Dogwood jam for the winter - you'll lick your fingers! Recipes for unusually beautiful and very tasty jam. Dogwood jam How can you flavor dogwood jam

Dogwood is translated from the Turkic language as “red”, which corresponds to its bright color, due to the content of P-active substances in the fruits of the plant. The exclusivity and usefulness of dogwood jam does not require additional advertising.

Useful properties of dogwood jam

Dogwood jam is a dish that not only has a memorable flavor bouquet, but is also a chest of useful vitamins. For many years, this fortified preparation has been used to treat headaches, fever, and intestinal diseases.

During the autumn-spring season and the epidemic period, doctors recommend taking dessert in the morning as a preventive measure for respiratory diseases. Dogwood jam has virtually no contraindications; it is often prescribed to treat children with tonsillitis, scarlet fever, and measles.

The fruits contain a large amount of vitamins that are vital for the stable functioning of the body. For example, dogwood contains much more vitamin C than currant fruits.

Classic recipe

The classic version of making dogwood jam with seeds is considered the most common. It requires minimal costs and is easy to prepare. Even a novice housewife can make such a delicacy.

We sort the fruits from leaves, rot and bruises, and remove the stalks. Wash thoroughly several times under running water in a colander. Let the water drain.

Prepare the syrup: take a not very high, but wide stainless steel pan (enamel basins and pans are not suitable). Pour in sugar, add water previously boiled in an electric kettle, and put on fire. With continuous stirring, bring the syrup to a boil, remove the foam, and boil for three minutes.

If the syrup turns out cloudy, strain it through several layers of gauze, then continue to boil for another three minutes over medium heat. At the end of cooking, add citric acid so that the product does not become sugary or crystallize during long-term storage.

Transfer the fruits to a deep, dry bowl, pour in syrup, cover with a lid and leave for five hours.

After the “overexposure” time has passed, we transfer the future dessert into the pan in which the syrup was prepared. Place the pan over medium heat, bring to a boil and hold for another ten minutes, stirring occasionally.

We transfer the workpiece into pre-prepared, dry, pre-sterilized jars. Roll up or cover with a lid for long-term storage.

Dogwood jam with stones without cooking

The advantage of jam without cooking is that the product retains its beneficial properties and sour taste as much as possible after prolonged heat treatment. The syrup can be used to treat sore throat, and also as an antipyretic.

Required ingredients:

1 kg dogwood;
2 kg sugar.

Preparation time – 2 days.

Calorie content: about 280 Kcal/100 g.

Wash the dogwood, tear off the leaves, remove the stale fruits, pierce each berry with a knitting needle or toothpick. Mix with a glass of sugar, place on a baking sheet covered with parchment paper for a day so that the berries become softer.

After a day, transfer the berries to a colander and lower them into boiling water for 10 minutes.

After balancing, transfer the berries to a bowl with a lid and mix with sugar. Leave on the counter, stirring until the sugar is completely decrystallized.

When the sugar has dissolved, put the jam into jars and close with a nylon lid for short-term storage in the refrigerator. If long-term storage is planned, it is recommended to pour a thick layer of sugar on top of the jam to prevent the formation of mold on the surface.

How to make dogwood jam “Five Minute”

Sometimes it happens that you are lucky enough to become the owner of a magic dogwood. I don’t really want to wait for 5-8 hours of aging, or I don’t have any extra time to spend hours preparing preparations for the winter.

It is for these cases that we have prepared an option for quickly preparing a sweet dessert for tea. In addition, with this method of preparation, the product loses less vitamins, is stored longer, and becomes viscous after cooling.

Ingredients:

1 kg dogwood;
1 kg sugar;
half a glass of water.

Cooking time – thirty minutes.

Calorie content: about 221 Kcal/100 g.

The berries must be sorted and rinsed several times with cold water in a colander.

Prepare sterile jars for preservation:

Wash the jars well, wipe until perfectly dry with a waffle towel;
heat them in the oven for fifteen minutes at a maximum heating temperature of one hundred and fifty degrees.

While the jars are heating up, we proceed to the main stage:

In a stainless steel saucepan, thoroughly mix sugar and water, add fruits, and very carefully - with a wooden spatula - mix the ingredients.

Place the pan over medium heat, bring to a boil, skim off the foam if necessary.

After boiling, reduce the heat and continue cooking for another five minutes, remembering to remove the foam.

After the time has passed, remove the pan from the stove and place the jam in the jars while still hot. Roll up the jars with tin lids or seal them hermetically with nylon lids.

Turn the jars over, cover with a warm cloth and leave like that for a day. Then turn the jars over and put them away for storage.

Seedless jam

There are a large number of options for preparing dogwood preparations. The boneless version with the addition of wine can rightfully be called the most refined and aromatic. This preparation is perfect as a dessert for aromatic herbal tea, as a topping for ice cream or cake.

Required ingredients:

1 kg boneless dogwood;
5 glasses of sugar;
2 glasses of semi-dry red wine.

Cooking time – 1 hour.

Calorie content: about 212 Kcal/100 g.

We sort the berries and remove the leaves. Using a pastry needle or toothpick, carefully squeeze out the bones from each berry. Wash thoroughly with boiled cold water and leave to drain in a colander.

We transfer the fruits to a cooking basin, add sand, and carefully mix with a spatula so as not to damage the integrity of the berries. Then add wine and mix thoroughly.

Place the pan on the stove and bring the mixture to a boil. Continue cooking for about twenty minutes until fully cooked.

After the mixture thickens, pour it into pre-pasteurized glass jars. Close the lids and place each jar in a boiling water bath for five minutes.

This process is troublesome, but extremely necessary. It is necessary to carry out this procedure in order to neutralize bacteria, and the workpiece does not ferment or become moldy during long-term storage.

After the important stage of additional sterilization, we roll up the jars with tin lids, turn them over, and cover them with a warm woolen cloth or blanket until they cool completely.

Dogwood jam in a slow cooker

Multicooker preparations are very useful - they preserve as much as possible the natural taste and aroma of the product, as well as beneficial properties. The undeniable advantage of this type of preparation is the time savings and the fact that the jam easily gels. Required ingredients:

1 kg seedless dogwood;
1.5 kg sugar;
2 glasses of water;
1 teaspoon citric acid.

Cooking time – 60 minutes.

Calorie content: about 214 Kcal/100 g.

Preparatory stage:

We peel the fruits from the seeds with a toothpick, sort them out, and wash them with water;
We put a small amount of berries in cheesecloth and lower them into boiling water for 3 minutes in order to neutralize the pectin, therefore, the workpiece is better gelled. After balancing, immerse the fruits briefly in cold water. Repeat the process twice.

Main stage:

Prepare the syrup: pre-mix sugar with water in a bowl, stir thoroughly;
Place the berries in a multicooker pan, add syrup, and set the mode to “Cook soup” or “Stew” for thirty minutes.

It is important that the amount of ingredients does not exceed a third of the multi-cooker bowl for the reason that jam tends to rise into foam when cooked, which can “run out” if there are a large number of berries;

While the jam is cooking, it is necessary to wash the canning jars, wipe them thoroughly with a dry towel, and sterilize them in the oven or microwave;
A few minutes before the end of cooking, you need to add citric acid so that the mixture can be stored longer.

The final stage: pour the jam into hot jars, close with tin or nylon lids (also necessarily sterilized in advance), and wrap until completely cool.

In order for the product to be tasty, with the correct, jelly-like, transparent consistency, it is important to adhere to simple rules:

Dogwood, like other berries, is afraid of long heat treatment. It is recommended to cook the mixture in several stages;
In order for the berries to remain whole, even, and the jam transparent, it is necessary: dilute a teaspoon of soda in a liter of water, and then hold the dogwood in the resulting solution;
If the fruits are hard, but you want juicy, beautiful jam, you should pierce the berries with a culinary needle or toothpick before cooking so that the juice comes out better;
When cooking jam in a multicooker, so that the consistency of the jam turns out to be jelly, viscous, remove the valve before cooking so that the moisture evaporates;
For boneless jam, it is recommended to rub the berries through a coarse grater or colander.

Happy preparations!

Today I want to offer you very tasty and unusually beautiful dogwood jam. We have been preparing these berries for a very long time; my husband likes sauce for meat, compote and sweet preparations.

The fruits are rich in vitamins and microelements, which makes them especially useful for colds and for strengthening the immune system. The fruits themselves are a beautiful ruby color, sweet and sour with a slight tartness, which makes them special, unlike any others.

I love jam for tea, I add it to various baked goods, spread it on a bun or a piece of bread. Every year I try to try new recipes, I recently found a site with recipes for gooseberry jam with orange https://samnadache.ru/varenye-iz-krygovnika-na-zimu/, previously I only cooked with gooseberries, but here is an unusual addition.

Let me remind you that the sweet can be prepared with or without seeds, as well as in the form of puree or jam; in addition, the berries are rubbed together with granulated sugar, and raw jam is obtained.

The berries themselves contain natural glucose and fructose and normalize blood sugar levels, so instead of chocolate bars it is better to eat a couple of spoons of your favorite sweet.

Ingredients:

1 kg. ripe berries
800 grams of sugar
a couple of spoons of water

Strong dark red fruits are suitable for delicacy. Wash the berries, remove the stems. Place in a saucepan; for these purposes, take a stainless or enameled one.

You cannot cook jam in aluminum containers - when the berry juice comes into contact with the walls of the container, an oxidation reaction begins.

Pour a little water to the bottom, as the result of cooking will be juice, do not pour a lot of water. Sprinkle the berries with sugar in layers.

Place on low heat and cook for 10 minutes, gradually stirring.

You can’t put it on high heat, because the sugar won’t have time to melt, and everything can burn, but on low heat, the sugar will melt gradually, turning into sweet syrup.

It is better to heat slowly, plus stir gently. Boil for 10 minutes, collecting the foam that forms during boiling.

We prepare jars and lids in advance. I washed the jars well, then everything is simple, I sterilize them over a kettle, I do it in my tried and tested good old way. I washed the lids, filled them with water, and boiled them for about five minutes.

After 10 minutes of cooking, I let it cool and boil again for 5-7 minutes. I put the sweet preparation into sterile jars, and the dogwood jam with seeds is ready.

The result is beautiful, whole, bright berries, very aromatic and extremely tasty. It stores well even in an apartment, the color turns out very beautiful. Try to cook and enjoy the taste.

Dogwood jam without seeds, it turns out like marmalade

These berries are similar in shape and color to rose hips, very beautiful and extraordinary. By the way, ruby is my favorite color. In the first recipe we had berries with seeds, but now I want to offer a recipe for seedless jam. When cooled, cut into pieces, and if you put it in the refrigerator, you get real marmalade.

Ingredients:

1 kg. berries
500-550 grams of sugar
3 full tablespoons water

Wash the berries, place them in a saucepan, and add water. We need to steam the berries over the fire to make it easier to wipe and puree. To make the process go faster, you can cover the pan with a lid. Stir everything every 10-15 seconds. This way the bottom layer does not burn, and the dogwood softens well under the lid.

During the cooking process, the fruits will release juice. After 10 minutes, remove from heat and let cool completely. Look, the bottom of the pan is clean, nothing is burnt, but there is no water either.

Do you know what is the advantage of jam? The fact is that there are no seeds in it. It can be spread on a loaf or bun, used as a layer for sponge cakes or shortbread baskets.

I rub the berries through a sieve; you can do this with a whisk, your hands, or a spoon. I got 550 grams of puree and 450 grams of seeds. Now we need to add sugar.

Add sugar in a 1:1 ratio to the resulting puree. It needs to be weighed. If you have 700 grams of puree, then you need 700 grams of sugar.

I have 550 grams, I add the same amount of sugar and mix everything well. Place on fire and stir continuously.

Do not leave the stove, stir all the time; when the sugar dissolves and begins to boil, you can reduce the heat and simmer for 10 minutes, stirring constantly. After 10 minutes, remove from heat and pour the confiture into sterile jars.

Wash the jars with soda and sterilize them in a convenient way, also wash the lids, add water and boil.

You can roll it up with a key, or use screw-on jars (with Euro screw caps). The lids must also be sterile.

Do not forget about this, although many people do not sterilize containers for jam, relying on the fact that it is sweet, but even a sweet delicacy can become moldy.

There is no need to sterilize jars of jam in water; after cooling, put the jam in a cold and dark place for storage. My children love to spread this sweet delicacy on a bun and drink tea. Try it too.

Dogwood jam with seeds: five-minute recipe

Ingredients:

1 kg. dogwood
1 kg. Sahara
250 ml. water

The proportions can be any, you can take more or less berries, and add sugar 1:1.

Add sugar and water to a bowl or pan and put on fire. We need to boil sugar syrup.

When the sugar is completely dissolved and the syrup boils, turn off the stove and cool until warm. During the cooking process, I stir it all the time so that the sugar dissolves faster.

Dip the washed dogwood berries into the syrup that has cooled to room temperature. Take firm and ripe fruits, also remove the tails. Sort and wash them. You can place the berries in a colander and then immerse them in syrup.

Place on the fire and bring to a boil. Reduce heat, cook for 5-10 minutes, collecting foam and stirring. The foam must be collected, this way the berries are more beautiful and the jam itself looks good.

Short heat treatment allows you to preserve the maximum amount of microelements and vitamins in the berries.

It is better to prepare jars and lids in advance. I wash them with soda and sterilize them, wash the lids and boil them. I pour the hot sweetness into jars and screw on the lids.

I took screw-on jars (with screw-on lids). It's very convenient.

After cooling, we put it away for storage in a cold and dark place, but sweet preparations are perfectly stored in the apartment, due to the large amount of sugar, they do not spoil. The main thing is that the dishes are sterile.

Extraordinarily beautiful and tasty dogwood jam without cooking

Have you tried raw dogwood jam? It can be stored in the refrigerator, cellar, freezer. The cooking process itself is very simple and uncomplicated. This wonderful delicacy can be used as a layer of biscuit, or served with tea.

And by adding a couple of spoons to boiling water, you get an aromatic and tasty drink that will warm you up in winter and strengthen your immune system. Drizzle over the pancakes and they will become even tastier.

Ingredients:

3 kg. Sahara
3 kg. dogwood

Take ripe or overripe dogwood, you need to wash it and pour boiling water over it. Sprinkle it with layers of granulated sugar. A layer of sugar, a layer of berries, and so on in layers.

Now you need to put on disposable gloves or wash your hands well, and crush the sugar and dogwood. We need the berry to release juice. Now leave everything for 2 hours, stirring every half hour.

After a couple of hours, the sugar will completely dissolve. This is the mass you should get.

Now we rub the berries through a sieve, we do it with a spoon, a whisk, or our hands, this way there is less waste. Place the bowl under a sieve to allow the dogwood puree to drain into it.

We put some of the berries with sugar and wipe, remove the seeds and skins, then put some of the berries again and wipe. And so on until the fruits run out.

Place the finished treat into jars. I use screw top jars. I wash the container thoroughly and boil it. I store it in the refrigerator. I also pour it into trays, cover with lids, and put in the freezer.

If during the grinding process you have leftover sugar, leave the puree for another half an hour at room temperature, the sugar will dissolve.

After standing in the refrigerator it becomes much thicker. The result is a thick and homogeneous puree.

If you haven't tried it, try it. I advise you to start with a kilogram, try it and you will appreciate the taste of this sweetness. It's much better and healthier than candy.

I suggest you try a very tasty and unusually beautiful jam made from apples and dogwoods. Apples add sweetness, and dogwoods add sourness; instead, the result is a delicate and unique duet. Since apples contain a lot of natural pectin, you don’t have to boil them for a long time, it will turn out puree-like, thick, with a rich taste and bright aroma.

This delicacy will diversify your menu, go well with pancakes, and be an excellent addition to pancakes. Yes, and it will perfectly diversify your daily tea drinking.

Ingredients:

Apples - 700 grams (peeled)
Dogwood - 500 grams
Sugar - 500 grams
Pure water - 100 ml

You can add cinnamon, lemon balm, mint, star anise if desired, or any other spices. I love the taste of apples and dogwood berries. Apples need to be washed, peeled, cored and cut.

Place in a saucepan, add water and simmer for 20-30 minutes under the lid over low heat. Stirring occasionally, we need to soften the apples.

Then cool and puree using a blender. If you don't have a blender, rub through a sieve.

Divide the water in half. 50 ml. pour water into dogwood berries, 50 ml. into apples. At the same time, stew the dogwood berries with water. Simmer for 10 minutes from the moment of boiling, we need to ensure that they become soft.

Let the mixture cool and rub it through a sieve. In a saucepan with a thick bottom, combine both purees, the previously obtained applesauce, and dogwood puree.

It is convenient to rub the dogwood through a fine sieve, so that the skins and bones remain on it, and puree the apples with a blender.

Add sugar and cook over low heat, stirring all the time. Keep the fire minimal. When boiling, foam will form, it must be skimmed off. Cook apple-dogwood jam for 10 minutes.

In the meantime, prepare the jars and lids, wash and sterilize everything as usual. Pour the hot treat into jars and cover with lids. After cooling it will become even thicker.

After pouring into jars, turn them over, but do not wrap them, leave them on the table until they cool completely. I find it more convenient to use jars with screw caps.

I really love jam and preserves, they are not only healthy, but also delicious. Has a pleasant tartness. The recipes are all tested and very good. Our neighbor in the country still has green berries, but they will soon ripen and turn bright red. Therefore, I shared the recipes in advance so that you can choose what you like and try.

Prepare and surprise your family and friends. Indulge in delicious treats and be healthy! Good luck with your preparations!

Dogwood is a shrub with bright oblong red berries. This plant is southern; in the Caucasus it is very common both in the wild and in summer cottages. Dogwood is valued not only for its unusual taste, but also for the healing properties it possesses. In addition to the standard set of vitamins that all berries are rich in, dogwood contains a lot of vitamin P, so it helps strengthen the walls of blood vessels, prevents capillary fragility, and helps with venous insufficiency, swelling of the legs, 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 talk about how to make 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. They are equivalent in healing properties. But, since dogwood is always boiled with a seed, it is useful to know that in garden varieties, as a rule, the seed is smaller, the berries are more fleshy, and therefore, in culinary terms, it is preferable to use garden dogwood. The jam it makes is thicker and richer. When buying dogwood in the markets, be sure to try and choose a berry that is dark burgundy in color, has a sweeter taste, and has fleshy and juicy pulp.

You will need:

dogwood 1.5 kg
sugar 1.5 kg
water 100 - 300 ml

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

From this quantity of products you get 4 half-liter jars of jam.

Step-by-step photo recipe:

Sort through the berries, clean them of debris and impurities, wash them, and place in a colander to drain.

Prepare the syrup: Place sugar in a bowl, add 100 ml of water and, stirring, 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 is ready.

Dip the berries in syrup, mix gently and leave to cool 10-12 hours(I leave it overnight). Do not be embarrassed that there is not enough 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. There is no need to boil the jam for 5 minutes, as many cookbooks advise. At the first boil a syrup should form which will cover the berries. Turn off the fire and leave the jam to cool for 10-12 hours- if you start cooking in the morning, then leave it until the evening. As it cools, it is helpful to gently stir the contents of the bowl several times. Don’t be alarmed if, when stirring, you find undissolved sugar at the bottom, this is normal, because the cooking process is only at the very beginning.

Cook the jam in three batches: morning-evening-morning. Or evening-morning-evening, as it suits you. For the second cooking, just like the first, just bring the jam to a boil. For the last third time, boil the jam for 5 minutes, pour into clean, sterilized jars and close with lids. There is no need to wrap the jam in a blanket. See how to sterilize jars and lids → Leave closed jars to cool at room temperature, then remove for storage. Any “hot jam” can be stored at room temperature.

With this bright and unusual, and for northerners, quite an exotic delicacy, you can forget all your business!

Not all housewives make dogwood jam with stones for the winter. Many people think that it will be sour and not tasty. But, if dogwood jam is cooked correctly, it will be the most favorite dessert in your family. It can be prepared with or without seeds. And also add other berries and fruits to your favorite jam.

A very tasty combination of dogwood and pear, for example. Or add currants, raspberries, viburnum and rowan. Dogwood berries contain the maximum amount of vitamins and microelements. If you have the opportunity to purchase this wonderful, healthy berry, be sure to make jam from it.

Dogwood jam, along with raspberry jam, will help us fight colds in winter. Dogwood jam, like raspberry jam, is antipyretic. In addition, dogwood jam, cooked with whole berries and seeds, is extremely tasty, with a pleasant sourness.

The recipe for dogwood jam is simple. It is enough to boil the berries in any way (classic or five-minute) and pour them into sterilized jars. Roll up with a machine and place in a cool, dark place. It is advisable to store dogwood jam with seeds for no more than 6 months. Therefore, do not store it for more than one season.

Dogwood jam is very tasty and extremely beautiful

For dogwood jam with seeds, choose ripe, fleshy, dark burgundy dogwood fruits. We sort through the dogwood, discarding leaves, stems and damaged berries. We repeatedly wash the sorted dogwood in cool water and let the water drain.

Time: cooking - 30 minutes; infusion - 24 hours. Yield: 2 jars of 500 ml and 1 jar of 450 ml

Products:

dogwood - 1 kg;
sugar - 1.3 kg;
glass of water - (250 ml).

Dogwood jam for the winter without sterilization - step-by-step recipe with photos:

We start cooking dogwood jam with syrup. Mix in a bowl or saucepan (in which we will prepare the jam) 1 kg of granulated sugar with water according to the recipe.

After mixing the sugar mixture, send it to the stove. While stirring, simmer the syrup at a low simmer until it becomes clear.

With a small volume of liquid, the dogwood can be pricked in several places with a toothpick. This will prevent the fruit from cracking during cooking.

Place the dogwood into the boiling syrup and stir. Then remove the bowl from the stove and set it on the table to cool.

After 6-8 hours, put the cooled jam back on the stove. Pour the remaining 300 g of sugar into the bowl with the dessert. After thoroughly mixing the sugar, boil the jam for 15 minutes at moderate boil.

A head of foam rises above the surface of the dogwood jam. We make sure that the jam does not “escape” over the edge of the dish.

When cooking, we collect a little foam on top, but it is not necessary to remove all the foam now (in subsequent cooking, the amount of foam will be significantly reduced).

After 10 minutes of cooking, remove the dogwood jam from the heat. Leave the jam alone until it cools completely (8-1 2 hours).

At this time, we catch the foam between the berries. The last time it is enough to boil the dogwood jam for 5-7 minutes.

Having dropped a small drop on the saucer, we observe it.

We determine the readiness of the dessert drop by drop.

The droplet is held by a bead, which means it’s ready. As soon as the drop is retained without spreading on the surface of the saucer, we pack it into jars for storage for the winter.

Pour hot, boiling jam into prepared sterilized containers and seal hermetically. Turn the jars over onto their lids until they cool.

Dogwood makes a delicious dessert with an unusually beautiful color. In winter, after opening the jar, we will happily enjoy tea with sweet, sour and aromatic dogwood jam.

Video: a simple recipe for dogwood jam at home - very tasty

Do you have dogwood, but don't know what to cook with it? We suggest making seedless dogwood jam. This delicacy always turns out tasty and aromatic, no matter what recipe you choose.

Ingredients

Dogwood 1 kilogram

Number of servings: 4
Cooking time: 25 minutes

Simple dogwood jam

Required ingredients:

1 kg dogwood;
250 ml water;
350 g sugar.

Select only good berries and wash them under running water. It must be cold. Pour prepared water into the pan and pour in clean dogwood. Place on low heat and cook for 10 minutes with the lid closed. During this time, the berries will soften and release juice. They should be transferred to a metal sieve and ground. We only need the pulp, and the seeds can be discarded.

Combine the still warm pureed mass with sugar and wait until it is completely dissolved. Transfer the sweetened puree into a saucepan and place over low heat. Cook for 25 minutes, stirring the jam constantly. Pour the dogwood jam into clean and sterilized jars and close with a metal lid. This amount of ingredients should yield approximately 400 ml of tasty and aromatic jam. It should be stored in a dark place, and the already opened jar should be placed in the refrigerator.

Unusual dogwood jam

For jam you need to prepare the following ingredients:

1 kg dogwood;
1 kg sugar;
vanilla sugar;
cinnamon.

Wash the dogwood and place it in a saucepan. Add water to the berries so that it completely covers them. Place over low heat and wait until the skins of the berries begin to burst. This takes approximately 10–15 minutes. The main thing is to ensure that the dogwood does not completely disintegrate, turning into mush. Place the berries in a metal colander and mash with your hands or a spoon. Combine the resulting puree with 1 kg of sugar, pour into a saucepan and place on low heat. Cook for 35-40 minutes and leave overnight to harden. The next day, put the pan back on the heat and boil the jam again for 25-30 minutes. Add a bag of vanilla sugar and 1 tsp. cinnamon, stir. Let the jam simmer for 5-7 minutes and pour into jars.

Dogwood jam, the recipe for which you can choose to suit your taste, will be an excellent addition to pancakes or pancakes. Pies with such jam turn out not only tasty, but also beautiful. After all, the color of the jam is bright and rich. When the pie cools, the filling will turn into a solid mass that will not spread anywhere, but will look like jelly.