Dogwood jam for the winter: a simple step-by-step seedless recipe, storage conditions

Make fresh dogwood jam for the winter. You will get a blank for a layer of cakes, a thick, spicy seasoning sauce for baked meat and, of course, fragrant, thick and delicate jam for tea. The taste of the product is rich, because for cooking practically no water is required, except perhaps a little for boiling berries. Dogwood jam packed in small jars is suitable as a snack at work, it is convenient to take it on the road, travel, and just to please loved ones.

Specific cooking

Kizil is an interesting berry, and making jam from it also has its own characteristics.It is rare that dogwood goes on sale soft and sweet. Most often it comes across quite hard and sour. Therefore, if you are not cooking jam (a hard berry is just right for it), but jam, we advise you to set the dogwood aside for a couple of days so that it becomes softer, and then boil it and only then wipe it.

The preparation is made from berry puree, so the most time-consuming task is to separate the small seeds from the pulp. For grinding, a sieve with large cells is used. It's easier to grind hot, so the pulp comes off better, and the cells are less clogged with meal.

Finally, the volume of sugar must be chosen depending on the acidity of the raw material. Usually put in a one-to-one ratio, sweet berries are cooked with less sugar.

Ingredients for the recipe

A simple dogwood jam recipe involves only sugar and berries, a little water is needed for boiling. For those who want to diversify the taste of the workpiece, it can be advised to add vanillin or mint.Overripe juicy berries are softer and sweeter. But less ripe ones contain more pectin - accordingly, the workpiece will turn out after solidification more dense and thick, resembling jelly.

Preparing fruit

Cornwood should be sorted out, spoiled berries should be discarded. Then remove the ponytails and rinse well. It is better to rinse in a saucepan, changing the water several times and turning the fruits over with your hands. It is not necessary to dry the dogwood - if there is a lot of it, enough water will drain from it so that you do not add a new one when boiling. If the dogwood is dry, you need to splash a little on the bottom - until the berry gives juice, it can burn without liquid.

Preparation of containers

Cornel jam is usually laid out in small jars. The containers are well washed, calcined in the oven or microwave. Lids are sterilized separately. The workpiece is stored both under metal and under strong nylon covers.

Cook the product in a thick-walled saucepan, stirring constantly so as not to burn.

How to make dogwood jam at home?

The recipe for dogwood jam for the winter without seeds is quite simple. It will be difficult only to separate the juice and pulp from the seeds and skins.

To make a beautiful, bright and tasty jam, take:

• dogwood - 1 kg;
• sugar - 800g

Cooking:

1. Prepare raw materials. Put in a saucepan and pour in a quarter cup of water.
2. Put on a small fire, cook for about a quarter of an hour. During this time, the berries will release the juice and soften.
3. Remove the berries with a slotted spoon and grind, pour the juice from them into the mass, mix and add sugar. Boil down to the desired density. It usually takes half an hour to boil.
4. Pour the finished jam into jars and cork.

Features of confiture storage

Keep jars in a dark place, as vitamins are destroyed in the light. If the jar is under a nylon lid, then it is better to place it in the refrigerator. Under metal lids, jam lasts for a long time even in a city apartment.

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