Viburnum jam with apples for winter

Let's wash and peel the apples. We won't need the peel, so we get rid of it and the seeds. We will cut the peeled apples very finely.

And now to kalina. You need to squeeze the juice out of it. We do it the way it is convenient for each of us – either with a blender, and then through gauze. And you can squeeze out the juice with a juicer or juicer.

Sprinkle the apple slices with sugar. Let's put it to boil. Then pour the viburnum juice into the half-cooked jam. Cook for another 10 minutes, and pour the mass into jars. Roll up hot with sterile lids.

But this jam can be stored on a shelf in the kitchen and in the pantry. It doesn't need to be cold.