Since childhood, mothers and grandmothers have been repeating how useful it is to eat berries and fruits, since they are entirely composed of vitamins. Fortunately, these gifts of nature, in addition to their benefits, are also characterized by excellent taste, so they are eaten with pleasure. But it happens that the most useful of them are quite specific, and therefore unpopular. Like dogwood, for example.

A berry with a sour tart taste is a real gift for immunity. It is used not only for culinary but also for medicinal purposes. If you don't like fresh berries, use them to make delicious jam. There are a lot of recipes. Here are the most popular ones with a step-by-step description of the process.

Dogwood jam with bone

Advice: to keep the berries intact, pre-soak them for an hour in a soda solution. It is prepared at the rate of 1 dessert spoon of soda per 1 liter of water.

Ingredients

Servings: - + 100

• dogwood 1 kg
• sugar 1 kg
• water 300 ml

Per serving

Calories: 38 kcal

Proteins: 0.1 g

Fats: 0 g

Carbohydrates: 9.5 g

2 hours 0 minutes Video Recipe Print

Carefully sort out the dogwood, peel off the stalks and soak for an hour in cold water. Drain and wash the berries well. Boil water in a saucepan. It is needed in order to blanch the dogwood. It is convenient to do this by pouring it in small portions into a colander and dipping it in boiling water for 5 minutes. If this is not done, the berries will shrivel during subsequent cooking.

Pour 300 ml of water into a basin, add sugar and put on fire. Once it dissolves, remove from the stove. If the syrup turns out to be cloudy, strain through cheesecloth, folded several times, and boil again.

Put the dogwood in the syrup and wait for the jam to boil. This should happen over very low heat, as in the video recipe. The foam that forms on the surface must be removed. Cook for 5 minutes.

Now remove the basin from heat and leave for a quarter of an hour. Then bring to a boil again, cook for 5 minutes and remove. Do these manipulations two more times.

Put the jam, while it has not yet had time to cool, put it in sterilized jars and roll it up. Store in your basement or closet.

Advice: To determine if the jam is ready or not, drop the syrup onto a plate and see if it spreads or not. If so, then you need to cook more. If not, you can roll it up.

Pitted dogwood jam




Important: before making the jam, be sure to taste the berries. If it is more acidic than usual, sugar is needed not a kilogram, but one and a half. In any case, for the preparation of dogwood jam, sugar should always be put at least 1: 1.

Cooking time: 3 hours

Servings: 100

The energy value

• proteins - 0.1 g;
• fats - 0 g;
• carbohydrates - 9.5 g;
• calorie content - 38 kcal.

Ingredients

• dogwood - 1 kg;
• sugar - 1 kg;
• water - 300 ml.

Advice: Since this recipe requires peeling the berries, choose fully ripe dogwood. It is softer, which means it will be easier to remove bones.

Step by step cooking

1. Sort the berries, remove unripe, rotten, spoiled. Wash. Peel them from the stalk and remove the seeds. This can be done by crushing the dogwood with the bottom of a glass bottle. It will also be easier to remove the seeds if the berries are pre-frozen. The melted fruit will be soft.
2. Transfer the peeled dogwood to a bowl in which you will cook the jam and cover with sugar. A copper basin is best suited for these purposes. In this form, the berries should stand for at least two hours.
3. After this time, pour water and put on a small fire. Be sure to follow the process and remove the foam as soon as it starts to appear. From the moment of boiling, the mass should be cooked for 5 minutes.
4. Remove from the stove and take to a cool place where the sweetness will infuse for 12 hours. It is more convenient to leave it overnight.
5. The procedure with a five-minute boil must be repeated three times. For the third time, bring to a boil, cook for 5 minutes and, as soon as removed from heat, place in previously prepared jars, which must be sterilized, and roll up.

Dessert as pictured is ready. You can send it for storage in a pantry or cellar.

Cornel jam "five minutes"




Cooking time: 40 minutes

Servings: 100

The energy value

• proteins - 0.1 g;
• fats - 0 g;
• carbohydrates - 9.5 g;
• calorie content - 38 kcal.

Ingredients

• dogwood - 1 kg;
• sugar - 1 kg;
• water - 100 ml.

Step by step cooking

1. Sort out the fruits, peel the stalks and wash thoroughly.
2. Put the prepared berries in a bowl where you will make the jam, sprinkle with sugar, pour in 100 ml of water and stir gently so as not to damage the berries.
3. Put the container on the smallest heat, wait until the contents boil, remove the foam, cook for 5 minutes, stirring regularly, and turn off the stove.
4. Lay out in sterile jars, roll up, turn upside down and wrap with a blanket.
5. When completely cool, store in a cellar or pantry.

Many housewives prefer this harvesting option, since due to the shorter heat treatment, more vitamins are retained than with the classical method. If you don't have time to stand at the stove, use a multicooker on the “Stew” mode or a bread maker with the “Jam” function. For the last berry, you will need to first peel and grind through a sieve.

Benefit and harm

Dogwood jam not only tastes good, but also has invaluable health benefits. The tart berries contain a record amount of ascorbic acid, which makes it a sweet medicine for ARVI, which is pleasant to take by both adults and children. Fruits abound in flavonoids, organic acids, natural sugars, vitamins PP, E, A, tannins, and also minerals such as sulfur, iron, potassium, magnesium, calcium.




In addition to the general strengthening of the immune system, dogwood jam is able to treat cough, especially when there is an excess of viscous sputum in a person. The dessert contains substances that promote its removal from the bronchi. For the circulatory system, sour berries are a real find. They tend to strengthen blood vessels, increase hemoglobin, and regulate pressure. He will say thank you for such a delicacy and intestines. Tannins relieve diarrhea, help the liver cleanse the blood of poisons.

They can safely consume sweetness and slimming beauties in small quantities, as it improves metabolism, helping the body break down fats faster.

Despite the huge benefits, dogwood jam can be harmful. Keep track of where you pick berries for seaming. This should be done away from busy highways and places where the air can be polluted. Otherwise, the dogwood will saturate the poisons and bring only harm. In addition, dishes made from sour berries are contraindicated for those who suffer from increased acidity of the stomach, with constipation, and diabetes mellitus.

And the last prohibition is individual intolerance and allergies.

If there are no contraindications to the above, you are in luck: you can enjoy incredibly tasty jam all winter, while simultaneously absorbing the benefits that these sour-tart berries are capable of giving to the body. Make preparations from summer and winter with pleasure!

Dogwood is a shrub with bright oblong red berries. This plant is southern, in our Caucasus it is very common both in the wild and in summer cottages. Cornel is appreciated not only for its unusual taste, but also for the healing properties that it possesses. In addition to the standard set of vitamins that all berries are rich in, there is a lot of vitamin P in dogwood, therefore it helps to strengthen the walls of blood vessels, prevents capillary fragility, helps with venous insufficiency, leg edema, and inflammation of the veins. Dogwood jam is a very tasty and healthy delicacy. In the Caucasus, it is often used as an antipyretic and anti-inflammatory agent for colds and flu. Here I will tell you how to cook dogwood jam so that it is not only tasty, but also retains all the benefits of this extraordinary berry.

For jam, you can use any dogwood - both wild and garden. In healing properties, they are equivalent. But, since dogwood is always boiled with a stone, it is useful to know that in garden varieties, as a rule, the stone is smaller, the berries are more fleshy, and therefore it is preferable to use the garden dogwood in culinary terms. The jam from it turns out to be thicker and richer. When buying dogwood in the markets, be sure to try and choose a berry of a dark burgundy color, a sweeter taste, with a fleshy and juicy pulp.

You will need:

• dogwood 1.5 kg
• sugar 1.5 kg
• water 100 - 300 ml

You will also need enameled dishes - preferably a bowl with a flat bottom and high sides and a volume of 3-3.5 liters.
Advice: lAlways cook any jam in a small bowl, no more than 1.5 kg of berries. In this case, the jam will warm up faster and more evenly, the berries will not boil over and the syrup will turn out transparent.

From this amount of products, 4 half-liter jars of jam are obtained.

Step-by-step photo recipe for cooking:

Sort out the berries, clear of debris and impurities, wash, discard in a colander so that the water is glass.

Make the syrup: Put sugar in a bowl, add 100 ml of water and, stirring occasionally, bring to a boil. If the sugar does not melt well, this may be due to its quality, add more water.

Boil the syrup for 5-7 minutes stir constantly. Once the syrup thickens, it's ready.

Dip the berries in the syrup, stir gently and leave to cool for 10-12 hours(I leave it overnight). Do not be embarrassed that there is little syrup - soon the dogwood will give juice and the syrup will cover all the berries.

In the morning d Bring the jam to a boil... No need to boil the jam for 5 minutes, as many cookbooks advise. At the first boil syrup should form that will cover the berries. Turn off the fire and leave the jam to cool for 10-12 hours- if you started cooking in the morning, then leave it until evening. When cooling it down, it is helpful to gently stir the contents of the bowl several times. Do not be alarmed if, while stirring, you find undissolved sugar at the bottom, this is normal, because the cooking process is still at the very beginning.

Cook the jam in three steps: morning-evening-morning. Or evening-morning-evening, as it is convenient for anyone. For the second cooking, just as with the first one, simply bring the jam to a boil. For the last third time, boil the jam for 5 minutes, pour it into clean sterilized jars and close the lids. You don't need to wrap the jam in a blanket. How to sterilize jars and lids, see → Leave the closed jars to cool at room temperature, then put them away for storage. Any "hot jam" can be stored at room temperature.

With this bright and unusual, and for northerners quite exotic delicacy, you can forget everything!

Fragrant, moderately sweet, with a rich taste, dogwood syrup is obtained on the basis of juicy and ripe dogwood and bright basil. A useful preparation with a huge amount of vitamins and macronutrients can be used in the cold season in the manufacture of desserts, jelly, sweets, jelly or compote.

Due to the large amount of sweetener and acid that the dogwood fruit contains, the harvest is excellently stored for a long time and can be consumed throughout the entire cold season.

After diluting the scarlet syrup with boiled water, you can serve it with gingerbread, biscuit cake or curd tart.

Scarlet berries can be used as a decoration for canapes, cakes, sweet salads or sandwiches, and can also be used "solo" as a dessert.

It is better to store the sweet blank in small glass jars and in a cool dark place.

If you do not have a cellar or basement, then you can pour hot dogwood jam into 0.5 or 1 liter jars, previously sterilized.

Close with nylon lids and refrigerate. At the same time, it should be borne in mind that jam with a bone should be stored no more than 6 months.

Dogwood jam for the winter: very tasty and extraordinarily beautiful with basil

For the preparation of dogwood in sugar syrup, a ripe, high-quality, dense dogwood with good characteristic taste is suitable for the winter. Also, take care of the fragrant herb: it should be fresh, not sluggish, maroon shade and with a strong spicy aroma.

It is basil that helps to enrich the taste of sweetness, makes it bright and unique. This version of making jam with basil is also called Caucasian.

Ingredients (per 1000 ml):

• 200 grams of dogwood;
• 0.5 bunch of basil;
• water;
• 120 grams of granulated sugar.

How to cook dogwood jam with basil for the winter - a step-by-step recipe with a photo:

Pour the dogwood prepared for canning on the bottom of the container.

Add fragrant dark basil leaves to the container, after rinsing them under running water and removing sand and dust.

We boil the liquid with the help of a kettle or a saucepan and fill it with products for sugar syrup (to the very neck).

Cover the dogwood and basil with a lid and let it brew for 20-22 minutes.

Pour the bright and rich infusion into a fireproof bowl and add granulated sugar.

After a few minutes, the dogwood jam will start to boil. We immediately pour it into a container.

Having twisted the lid on the jar, we make a "fur coat" for it from a blanket.

After 7-10 hours, we send the cooled dogwood jam with basil in sweet syrup for storage.

In winter, opening a jar of jam, you will hear the amazing aroma of autumn berries. The syrup can be diluted with water and drunk like a delicious dogwood compote.

On a note!

To taste and desire, you can add vanilla, cinnamon or ginger to the dogwood jam for the winter.

Video: a simple recipe for dogwood jam for the winter

The extraordinary taste of the wild dogwood berry will not leave anyone indifferent. That is why there is a wide variety of dishes made from it: jams, preserves, pastries with berry filling. Since it grows mainly in the southern regions, the inhabitants of the northern regions are deprived of all the benefits of this product. Cornel is a natural energetic and a rich source of vitamins and minerals.

You can prepare winter delicacies from dogwood: jam with seeds and soft seedless confiture.

A simple seedless dogwood jam recipe

How to separate the seeds and make berry jam? The following recipe is about this.

Ingredients:

• 1 kg of berries
• 1.5 kg of granulated sugar,
• 3 g citric acid
• 0.5 liters of boiled water.

Preparation:

1. Select ripe berries, rinse well, sort out and separate the seeds. To do this, the berries must first be poured with boiled water in an enamel bowl and boiled over low heat for about half an hour. The flesh will soften and the pitting process will be easier.
2. Strain the broth and wait for the berries to cool. Then rub them through a sieve.
3. Add the resulting puree to the broth and add sugar. Usually the proportion of sugar and decoction with pulp is 1: 1, but you can change the amount of sweetener to taste.
4. Put the basin on low heat and cook, stirring and skimming. Add citric acid.
5. When the volume of liquid has decreased by about a third, the jam is ready.
6. Pour the resulting product into sterilized jars and roll up.

Dogwood jam with seeds

Since the process of separating the berry pulp is quite laborious, you can cook jam from whole berries.

Ingredients:

• berries - 1 kg,
• sugar - 1.5 kg
• water - 0.5 l.

Preparation:

1. Take whole fruits, separate them from the branches and rinse well.
2. Prepare the syrup: pour granulated sugar into a saucepan, add water and place on the stove. Heat until transparent until sugar dissolves. Stir the syrup periodically.
3. Transfer the prepared berries to an enamel bowl or saucepan. Pour boiling syrup over them and leave.
4. After 4 hours, put on low heat, bring to a boil and cook for 10 minutes, stirring gently so as not to damage the berries.
5. Remove the basin from the heat and check the jam for readiness. To do this, take a drop of berry syrup and place on a dish. If, after cooling, the drop has not lost its shape, then the product is ready.
6. If necessary, boil additionally 1-2 times within 5 minutes.
7. Sterilize the jars, pour over the jam and roll up. Turn containers upside down and wrap until they cool completely.

• It is better to store dogwood jam in a cool dark place (refrigerator or cellar).
• The southern gift ripens from August to October. It is at this time that the cornel is harvested and a natural product is prepared from it.
• When making jam, water can be replaced with dry red or white wine.
• You can add a dash of vanillin as you cook for flavor.
• For grinding, it is better to use a sieve with large meshes so that it does not clog with berry skins.
• When cooking dogwood jam according to the second recipe, it is not recommended to actively stir the mixture with a spoon. Shake the pot slightly to keep the berries intact.
• Cornel jam can be cooked in a slow cooker in the "stew" mode.
• If, after rubbing through a sieve, a little pulp remains on the bones, you can use them to make compote, dogwood jelly.
• It is not recommended to eat the product at night, as dogwood jam is a powerful energy drink. Care should be taken when using people with high blood pressure.

Cornel jam and other sweets, desserts and are very popular in Europe and Asia, especially in the Caucasus. And all because the jam turns out to be not only tasty, but also healthy, preserving all the properties of a fresh berry. It is recommended to use it in the following cases:

• with an increase in body temperature;
• with reduced immunity;
• after diseases and acute respiratory viral infections to strengthen immunity;
• as a preventive measure for various gastric ailments;
• with mercury poisoning and general intoxication of the body.

Such a widespread use of dogwood is due to the fact that it contains provitamins, vitamins C and P, ascorbic acid, mineral salts, fatty essential oils, tannins. True, like any products, dogwood has a number of contraindications. So, you should not lean heavily on jam if you have an intolerance to dogwood (in this case, you can cook it), as well as for the following health problems:

• nervous overexcitement;
• increased acidity.

Healthy dogwood

And in order to preserve all the useful properties of this wonderful berry, you should adhere to a number of rules when cooking jam and other dogwood dishes for the winter. Berries can only be picked when they are fully ripe, which happens around the end of August. To avoid the hardness of the berries, cook for 2-3 minutes.

If you are preparing jam with seeds, you can soak the berries in a soda solution (2 tablespoons of soda for each liter of water) for about two hours before cooking. Thanks to this, the integrity of the berries can be preserved.

The first recipe is a classic winter jam, for the preparation of which you need to take 1.2 kg of sugar, 950 g of dogwood and 500 ml of water. We sort the berries, remove the twigs and seeds, discarding the spoiled berries, wash the good berries thoroughly. Next, we prepare the solution by pouring sugar with water and heating the liquid to a transparent state, stirring constantly.

Put the pure berry into an enamel pot, fill it with syrup and infuse the mixture for four hours. After the allotted time, put the pan on the stove and slowly heat it up for 10 minutes. During cooking, it is better not to stir the mass at all, so as not to damage the berries, but just shake the pan a little. After cooking, pack the hot jam into sterilized jars, roll it up, put it upside down and cover it with a blanket until it cools. After a month, you can already eat jam, which has retained all the useful properties.

Cooking dogwood in syrup

There is also a recipe for making dogwood treats with seeds for the winter. To do this, you need 1.1 kg of sugar, 950 g of berries and 450 ml of water. We wash the berries, discard the spoiled ones, pour the dogwood into a cooking bowl ... At the same time, you need to pierce each berry with a needle to improve juice secretion.... Pour sugar on top, mix gently. We keep in this state for 2-3 hours, until the sugar gets soaked and absorbs the dogwood juice, pour water on top.

Then we put the container on the stove and warm it up, stirring gently. After the mass boils, cool it down and repeat the procedure again. During cooking, foam will constantly appear on the surface, which needs to be removed. Boil until thick and pour into sterilized containers for the last time. You need to store the jam either in the refrigerator or in the cellar.

Do not be surprised, but you can also cook jam in a multicooker! At the same time, it will retain all its useful properties. To make jam for the winter, you need:

• 550 g of berries;
• 650 g sugar;
• 120 ml of water.

We clean the berries, remove the spoiled ones, after which we rinse them and lay the dogwoods on a dry surface. The seeds must be removed by gently pressing on each berry with a spoon. We transfer the prepared berries to a bowl, cover with sugar and let stand for about 12 hours until the juice appears. After that, put the resulting mass in the multicooker bowl, fill it with water.

We set the "Stew" mode, the cooking time is one hour. If necessary, we increase the time, since the finished jam should thicken well. In the process of cooking, mix the mass, acting very carefully so as not to damage the berries. Having cooked the mass, pour the jam into jars and send to the refrigerator.

Cooking dogwood jam in a slow cooker

You can also slow cook dogwood jam by adding apples. Such a recipe may seem rather strange, but the result is a jam with an unusual taste and a complex of vitamins and minerals.

And with the help of a bread maker, the cooking process is much easier. For cooking, you need to take:

• 1.5 kg dogwood;
• 0.6 kg of apples;
• 340 ml of water;
• 1.3 kg of sugar.

The cooking process is simple:

1. Peel half of the berries, leave the rest alone.
2. Dissolve sugar in water by heating the solution on the stove.
3. Peel the apples, cut the core and remove the seeds, cut into thin pieces.
4. Pour the dogwood into the bottom of the bread machine, add a few tablespoons of sugar and boil for 10 minutes in the "Jam" mode.
5. Add apple slices, pour syrup to 75% of the mass of fruits and berries.
6. We put to cook on the stove until the mass thickens (this is about half an hour).
7. We put the finished jam in sterilized jars and roll it up.

Another delicious jam, if properly prepared, you will retain all the properties of berries, is called "Yuzhnoye". Take a kilogram of dogwood, 1.2 kg of granulated sugar, 100 g of flower honey, two tablespoons of natural lemon juice and 0.3 liters of water. This combination of honey and dogwood berries will make the jam even more useful.

Dogwood jam "Yuzhnoye"

To make jam for the winter, follow the instructions:

1. Go through the berries and rinse them.
2. Pour the dogwood into a colander, then immerse the berries in boiling water for a couple of minutes and pour cold water over the dogwood again.
3. To make the syrup, pour the sugar over with water, bring to a boil and pour over the berries.
4. Leave the dogwood in the syrup to infuse for 5 hours.
5. Then send the mixture back to the stove and cook for about 15 minutes, stirring gently.
6. Then add juice and honey and cook for about 10 minutes.

Pour the hot mass into sterilized jars and leave them open for about a day. During this period, a thin film forms on the jam, after which the cans can be rolled up and sent to the refrigerator for storage.