Dogwood jam: benefits and harm. Recipe for a delicious healing treat

This low tree with a spreading crown in August-September is covered with small oblong red berries. These sweet and sour fruits with a pleasant aroma are well known in the Caucasus, Crimea, the Far East, Japan, China, and Asian countries.

Dogwood harmoniously combines excellent taste qualities And medicinal properties. Its fruits contain glucose, fructose, apple, lemon, succinic acid, dyes and tannins. Found in it essential oils, vitamins C, E, rutin, phytoncides.

Dogwood fruits have antimicrobial, analgesic, tonic, and antiscorbutic properties. Thanks to tannins, dogwood has an astringent effect against diarrhea.

Dogwood jam for colds has the same effect as raspberries. It has antipyretic, antimalarial and antifever properties.

Compotes, preserves, and jelly are made from dogwood. It is added as a seasoning to various dishes. In the Caucasus, lavash is made from dogwood fruit pulp.

Dogwood jam: subtleties of preparation

• Preparing berries for jam boils down to sorting them, removing unripe and spoiled fruits, and tearing off the stalks. Then the berries are washed well.
• Before cooking, it is recommended to blanch them in hot water 5 minutes so that during subsequent heat treatment they do not wrinkle.
• The amount of sugar should be at least 1 kg per 1 kg of berries. If the fruits are sour, then you need to take more sugar - 1.5 kg.
• To prevent the berries from boiling in the jam and remain intact, some housewives soak them in water before cooking. soda solution(for 1 liter of water take 1 dessert spoon baking soda). Then rinse well in clean water.

Dogwood jam with seeds: recipe one

Ingredients:

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

Cooking method

• Sort the berries, remove the stalks. Wash in several waters.
• Using a colander, drop the dogwood in small batches into a pan of boiling water and blanch for five minutes at 80°. Let the liquid drain.
• Pour sugar into a cooking basin and pour water. Boil the syrup. If it turns out cloudy, filter through several layers of gauze. Bring to a boil again.
• Dip the berries into the syrup. Bring them to a boil over moderate heat, skimming off any excess foam.
• Remove the basin from the stove and let sit for 15 minutes. Put it back on the fire and bring it to a boil again. Repeat this procedure two more times. Check the readiness of the jam by dropping the syrup onto a cold plate. If it does not spread, then the jam can be considered cooked.
• Cool it down.
• Transfer to clean, dry jars. Cover with parchment.

Dogwood jam with seeds: recipe two

Ingredients:

• dogwood – 1 kg;
• sugar – 1.5 kg;
• water – 200 ml.

Cooking method

• Sort the dogwood, remove unripe or spoiled berries. Cut off the stems. Wash in cold water.
• Prepare syrup from one kilogram of sugar and all the water.
• Pour berries into boiling syrup. Bring to a boil, skimming off any excess foam. Cook over moderate heat for 20 minutes.
• Remove the jam from the stove and leave for 8 hours.
• Add another half a kilo of sugar and mix gently. Place over moderate heat and bring to a boil again, skimming off any foam.
• Cook for another 20 minutes.
• Cool completely. When cold, place the dogwood jam into clean, dry jars. Cover with parchment.

Dogwood jam with seeds: recipe three

Ingredients:

• dogwood – 1 kg;
• sugar – 1 kg;
• water – 100-120 ml.

Cooking method

• Sort the berries, remove unripe or wrinkled fruits. Cut off the stems. Wash in cold water.
• Place the berries in a cooking bowl. Add sugar. Stir gently with a wooden spatula, being careful not to damage the fruit. Leave for 8 hours so that the berries release juice.
• Place the basin on low heat. Add water to the berries. Bring the jam to a boil, skimming off any foam that appears. Once the sugar has completely dissolved, note the time and cook for 15 minutes, stirring gently so that the berries do not stick to the bottom.
• Remove the basin from the stove and leave to steep for 8 hours. During this time, the jam will cool and the dogwood will be soaked in syrup.
• Place the bowl of jam on the stove again and from the moment it boils, simmer over low heat for another 15 minutes.
• Remove the jam from the heat and cool. If it has acquired the thickness you need, then at this stage it can be considered cooked. Otherwise, the bowl of jam must be put back on the fire and boiled at a very low boil until tender.
• Place the cooled jam into clean, dry jars. Cover with parchment.

Dogwood jam with seeds: recipe four

Ingredients:

• dogwood – 1 kg;
• sugar – 1.2 kg;
• water – 500 ml;
• soda – 1 tsp. for 1 liter of water.

Cooking method

• Sort the berries, remove any wrinkled ones and green fruits. Cut off the stems. Wash the dogwood in cold water.
• Pour the berries into a bowl. Pour water into a bowl and dissolve soda in it. Pour the solution over the berries and leave for 3 hours. Then rinse thoroughly under running water.
• Pour sugar into a cooking basin and pour water. Weld sugar syrup, boiling it for 5 minutes.
• Pour the berries into the boiling syrup and remove from the stove. Let the jam sit for 4 hours. During this time it will cool down, and the berries will be saturated with syrup.
• Place the jam back on the heat and bring to a boil over moderate heat. Cook for 10 minutes.
• Let it cool a little. Pack into clean, dry jars. Roll up tin lids or cover with screw caps.
• Turn it upside down, wrap it in a blanket and cool in this position.

Dogwood jam with seeds: recipe five

Ingredients:

• dogwood – 1 kg;
• water – 250 ml;
• sugar – 1.2 kg.

Cooking method

• Sort through the berries. Remove rotten, green or, conversely, overripe fruits. Cut off the stems. Wash the berries and let the water drain.
• If you want to prevent the berries from being overcooked during cooking, arm yourself with a toothpick or a needle and prick each fruit in 2-3 places.
• Pour sugar into a cooking basin and pour water. Prepare the syrup by boiling until the sugar is completely dissolved.
• Remove from stove. Add berries to syrup. Leave to soak for 8 hours.
• Carefully pour the syrup into another bowl, place on the fire and bring to a boil, removing the foam. Pour syrup over dogwood. Leave for another 8 hours.
• Place the bowl of jam on the stove again. Cook after boiling for 10 minutes.
• When hot, pour into clean, dry jars and seal with clean lids.

Note: if you want a thicker jam, after you pour the syrup into another bowl, boil it a little longer, boiling it to the thickness you need. Then pour it over the berries, bring to a boil, cook for 5-10 minutes, and then remove from the stove.

Dogwood jam “Pyatiminutka”

Ingredients:

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

Cooking method

• Sort through the berries. Remove the stems. Wash in cold water.
• Place in a cooking basin. Add sugar. Pour water. Mix gently with a spatula.
• Place on the stove and bring to a boil over moderate heat, skimming off the foam.
• Turn down the heat. Cook the jam at low simmer for 5 minutes, continuing to remove foam.
• Prepare sterile jars. Warm them up in the oven. They must be completely dry, otherwise the jam may turn sour. Remove the jam from the stove and pack it hot into jars. Immediately cover with sterile lids and seal tightly.
• Turn the jars upside down and cover with a blanket. Leave in this position until completely cooled.

Pitted dogwood jam: recipe one

Ingredients:

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

Cooking method

• Sort through the berries, leaving only the ripe and soft ones. Remove the stems.
• Wash the fruits in cold water. Wait until it drains.
• Remove the seeds from the dogwood. This can be done manually by pressing the berry with your fingers. Or place several berries on a tray and, pressing on each one with the bottom of a glass, remove the seeds. Or rather, the bone will pop out on its own. Pour the juice that is released into the cooking basin. Send the berries there too.
• Cover the dogwood with sugar. Leave in the basin for 3 hours so that the berries give juice and the sugar partially dissolves. Add water.
• Place on the stove and bring to a boil over moderate heat, skimming off any foam that appears. Cook for 5 minutes.
• Place the basin in cool place and let the berries brew for 12 hours.
• Bring the jam to a boil again. Leave again for 12 hours.
• After 5 minutes of cooking over moderate heat, pour the jam into dry, sterilized jars and immediately seal tightly. If you don’t want to cover with lids, first cool the jam in a basin and then transfer it to clean, dry jars. Cover with parchment paper.

Pitted dogwood jam: recipe two

Ingredients:

• dogwood – 1 kg;
• sugar – 1.2 kg.

Cooking method

• For jam, take ripe, soft berries. Remove the stems.
• Wash the berries in cold water. Place on a sieve and dry.
• Remove the seeds from the berries. To do this, place them a few at a time on a sieve placed on a pan and press with a pestle.
• Place the dogwood, freed from seeds, into a cooking basin. Add sugar. Pour the juice here. Leave for 8 hours.
• Place the berries over moderate heat and bring to a boil. Be sure to skim off any excess foam. Cook for 5 minutes. Set the bowl aside and let the jam cool. Repeat this procedure three times.
• Place the hot jam into sterile jars and seal tightly.
• Turn upside down and cool in this position.

Note to the hostess

To add jam spicy taste You can use white wine instead of water.

Dogwood jam is stored in a cool place without access to light.

If the jam turns out runny, this is easy to fix. It is enough to separate the juice from the berries and boil it to the desired thickness. Then combine the berries with the syrup and boil everything together.

The cultural habitat of dogwood is the Caucasus, Transcaucasia, Crimea and Asia. That's where they cook traditional jam from dogwood with seeds. Since this berry has a slightly sour taste, to make jam, use a little more sugar than the berries themselves. Or they add other fruits or berries, for example, pears or apples.

We will make dogwood jam with the seeds, but you can also take them out, it will work anyway great addition for tea or coffee. Tasty and healthy even in one teaspoon!

Taste Info Jam and marmalade

Ingredients

• fresh dogwood – 1 kg;
• granulated sugar – 1.2 kg;
• water – 250 ml.

How to make dogwood jam with seeds

Rinse dogwood berries thoroughly, remove twigs and leaves, and sort. To make jam, it is important to take only whole berries without any signs of spoilage. Bad berries can start the fermentation process and ruin the entire batch. Since this jam is made from whole dogwood, each berry must be whole. Leave the washed berries in a colander for a while to drain, or spread them out on a clean kitchen towel for a few minutes.

Pour water into a saucepan and add sugar. Cook the syrup over low heat. It needs to be stirred from time to time so that the sugar does not burn to the bottom. Once the sugar has completely dissolved and bubbles appear on the syrup, cook for another 5-7 minutes.

While the syrup is boiling, we need to pierce each berry in 2-3 places. You can use a toothpick or other sharp wooden stick. Yes, this procedure is quite tedious, but the berries in the jam will be intact, and the skin will not burst. And anyway, the syrup is not ready yet.

The boiled syrup needs to be cooled slightly. The temperature of the syrup should be approximately 80°C. Since it is impossible to measure this without a special thermometer, leave the syrup on the table for 10 minutes to cool. Place the berries very carefully so as not to get burned by the hot syrup. Then gently shake the pan so that the syrup coats all the berries. Cover the pot with dogwood clean towel and leave on the table for at least 8 hours. During this time, the berries will be saturated with syrup and will not burst during cooking.

When time has passed, put the dogwood jam back on the fire. After boiling, cook for 15 minutes over moderate heat, constantly skimming off the foam. Cool completely.

Place the jam on the stove again and let it boil for 10 minutes. If you are preparing jam for long-term storage, the foam must be removed with special passion. If you plan to use the jam within the next 2 weeks, you don’t have to worry too much about the foam. Sterilize both jars and lids in boiling water. To do this, simply pour a little boiling water into clean jars and leave for 5-7 minutes. When it's time to fill the jars with jam, pour out the water. Bring the lids to a boil in a saucepan of water. It is better to use small jars for jam, because open jam Stored in the refrigerator for no more than a week. Spread the jam up to the threads of the jars and close iron lids. Pour and seal the jam only while it is hot. It is even possible to let the jam simmer slightly in the pan while you pour it into jars.

Although, to preserve jam, you can omit sterilizing jars and lids. So rinse and dry the jars and lids. Place the jam in them when completely cooled. Before doing this, it is better to mix it well with a clean ladle or spatula. This method will not affect the storage of jam in any way.

Store dogwood jam with seeds in a cool, dry place for a year. You can make this jam from frozen dogwood using the same principle.

The recipe for dogwood jam will allow you to prepare unusual delicacy– an excellent alternative to preparations from more common fruits.

Dogwood jam and other types of preserves from this berry are often prepared in the Caucasus. There, as in a number of countries in Europe and Asia, dogwood grows everywhere and is especially popular among the population. It has long been noticed that this berry and all its processed products have a beneficial effect on human body. So, it is recommended to consume dogwood jam:

• as an antipyretic at elevated temperatures;
• with reduced immunity;
• to improve general well-being during colds and acute respiratory diseases;
• to raise vitality and give strength;
• as a prophylactic against stomach ailments;
• V complex therapy internal infections and infectious diseases;
• as an antidote for poisoning with mercury, lead, general intoxication of the body;
• for problems with blood and the circulatory system.

Today, like many years ago, housewives around the world continue to cook healthy and surprisingly tasty dogwood jam for the winter, which will appeal to guests and household members. This natural energy drink is quite simple to prepare, and its healing effect on the body is truly invaluable. IN folk medicine The berry itself, the leaves and bark of dogwood have been used for a long time.

8 dogwood jam recipes

Recipe 1. Classic jam from dogwood

Ingredients: 970 g dogwood, 1200 g sugar, 480 ml water.

We sort the dogwood, removing twigs and spoiled berries. We wash the dogwood suitable for canning. Dissolve the sugar by pouring it with water and heating until the liquid becomes transparent with regular stirring. Place clean berries in a thick-bottomed saucepan or bowl covered with enamel. Add boiling syrup. We stand without heating for about four hours. Then heat it slowly and boil for 11 minutes. During the cooking process, stir the dogwood jam very carefully, trying not to disturb the integrity of the softened berries. It is best to stir without using a spoon, but only by gently shaking the container with dogwood mass. We pack the jam hot in sterile jars. We seal it. Place the filled container with the neck down and cover until it cools completely.

Recipe 2. Dogwood jam Five minutes

Ingredients: 1100 g dogwood, 1550 g sugar, 240 ml water.

We sort out the dogwoods and wash them under running water. Heat the water in the amount specified in the recipe to a temperature of approximately 85 degrees. Pour it over the prepared berries. Let stand for 5 minutes. Decant the infusion into a separate pan. Warm it up, add sugar. By stirring and heating, we dissolve it. Add dogwood. After boiling, cool for several hours. Reheat to 100 degrees and cool. In the third cooking step, boil the jam for 5 minutes. Pour into sterilized jars.

Recipe 3. Dogwood jam with seeds

Ingredients: 940 g dogwood, 1100 g sugar, 45 ml water.

We wash the dogwood, discarding in the process those unsuitable for canning, spoiled ones, removing debris and twigs. Place in a basin or wide pan used for making jam. We pierce each dogwood berry for speedy juice release. Add granulated sugar and stir gently. Let stand for a couple of hours until the sugar gets wet. Add water. Warm up the contents, stirring. After boiling, cool. We repeat this procedure twice. Regularly remove the foam from the surface of the jam. Last time Boil the dogwood jam until thick. Transfer to sterile, dried jars. Cover with polyethylene lids and leave to store in the cold.

Recipe 4. Dogwood jam in a slow cooker

Ingredients: 550 g dogwood, 680 g sugar, 125 ml water.

We clean the dogwood from branches and berries that are unsuitable for use. We wash it. Place the berries on the board. Remove the seeds by pressing the dogwood with the bottom of the glass. Place the prepared berries in a bowl and sprinkle with sugar. Let sit for 11 hours until dogwood juice appears. Place the mixture in the multicooker bowl. Add water. We remove the steam valve when cooking jam with closed lid. We set the “Stewing” mode, with a cooking time of an hour. If necessary, the time can be increased - ready-made jam should have time to thicken. During the cooking process, you need to carefully stir the contents of the bowl several times, without damaging the delicate berries. For large-volume multicookers, it is possible to increase the amount of ingredients in equal proportions, but the jam should fill the container by about ¼. At the end of the mode, pour the jam into a clean container. Store in the cold.

Recipe 5. Dogwood jam with wine

Ingredients: 600 g dogwood, 600 g sugar, 225 ml dry wine, water.

We wash the dogwood and remove the branches. Place the berries in a saucepan and add boiling water. Blanch the dogwood for 1 minute. Heat the wine in a wide container and add sugar. Cook until it dissolves, stirring. We fall asleep dogwood. Boil for 7 minutes, removing the foam in the process. Cool for several hours. Heat the contents of the container until boiling. Cool again. Then cook for a few minutes until the jam thickens. Transfer to prepared sterilized jars. Store in the cold.

Recipe 6. Caucasian dogwood jam

Ingredients: 1950 g dogwood, 2380 g sugar, 2380-2500 ml water, 12 g soda.

We wash the dogwood, leaving only ripe, unspoiled berries for canning. In a deep container, mix soda with two liters of water. We place the prepared dogwood there. Soak it in the soda solution for a couple of hours. Then carefully rinse off any remaining liquid from the surface of the berries. Pour water into a wide saucepan in such an amount that it covers the bottom a couple of centimeters in height. We fall asleep dogwood. Cover with a lid. Steam the berries for about 10 minutes. Add sugar and stir. Boil quickly. Set aside the container for 12 hours. Then we warm it up again. Boil until thick. We pack according to clean banks, roll up.

Recipe 7. Thick jam from ground dogwood

Ingredients: 550 g ripe dogwood, 450 g sugar, 220 ml water.

We wash the dogwood and select the berries suitable for cooking. Warm up the water, add dogwood. Cook for 3 minutes. Cool. Strain the broth into a container for making jam. We rub the boiled berries through a metal sieve using a wooden masher. Boil the dogwood puree to the desired thickness over low heat. Stir constantly. Add granulated sugar. Boil, stirring, for 3 minutes. We pack in sterilized glass jars. We cork it. Cool slowly, covering the filled container with a towel.

Recipe 8. Dogwood jam with apples

Ingredients: 1460 g dogwood, 680 g apples, 1380 g sugar, 345 ml water.

Wash the dogwood and sort it out. We remove seeds by placing clean berries on a flat surface and pressing them with the bottom of a glass. Mix water with granulated sugar. Boil until the latter dissolves. Peel the apples and remove the core. Cut into thin layers. Transfer to a saucepan, pour hot syrup in the amount of 2/3 of its total mass. Cook until the fruit softens. Pour the second part of the syrup into the prepared dogwood in a separate container. Warm up, simmer slowly for 10 minutes, stirring. Add apple mixture. Cook until thick, stirring gently. Remove the foam. Pour hot jam into sterile jars. Cover with lids. We keep the filled container in water at a temperature of about 90 degrees for 15 minutes. We seal it hermetically.

How to make delicious dogwood jam

Dogwood jam, the recipe of which includes whole or grated berries, is unique vitamin dessert. The following tips will help you prepare it correctly:

1. Dogwood jam is prepared during the period of full ripening of this berry: from August to October.
2. If you cook this berry delicacy with seeds, you can soak the dogwood in a soda solution. It is prepared based on dessert spoon soda for every liter of water. Soak the berries in it immediately before cooking for about two hours and rinse well. This will preserve the integrity of the dogwood in the finished dish.
3. To prevent dogwood from becoming tough, it is necessary to apply short-term heat treatment.
4. Often in this type of preparation for the winter, instead of water, they add dry wine- red or white.
5. When making seedless dogwood jam, grind the dogwood through a sieve or press on the berry and remove the insides.

In addition to tangible health benefits, it has an interesting, extraordinary taste. It goes great with any home sweet pastries, where it is often used as a filling. They are complemented by some meat dishes- this gives the latter unusual spicy notes. In medicinal, as well as in for preventive purposes Dogwood jam is best consumed in pure form or with tea. When cooking this type of preservation, one should take into account the high tonic properties of dogwood, which may be a contraindication for its use during pregnancy, as well as for people with an easily excitable nervous system.

Dogwood is red sweet and sour berry the size of an olive. It has found wide application in cooking. So, these berries are consumed dried as a dessert; they are used to make compotes, jellies, marshmallows, as well as sauces and gravies for meat and fish. From the same article you will learn how to make dogwood jam, the benefits and harms of which are discussed in its very first lines.

Properties of dogwood jam

The benefits of dogwood jam

Properly prepared dogwood jam has a number of useful properties. It preserves the vitamins and minerals contained in fresh berries, and they have a positive effect on health.

Rich chemical composition of berries

The benefits of any product are determined by its mineral and vitamin composition. As for the dogwood, it is famous, first of all, high content ascorbic acid. In terms of its concentration, it surpasses even blackcurrant and lemon. Dogwood berries also contain vitamins E and P, provitamin A (carotene). IN mineral composition iron, calcium, potassium, sulfur and magnesium predominate. Among biologically active ingredients organic acids, tannins, glucose and fructose, and essential oils are released.

As you know, during cooking, beneficial substances are partially lost. In order to preserve them as much as possible, it is necessary to reduce the duration heat treatment. Below you will find recipes for making jam that help minimize the loss of vitamins and minerals. The result is not only tasty, but also healthy treat.

Help with colds

Since in dogwood jam a lot of vitamin C, as well as other substances that can have an antibacterial effect, it copes well with various symptoms colds. In this case, it is often used in the same way as honey. Jam is useful to use with warm drinks- tea, milk, herbal decoctions, for a speedy recovery. The same can be done for prevention. But in in this case there are no strict rules. To protect yourself from colds, it is enough to eat jam in reasonable quantities throughout the cold season. You can simply spread it on fresh crispy buns, add it to porridge, cottage cheese, desserts, serve with tea, etc.

General strengthening of the body

Since dogwood berries and leaves are rich in biologically active compounds, they are used in folk medicine to prepare medicinal products. The jam is not highly concentrated useful substances, therefore it can only act as a general strengthening product. In particular, lovers of this dessert are less likely than others to suffer from cardiovascular diseases, stomach and intestinal disorders. Such people are cheerful and mobile, and rarely get sick.

Harm of dogwood jam

But when you start regularly consuming dogwood jam, the benefits and harms of it should be fully known to you. In particular, such a delicacy has contraindications. First of all, they include diabetes mellitus, since any jam is prepared based on berries or fruits and sugar, including dogwood.

For the same reason, it should not be used in large quantities. Sugar is not good for the body as a whole, and it also has a detrimental effect on dental health.

Dogwood dishes are not recommended for people with increased acidity stomach and chronic constipation. In addition, individual intolerance to berries sometimes manifests itself, in which case it is also worth giving up jam.

How to make dogwood jam?

Quick recipe

To get not a simple, but a healthy dogwood delicacy, the jam should be cooked according to a special, quick recipe.

Ingredient proportions:

1. Dogwood - 1 kg;
2. Sugar - 1.5 kg;
3. Water - 2 glasses.

Fresh berries need to be carefully sorted, freeing them from twigs and leaves, and then rinsed well. Next you need to prepare the syrup. To do this, mix sugar with water and boil until a homogeneous liquid mass is obtained. Pour hot syrup over the berries and place them on low heat. Cook for about 10 minutes, and then immediately pour into sterilized jars and seal. Store the jam in a cool, dark place.

Dogwood jam with wine

Wine is often used when making dogwood jam. It gives the dessert an exquisite, sophisticated taste. To prepare it you will need:

1. Dogwood - 1 kg;
2. Sugar - 1 kg;
3. Dry or semi-dry wine- 350 ml.

Sort the berries, rinse and pour hot water. After a few seconds, a maximum of a minute, drain it. Heat the wine in a separate container, add sugar and, stirring, cook until a homogeneous syrup forms. Pour the berries into it and simmer all together, skimming off the foam, for no more than 7 minutes. Turn off the heat and wait for the jam to cool completely, then bring it to a boil and cool completely again. Last stage preparation - place the container on the stove and after boiling the contents, simmer it over low heat for about 7 minutes. Pour the jam over the prepared sterile jars, wait until it cools down and store in a cool place.

To maintain good health you need to pay attention to what you eat. Even desserts can be healthy. By choosing dogwood jam, the benefits and harms of which depend only on compliance with the rules of use, you get a delicacy that can protect you from various ailments. It will help cope with colds, strengthen the immune system, and give vigor. It is only important to remember the contraindications and eat jam in reasonable quantities.

Fruits and berries

Description

Ingredients

Steps

Ingredients for cooking this home canning we need a little, but it’s better to prepare even them in advance by laying them out on the work surface. Dogwood is harvested for all kinds of preservation at the end of summer, when the berries ripen. During this period, they are most saturated with all kinds of vitamins and beneficial microelements, for which we started preparing delicious jam today.



Why is it better to pick young but ripe dogwood? This is because once it ripens, the berries still look smooth. Ideal option will be if all the berries are approximately the same size. All collected dogwood must be thoroughly rinsed in cold water several times and left to dry in a colander.



During this time, you can have time to prepare sugar syrup, which today's recipe stew the most in the classic way. Pour clean water into a saucepan or suitable pan. cold water, let's put everything in there specified quantity granulated sugar.Mix the ingredients thoroughly and place the saucepan on the stove.



Bring the liquid in the pan to a boil and cook the syrup for 3-5 minutes until all the crystals are completely dissolved.



You can boil the syrup a little longer, the main thing is that it thickens and reaches the condition we need. The sugar mass will bubble and foam will appear on the surface, but there is no need to remove it.



As soon as the syrup begins to boil and the sugar has already dissolved, add all the prepared dogwood to a saucepan or pan, mix and cook the berries for 5 minutes. Now the foam that forms on the surface must be removed. By the way, you can later brew tea or prepare other drinks from it..



As soon as the specified 5 minutes have elapsed, turn off the heat and leave the jam at room temperature cool and infuse. There is no need to cover the pan with anything on top.



We repeat the above manipulations with the future jam twice more so that the syrup turns into bright color, and the dogwood has softened enough, but has not lost its shape.



The finished jam will look thick and very rich. This mass can now be distributed into glass containers in which it will be stored until use.



Small glass jars must be sterilized in advance by steaming or in the oven along with tin lids. If you prepare the jars poorly, the jam may spoil over time..



When everything preparatory activities finished, fill it out glass jars ready fragrant jam to the very top and roll them up tightly.



Now all that remains is to wait for the workpiece to cool down; it is best to turn the jars upside down and cover them with a blanket. It usually takes about 8 hours to cool down, but you can simply leave it in the kitchen overnight. Dogwood jam “Pyatiminutka” with seeds is ready for the winter.



Bon appetit!