Dogwood in the East is also called the "Shaitan berry." Since this shrub deceives people: it blooms at the very beginning of spring, and brings fruits later than all fruit and berry trees - in mid-October. But still, we waited for the harvest and now we can prepare cornel jam with pits.
Why not remove them? And you try! Dogwood - the berry is dense, the bone firmly sticks to the pulp. You can, of course, at the end of the season wait for overripe, burgundy-colored fruits. Then the bone will be easily removed. But such berries are better to eat raw - they are so sweet. And for jam we take the fruits of medium maturity, so that noticeable elasticity is felt under the fingers. Preparatory work - as for other jams. We sort through the berries, remove the stalks, wash it, throw it in a colander.
Dogwood jam with bones: recipe number 1
We bring to a boil half a liter of water, we introduce a kilogram of sugar in a trickle. Stir until the latter is completely dissolved. When the syrup boils again, we fall asleep a kilogram of berries. On high heat, bring to a boil, and then reduce the heat to medium. Using a slotted spoon, gently remove the foam. We continue to cook on low heat for a quarter of an hour. Then remove from the stove, cover with gauze and leave overnight.
The next day we bring dogwood jam with pits again to a boil, cook, stirring constantly, 10-15 minutes on low heat, remove the foam, turn off the gas. This procedure must be repeated three times, allowing the syrup to cool completely. Readiness of jam check drop by drop. If on any flat surface it will be grouped by a high dome, then it’s ready. If spreads flat pancake - you need to boil more. We sterilize the banks. We spread jam in them so that the berries and syrup are placed evenly. We roll up the lids and turn the cans upside down.
Dogwood prescription No. 2
Pour a kilogram of berries with hot (about 80 ° C) water. Let stand for five minutes. Then drain the liquid, cover with cold water, fold the cornel into a colander. Prepare the syrup according to the same principle as in the previous recipe, but observing different proportions. Here we take one and a half kilograms of granulated sugar and a half cups of water. We pour the cornel into syrup, bring to a boil and immediately turn off the fire for a quarter of an hour. Then we put it on the stove again, but as soon as it begins to gurgle actively in the saucepan, turn off the gas. So repeat 4-5 times.
Dogwood jam with bones: recipe number 3
We wash a kilogram of berries, prick each fruit with a fork so that the dense skin does not interfere with the allocation of juice, we put it in an enameled basin. Sprinkle cornel with sugar. It will require 1.2 kilograms. When the sugar becomes wet and ruby, fill in a basin of just 50 milliliters of water. Yes, do not be surprised, this recipe requires only a quarter glass of liquid - berry juice will fill up the rest. Bring to a boil several times, removing the foam. After some time, dogwood jam, cooking which requires active stirring, begins to thicken. When it reaches the consistency of jam, remove from the stove and lay out in clean and dry cans. They can not be sterilized, but corked containers with nylon caps.