Sugar - 1,5 Kilogram
- Water - 400 milliliters
- Vanilla Sugar - 10 Grams
- Lemon - 1 piece
We take the viburnum. To prepare the jam, you need to carefully comb the berries and wash them. To do this, put salted hot water (1 liter of water - 1 tablespoon of salt), put the berries for 2-3 minutes, then transfer the berries to a colander under running water. We remove stems, rotten berries and rubbish. Next, cook the sugar syrup. For 400 ml of water 750 grams of sugar. Then put the prepared berries in enameled dishes and fill it with cooled sugar syrup and leave for 5-6 hours. After, take a lemon, peel it from the peel and squeeze the lemon juice into the jam. We catch berries with noise. In the remaining syrup, add grated lemon zest, vanilla sugar and set to boil for 5 minutes. After the contents must be filtered. Fill Kalina with syrup, bring the future jam to a boil, remove the foam and again cook for 7-8 minutes. Then leave the jam from the viburnum for 4 hours. Then bring again to a boil and cook until done. Still hot jam from a viburnum we pour on dry banks, we roll up. Then turn the overturned cans into a dark place under a warm blanket or rug until completely cooled. Good luck!
Servings: 6