Recipes for making dogwood jam with and without pits at home and instructions for storing the jam for the winter

Only experienced home cooks who love to experiment in the kitchen and delight their loved ones with unusual preserves know how to properly make dogwood jam with pits. Until recently, these fragrant, delicious fruits were popular only in Asia and the Middle East, but they have gradually spread to warmer regions. Rich harvests are gathered in the Caucasus and Crimea. The berries contain many beneficial substances that have a beneficial effect on the human body and can help with heart and vascular diseases, as well as colds.

Basic rules for making jam

It's recommended to use domestic or wild fruits for preserving—they're virtually identical in terms of nutritional content and taste. The secret to making jam is in the ripeness of the berries. It's best to boil them. a preparation of slightly unripe dogwood - it will not boil over and will retain its shape even when heat treated.

Cooking jam for a long time is not recommended, as high temperatures will significantly reduce the amount of beneficial nutrients. It's essential to follow the recipe's instructions carefully to avoid mistakes that could quickly ruin the finished product.

How to prepare dogwood

Experienced home cooks who have been preparing this delicious treat for years recommend sorting the berries first before washing them. Remove any spoiled fruit, and at the same time, remove the stems from good dogwoods. They won't soften in the jam and can ruin the flavor.

To ensure the berries retain their shape and prevent them from becoming wrinkled during cooking, it's recommended to blanch the dogwoods after washing. To do this, place the berries in a colander in boiling water for 3-5 minutes. After blanching, cool and dry the berries on a paper towel.

Dogwood jam: winter recipes

There's no need to engage in labor-intensive processes or immediately begin canning, which requires only a few ingredients. It's recommended to try your hand at the simplest recipes, in which dogwood is the main ingredient. If everything goes well, move on to more complex recipes—the experience you've gained will allow you to master the process with ease.

Dogwood goes well with many ingredients, but most often jam is prepared without additives or apples are used in it.

It is recommended to use summer varieties of apples, not too hard, quite sweet, otherwise the preserves will be too sour and unpleasant to taste.

A simple recipe

Making even the simplest jam at home takes very little time. The only thing to keep in mind is that the process involves several steps, so you'll need to be patient.

Preparation:

1. Cook sweet molasses (combine 1 kg of sugar and 250 ml of water).
2. Pour boiling syrup over pre-blanched dogwood (1 kg).
3. Cook the mixture for a quarter of an hour.
4. Remove the container from the heat and place it in a cool place, after covering it with a lid.
5. The next day, continue heat treating the preserves, stirring the mixture gently (boil for a quarter of an hour).
6. Finish cooking on the third day (cook until done - about half an hour).

Before packaging, it is recommended to wash and sterilize the containers in the oven first. Seal and store immediately.

Five-minute recipe

The "five-minute" recipe, which has repeatedly saved housewives during the busy season of canning, will help you quickly prepare an unusual delicacy from dogwood fruits.

Preparation:

1. Prepare sweet molasses (boil 300 ml of water and 1 kg of sugar).
2. Pour boiling liquid over the berries and stir.
3. After a quarter of an hour, drain the syrup, put it on the stove, and bring it to a boil again.
4. Pour the water over the fruits again and boil over high heat for five minutes.

Place the jam in pre-sterilized containers and seal tightly. Cool upside down under a warm blanket.

Caucasian recipe for jam with seeds

Caucasian jam combines dogwood and barberry, transforming a simple preserve into a delicious treat. It's important to consider the fruit's acidity—it's best not to experiment with sugar and add it strictly according to the recipe. If the berries are unripe, it's recommended to make the jam with a slightly higher amount of sugar.

Preparation:

1. In one container, combine barberry (1 kg) and sugar (1 kg).
2. Pour dogwood (1 kg) and sugar (900 g) into another container.
3. Wait until the fruits release juice.
4. You should start cooking with dogwood - boil it for a quarter of an hour, then cool.
5. During the next cooking, combine both mixtures and cook for half an hour.

After packaging the finished product, seal the jars hermetically and store them in the cellar or refrigerator.

Seedless jam recipe

Not everyone likes a product that contains seeds, so in such cases it is best to use a recipe that requires removing them.

Preparation:

1. Place the berries (700 g) in a colander into boiling water and simmer for a quarter of an hour.
2. Take them out, wait until they cool down a little, and then rub them through a colander.
3. Add sugar (600 g) to the prepared mixture and mix.
4. Place the container with dogwood puree on the fire and cook until fully cooked (a quarter of an hour).
5. Be sure to stir and skim off any foam during the cooking process.

Cool under a blanket after placing into containers and sealing—this will successfully replace the sterilization process. Store after the mixture has cooled completely.

Dogwood jam in a slow cooker

If you don't have time to spend hours at the stove cooking in batches, you can try a recipe that makes use of a slow cooker. This handy kitchen appliance will make your life much easier and will make jam a breeze.

Preparation:

1. In a multicooker bowl, mix sugar (1.2 kg) and fruit (1.1 kg).
2. Stir, leave for 5 hours, during this time stir several more times.
3. Turn on the “Stewing” mode for an hour, then place the finished delicacy in glass containers.

It is recommended to sterilize the product after packaging it into jars; this process will extend its shelf life.

Grated dogwood jam

The pureed product doesn't require long cooking and retains almost all the nutrients for which the berries are so renowned. Use fully ripe berries.

Preparation:

1. Boil a mixture of sugar (1 kg) and water (350 ml).
2. Boil the fruit until half-cooked in a small amount of water (do not add sugar).
3. Drain the liquid and mash the berries (it is recommended to use a sieve).
4. Combine the fruit mixture with the syrup and simmer over low heat.
5. Don't forget to stir to prevent burning.
6. Cooking time is only 5 minutes.

Pour the mixture into the containers, seal, and place them on a flat surface. Do not wrap, but allow to cool before storing.

Dogwood jam with apples

The ripening time of berries coincides with that of apples, which is often taken advantage of by home cooks, who combine these wonderful fruits into jam. It's delicious, healthy, and takes little time.

Preparation:

1. Peel the apples (500 g), remove the core and seeds, and cut into thin slices.
2. Boil the berries (700 g) with the addition of sugar (1 kg) for half an hour.
3. Cook the apple slices separately for a quarter of an hour, adding 500 g of sugar.
4. Combine both mixtures, cook for 10 minutes, stirring frequently and skimming off any foam from the surface.

Place in a cool place immediately after placing into containers and sealing.

Storage methods

A special feature of dogwood preserves is that they keep well even without metal lids. If you ask someone from a warm climate what to use instead, the answer will be quite predictable: cover the jars with parchment paper. This will protect against dust but won't affect the shelf life in any way; the jam will remain fresh and flavorful for a long time.

The main rule for successfully storing jam in which dogwood is the main ingredient is to use a cool place for it. Preserved food will feel wonderful in a basement or cellar. If that's not possible, use a refrigerator for this purpose.

Jam with a stunning, subtle aroma, excellent flavor, and a wealth of beneficial properties is easy to prepare. Preserved dogwood is sure to attract attention even at the holiday table, allowing the hostess to proudly present her culinary masterpiece made from such an unusual fruit. The main thing to remember is that strictly following all the recommendations, adhering to the recipe, and avoiding experimenting with the ingredients will allow you to enjoy the results, as dogwood is considered a rather capricious berry.