Good day!
Today I was visiting a friend, we actually sat, talked and drank tea with dogwood jam. Imagine, an interesting name, at first I didn’t understand what it was. It turned out that this is such a sweet and sour berry, it tastes different depending on when it was picked. I was struck, of course, by the color of this blank, it was so bright and somehow reminded me of a ruby. In general, I liked the delicacy, it was extremely tasty and very beautiful, I really wanted to eat more of it with.
A friend poured it into a jar for me as a gift so that I could pamper my kids. And they are so curious that they will climb into a vase with its contents, and then they will sit and lick their fingers and ask for more. I didn’t think long, I surfed the Internet and found a couple of wonderful recipes that I liked for their simplicity and accessibility. As you guessed, I will share them with you.
As usual, we’ll start with the easiest options, we’ll get to five minutes, but for those who are interested, we’ll make this jam according to the Caucasian recipe, and we’ll also make it without cooking. Moreover, the trick is that this dessert retains all its properties and vitamins after heat treatment. I don’t know how true this is, but that’s what they write on other sites.
And I also realized that such a delicacy can lift everyone’s spirits and charge them with energy and positivity. Imagine, it would be nice. Or maybe it is so, after all, I returned from my girlfriend completely happy).
To be honest, I thought for a long time about what this treat looked like, and then suddenly I remembered about fresh rose hips, and the berries are the same red in shape and color. Therefore, let’s not spoil them, and boil them whole, and so that they don’t shrink, put them in sweet syrup.
There shouldn't be any difficulties, so get to work. Please note that water is used during cooking, but you can cook without it, that is, in its own juice.
The proportions of berries and sugar can be taken 1 to 1 or 1 to 1.5, depending on the acidity of the dogwood. Taste it before cooking.
We will need:
- fresh dogwood - 2 kg
- sugar - 2 kg
- water - 500 ml
Stages:
1. Select whole and juicy ripe dogwood fruits into a bowl. Then rinse the berries under running water, while removing twigs and sticks if they accidentally got into the bowl.
2. In order for the dogwood to remain safe and sound, you need to dip the fruits in sweet syrup, which you prepare in advance. Mix water with sugar and bring the mixture over the fire to a vigorous boil.
3. As soon as bubbles appear and the sugar grains have dissolved, throw in the red berries. Turn off the stove and leave to simmer, move the basin to the table, let the dogwood soak in the hot syrup for about 5-6 hours, you can leave it overnight.
4. Then bring the jam to a boil again and skim off the foam. It comes out very tasty and the kids will happily lick it off the spoon. So, cook for 15 minutes over medium heat, you can increase it to 30, depending on what consistency you want. But, don’t forget, when the treat cools down, it will still be thicker than when warm.
Pour the hot preparation into clean, sterile glass jars, close the lids and let cool to room temperature. And then store it in the refrigerator or cellar. Happy discoveries!
Advice! Don’t forget to pour the treat into your vase so that today you can drink tea with a crust of bread or smear a piece with dogwood jam.
Five-minute dogwood with seeds (simple recipe without water)
Probably the most favorite option, which everyone loves, for its ease of cooking. This is because the berries are little subject to heat treatment and retain many vitamins and nutrients. Let's prepare this jam in the form of confiture so that it is uniform in consistency.
Usually, in this combination, the seeds are removed, and we leave them to improve the aroma and smell. If you wish, you can always remove them, it’s up to everyone.
Be sure to store this preparation in a cool place and out of direct sunlight, then nothing will happen and the contents in the jars will be in perfect order.
We will need:
- dogwood - 1 kg
- sugar - 1.5 kg
Stages:
1. Remove the stem and leaves from each berry. Then wash them under running water and prepare them for the upcoming work.
2. Then sprinkle the bright and unusually attractive fruits with granulated sugar. Stir the mixture.
3. Place the saucepan on the stove and select medium mode; after boiling, cook for 40 minutes, stirring. Next, remove from the heat and puree the berry pulp in a blender until smooth. Or grind through a sieve, removing the bones, if this is so important to you. !Since it’s over, the blender won’t grind the bone.
4. You will get jam, which you will then boil again and pour hot into glass jars. Screw on with clean twist caps and let cool. Store in a closet or somewhere cool and dark. Bon appetit!
Homemade dogwood jam with apples
If you are planning a tea party today, then this dish will always help you out, because it has a slight sourness and a beautiful color, and it is also incredibly tasty and aromatic. And plus, besides dogwood, apples are used here, you get a fruit mix that you will happily take out of the cellar and surprise everyone.
Be sure to try to cook it. The result will be a kind of jam that children simply adore and always eat with great pleasure.
We will need:
- Apples without peel and seeds - 1.5 kg
- Dogwood - 1 kg
- Sugar – 1 kg
- Drinking water – 200 ml
Stages:
1. Peel the apples, remove the seed box, and cut into plastic pieces, as shown in this photo.
2. Next, the apples should be simmered over a fire, pour 100 ml of water into them and cook over low heat for half an hour. Be sure to close the lid. Then take an electric assistant called a blender and grind the mixture into a puree.
3. In another bowl, boil the dogwood with 100 ml of water; the berries should release juice. Cook with the lid closed for 10 minutes.
4. After that, grind the stewed berries (but drain the juice and make it cool and aromatic) through a manual or automatic sieve.
5. Now combine the two fruit purees together. Add granulated sugar and stir.
6. Cook over low heat and skim off the foam when it appears with a spoon. Then turn up the heat and cook for another 10 minutes over high heat, stirring for 10 minutes.
7. Then check the readiness, drop a drop of “red potion” on the saucer, if it does not spread, then everything is ok, the jam is ready.
8. Pack the treats in jars, which you sterilize in advance. Screw on the metal lids, cover with a blanket and let stand for 24 hours. Then take it down to the basement and store it there all winter and spring. Have a nice experience!
Extraordinarily beautiful dogwood jam - a very tasty recipe for the winter
For a dense consistency, thickeners are often used, and of course citrus fruits, as they contain pectin. Therefore, I suggest taking an orange.
And then have fun get-togethers with or.
We will need:
- dogwood - 0.5 kg
- orange - 1 pc.
- sugar - 0.5 kg
Stages:
1. Carefully remove the seeds from each berry with your hands, and wash the fruits in water in advance.
2. Combine seedless dogwood with sugar and bring the mixture to a boil on the stove. Next, according to plan, squeeze the juice from the orange and pour it here. You can do this right away when you mix the sugar and berries. Stir and cook for no more than 15 minutes, stirring thoroughly and often.
3. Afterwards, leave the almost finished jam to cool to room temperature, and when it becomes cold, boil it again and cook for 2-3 minutes. Pour only hot and only into sterile jars, screw on the delicacy with clean lids. Mmm, the smell is amazing, the color is awesome, and the taste is enchanting. Everyone will like it, without exception, and you too). Bon appetit!
How to make dogwood jam with stones according to a Caucasian recipe
You think that it is impossible to make such a miracle at home, you are mistaken. Especially when you have such step-by-step instructions at hand. Be sure that everything will work out for you. Take action. You don't need any special culinary skills, just a good mood and a positive attitude.
We will need:
- dogwood berries - 2.5 kg
- sugar - 3 kg
- water - 3 tbsp.
Stages:
1. Remove dogwood from branches and sticks, wash in water under running water. Remove excess moisture using a colander. Then place the berries in a cooking container along with granulated sugar and water. Stir.
Place the mixture on the stove and bring to a boil over low heat. Turn off immediately and let stand and cool.
2. Meanwhile, sterilize the jars and lids.
Pour the batch hot into jars, and then screw on the lids. Cool the containers upside down, and then send them to any place where it is cool.
How to make dogwood jam without cooking
In fact, I want to offer an option for freezing, but in an unusual way, you first have to grind the berries, and then place the resulting delicacy in the freezer.
You don’t even need to use sugar for this; the most interesting thing is that the jam turns out thick from just the pulp. If you are interested in the recipe, watch this video.
You can do it differently, grind the berries in the same way, as shown in the video, and then cover the dogwood with sugar, in proportions of 1 to 1.5. Place on the stove and heat slightly, stir until the granulated sugar is completely dissolved.
Cool! Then package it in sterile jars, sprinkle sugar on top and close with metal lids. It is sugar that will prevent the jam from turning sour or moldy.
Happy discoveries!
Pounded seedless jam from ruby dogwood berries
You won’t believe it, but I found another recipe, which, imagine, is made from the juice of these ruby berries. The result is a mass similar to marmalade, but it will not have a jelly-like component, but the consistency will be thick.
Mmm... can you imagine how delicious it is! Then you take a donut and fill it with dogwood jam, or you can bake pies or something else.
We will need:
- Dogwood - 1.4 kg
- Sugar - 600 g
- Regular drinking water without gases - 600 ml
Stages:
1. Mix red fruits with water and cook for 15 minutes after boiling. And then take and place the resulting mass on a sieve and grind it into a paste using an ordinary masher. This time, set aside the pulp and use the juice.
2. Pour sugar into it, stir and bring the mixture to a boil. Taste, if sour, add more sugar.
Remember that approximately 150 g of granulated sugar goes into 200 ml of juice.
After a couple of days, when the jelly has completely cooled, it will thicken further and have a dense consistency.
This “berry miracle” prepared according to this recipe can be stored even in apartment conditions.
Today my friends learned how to make dogwood jam, I hope that you took at least a couple of recipes to note. And once again you will delight your loved ones. Surprise and create for your health!
I wish everyone sunny weather and excellent holidays. Bye!
Fragrant dogwood jam has its own special, unique sweet and sour taste that cannot be forgotten. Below you will find both simple and slightly more complex recipes for dogwood jam, which describe step by step what to do and how to do it, but before you begin the process, you need to decide on the choice of recipe.
Much depends on what kind of berry is available. Dark red, ripe, large, with a lot of pulp, is best suited for making seedless jam. If the dogwood light red, small, dense and unripe, then separating the bone will be problematic, so it is better to cook such dogwood directly with the seeds, especially since the dogwood has healing properties no less than the pulp.
Alternatively, you can try to ripen it. At home, this is done as follows: spread the unwashed berries in a fairly thin layer on cardboard and leave them at room temperature for several days. Dogwood has a lot of antioxidants, so you don’t have to worry that it will somehow deteriorate during this time.
Over the course of a few days, the acid will decrease and the berries will become less dense.
Ripe dogwood is almost sweet, it is juicy, and there is almost no astringency in it. When cooked, such a berry is better soaked in syrup, but it may fall apart, and the syrup will not be as bright and less transparent. Greenish berries are more sour and harder; when cooked, they can become quite dense and sometimes they shrivel, but the syrup will be just like scarlet May honey.
Therefore, before preparing jam, it makes sense to decide what exactly you like best. And we will tell you how to make dogwood jam with and without seeds, what fruits are best to add, how to quickly peel dogwood from seeds, how to seal dogwood jam for the winter and where it is best to store it. There is a video at the bottom of the article where you can see the whole process.
From this article you will learn
« Five minutes"
This recipe for dogwood jam is best suited for moderately ripe berries. The main difference from all other methods is that it only takes 5 minutes to cook, hence the name.
Sorting out the berries: we discard all dry and spoiled ones, set aside greenish and overripe dark burgundy ones. If there is any, cut off all the stalks. You can make compote from greenish berries or put them to ripen; overripe ones will make excellent jam or jam according to a different recipe, for example, “raw” jam or seedless jam.
And for the “five-minute harvest” you need exactly moderately ripe fruits. This jam is made with virtually no water, using pure juice. Let's look at how to do this step by step.
This jam is good because almost all the beneficial substances contained in dogwood are preserved. This means that in addition to its high taste, wonderful color and aroma, it can become a successful alternative to many tablets.
Five minutes for very ripe berries
What to do if you only have a very ripe berry, but you want to cook a five-minute one? In this case, after blanching the berries, you can cover it with sugar or pour in sugar syrup, leave for 5-8 hours, drain the resulting juice, bring it to a boil and immediately pour in the dogwood. Do not cook, do not bring to a boil, you don’t even need to stir. Just leave for another 3-4 hours. Drain the syrup again, bring to a boil, cook for a couple of minutes, no more, and pour over the berries.
Repeat this several times. As a result, the berry will be soaked in syrup, but will become denser and will not fall apart during cooking. For the last time, pour the dogwood syrup into the syrup and put it on the fire, let it boil and immediately reduce the heat, cook for 5-6 minutes and place in pre-sterilized jars. Close, turn over, wrap well and leave overnight.
Jam with seeds can be stored for no more than 1 year. Seedless - longer, but after 3 years it becomes less aromatic and tasty.
The photo clearly shows how extraordinarily beautiful it turns out, and the taste of both is simply to die for!
Candied fruit
If you remove some of the berries from the jam, you can make very tasty candied fruits from them.
- Place the removed berries in a colander and let the syrup drain.
- Then we put it on a baking sheet and dry it in the oven in several steps. In this case, it is better to keep the oven door ajar or dry it over very low heat; they burn quickly and easily.
- Ready candied fruits should not be overdried, because after cooling they will then become too hard. To prevent the finished candied fruits from sticking together during storage, they can be sprinkled with granulated sugar or powdered sugar. But usually they don’t last long.
These candied fruits can be used to decorate cakes or fruit salads, milk porridges, or simply enjoy while drinking tea. Candied fruits are especially tasty if you remove the seeds from the fruit. This needs to be done before starting to cook the jam.
How to remove seeds from dogwood
It is not so easy to remove the seeds from a dogwood tree. This is probably the most difficult thing in the whole process. The most convenient way is to use a glass or a small bottle: we press the bottom on the berry, flatten it slightly, and the seed either jumps out from there itself or you will have to remove it from there using a pin, or you can just use your hands.
Tip: before removing dogwood seeds with your hands, for convenience, put on thin rubber medical gloves.
If the berry is ripe, then removing the seed will not take much time. But if they are green, then you will either have to sprinkle the berries in a thin layer on a tray and wait until they are ripe (usually 2-3 days), or use frozen berries, which after defrosting become much softer than fresh ones.
By the way, jam made from frozen dogwood is just as tasty as from fresh one. Berry jam pitted is good because the shelf life increases for several years.
Armenian recipe: dogwood jam with stones
Delicious jam, also with seeds. It is cooked in several batches, so it retains more of its beneficial properties, and the berry has time to soak in the syrup.
Proportions: for 1 kg of dogwood take the same amount of sugar. There are now many varieties of dogwood, they all differ in sugar content. This standard applies to sweet dogwood varieties.
If the dogwood is not varietal, greenish or sour varieties, then increase sugar intake and take it one and a half times more: for 1 kg of berries 1.5 kg of granulated sugar.
Tip: how to check the readiness of jam? To do this, drop it onto a saucer and let it cool. After this, we tilt the saucer and see whether the drop holds its shape or flows down like water. If it holds its shape, the jam is ready.
The less we cook, the more nutrients will remain in the jam and the tastier it will be. The heat during cooking should be low, there is no need for rapid boiling, otherwise the jam will remain liquid and lose its wonderful color and aroma. The slower we cook it, the richer the syrup will be; as a result, the jam should turn out thick, like jelly.
You need to mix very carefully; many housewives do not even use a spoon, but simply shake the container.
The result is a thick, delicate jam of an amazingly beautiful dark ruby color. It is very important not to overcook it; overcooked jam has a brownish tint, a taste of burnt sugar and loses the characteristic aroma and taste of dogwood.
In a slow cooker, classic recipe
It is very easy, convenient and simple to cook dogwood jam in a slow cooker. This is probably the simplest recipe of all. To prepare dogwood jam for this recipe you will need:
- 1 kg dogwood;
- 900 g granulated sugar;
- 1 faceted glass of water;
- 1 small cinnamon stick.
Wash the dogwood, sort it out, remove everything unnecessary. Pour water into the multicooker bowl and pour sugar into it, throw in a cinnamon stick. We set it for 10-12 minutes in the “Stew” mode. During this time, the sugar will dissolve and the syrup will become transparent. It’s better to take out the cinnamon, otherwise it may cause bitterness.
Now we throw the berries into the syrup. Mix carefully and set the timer for 30 minutes, “Stew” or “Jam” mode. Every 10 minutes, remove the lid and carefully stir the berries. After half an hour, turn off the multicooker and leave everything for a couple of hours.
Then turn it on again and cook the jam for another 20-30 minutes. Let's see. If the jam has thickened and acquired a jelly-like appearance, it’s ready. If not, leave it again for an hour or two and boil it a third time. It is better to close it in small jars, sterilized in advance. Store for no more than six months in a cool place or refrigerator.
Dogwood jam with quince
This is one of the Caucasian recipes. For 1 kg of dogwood you will need: 2 large ripe quinces and 1.2 kg of granulated sugar. If the berry is very sour, then take 1.5 kg of sugar.
- We sort the berries, remove all diseased and spoiled ones, and wash them. Place in a container and cover with sugar, leave for several hours so that the berries give juice.
- Wash the quince, clean it and cut it into small slices, pour boiling water over it so that the slices are only slightly covered with water. Bring to a boil and cook for literally 1-2 minutes. This is done so that the quince in the jam remains soft. This is a secret that few people know about.
- When the dogwood gives juice, combine it with quince and cook over low heat. The finished, properly cooked jam should be moderately thick, and the berries should still be soft. It’s okay if it still tastes sour – the dogwood needs to sit for at least a week to soak in the sugar syrup and quince aroma. During this time, the quince will become sweet and tender, similar to marmalade. Therefore, it is better to enjoy this jam not immediately, but after a week or two.
- Pour the finished jam into prepared clean jars and cover with lids. We put it in a secluded place and wait for it to “reach” and become the most delicious and fragrant jam on the shelf! This jam is very useful for gastritis with low acidity.
Tip: do not store jam in bright light. It will not spoil or ferment, but it may lose its color and become less tasty.
Dogwood jam with orange
As in previous recipes, we first prepare the berries: sort them, wash them thoroughly, and remove the stems. Now you can remove the seeds. If the dogwood is ripe, then just press the berry with the bottom of a glass, and then remove the seed.
If the dogwood is dense, greenish, and the seed sits firmly in the berry, you will have to lightly boil the dogwood. Take a saucepan, add the already prepared dogwood, add water so that the berries are barely covered, bring to a boil and turn off. Let it cool. We do not pour out the water.
We take out the berries. Rub through a sieve in small portions.
We don’t throw away the seeds, but boil them in the water left over from cooking the dogwood. Let's strain. Add sugar to taste. The result is a delicious, rich compote concentrate. You can dilute it with water to taste or cook jelly based on it, or you can dissolve gelatin and make a very tasty jelly.
Squeeze the juice from 2 large oranges.
Pour a little sugar into the grated dogwood pulp in a 1:1 ratio, mix thoroughly with the juice and place on the fire in a saucepan or any other container (most importantly, not aluminum) with a thick bottom. You can cook it in a water bath, but it will take a little longer.
If desired, you can add a glass of white wine or a little broth if the puree is too thick. Place on low heat or use the slow cooker again and cook the puree for another 30 minutes. If the jam has thickened, then it is ready and you can put it in jars.
If you want the jam to resemble marmalade in consistency, you can make it with gelfix or any other gelling substance, for example, pectin. Sachets of such substances are now often sold in supermarkets; they have instructions on how to use them on the packaging.
Raw dogwood jam without seeds
This recipe is no-cook. In this jam, all the healing substances found in the dogwood pulp are preserved as much as possible. To prepare it, it is best to take fleshy, large and ripe dogwood.
Dogwood jam can be made not only from dogwood berries alone, it goes well with many fruits, for example, apples or pears, you can cook with fresh figs.
- Wash the fruits and cut into slices, but so that the seed pods and seeds do not fall.
- Cut off the top of the fig and cut it into 4 parts. Cook at the same time as the dogwood.
- We take sugar in equal proportions - as much as berries and fruits, as much sugar. It’s better to do it according to the principle as in the recipe “ Five minutes for a very ripe berry.”
It is preferable to take apples and pears that are firm or a little greenish, then the syrup will remain transparent and beautiful.
If the dogwood jam turns out to be runny, you can either pour off some of the syrup or add grated apple. But in this case, we take a ripe, crumbly apple, which will easily boil and give the desired thickness.
Since the caloric content of dogwood jam is low, you don’t have to worry about your figure, and this is a huge benefit for the body as a whole; this jam is especially good for helping against colds. For diabetics or those who are prone to being overweight, you can prepare it without sugar, for example, with fructose or sorbitol.
Dogwood has practically no contraindications, the only thing is that you need to be careful during pregnancy and breastfeeding, carefully introducing it into the diet, observing for allergic reactions. In addition, dogwood increases blood pressure. But the benefits of it are so great that every housewife who cares about the health of her loved ones simply must prepare at least a liter jar of this wonderful jam for the winter!
IMPORTANT! *when copying article materials, be sure to indicate
We need few ingredients to prepare such homemade preserves, but it is better to prepare even them in advance by placing them on the work surface. Dogwood is harvested for all kinds of preservation at the end of summer, when the berries ripen. During this period, they are most saturated with all kinds of vitamins and beneficial microelements, for which we started preparing delicious jam today.
Why is it better to pick young but ripe dogwood? This is because once it ripens, the berries still look smooth. The ideal option would be if all the berries are approximately the same size. All collected dogwood must be thoroughly rinsed in cold water several times and left to dry in a colander.
During this time, you can have time to prepare sugar syrup, which for today’s recipe is cooked in the most classic way. Pour clean cold water into a saucepan or suitable pan, and add the entire specified amount of granulated sugar there. Mix the ingredients thoroughly and place the saucepan on the stove.
Bring the liquid in the pan to a boil and cook the syrup for 3-5 minutes until all the crystals are completely dissolved.
You can boil the syrup a little longer, the main thing is that it thickens and reaches the condition we need. The sugar mass will bubble and foam will appear on the surface, but there is no need to remove it.
As soon as the syrup begins to boil and the sugar has already dissolved, add all the prepared dogwood to a saucepan or saucepan, mix and cook the berries for 5 minutes. Now the foam that forms on the surface must be removed. By the way, you can later brew tea or prepare other drinks from it..
As soon as the specified 5 minutes have elapsed, turn off the heat and leave the jam at room temperature to cool and infuse. There is no need to cover the pan with anything on top.
We repeat the above manipulations with the future jam twice more so that the syrup turns a bright color and the dogwood softens enough, but does not lose its shape.
The finished jam will look thick and very rich. This mass can now be distributed into glass containers in which it will be stored until use.
Small glass jars must be sterilized in advance by steaming or in the oven along with tin lids.
Dogwood jam
If you prepare the jars poorly, the jam may spoil over time..
When all the preparatory activities are completed, fill the glass jars with the prepared aromatic jam to the very top and roll them up tightly.
Now all that remains is to wait for the workpiece to cool down; it is best to turn the jars upside down and cover them with a blanket. It usually takes about 8 hours to cool down, but you can simply leave it in the kitchen overnight. Dogwood jam “Pyatiminutka” with seeds is ready for the winter.
Bon appetit!
How to make dogwood jam with stones?
It cannot be said that dogwood fruits 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.
Dogwood jam for the winter: with and without seeds
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 sterile jars and quickly seal.
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.
Subtleties of making dogwood jam
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.
Making delicious dogwood jam
Dogwood jam is not difficult to prepare, especially if you have a multi-cooker in your kitchen. Dogwood jam easily turns out to be very thick, so it is perfect not only for consumption in its pure form, but also for various types of baking. If you want to please your loved ones with a delicious dessert, and you have dogwood in your refrigerator, then, without hesitation, start making jam from this berry.
Classic dogwood jam in a slow cooker
Required ingredients:
- dogwood – 1.3 kg;
- sugar – 400 gr.;
- water – 1 tbsp.
Cooking process:
Wash the dogwood thoroughly and place in a slow cooker. Add water to the dogwood and turn on the “Cooking” mode for 20-25 minutes. During this time, the dogwood will be cooked and can be easily rubbed through a sieve. You can also boil dogwood on the stove. You need to boil the dogwood on low heat for 10-15 minutes. Rub the cooked dogwood through a metal sieve or colander using a masher. You should get a homogeneous berry mass, which will be used to make jam. Place the berry puree into the slow cooker. Add sugar and stir.
Having set the “Stew” mode, cook the jam for 20 minutes. Then leave the jam for 12 hours until it cools completely. Then repeat the cooking procedure again, selecting the same mode and setting the same time on the timer. Do not forget that the jam must be stirred, as it will thicken before your eyes and therefore can easily burn. Then cool completely again for 12 hours, then repeat the procedure.
If, after boiling for the third time, the jam does not seem thick enough to you, then repeat boiling for the fourth time. Remember that jam thickens as it cools, so pay attention to the thickness when the jam is cold.
The prepared jam can be put into jars and rolled up for the winter, or simply put into some container, cool and put in the refrigerator. The second option is only suitable if you plan to use jam soon.
Dogwood and apple jam in a slow cooker
Required ingredients:
- dogwood – 1 kg;
- apples – 300 gr.;
- water – 3.5 tbsp.;
- sugar – 0.8-1 kg.
Cooking process:
Place the washed dogwood on a baking sheet lined with parchment paper. Leave the dogwood in this state for a couple of days. After this, the berries can be easily pitted. Just put them in a colander and mash them well with a masher. It is good to separate the berry puree from the seeds. Place the puree into the slow cooker and add water. Stir.
Turning on the “Stew” mode, cook the dogwood for 15-20 minutes.
Meanwhile, peel and pit the apples. Puree the apples in a blender. If you don't have a blender, then you can use a meat grinder to chop the apples.
Add applesauce to slow cooker. Also add sugar to the slow cooker.
Dogwood jam for the winter - recipes with seeds, without, classic, with apples
Set the “Stew” mode and cook the jam until completely thickened for 1-1.5 hours. Don't forget to stir the jam so it doesn't burn, especially towards the end of cooking when the jam becomes thick.
Having spread the jam into the jars, roll up the lids. And then enjoy fragrant and delicious jam in winter.
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 kg
- 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 fire and boil the jam again for 25-30 minutes. Add a bag of vanilla sugar and 1 tsp. cinnamon, mix. 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 a great 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.
