How to cook cornel jam with bones. Properties of berries and jam. Delicious dogwood jam

Dogwood in the East is also called the “Shaitan berry”. As this shrub deceives people: it blooms at the very beginning of spring, and the fruit comes after all fruit and berry trees after mid-October. But nevertheless we waited for the harvest and now we can make jam from dogwood with stones. Why not remove them? And you try it! Cornel - berry dense, bone firmly sticks to the pulp. You can, of course, at the end of the season wait for overripe, burgundy-colored fruits. Then the bone will be easily removed. But it is better to simply eat such berries raw - they are so sweet. And for jam, we take the fruits of medium ripeness, so that there is a noticeable elasticity under the fingers. Preparatory work - as for other jams. We touch the berries, remove the stalks, wash, recline in a colander.

Cornel jam with stones: recipe number 1

Half a liter of water is brought to a boil, injected into a kilogram of sugar. Stir until complete dissolution of the latter. When the syrup starts boiling again, we drop a kilo of berries. Over high heat bring to a boil, and then reduce the heat to medium. Shumovka carefully remove the foam. We continue to cook on low heat for a quarter of an hour. Then remove from heat, cover with gauze and leave overnight.

The next day, again we bring the dogwood jam with stones to a boil, cook, stirring constantly, for 10-15 minutes on low heat, remove the froth, turn off the gas. This procedure must be repeated three times, allowing the syrup to cool completely. Readiness of jam is checked by drop. If on any flat surface it will be grouped by a high dome, then it is done. If spreads flat pancake - you need to boil more. Banks are sterilized. Spread jam in them so that the berries and syrup are evenly spaced. We roll up the covers and turn the cans upside down.

  from dogwood number 2

A kilogram of berries pour hot (about 80 ° C) water. Let stand for five minutes. Then drain the liquid, sprinkle with cold water, fold the dogwood into a colander. Prepare a syrup on the same principle as in the previous recipe, but observing different proportions. Here we take one and a half kilograms of granulated sugar and one and a half cups of water. Kizil fall asleep in syrup, bring to a boil and immediately turn off the fire for a quarter of an hour. Then we put it on the stove again, but as soon as it starts to gurgle actively in the saucepan, turn off the gas. So we repeat 4-5 times.

Cornel jam with stones: recipe number 3

We wash a kilogram of berries, we prick each fruit with a fork so that the thick skin does not interfere with the secretion of juice, we put it in an enamel basin. Pour cornel sugar. It will need 1.2 kilograms. When the sugar is wet and ruby, pour in a basin of only 50 milliliters of water. Yes, do not be surprised, according to this recipe only a quarter of a glass of liquid is required - berry juice will fill up the rest. Several times bring to a boil, removing the foam. After some time, the cornel jam, the preparation of which requires active stirring, will begin to thicken. When it reaches the consistency of jam, remove from heat and lay on clean and dry cans. They can not be sterilized, but the container can be sealed with nylon covers.

The shrub on which the fruits of the cornel grow grows in the Crimea, the Caucasus and in the countries of Central Asia. At the end of autumn, a few astringent, sweet-sour berries with a large bone, but pleasant to the taste appear on it. They are used in processed form, not fresh. In cooking, these fruits turn into dogwood jam, marmalade, jelly, wine or liquor. Also, to emphasize the taste of meat dishes, there are many recipes of dogwood sauces. It is added to bread and pastry. Also, dogwood brewed soup.

General information about making dogwood jam

Despite all the variety, the most useful and extremely tasty is dogwood jam. In order to cook it at home, the berries must be mature, thoroughly washed, free from leaves and stems, optionally from stones. In some recipes, in addition to sugar sand, natural dry wine is added to the fruits of cornel, but more often it is replaced with ordinary drinking water. In the simplest way, all the ingredients are sent to the pan, brought to a boil, and cooked to medium weight until medium thick. There are other recipes in which the cornel jam is not subjected to high-temperature processing. So prepare jelly or "five minutes". It is possible to use the harvest in winter, retaining the cornel in frozen form, with or without sugar.

The reasons for the popularity of cornel jam

In addition to the pronounced taste properties, the product we are considering is also useful, which is fully revealed in the winter, during the coldest time of the year. Then they begin to use it fully: add it to puffs, pies and pies, or eat a delicious natural delicacy in its pure form. Due to its bright, rich color, the jam looks great in homemade desserts and on cakes. And the beneficial properties of both fresh berries and products from them have been known for a long time. They are primarily due to the large amount of organic acids, pectic substances, vitamin C and sugar in mature fruits. This article is devoted to another, so we limit ourselves to just a few examples. If you regularly use cornel jam, its benefits will soon have a beneficial effect on your body. It will help cleanse the body of all destructive, harmful waste products, improves the activity of the gastrointestinal tract. With colds, anemia, scarlet fever acts as a drug, being at the same time 100% natural product.

Cooking dogwood jam: the first recipe

For this recipe, it is recommended to choose berries of intermediate ripeness. In appearance, such a cornel should be already bright red, but in no case overripe. If you press on this berry, it should be moderately hard. Try to use large fruit. We will need one kilogram of berries, the same amount of granulated sugar and two glasses of water. We sort out the fruits, remove leaves and tails, throw away rotten, crumpled, dry and unripe berries, wash the remaining ones and fold them in a colander. In the meantime, prepare the syrup by mixing sugar and water as standard and boiling for a few minutes. Add the cornel, stir it in the syrup, bring to a boil over high heat and reduce it to an average. Remove the foam, which will begin to appear in 10-15 minutes. Berries immediately become a bright red color. Cook the jam for a few more minutes, remove from the heat and leave for a few hours, remembering to cover the basin with a newspaper or gauze. Then we repeat the same operation, stirring the jam so as not to burn. Repeat this three times. Hot spill it in clean cans, while trying to evenly distribute the syrup and dogwood. Put the jars upside down to cool. You can even store an open jar at room temperature.

The second recipe of cornel jam

The jam will be fragrant, tasty, slightly sour, and you will love it. You can prepare it in several ways. Cooking dogwood jam in the traditional way, like cherry. Ingredients: ripe dogwood - one kilogram, granulated sugar - 1.2 kg. There is a second option for those who do not like sweet jam - for one kilogram of cornels 700-800 grams of sand. Now the recipe itself. My berries, separating the stalk, lay out in a saucepan and fall asleep with sugar. Let them stand for 3-4 hours until juice appears from them. Capacity send to the fire and bring to a boil, stirring slightly, boil for 5-7 minutes. It happens that the syrup is not enough, then add a couple of tablespoons of water. Remove from heat, cool and repeat this operation 2-3 times. After the last boiling, hot jam is poured into pre-sterilized cans. We roll up with boiled lids, turn them upside down, and let them cool in air. Store cornel jam can be in the closet at room temperature.

Recipe №3: dogwood seedless jam

The following ingredients will be needed: 1.2 kg of ripe dogwood, one kilogram of white sugar per liter of grated berries, a pinch of vanillin, water. Now prepare the cornel jam. Recipe for this tasty dish  seedless:

1. We wash dogwood.
2. Pour it into the pan (necessarily enameled) and fill it with water. The water level should be a couple of centimeters higher than the berries.
3. Cover with a lid, cook for 30-40 minutes on low heat until softened.
4. Strain the broth through a sieve and wait for the berries to cool. Rub them through a sieve with large cells. We measure the amount of broth and puree obtained. At the rate of 1: 1 add sugar.
5. Put the saucepan on a small fire and boil the mixture, stirring occasionally and removing the foam that forms. We finish cooking the toga when 2/3 of the original volume remains.
6. Optionally add vanilla.
7. Pour hot dogwood jam into sterilized jars and roll it over for the winter, turn it upside down and wrap it. It should make four jars of 0.5 liters.

Recipe number 4: with stones

We will need: dogwood - one kilogram of ripe berries, granulated sugar - up to one and a half kilograms, water - just over one cup.

Cooking dogwood jam with bones. Its benefits have been repeatedly proven, so immediately proceed to the recipe:

1. We touch the berries (the stalks are removed at the same time) and wash.
2. We blanch at a temperature of 80 degrees in hot water for 5-6 minutes, then cool with cold water.
3. In the standard way of preparing water and sugar syrup.
4. Bring the resulting syrup to a boil and add the cornel berries. We are waiting for boiling and for 15 minutes remove the pan from the heat. Repeat this procedure 4-6 times, until the jam is thick.
5. The finished product is laid out on the banks and roll covers.

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

From dogwood you can prepare winter treats: jam with pits and soft confiture of pits.

A simple recipe for jam from cornel, pitted

How to separate bones and cook berry jam? About this next recipe.

Ingredients:

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

Cooking:

1. Select ripe berries, rinse well, sort and separate the stones. To do this, you need to pre-fill the berries with boiled water in an enamel basin and boil over low heat for about half an hour. The flesh will soften and the process of separating the bones will become easier.
2. Strain the broth and wait until the berries have cooled. After that, wipe them through a sieve.
3. Add the resulting puree to the broth and add sugar. Usually the proportion of sugar and broth with pulp is 1: 1, but you can change the amount of sweetener to taste.
4. Put the pelvis on a slow fire and cook, stirring and removing the foam. Add citric acid.
5. When the volume of liquid decreases by about a third - the jam is ready.
6. Pour the resulting product into sterilized jars and roll up.

Dogwood Jam with Bone

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

Ingredients:

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

Cooking:

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

• It is better to keep the dogwood jam in a dark cool place (refrigerator or cellar).
• Southern gift ripens from August to October. It is at this time that the cornel is harvested and a natural product is prepared from it.
• Water when making jam can be replaced with dry red or white wine.
• In the process of cooking, you can add a pinch of vanilla to flavor.
• For grinding it is better to use a sieve with large cells so that it does not get clogged with berry skins.
• When cooking cornel jam in the second recipe, it is not recommended to stir the mixture actively with a spoon. To keep the berries intact, it is better to shake the pot slightly.
• Cornel jam can be cooked in a slow cooker in the "fire" mode.
• If a little pulp is left after rubbing through a sieve under bones, you can use them to make compote, dogwood jelly.
• It is not recommended to eat the product at night, as cornel jam is a powerful energy drink. Care should be taken when consuming people with high blood pressure.

In this article you will find a recipe and learn how to make very tasty dogwood jam with photos and videos.

Dogwood jam - recipe with photos

Dogwood jam is a wonderful, sweet-sour-tasting jam that cannot but please.

In addition, cornel jam is useful in the winter during a period of colds.

Products for 2 liter cans .:

• cornel - 1 kg;
• sugar - 1 kg 200 g;
• water - 250 ml.

Cooking:

For jam, we take ripe berries of the dogwood (but not over-ripe), such jam turns out more fragrant than from unripe berries.

We touch the dogwood, throwing out the twigs and stalks, wash the berries.

Now prepare the syrup. Pour 1 kg of sugar into an enamel bowl, pour 250 ml of water into it, mix well, set on fire.

Continuously stirring and removing the froth, boil the syrup until transparent.

We lower the prepared berries of a cornel in syrup.

Bring to a boil, very carefully mixing the jam with a wooden spatula. Remove the formed foam during cooking.

There will be a lot of foam. Cook the dogwood jam on low heat for 7-10 minutes. Then remove the jam from the heat, set aside for 8-12 hours.

After 8-12 hours, pour 200 sugar into the jam, put a bowl of cornel jam on the stove, cook for 10 minutes over low heat, removing the foam. Then remove the jam from the heat, set aside again for 8-12 hours.

For the third time, put the cornel jam on the fire. Cook for about 5 minutes. We look at the readiness of jam, dripping it from a spoon into a plate. Droplets of jam should not blur.

Hello dear readers. Every year we try to prepare for the winter as much as possible useful berries, the fresh state of which is unlikely to last until the cold weather. Therefore, in order not to miss the chance to maintain the strength of our immunity throughout the cold season, we are trying to process the berries into fragrant jam, in which most of the nutrients will be stored. What berry do we associate with wholesome jam? Of course, raspberry, which contains a fairly large amount of ascorbic acid. Yes, raspberry jam has already been tested for years, but this does not mean that there are no more useful berries besides it. Cornel is considered one of the most useful types of berries that will surely help us in the fight against annoying colds.

Jam from these berries is obtained with a noticeable acidity, which means that even heat treatment is not capable of significantly affecting their vitamin composition.

But in order for the vitamins not to be lost in some way, we need to adhere to some rules of preparation.

After all, without calculating the time or intensity of the burner fire, we can simply turn our jam into caramel.

Undoubtedly, it will be the tastiest sweetness you have ever tasted, but there will be a minimum of vitamins in it. But we are trying to keep as many useful substances as possible in the berries of the cornel?

Rules for making cornel jam

There are a lot of recipes, and the berries can be used in absolutely any form: with and without a bone, in slices and in the form of mashed potatoes.

No matter how the berries look, they will in any case retain all their beneficial substances even after cooking.

But there are several nuances without which the jam will not turn out so tasty and healthy:

• Berries must be fully ripe, which may indicate their softness.

The time of ripening of the dogwood lasts until October, so you have enough time to finish with the canning of the summer harvest. It is desirable to pick berries before the start of frost, because the thawed berries will already lose some of the vitamins, but we just do not need it.

• This autumn harvest should be immediately washed, then remove all green twigs.

Thus, we will prepare only the highest quality berries for making the future jam.

• This is not the case when you can boil the berries until they turn into a sticky caramel. We need to preserve vitamins, which means that the maximum cooking time should not exceed ten minutes.

That is, we simply divide the full cooking time into several approaches, during which the cornel will not lose its vitamins, and the jam itself will not turn into an incomprehensible porridge.

• If you want to get the boneless jam, then it will not be easy to split this tricky berry in two, because it contains a large amount of juice.

Therefore, blanching the berries will be the best way, after which they will have to be simply ground using a sieve. In this way, you will get puree seedless jam.

• In order to preserve the shape of the berry, and its skin is not covered with wrinkles, because of which it can completely separate from the berry.

And this is better not to allow, since the greatest amount of vitamin C is concentrated in it.

So, you need to hold the berries for half an hour in soda solution, after which they should be immediately washed with clean water, and you can start cooking.

Adhering to such simple rules, cooking cornel jam will seem like one pleasure to you. After all, such tips will help you avoid difficulties while cooking jam.

This cooking option is considered the easiest, as the berries are used along with the bones, which means you don’t have to spend a lot of time extracting them.

In addition, there are some secrets that will help avoid the wrinkling of the skin, so that the berry will not fall apart.

There are no limitations with the volumes of future jam; the main thing is to follow the proportions of sugar and water to 1 kg of peeled berries. In this case, you will need 1.5 kg of sugar and only half a liter of water.

Thus, you can independently calculate the right amount of all the ingredients, depending on the number of cornel berries. Agree, we are unlikely to limit ourselves to only one kilogram of such berries?

Adhering to the step by step preparation of cornel jam, you can cook a quality product:

✔ We reconsider the picked berries of a cornel, then we wash them.

We place the already cleaned berries in the soda solution so that their structure is not disturbed during the heat treatment process. After half an hour, wash the berries again and place them on a paper towel so that they dry out.

✔ Separately prepare the sweet syrup, which we will pour our berries.

Pour all the necessary sugar into boiling water, then wait until it is completely dissolved. After that, it is necessary to immediately pour the cornel berries with this sweet liquid. We leave the whole thing for about a quarter of a day so that the cornel gives all his juice.

✔ At the end of time, put our jar of jam on the hob and wait until it boils.

Cooking time should not exceed ten minutes, after which it is better to set it aside immediately.

✔ Give our sweetness a little cool, and then you can immediately begin to pour it into pre-sterilized jars.

Preparation of jam, pitted of dogwood using multivarki

This method of cooking will be even easier than the previous one, because you simply need to set the necessary parameters on the slow cooker, and everything is done. But before that we should prepare our berries for a short journey.

Thanks to the slow cooker, most of the vitamins will be saved, because the years will be prepared, one might say, for a couple.

And for cooking, we will need again 1 kg of cornel, but the amount of water is reduced to half a glass. Sugar will be used in an amount equal to 1.5 kg.

The process of making jam in a slow cooker will be as follows:

✔ We extract the stones from each berry, if you have enough patience, of course. The berries are too juicy, because of which the flesh is tight to the bone, so the core will be removed along with part of the pulp. In general, we pour the whole thing with sugar and leave to soak.

✔ We should give berries juice for six hours, and only after that we add some water to them and choose a function that is responsible for extinguishing the contents. The cooking process will take no more than an hour.

Dogwood jam for the winter - recipes without adding water

Actually, the berries will be prepared in their own juice, so you do not have to wait for all the water to boil off.

This means that the berries will be prepared quickly enough, besides, the sugar will help the jam to thicken faster.

For this type of cooking you need the most ripe berries, so we get the desired consistency in a short period of time.

Thus, our berries will not have to stay on the fire for a long time, so that they will retain all the beneficial substances.

For one kilogram of berries, we need the same amount of sugar.

Next we need:

✔ Rinse selected berries, clean them from unnecessary parts, and pierce each of them with a toothpick (so that the juice starts to stand out faster).

✔ From the total we need to separate a quarter of the berries, from which we must extract the bones. By the way, there is one interesting secret of quick and easy pitting: with a regular glass we roll our berries (like the rolling pin principle). Thus, the bones quickly separated from the pulp, and you just have to choose them.

✔ The rest of the whole berries just pour in sugar and leave them to have time to put the juice.

✔ Crushed berries poured to the rest and again engaged in their cooking.

✔ Our mixture should be cooked for five minutes from the moment of boiling.

✔ After such a short cooking, we leave the future jam for about 5 hours to soak the berries in a sweet syrup on the basis of our own juice. Later, we boil the berries again until the jam is thick.

✔ We distribute the thick mixture of the banks, then close them with a special key.

Armenian recipe of cornel jam

Women of this nation are able to distribute their time, so that they learned how to make jam quickly and tasty enough.

Despite the small amount of cooking time, this dessert can be stored all year round.

For 1 kg. berries need 1.5 kg of sugar and about 200 ml. water.

Jam is prepared in just three stages:

1. Combine all the sugar and water in one pot. Put our future syrup on the fire and boil until the sugar completely dissolves.
2. Fill our berries with ready syrup, and leave to infuse for six hours.
3. Cook until the berries are soft and slightly transparent.

In the course of cooking, do not forget to remove the froth, because when distributing jams to the jars, it will only disturb us.

Whole berries jam with fructose

This type of jam is designed for people suffering from diabetes. And for girls who are watching their figure, it will also work.

Therefore, if you want to feast on such a winter sweetness, and not gain extra pounds, then this option is just created for you.

The only drawback of this type of conservation is that its storage time is limited. At the same time, tightly closed jars with such sweetness should be stored exclusively in the refrigerator.

By the way, fructose contributes to the clarification of berries and its juice, so if you see your jam turning pink, do not be alarmed, this is a natural reaction.

I suggest that you first prepare a small portion of this unusual jam, so to speak, for the sample. If you like the result, you can continue to harvest, increasing the volume of berries and other ingredients.

Themselves need about 300 g of berries, but the water needs three times less - 100 ml. As for fructose, 10 g will be enough.

We proceed directly to the cooking process:

1. We select only high-quality berries and wash them. Next, we breed fructose in water and pour our berries with this mixture. After boiling the berries should cook no more than five minutes.
2. We leave the jam for a while so that it can cool, and then we send it back to the fire.

It should be cooked to the desired consistency.

Dogwood jam for the winter - recipe "Five minutes"

The secret of this recipe is that it is based on repeated boiling of berries with syrup. But in total, the time of all these actions will not take more than five minutes.

We need 1 kg of fresh cornel berries, and the same amount of granulated sugar. Water we will need to add only 300 ml.

Phased cooking instruction:

✔ We select ripe berries, which we will need to blanch in boiling water for two minutes.

✔ Cook the syrup based on water and sugar, then pour it with fresh berries.

✔ We put our pot on the fire with the future jam and wait for it to boil and give it a little rest until it cools.

✔ We wait until the mixture boils and immediately remove from the burner. This procedure should be repeated up to four times.

✔ The jam liquid must be checked for readiness: you need to drop the prepared jam on a saucer, and if the drop does not spread, then our dessert is ready.

The second recipe for jam "Pyatiminutka"

The difference is that the jam will be cooked only once for five minutes. Due to such a short cooking, a jar of jam should be stored only in the refrigerator.

One kilogram of fresh berries has the same amount of sugar, and the amount of water should be equal to 100 ml.

The process is divided into two stages:

1. Prepared berries are poured with sugar and filled with water, after which we boil for no more than seven minutes from the moment of boiling.

2. We distribute the finished jam in pre-sterilized jars, close it with a tight lid and store in the refrigerator until cold.

Mashed jam with dogwood and apples

For this type of jam, we need to prepare one kilogram of berries that have already been stoned. In addition, you need half a kilo of sweet apples.

Sugar will be enough 1.5 kg, but its apples are too sour, you can increase the dosage.

Steps for making apple and cornel jams:

We prepare syrup especially for apples: 1.25 cups of water dissolve a kilogram of sugar.

We clean the apples from the seeds and the core, then cut them into slices.

Cook the sliced ​​apples in syrup until cooked.

For cornel, a separate syrup is prepared, for the preparation of which you will need half a liter of water and 400 g of sugar.

Place the berries of the dogwood in the prepared syrup and boil for about ten minutes.

In the end, we combine two types of jam in one pot and boil for some time until the jam becomes thick.

Whole cornel jam with pits

Again we need a kilo of ripe berries and a half kilogram of granulated sugar. But the water for the number of berries will need only 250 ml.

We proceed directly to cooking:

• Berries are picked, washed and prick with toothpicks and temporarily soaked in soda solution.

• Prepare the syrup in the usual way for us (stir it from time to time so that the sugar does not burn to the bottom).

• Pour the dogwood into the syrup and slowly mix the whole thing. We reserve approximately for 8 hours in order that berries started up juice.

• Pour the juice into a separate saucepan and boil it. After that, pour it back to the berries and leave for the same time to insist.

• The last time our mixture is boiled for ten minutes, after which you can proceed to its distribution in jars.

The benefits and harms of cornel jam

In general, the disadvantages of this sweetness are much less than the advantages, but they are still present, and we must draw your attention to them. But first, let's talk about the good.

Despite the considerable amount of sugar that will have to be spent for making jam, it is still not considered too high in calories.

For sweeties, watching their figure, this is more than good news.

In addition, this jam is cough, which means that its ingredients will help strengthen your immune system. In addition, the berries of the dogwood themselves normalize the work of the digestive system, so that all harmful substances are removed in a timely manner.

Such a tool can harm only those people who suffer from such diseases:

✔ Peptic ulcer of the stomach, the cause of which is increased acidity.

✔ Sleep disturbances and nervous system malfunction.

As we have seen, dogwood jam is not so difficult to prepare, and you will not spend a lot of time preparing it.

Therefore, in order to protect yourself and your family from seasonal colds, it is better to prepare in advance several jars of such preserves.