Cornelian dogwood jam for the winter - 1 cooking recipes

Those who have at least once had to pick dogwood berries by berry know how different each of them is from the other, not only in the degree of ripening, but also in taste and structure. Therefore, in order to get good jam, you need to carefully sort through the dogwood, separating ripe berries from unripe ones. Very soft ones should be put aside altogether just to eat them.

Medium ripe dogwood is ideal for jam. Let's choose them. And harder berries are good for compote.

There are many ways to make dogwood jam - every housewife probably has her own recipe, inherited from her grandmother. There are classic ones: when berries are added to boiling syrup and boiled in one or several stages, followed by cooling. The most important thing is not to overdo it with stirring, because boiled dogwood has delicate pulp, it can easily be damaged and disrupt the integrity of the jam. An excellent way out of the situation would be not to stir, but to shake the dishes.

Another classic method is to boil the berries in water and drain them in a colander. Afterwards sugar is stirred into the broth. The syrup is boiled and dogwood is added to it. Please note that the berry almost always goes into jam with seeds, since it is impossible to get rid of them without completely destroying it. This makes it very different from cherries, for which there is a special device for removing the core. In dogwood, the seed adheres even more tightly to the pulp. In small varieties it occupies almost the entire internal space, while garden varieties are more fleshy.

If you need to get rid of the seeds, the already boiled dogwood is rubbed through a sieve. This is quite a labor-intensive task, but many people like this option. Already in the form of puree, the mass is cooked to the desired state.

The ratio of berries and sugar in dogwood jam is usually 1:1.5. Water must be added, since dogwood produces almost no juice.