Well, who, like me, became the happy owner of an unprecedented dogwood harvest this year? Congratulations, you really are lucky. Why? Yes, because you have the opportunity to prepare very, very tasty dogwood jam for the winter. It turns out to be unusually beautiful: bright, ruby, mesmerizingly viscous... And really tasty, no matter what the skeptics say who underestimate the beauty of these sweet and sour berries.

I usually use a simple recipe for dogwood jam with a seed: I don’t have the patience to fiddle around with it for a long time and remove that very seed. Moreover, even in this “lazy” version, wonderful dogwood jam comes out. I want to warn you right away: we will need quite a lot of sugar: after all, we need to somehow neutralize the sourness of the dogwood.

Therefore, the jam turns out to be quite high in calories. But... how delicious! So if this doesn’t bother you, I invite you to my kitchen: I will be happy to tell you and show you how to make dogwood jam for the winter. Forward?

Ingredients:

• 1 kg dogwood;
• 1.5 kg sugar;
• a pinch of citric acid;
• 400 ml water.

How to make dogwood jam with stones:

We sort through the dogwood, removing leaves, twigs and crushed fruits. We wash the berries in running water and place them in a colander.

Boil water in a saucepan (the amount of water is approximately twice the weight of the prepared dogwood). Place the dogwood in boiling water and blanch over low heat for 5 minutes. Then we lower the dogwood into cold water.

After a few minutes, place the dogwood in a colander.

In a wide saucepan or basin in which we will cook dogwood berry jam, pour water and add sugar. Place on the fire and bring to a boil. Pour the blanched berries into the boiling syrup and bring to a boil over high heat. We remove the foam. Add citric acid and stir.

Cook over low heat, periodically removing foam, for 15 minutes. Then turn off the heat and leave for 6-8 hours.

Put the pan with dogwood on the fire again and bring to a boil. After boiling, cook, stirring occasionally and skimming off the foam, until tender, for 30-40 minutes.

We check readiness like this: put a teaspoon of jam on a clean saucer and cool slightly. Then use a spoon to draw a strip through the jam. If the edges of the jam do not meet, it is ready. Or you can take a little jam and cool it, drop the syrup on a saucer. If a drop of syrup does not spread, then the jam is ready.

We package the finished dogwood jam for the winter in hot, sterilized, wiped dry jars, filling them to the very top. We seal the jars hermetically with previously boiled, wiped dry lids and turn them upside down. Keep the jam like this until it cools completely.

You can store this jam at room temperature, but always in a dark place so that it does not lose its beautiful dark ruby ​​color.

I like the slightly sour taste of this jam. I make it every year, although the preparation itself requires time and patience. And since dogwood is reluctant to give up juice, this berry needs special preparation.

Dogwood jam is prepared with or without seeds, sometimes it is ground.

Dogwood jam, recipes for the winter

Secrets of delicious jam:

• Dogwood cannot be cooked for a long time; with prolonged heat treatment, the berries become hard. Therefore, the best option is several cooking approaches.
• Before cooking, the berries need to be pricked; it is best to do this with a regular toothpick so that the juice comes out easier.
• To make dogwood jam beautiful, you need to preserve the integrity of the berries; to do this, you can simply hold them in a weak soda solution (a teaspoon of soda per liter of water), and then rinse thoroughly. Keeping the dogwood in the soda is enough for 10 minutes.
• If you do not want to cook dogwood with seeds, then it is better to rub it through a sieve and remove the seeds.

Dogwood jam with stones

Ingredients:

• A kilo of dogwood berries
• One and a half kilograms of sugar
• Half a liter of water

Sort the berries, keep only the good ones, rinse. Prick each berry with a toothpick. Then boil syrup from water and sugar and pour the prepared dogwood into a very hot one. Keep in syrup for 3-4 hours.

Now carefully remove the berries with a slotted spoon and boil the syrup for about five minutes. Put the berries back in for the same amount of time and pull them out again. In general, repeat the entire process. The third time, also soak the berries for several hours, only this time do not take them out, but boil them until tender. At the end, determine readiness with a drop of jam; if it holds its shape, then it can be poured into sterilized jars.

Delicious dogwood jam

Cooking takes less time, and the jam turns out thick and beautiful.

Will need:

• A kilogram of dogwood berries
• Two hundred kilograms of sugar
• 1/4 cup water

How to cook

Wash and select only good berries, without stains or damage. Prick each with a toothpick, this will release the juice faster. Cover the dogwood with sugar and wait until the sugar is saturated with juice without any residue.

Pour water there and put on fire. As soon as it boils, immediately turn off the heat and skim off any foam that appears. Let the jam cool and then repeat the whole process. Next, put the prepared jam into jars.

Dogwood jam without seeds

This ground jam is convenient to use for various types of baked goods; for example, a pie with this filling is very tasty.

Products:

• Half a kilo of ripe dogwood
• Half a kilo of sugar
• Glass of water

How to make dogwood jam

In this option, it is advisable to choose the ripest berries, sort them and wash them. To grind them, you need to pour water over the berries and simmer a little, about 15 minutes. Then rub through a sieve and mix with sugar. The cooking time for this dogwood jam after boiling is 3 minutes.

A simple recipe for dogwood jam

This recipe is easy as it takes little time and this makes it popular.

We will need:

• A kilogram of ripe dogwood berries
• Half a liter of water
• Kilo five hundred sugar

Making jam

We inspect all the berries so that we don’t get any spoiled or bruised ones, and at the same time we remove all the branches. We rinse under the tap several times and let the water drain.

While excess water drains from the berries, begin to cook the syrup. Boil it for about five minutes and immediately pour the berries in, leave it like this for five hours. Only after this we put it on low heat and cook the berries for ten minutes. Then immediately pour into clean and dry jars.

Dogwood jam with apples

Dogwoods ripen in the fall, at the same time as apples. And this allows you to prepare a very tasty, unique, delicious dogwood jam with the addition of apples.

Ingredients:

• 1.5 kilograms of dogwood
• 0.5 kilograms of apples
• 1.5 kilograms of sugar
• 1.5 glasses of water

The process of making jam

Remove the seeds from the berries that have been selected and washed. Wash the apples, peel them and cut them into slices half a centimeter wide. Separately cook the syrup from water and sugar. Pour two thirds of it into the berries and begin to cook over low heat, and pour the rest into the apples and cook until the slices become transparent and soft. Then mix dogwood with apples and cook until the mixture thickens. Place into sterile jars.

The benefits of dogwood jam

Dogwood has various beneficial properties; its jam contains a high level of ascorbic acid, vitamins E, C and P, provitamin A (carotene).

Among the minerals included in the composition, we note such as: iron, calcium, potassium, sulfur and magnesium. Dogwood is rich in biologically active components: glucose, fructose, essential oils, tannins and organic acids.

Thanks to the valuable qualities of dogwood, jam also has such beneficial properties as:

• astringent for people who have problems with the stomach and intestines;
• increases the activity of the pancreas;
• improves food digestion, increases appetite;
• has diuretic, anti-inflammatory, bactericidal, choleretic properties, therefore it is used for cystitis and inflammation of the bladder;
• tones, invigorates and strengthens the body;
• increases immunity;
• normalizes vascular pressure in the brain and arterial;
• prevents the occurrence of sclerosis;
• reduces headaches;
• strengthens the walls of capillaries and blood vessels, as a result of which it is useful for inflammation of the veins, leg swelling, fragile capillaries, venous insufficiency;
• used for joint diseases, skin diseases, eczema, gout, liver and kidney diseases;
• improves and normalizes metabolism;
• useful for gastritis and ulcers, acute gastroenterocolitis, rheumatism, polyarthritis;
• has an antiscorbutic effect;
• used for deficiency of vitamins, micro- and macroelements, anemia, fever;
• helps with colds, flu, bronchitis, sore throat, sinusitis, scarlet fever;
• reduces joint pain;
• has antipyretic properties;
• used for hemorrhoids, typhoid, anemia, gout, dysentery;
• recommended for bleeding and diseases of the oral cavity.

Harm of dogwood jam

However, there are contraindications; the use of dogwood is not recommended for:

• increased acidity;
• constipation;
• easily excitable nervous system, nervous overexcitation and agitation (especially not to be consumed at night);
• individual intolerance.

Recipe for simple dogwood jam, video

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:

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. How to sterilize jars and lids, see → 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!

Don’t get sick, friends, and if you get a cold, drink hot tea with dogwood jam, it, like raspberry jam, reduces fever well and has anti-inflammatory properties. I wish you all good health and a pleasant tea party!

Dogwood jam. Brief recipe.

You will need:

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

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

Prepare the syrup: pour sugar into a bowl, add 100 ml of water and, stirring, bring to a boil . Boil the syrup for 5-7 minutes , Stir constantly. Once the syrup thickens, it is ready.

Dip the berries into the syrup, mix gently and leave to cool for 10-12 hours.

Cook the jam in three steps: 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.

In contact with

It cannot be said that they are particularly popular in the diet of the majority. The reason for this is probably that dogwood cannot be consumed fresh due to its characteristic tart taste and its astringent properties. Below we will talk in detail about how to make dogwood jam with stones.

Dogwood jam with seeds - recipe

Without removing the seeds from the dogwood, you not only save a significant amount of time spent on the preparatory stages, but also enrich the preparation with a more pronounced aroma.

Ingredients:

• dogwood – 980 g;
• sugar – 1.4 kg;
• water – 215 ml.

Preparation

Before preparing dogwood jam for the winter, prepare the berries themselves by removing the stems and rinsing them well.

While the washed dogwood is drying, prepare a simple syrup by pouring a kilogram of sugar into boiling water and waiting for it to dissolve. Immerse the dogwood berries in the sugar syrup, then reduce the heat and leave the dogwood to cook for about 20 minutes. Remove the container with the berries from the heat and leave for 8 hours. After steeping, return the container with the jam back to the heat, add the remaining sugar and place the jam on medium heat for 20 minutes. During the process, the surface will foam heavily and the foam must be removed periodically.

The finished dogwood in syrup should retain its shape, but remain soft. Pour the jam into and quickly roll up.

How to properly make dogwood jam?

Dogwood berries may not be famous for their taste, but almost everyone is guaranteed to know about their benefits. In order to preserve the maximum beneficial properties of the fruit in the preparation, it is necessary to reduce the heat treatment time as much as possible, which we decided to do in this recipe.

Ingredients:

• dogwood – 980 g;
• sugar – 1.1 kg;
• water – 440 ml.

Preparation

After preparing the dogwood berries, start cooking the sugar syrup. Pour the sugar crystals into boiling water and wait until they are completely dissolved. After all the sugar has dissolved, pour hot syrup over pure dogwood and leave to steep overnight.

In the morning, sterilize the preservation container and boil the jam for 10 minutes. Pour the mixture into jars and roll up immediately.

Dogwood jam with oranges in a slow cooker

A multicooker is ideal for long-term simmering of ingredients, so if you decide to make jam, be sure to use this popular culinary gadget.

Ingredients:

• dogwood – 1 kg;
• orange - 2 pcs.;
• sugar – 1.1 kg.

Preparation

Before making dogwood jam, sprinkle the dogwood with sugar and leave overnight. Following the sugar crystals, add strips of orange zest to the berries. Before cooking, the zest can be removed, or you can leave it - it will be candied and will be very tasty.

Transfer the berries along with the resulting syrup into the bowl of the device and fill everything with the juice of a couple of oranges. Set the “Stew” mode and leave the berries to simmer for an hour and a half.

Having analyzed several recipes, we will conclude with the general intricacies of cooking dogwood preparations. Before starting cooking, be sure to taste the berries to determine the degree of acidity and, therefore, adjust the final amount of sugar.

Dogwood contains pectin, and therefore preparations made from it gel during prolonged digestion; add more liquid if you want jam with liquid syrup.

Try cooking syrup with the addition of spices, citrus fruits and alcohol to diversify the taste of the final product.

Dogwood does not grow everywhere. It can be found in the Caucasus, Siberia, and the Far East. The plant is actively cultivated, as it has good fruit-bearing ability. Among all types of dogwood, the most common dogwood is the common dogwood. It is its red berries that are prepared for the winter in the form of jam or jam.

Berry composition

In folk medicine, all parts of the dogwood plant are actively used - bark, leaves, flowers, roots and fruits. Dogwood berries are a leader in the content of beneficial compounds. It is not only the quantity of biologically active substances that is striking, but also their diversity.

• Tannins. They have an astringent, anti-inflammatory, healing effect. The fact is that on the surface of the mucous membranes, tannins form an albuminate film, which protects the inflamed areas of the mucous membrane from mechanical and acid irritation.
• Anthocyanins. They are also coloring substances. They have anti-inflammatory, antitumor properties. Activate immune responses.
• Organic acids. Able to increase appetite, improve the production of enzymes and gastric juice. In addition, they have anti-inflammatory and antibacterial activity, the ability to stimulate the immune system, and activate reparative processes.
• Carbohydrates. They act as a source of energy for the human body, since after absorption they are transformed into glucose - a fuel material for all cells and tissues.
• Catechins. Antioxidants and antitumor substances in dogwood. They have the ability to normalize blood clotting, improve peripheral blood flow, and prevent vascular sclerosis.
• Flavonoids. Natural vasoprotectors that stabilize the permeability of the vascular wall increase its resistance. They have antihypertensive and antithrombotic effects. Normalize the functioning of the immune system.
• Vitamins. Dogwood is rich in carotenoids, vitamin C, P, and B vitamins. All vitamins participate in metabolic processes and activate the production of specific enzymes in tissues. Vitamins C and P are necessary for the strength of blood vessels and capillaries. A complex of carotenoids of B vitamins has an excellent effect on the condition of the skin, hair, nails, and activates the processes of regeneration of epithelial tissue.
• Minerals. Dogwood is an excellent source of macroelements - sulfur, sodium, calcium, potassium, magnesium, zinc, the most important electrolytes of the human body and participants in metabolic processes. Without them, hormonal synthesis and transmission of nerve impulses are impossible.
• Fatty acid . Necessary for the structure of the cell skeleton, the functioning of nerve cells, the normal condition of blood vessels and the regulation of lipid metabolism. Plant fatty acids stimulate the immune system and have hypolipidemic and hypoglycemic effects.

Dogwood also contains protein, fiber, pectin, essential oils, as well as other compounds necessary for the normal functioning of the human body.

Naturally, when preparing jam, some of the beneficial substances are destroyed, however, the bulk of them are preserved, having undergone some structural changes, while the benefits of the berry for human health remain.

The benefits of dogwood jam

Dogwood jam contains all the beneficial substances inherent in fresh dogwood berries. This indicates that dessert is automatically assigned all the therapeutic properties of the fruit. It has the following effects on the body.

• Vitaminizing. Large concentrations of vitamins contained in jam can prevent vitamin deficiency and strengthen the body. The product will not replace fresh fruits and vegetables, but will guarantee the absence of hypovitaminosis during the cold season. Saturation with minerals will prevent seasonal hair loss and flaking of the skin. The intake of vitamins along with dogwood jam will ensure the proper functioning of all tissues and organs, supporting human health in general.
• General strengthening. In a house where dogwood jam is regularly served, there is no place for melancholy and colds. Dessert perfectly stimulates the body's defenses, activates the production of antibodies, preventing not only the infection, but also the development of complications if one of the household members is already sick.
• Vasoprotective. Most of the compounds contained in dogwood have the ability to positively influence the condition of blood vessels. If you regularly consume dogwood, there will simply be no place for capillary fragility and blood flow disturbances, because the plant normalizes the condition of veins and arteries, eliminates spasms of smooth muscles, prevents proliferative lesions of blood vessels, providing excellent prevention of stroke and heart attack. The anti-inflammatory effect of berries is appropriate for varicose veins and vasculitis.
• Antihypertensive. Regular consumption of dogwood jam helps keep blood pressure in check. Naturally, a spoonful of jam will not eliminate a hypertensive crisis, however, regular and moderate consumption of dessert will reduce the likelihood of its development by half.
• Anti-ischemic. People who constantly suffer from cold in the extremities can safely use dogwood jam as a medicine, because its ability to improve peripheral blood flow will certainly relieve these symptoms. Dogwood jam is also useful for diabetics, whose peripheral tissues constantly suffer from ischemia and lack of blood supply.
• Antisclerotic. It lies in the ability of dogwood to prevent inflammation of the vascular wall and the formation of fibrous tissue on it - the main cause of blockage of veins in atherosclerosis. The hypolipidemic effect of dogwood will also have a positive effect - its ability to lower cholesterol.
• Antidepressant. Dogwood jam can act as a source of vital energy and positive mood. The energy and vitamin functions of fruits contribute to this. Autumn blues and depression will recede just from one bright type of dessert and will not make themselves felt, thanks to the ability of the berry to saturate the body with all the necessary substances.
• Normalizing digestion. Dogwood jam is useful for people suffering from disorders of the production of digestive juices and intestinal peristaltic function. Dogwood jam has an enveloping effect. It will protect the mucous membrane from irritation and accelerate the healing of existing damage. In addition, dogwood will improve digestion and stool, ensure high-quality digestion of food and absorption of all necessary substances.

The beneficial properties of dogwood jam also include the ability to improve concentration, speed up thought processes, and facilitate the process of memorization. Jam is considered an effective way to prevent age-related diseases, including dementia.

Dogwood jam will be a delicious way to improve health for adults and children, young and old. It can be used by expectant mothers and nursing women. The main condition for everyone is the absence of individual allergic reactions and moderate consumption; after all, jam always contains a high amount of carbohydrates.

Basic rules for successful preparation of sweets

Dogwood can be stored fresh for a long time, however, it is better to prepare the berry for future use in the form of jam, to increase shelf life, as well as preserve the beneficial properties of the fruit. You need to follow the rules when making dogwood jam at home.

Firstly, it is important to properly prepare the raw materials:

• carefully sort through the berries, removing spoiled ones;
• choose fully ripe, but not soft fruits;
• rinse the berries with plenty of running water;
• to improve the taste, use dried berries;

And secondly, take into account the cooking features:

• cook dogwood jam in several short batches– to avoid burning;
• It’s better not to add gelatin– thanks to the pectin content, the jam thickens well;
• mix very carefully– to preserve the integrity of the berries.

When making jam, it is important to safely throw away all fruits that have changed color, smell, or have damaged areas. This will affect the taste and healing qualities of the final product.

Classic methods

Classic recipes include those that include only fruits, sugar and water. Preparation methods may vary, resulting in a product of different consistency.

Regular recipe

Peculiarities . Use prepared sorted and washed dogwood. During the cooking process, it is better not to stir the jam with a spoon, but simply shake the container - this way the berries will remain intact. At the very beginning of cooking, the prepared berries are placed in a saucepan with a thick bottom.

Preparation

1. Bring half a liter of water to a boil, add 1.2 kg of sugar. Boil the syrup until completely transparent and boils again.
2. Boiling syrup is poured over the prepared berries, and the mixture is left for four hours so that the berries release juice.
3. Place the container on low heat, bring to a boil, boil for about 12 minutes, stirring the mass from time to time.
4. The still hot jam is poured into prepared containers, rolled up with lids, and cooled in an inverted position under a towel.

Particularly useful option

Peculiarities. Dogwood jam “five minutes” is considered a leader among other recipes due to the preservation of beneficial properties due to the reduced boiling time, but a long shelf life.

Preparation

1. Heat a cup of water until hot and pour it over the prepared fruits. After five minutes of infusion, the water is poured into the pan.
2. Add one and a half kilograms of sugar to the resulting infusion, heat the mixture until the crystals are completely dissolved, add dogwood, and immediately after boiling set aside for several hours.
3. Heat the dogwood mixture to a boil, set aside again for a couple of hours.
4. The third time, the jam is boiled for five minutes, after which it is poured into the prepared container.

With bones

Peculiarities. Dogwood seeds also contain a lot of useful substances, so it makes sense to leave them inside the berry intended for making dessert. At the beginning of cooking, all the berries should be pierced with a toothpick so that the juice leaves them faster. Dogwood jam with seeds is best prepared with granulated sugar.

Preparation

1. The prepared dogwood is placed in a wide container with a thick bottom. Cover with a kilogram of granulated sugar.
2. After the sugar has soaked (after two hours), add a quarter glass of water.
3. The container is placed on the fire, heated until the sugar is completely dissolved and begins to boil, and cooled for several hours.
4. The second time, the mixture is also brought to a boil, and the resulting foam is removed.
5. During the third heating, the jam is boiled to a satisfactory consistency and poured into prepared jars. Store under nylon covers in a cool place.

In a slow cooker

Peculiarities. This detailed recipe is suitable for multicooker owners. Its convenience lies in the need for stirring only every 15 minutes.

Preparation

1. Prepared berries (half a kilogram) are removed from the seeds, placed in a container, and sprinkled with 600 g of granulated sugar.
2. It is most convenient to leave the mixture overnight; by morning the dogwood juice will be released.
3. Place the mixture in a multicooker bowl and add a little more than half a glass of water.
4. After removing the steam valve, close the lid and set the “quenching” mode for one hour.
5. After an hour of cooking, the thickened jam is poured into prepared jars.

Thick dessert

Peculiarities. To prepare thick seedless dogwood jam, grinded dogwood is used, this gives the dish a uniform, delicate consistency and thickness.

Preparation

1. Half a kilogram of dogwood, removed from the pit, is boiled in a glass of boiled water. Cooking time is three minutes.
2. After this time, the broth is poured into a container intended for making jam. The boiled dogwood is ground through a metal sieve, pressing on the berries with a wooden spoon.
3. The puree is added to the broth, boiled over low heat to the desired consistency, half a kilogram of sugar is added, and boiled for three minutes.
4. Packed in prepared containers, sealed with lids.

Caucasian

Peculiarities. Soda is used to preserve the integrity of dogwood, disinfect it, reduce cooking time while maintaining shelf life.

Preparation

1. Two kilograms of prepared dogwood are placed in a pre-prepared solution of two liters of water and 10 g of soda.
2. After soaking for two hours, the berries are thoroughly washed with running water.
3. Pour half a liter of water into a saucepan and place the berries there. Cover with a lid and steam for about 10 minutes.
4. Add 2.5 kg of sugar, quickly bring to a boil and leave overnight.
5. In the morning, the jam is boiled again, brought to thickening, packaged in sterilized jars, and rolled up.

The harm of dogwood jam appears when it is consumed in moderation, because almost all methods of preservation involve the use of large amounts of sugar.

Non-standard approaches

Dogwood is distinguished by its sweetness and unusual characteristic taste. The berry goes well with other fruits, acquiring new interesting flavor shades. Unusual recipes will allow you to get new, non-standard options for desserts and baking fillings.

With fructose

Peculiarities. Dogwood berries are especially useful for diabetes mellitus, because the blood vessels of this category of the population are very susceptible to the destructive effects of the disease. A special recipe with fructose will help you enjoy the benefits and taste of dogwood without harm or spikes in sugar levels.

Preparation

1. 300 g of fresh or frozen dogwood is poured with half a glass of water.
2. Add 10 g of fructose and stir until it is completely dissolved.
3. Place the mixture on low heat, bring to a boil, and simmer over low heat for five minutes.
4. After cooling completely, the jam is brought to a boil again. Store in clean jars in the refrigerator.

With honey

Peculiarities . The use of honey as a sweetener and preservative allows not only to reveal the taste of dogwood in a new light, but also to enrich the medicinal properties of dogwood jam with the beneficial properties of honey.

Preparation

1. A kilogram of dogwood is divided into two parts. The first part is left whole, the second part is pitted and kneaded in a mortar or pureed in a blender.
2. Mix both parts of the berries, put the mixture on low heat, stirring, and bring to a boil.
3. After boiling the berries, add a kilogram of honey into them, pouring it in a thin stream with constant stirring.
4. After completely mixing the berries with honey, remove the container from the heat and cool completely.
5. Heat the mixture a couple more times, boiling the mixture for five minutes.
6. At the final stage, a glass of aromatic alcohol - cognac or rum - is poured into the dessert, mixed, and poured into jars.

On wine

Peculiarities. Dogwood jam prepared with wine will surprise guests with its unusual aroma, richness of taste and amazing aftertaste. This dessert will be remembered for a long time.

Preparation

1. Washed dogwood (600 g) is blanched in boiling water for one minute.
2. Heat a little more than a glass of wine over low heat, pour 600 g of sugar into it, and heat until the crystals are completely dissolved.
3. Mix dogwood berries with boiling wine-sugar syrup and cook for seven minutes.
4. After cooling completely, the jam is heated two more times. The third time, boil it to the desired consistency, after which it is poured into jars and stored in a cool place.

Without water

Peculiarities. Using the recipe without water allows you to get a thick and rich-tasting dish - a concentrate of the beneficial properties of the berry itself.

Preparation

1. To make jam, prepare a kilogram of berries. The fourth part is pitted, the rest are pierced with a toothpick.
2. Dogwood berries are covered with a kilogram of sugar and left for several hours to release the juice.
3. Heat the mixture over low heat until it boils, boil for seven minutes.
4. After complete cooling, repeat the cooking and bring the jam to the desired thickness.
5. Pour into jars and cover with lids.

There is not much essential oil in dogwood. For this reason, the berries can be used to make combined jam with various fruits. Jam with citrus fruits (orange and lemon), cherries, that is, with fragrant fruits, will have an interesting taste.

You can increase the beneficial properties by combining dogwood with chokeberry. In combination with raspberries, dogwood will lose its specific taste, so chefs do not recommend this combination. It is better to combine dogwood with fruits of somewhat indifferent taste. So that when interacting with dogwood, an exchange of notes occurs, and the jam turns out to be especially aromatic. Apples, gooseberries, plums, apricots, quinces, and peaches are perfect. You can add walnuts fried in a frying pan to the combined jam - this will give the taste a slightly spicy note.

With apple

Peculiarities. This is a “golden” combination of dogwood berries, allowing you to get an incredibly tasty dessert.

Preparation

1. A kilogram of dogwood berries is washed and pitted. A kilogram of apples is peeled and cored.
2. Dogwood is mixed with diced apple, poured with pre-prepared syrup from a liter of water and 1.2 kg of sugar.
3. The mixture is heated over low heat, boiled for seven minutes, and left to cool. Repeat this three or four times. During the last cooking, the hot jam is packed into jars.

With apricot

Peculiarities. To prepare jam of a uniform consistency, it is recommended to pour boiling water over the dogwood for 15 minutes.

Preparation

1. Prepare a syrup from one and a half kilograms of sugar and two and a half glasses of water, heat it for 15 minutes.
2. Prepared apricots and dogwoods are mixed and immersed in hot syrup.
3. Heat to a boil, cook for two minutes, skimming off the foam.
4. After cooling for six hours, the jam is heated again, boiled to the desired consistency, and poured into jars.

When using cooking methods without sterilization, it is important to store jam or marmalade in the refrigerator and add enough sugar. According to reviews, such recipes reduce the shelf life of jam to three months.

Recipes for dogwood jam are varied. Each of them allows you to prepare a dessert that is unique in its healing and taste qualities, and also provides enormous scope for the flight of culinary imagination.