Dogwood is a rather exotic berry for the central and northern regions of Russia, but quite common for the southern ones. Having reached a technical degree of ripeness, the fruits of cornel tree are tasty, healthy, because contain a large number of microelements, pectin, mineral salts and other substances that our body needs. Thanks to a pleasant acidity and a light tart note, they quench thirst well. They also bring down the temperature, have a tonic effect. Therefore, it is recommended to eat berries as raw as possible and store them for the winter. For example, in the form of jam.
Dogwood jam: the main way
It is recommended to prepare cornel jam with a stone. The recipe and cooking technology in this case is much simpler. After all, the layer of pulp around the bone is small, the berry itself is quite hard, its skin is dense. Therefore, grinding will be difficult. And a couple more clarifications. Firstly, any dogwood jam requires a lot of sugar (with or without a prescription, the bone does not play a role). After all, the fruits themselves, even with consumer ripeness, are still sour. Secondly, they are not as juicy as cherries or strawberries, and when cooking they need to add water. Thirdly, for better preservation of canned food, the recipe recommends putting a little citric acid in cornelian jam with bone. By the way, thanks to her, the taste of the product turns out to be brighter, more saturated. And the appearance of the dessert, its color is also noticeably improved. But back to practical tips and tricks. We begin to cook cornel jam with a stone. The recipe is this: for every kilogram of berries, 1.2-1.3 kg of sugar and half a liter of water are required. To make the fruits softer, they must be dipped twice in boiling water, i.e., be blanched. Then pour cold for a couple of minutes to cool. After this, pour the berries into a bowl and prepare the filling: dissolve sugar in hot water, let it boil, removing the foam. After 5 minutes, remove the syrup from the heat and pour into the cornel. Wait too, let it boil. Turn off the gas, set the basin aside for 4 hours, then put it again for cooking. At the very end, pour a little citric acid, pour the jam hot into sterile jars and roll it up. Here's how to cook dogwood jam in 1 day.
Dogwood jam: method 2
Preparing a treat and in one sitting. To do this, for every kilogram of washed berries laid in a basin, the same amount of sugar is poured and a glass and a half of water is poured. Turn on the gas, let the contents boil. Then reduce heat and simmer for 2-2.5 hours, stirring and removing foam. Be careful that the jam is not burnt, does not begin to pester the walls and bottom. Pack finished products in sterile jars and twist.
Seedless jam
And now a few words about how to cook seedless cornel jam. Boil the berries a little (a couple of minutes), let them cool and grind through a sieve. The process is time-consuming, it requires a large wooden spoon or pestle. To facilitate it, we advise you to better use a colander, the peel in the grid will not get stuck. Then add sugar and cook until cooked, determining the degree of thickening as desired.
Enjoy a wonderful berry on health!