Dogwood jam. Dogwood jam with pits: three interesting recipes. How to make the best and healthiest jam

Dogwood jam and other sweets and desserts are very popular in Europe and Asia, especially in the Caucasus. And all because the jam is not only tasty, but also useful, retaining all the properties of fresh berries. It is recommended to use it in the following cases:

• with an increase in body temperature;
• with reduced immunity;
• after diseases and SARS to strengthen immunity;
• as a preventive measure for various gastric ailments;
• with mercury poisoning and general intoxication of the body.

Such a widespread use of dogwood is due to the fact that it contains provitamins, vitamins C and P, ascorbic acid, mineral salts, fatty essential oils, tannins. True, like any product, dogwood has a number of contraindications. So, you should not lean heavily on jam if you have dogwood intolerance (in this case, you can cook), as well as with the following health disorders:

• nervous excitement;
• increased acidity.

Healthy dogwood

And in order to preserve all the beneficial properties of this wonderful berry, you should follow a number of rules when cooking jam and other dogwood dishes for the winter. Berries can only be harvested when they are fully ripe, which occurs around the end of August. To avoid the hardness of the berries, conduct a 2-3 minute heat treatment.

If you are preparing jam with seeds, you can soak the berries in a soda solution (2 tablespoons of soda for every liter of water) for about two hours before cooking. Thanks to this, the integrity of the berries can be preserved.

The first recipe is a classic jam for the winter, for the preparation of which you need to take 1.2 kg of sugar, 950 g of dogwood and 500 ml of water. We sort the berries, remove twigs and seeds, discarding spoiled berries, wash good berries thoroughly. Next, we prepare the solution by pouring sugar with water and heating the liquid to a transparent state, stirring constantly.

We shift a clean berry into an enameled pan, pour syrup over it and infuse the mixture for four hours. After the set time, put the pan on the stove and slowly warm up for 10 minutes. During cooking, it is better not to stir the mass at all, so as not to damage the berries, but simply shake the pan a little. After cooking, we pack hot jam in sterilized jars, roll it up, put it upside down and cover with a blanket until it cools. After a month, you can already eat jam that has retained all the beneficial properties.

Cooking dogwood in syrup

There is also a recipe for making dogwood treats along with bones for the winter. To do this, you need 1.1 kg of sugar, 950 g of berries and 450 ml of water. We wash the berries, discard the spoiled ones, pour the dogwood into a bowl for cooking . At the same time, you need to pierce each berry with a needle to improve juice secretion.. Sprinkle sugar on top and mix gently. We stand in this state for 2-3 hours, until the sugar gets wet and absorbs the dogwood juice, pour water on top.

Then we put the container on the stove and warm it up, stirring gently. After the mass boils, cool it and repeat the procedure again. During cooking, a foam will constantly appear on the surface, which must be removed. Boil for the last time until thick and pour into sterilized containers. You need to store jam either in the refrigerator or in the cellar.

Do not be surprised, but you can cook jam in a slow cooker! At the same time, it will retain all its useful properties. To make jam for the winter, you need:

• 550 g of berries;
• 650 g of sugar;
• 120 ml of water.

We clean the berries, remove the spoiled ones, after which we wash them and spread the dogwood on a dry surface. The bones must be removed by gently pressing on each berry with a spoon. We put the prepared berries in a bowl, cover with sugar and let stand for about 12 hours until the juice appears. After that, we put the resulting mass in the multicooker bowl, fill it with water.

We set the "Extinguishing" mode, the cooking time is one hour. If necessary, increase the time, as the finished jam should thicken well. In the process of cooking, mix the mass, acting very carefully so as not to damage the berries. After boiling the mass, pour the jam into jars and send it to the refrigerator.

Cooking dogwood jam in a slow cooker

You can also cook dogwood jam in a slow cooker by adding apples. Such a recipe may seem rather strange, but the output is jam with an unusual taste and a complex of vitamins and useful trace elements.

And with the help of a bread machine, the cooking process is much simpler. To prepare you need to take:

• 1.5 kg dogwood;
• 0.6 kg of apples;
• 340 ml of water;
• 1.3 kg of sugar.

The cooking process is simple:

1. Peel half of the berries, do not touch the rest.
2. Dissolve sugar in water by heating the solution on the stove.
3. Peel the apples, cut the core and remove the seeds, cut into thin pieces.
4. Pour dogwood into the bottom of the bread machine, add a few tablespoons of sugar and boil for 10 minutes in the "Jam" mode.
5. Adding apple slices, pour syrup on 75% of the mass of fruits with berries.
6. We put to cook on the stove until the mass thickens (this is about half an hour).
7. We put the finished jam in sterilized jars and roll it up.

One more delicious jam, with the correct preparation of which you will retain all the properties of the berries, is called "Southern". Take a kilogram of dogwood, 1.2 kg of granulated sugar, 100 g of flower honey, two tablespoons of natural lemon juice and 0.3 liters of water. This combination of honey and dogwood berries will make the jam even more useful.

Dogwood jam "Southern"

To prepare jam for the winter, follow the instructions:

1. Sort the berries and wash them.
2. Pour the dogwood into a colander, then immerse the berries for a couple of minutes in boiling water and again pour cold water over the dogwood.
3. To prepare the syrup, pour the sugar with water, bring to a boil and pour over the berries.
4. For 5 hours, leave the dogwood in the syrup to infuse.
5. Then send the mass back to the stove and cook for about 15 minutes, stirring gently.
6. Then add juice and honey and cook for about 10 minutes more.

Pour the hot mass into sterilized jars and leave them open for about a day. During this period, a thin film forms on the jam, after which the jars can be rolled up and sent to the refrigerator for storage.

Dogwood jam. The jam is very tasty - sour.

Dogwood five-minute jam

I checked it again - indeed, dogwood jam knocks down a not very high - up to 37.5 ° - temperature in children.
I decided to prepare more of this jam for the winter.

The easiest way to cook any jam is to boil and seal for five minutes. Such jam loses less vitamins, is quickly made and stored for a long time.

The jam is very tasty - sour. After cooling, it becomes thick and viscous.

1kg dogwood, 800g~1kg sugar, 0.5~1 cup water

Wash the dogwood, put in a saucepan.

Pour in sugar and pour in water. If the dogwood is overripe, then less water is needed, if it is unripe and hard, then more.

Put on a big fire.
When the jam boils, reduce the fire so that the mass only boils a little.
Cook for 5 minutes, constantly removing the resulting foam.
Pour into sterile jars and roll up.

Lay in a warm blanket until cool.

Dogwood jam (without cooking)

Last year I tried dogwood for the first time. And made jam out of it.
Jam is like jam - tasty, sour.

But what struck me was that when my girls got sick, this jam easily took off the temperature.
So I draw the attention of mothers, whose children often catch a cold, to this.

What can I say about this jam ... The taste is standard sweet and sour. Thick. Black-burgundy color. The aroma is weak, grassy.

But cooking it is just suicide. You can only do it if you have a penchant for masochism or have the RIGHT colander. The colander must have large holes! Through my fine mesh colander, I rubbed a kilogram of berries for two hours. And at first I wiped them normally, then, when the mesh was clogged with skin, I just picked out the bones with my hands, and I rubbed the pulp without any problems.

1kg pitted dogwood, 1.5~2kg sugar

Wash dogwood.
Line a table, tray or baking sheet with paper, sprinkle with dogwood and leave for 2~3 days.

The dogwood will darken and become soft.

Pass through a large sieve or colander. You need to wipe a little.

Do not throw away the bones, but put them in a saucepan - then you can cook compote from them.
Weigh the resulting mass and add sugar.

Leave the bowl of jam on the table and stir occasionally.

When the sugar dissolves, transfer the jam to jars, close the polyethylene lid and put it in the refrigerator.
If long-term storage is planned, then a 1 cm thick layer of sugar should be poured over the jam. It will protect the jam from mold.

Yield: when adding sugar 1:1.5 - approximately 700 ml;
at 1:2 - about 850 ml.

Liquid dogwood jam

In its raw form, this berry did not impress us - a completely tasteless pulp. And it seemed to me that it smells not just of grass, but specifically of nettles. The peel, however, is pleasant to the taste - sour. Therefore, it was decided to put this berry into jam.

The jam turned out quite attractive. The smell of the berries after cooking has changed, now it began to resemble the smell of boiled red currants. The taste is sweet-sour. Beautiful red color.

I specially made the jam liquid, so that later I can dilute it with water and make something like compote.
But it can also be made thick by evaporating the mass to the desired density.

Wiping through a colander is a rather dreary task. You need to take a colander with large holes.

500g dogwood, 1 cup water, 300~500g sugar

Wash ripe and overripe dogwood berries, put in an enamel pan, add water, bring to a boil, cook for 2~3 minutes, remove from heat and leave to cool completely.
Put the berries together with the liquid in a colander or a large sieve (substituting a bowl under the sieve).

wooden pestle or wooden spoon wipe the berries through the mesh.

It is desirable that only the bones remain in the colander.

Pour the mashed mass into a saucepan, bring to a boil. If you need to get a thick jam (jam), boil the mass until thick.
Put sugar. Boil for 2~3 minutes and pour into prepared jars.
Seal tightly and put under a warm blanket to cool.
Yield: approx. 600 ml (without evaporation).

dogwood jam

INGREDIENTS

1.5 kg sugar
1 kg dogwood
per 1 kg (20 servings):

COOKING METHOD

Sort dogwood, rinse. Boil water in a wide saucepan. Put dogwood in portions in a sieve, dip in boiling water and blanch for 1 minute.

Dissolve sugar in 300 ml of water and bring to a boil. Put the dogwood into the boiling syrup, cook for 7 minutes, removing the foam.

Remove from heat, let cool completely. Return to heat, bring to a boil, stirring constantly. Allow to cool again, then boil again. Arrange the jam in sterilized jars.

dogwood jam

Unfortunately, dogwood, blueberries or honeysuckle do not grow everywhere, but with a strong desire, you can get these healthy berries fresh or cook jam, jam, compote from them. In our country, dogwood grows on the Black Sea coast, in Siberia and on Far East. Those who have visited at least once in these parts do not need to be told what dogwood is, how it looks, and what it is eaten with.

And they eat and prepare syrups, jams, puddings and many more various confectionery products from dogwood. The recipe for dogwood jam is simple, and due to the high content of pectin in this berry, the juice quickly turns into jelly during cooking. The beneficial properties of the berry have not yet been fully studied, but the presence of a large amount of vitamin C in jam can be said with full confidence. Colds and flu will have no place in your home if you have stocked up for the winter with this healthy dogwood jam. Not only the berry is medicinal, but the leaves and bark of the dogwood tree are a natural astringent. Having the opportunity to prepare dogwood jam for the winter, I have never regretted it. In winter, it acts as a miracle pharmacy for us.

Ingredients for Cornel Jam Recipe:

Granulated sugar - 1 kg;
dogwood - 1 kg;
dry or semi-dry white wine - 2 cups.

Cornel jam recipe:

1. We wash the dogwood berries, remove the stems and leaves, take out the bones.

2. Then we shift the dogwood into a saucepan, add granulated sugar and wine.

3. Bring the mixture to a boil over medium heat and cook for about 20 minutes until thickened.

4. Pour into prepared, pre-sterilized jars.

5. Cover with lids and put the jars for 5 minutes in a boiling water bath.

6. We roll up jars of jam with metal lids.

In addition to this recipe for dogwood jam, there are others: without cooking, with bones, in the form of jelly. Like any other berry, dogwood is perfectly preserved frozen, with or without sugar.

In winter, such a dogwood blank will fit as a delicious sweet and sour filling for pies, pies, puffs, for decorating cakes, decorating homemade desserts, etc.

Dogwood jam (original dogwood jam recipe)

The recipe is very simple.

For 1 kg of dogwood we need 2 kg of sugar.

The taste of this late berry is specific, but remarkably tasty. Later, dogwood is harvested except for quince. If spring and summer are warm and early, then dogwood ripens by mid-August, but there were years when we bought dogwood for jam in late August and early September.

It is better to choose large and fully ripe berries for jam. Dogwood, harvested green, tastes firm and almost without aroma.

Cooking dogwood jam is very simple. Cooking syrup. In sugar (per 2 kg) add 250 ml of boiling water. Mix well and put on fire, stirring constantly. Bring to a boil. We remove the white foam. Boil over low heat until the syrup becomes clear. We pour out the dogwood. Let's boil.

We reduce the fire. After fifteen minutes, the thick bubbling first foam settles a little, becomes empty, and we remove the delicious pink foam. Boil the jam over low heat for 35-40 minutes. We stop cooking immediately after the dogwood jam began to darken. We cork immediately on the banks and roll up the lids. Such jam may not be corked, but I like to roll it up with winter lids. So it never dries up.

Preparing Syrup for Cornel Jam...

The syrup is ready.

We fall asleep in the dogwood syrup

Bring the berries in the syrup to a boil...

Dogwood jam is ready!

Putting in banks...
Closing banks...
We open with the onset of winter cold or when you want ...

dogwood jam

Ingredients:

Dogwood 1 kg
granulated sugar 1 kg
vanilla sugar 1 pack
water 1 glass

Cooking method:

Rinse the dogwood, put in a saucepan. Cover the berries with sugar.

Pour in water. Stir and let sit for 30 minutes.

Bring to a boil over low heat. Pour in vanilla sugar.

Remove foam. Remove from stove.

Pour into prepared jars, close with lids. Store in a cool place.

The jam is ready.

Option 2

Ingredients:

Dogwood 1 kg
Sugar 1.5 kg
Water 1/2 cup

Cooking method:

Remove pits from large berries, and boil small berries with pits. Cook dogwood jam in two steps. Immerse the prepared berries in hot water for 5 minutes, put them on a sieve, let the water drain, dip in syrup and let it boil several times. After that, remove from heat and leave for 7-8 hours, then cook until tender. Dogwood jam can be cooked without aging. In this case, the berries should be immersed in sugar syrup, brought to a boil, cooled for 10-15 minutes, then brought to a boil again and cooled again. Do this 5 times.

Option 3

Ingredients:

Dogwood 1 kg
sugar 1.2 kg
water 0.5 l

Cooking method:

For jam, hard red, dark red fleshy fruits are used. Rinse the dogwood, separate from the stalks, pour over with hot water, set aside for 10 minutes. Make syrup from sugar and water. Immerse dogwood in syrup, boil for 5-8 minutes and set aside for 4-6 hours. Then boil again until tender over medium heat. Dogwood jam foams a lot, so you need to remove the foam all the time. Pour into hot sterile jars, roll up and wrap until completely cool

RECIPE CORNEL JAM WITH BONES

Dogwood 1 kg
Water 2 cups
Sugar 1.5 kg

COOKING

Rinse the dogwood. Sort out the berries.
Prepare syrup. Chop the berries.

Boil syrup.

fall asleep dogwood

Catch the berries

Boil the syrup

put berries

Same for the 3rd time

Add more

Drop test

Pour into jars

clog

Dogwood is a red sweet and sour berry about the size of an olive. It has found wide application in cooking. So, these berries are used in dried form as a dessert, they are used to make compotes, jelly, marshmallows, as well as sauces and gravies for meat and fish. From the same article, you will learn how to make dogwood jam, the benefits and harms of which are discussed in its very first lines.

Properties of dogwood jam

The benefits of dogwood jam

Properly prepared dogwood jam has a number of useful properties. It preserves the vitamins and minerals found in fresh berries, and they have a positive effect on health.

Rich chemical composition of berries

The benefits of any product are due to its mineral and vitamin composition. As for dogwood, it is famous, first of all, for its high content of ascorbic acid. In its concentration, it surpasses even blackcurrant and lemon. Also in the berries of the dogwood there are vitamins E and P, provitamin A (carotene). The mineral composition is dominated by iron, calcium, potassium, sulfur and magnesium. Organic acids, tannins, glucose and fructose, essential oils stand out among the biologically active components.

As you know, during cooking, useful substances are partially lost. In order to preserve them as much as possible, it is necessary to reduce the duration of heat treatment. Below you will find jam recipes that help minimize the loss of vitamins and minerals. The result is not only tasty, but also a healthy treat.

Help with a cold

Since there is a lot of vitamin C in dogwood jam, as well as other substances that can have an antibacterial effect, it copes well with various symptoms of colds. In this case, it is often used in the same way as honey. It is useful to use jam with warm drinks - tea, milk, herbal decoctions, for a speedy recovery. The same can be done for prevention. But in this case there are no strict rules. To protect yourself from colds, it is enough to eat jam in reasonable quantities throughout the cold season. You can simply spread it on fresh crispy buns, add it to porridge, cottage cheese, desserts, serve with tea, etc.

General strengthening of the body

Since dogwood berries and leaves are rich in biologically active compounds, they are used in traditional medicine for the preparation of medicinal products. Jam does not have a high concentration of nutrients, so it can only act as a tonic product. In particular, lovers of this dessert are less likely than others to suffer from cardiovascular diseases, indigestion and intestines. Such people are distinguished by cheerfulness and mobility, rarely get sick.

Harm of dogwood jam

But when you begin to regularly use dogwood jam, its benefits and harms should be fully known to you. In particular, such a delicacy has contraindications. First of all, they include diabetes, since any jam is prepared on the basis of berries or fruits and sugar, including dogwood.

For the same reason, it should not be consumed in large quantities. Sugar is not good for the body as a whole, and it also adversely affects dental health.

Dogwood dishes are not recommended for people with high stomach acidity and chronic constipation. In addition, individual intolerance sometimes manifests itself in berries, in which it is also worth abandoning jam.

How to make dogwood jam?

Quick Recipe

To get not a simple, but a healthy dogwood delicacy, jam should be cooked according to a special, quick recipe.

Proportions of ingredients:

1. Dogwood - 1 kg;
2. Sugar - 1.5 kg;
3. Water - 2 glasses.

Fresh berries must be carefully sorted out, freeing them from twigs and leaves, and then washed well. Next, prepare the syrup. To do this, mix sugar with water and boil until a homogeneous liquid mass is obtained. Pour the berries with hot syrup and put them on a small fire. Boil for about 10 minutes, and then immediately pour into sterilized jars and twist. Store jam in a cool, dark place.

Dogwood jam with wine

Wine is often used in the preparation of dogwood jam. It gives the dessert an exquisite refined taste. To prepare it you will need:

1. Dogwood - 1 kg;
2. Sugar - 1 kg;
3. dry or semi dry wine- 350 ml.

Sort the berries, rinse and pour hot water. After a few seconds, a maximum of a minute, drain it. In a separate container, heat the wine, add sugar to it and, stirring, cook until a homogeneous syrup is formed. Pour the berries into it and simmer all together, removing the foam, no more than 7 minutes. Turn off the heat and wait for the jam to cool completely, then bring it to a boil and cool completely again. Final stage cooking - put the container on the stove and after boiling the contents, simmer it over low heat for about 7 minutes. Pour the jam into prepared sterile jars, wait for it to cool and send it to a cool place for storage.

To maintain good health, you need to pay attention to what you eat. Even desserts can be helpful. Choosing dogwood jam, the benefits and harms of which depend only on compliance with the rules of use, you get a delicacy that can protect you from various ailments. It will help to cope with a cold, strengthen the immune system, give cheerfulness. It is only important to remember about contraindications and eat jam in reasonable quantities.

The dogwood jam recipe will allow you to prepare an unusual delicacy - a great alternative to blanks from more common fruits.

Dogwood jam and other types of preservation from this berry are often prepared in the Caucasus. There, as in a number of countries in Europe and Asia, dogwood grows everywhere and is especially popular with the population. It has long been noticed that this berry and all the products of its processing have a beneficial effect on the human body. So, dogwood jam is recommended to use:

• as an antipyretic at elevated temperature;
• with reduced immunity;
• to improve general well-being during colds and acute respiratory diseases;
• to raise vitality, give strength;
• as a prophylactic against gastric ailments;
• in the complex therapy of internal infections and infectious diseases;
• as an antidote for poisoning with mercury, lead, general intoxication of the body;
• with problems with the blood, circulatory system.

Today, like many years ago, housewives around the world continue to cook healthy and surprisingly tasty dogwood jam for the winter, which will appeal to guests and households. This natural energy drink is quite simple to prepare, and its healing effect on the body is truly invaluable. In folk medicine, the berry itself, leaves and dogwood bark have long been used.

8 dogwood jam recipes

Recipe 1. Classic dogwood jam

Ingredients: 970 g dogwood, 1200 g sugar, 480 ml water.

We sort dogwood, removing twigs, spoiled berries. We wash dogwood suitable for canning. Dissolve the sugar by filling it with water and heating until the liquid is transparent with regular stirring. In a thick-bottomed pan or a basin covered with enamel, we shift a clean berry. Add boiling syrup. We stand without heating for about four hours. After slowly warming up, boil for 11 minutes. During the cooking process, we stir the dogwood jam very carefully, trying not to violate the integrity of the softened berries. It is best to stir without using a spoon, but only gently shaking the container with the dogwood mass. We pack hot jam in sterile jars. We cork. We expose the filled container with the neck down, cover until completely cooled.

Recipe 2. Dogwood jam

Ingredients: 1100 g dogwood, 1550 g sugar, 240 ml water.

We sort out the dogwood, wash it under running water. We heat the water in the amount indicated in the recipe to a temperature of about 85 degrees. Pour over the prepared berries. Withstand 5 minutes. The infusion is decanted into a separate pan. Warm up, add sugar. Stirring and heating, dissolve it. Add dogwood. After boiling, cool for several hours. Reheat to 100 degrees and cool. In the third cooking step, boil the jam for 5 minutes. Pour into sterilized jars.

Recipe 3. Dogwood jam with pits

Ingredients: 940 g dogwood, 1100 g sugar, 45 ml water.

We wash the dogwood, rejecting in the process unsuitable for canning, spoiled, removing debris and twigs. We place in a basin or a wide pan used for cooking jam. We pierce each dogwood berry for the fastest juice separation. Add sugar, stir gently. We stand for a couple of hours until the sugar gets wet. We add water. We warm the contents, stirring. Cool down after boiling. We repeat this procedure twice. From the surface of the jam regularly remove the foam. For the last time, boil the dogwood jam until thick. We transfer to sterile, dried jars. We cover with polyethylene lids, leave to be stored in the cold.

Recipe 4. Dogwood jam in a slow cooker

Ingredients: 550 g dogwood, 680 g sugar, 125 ml water.

Dogwood is cleaned of twigs, unusable berries. We wash. Put the berries on the board. We remove the bones by pressing on the dogwood with the bottom of the glass. Put the prepared berries in a bowl, sprinkle with sugar. We stand 11 hours until cornelian juice appears. We put the mixture in the bowl from the multicooker. We add water. We remove the steam valve when cooking jam with the lid closed. We set the "Extinguishing" mode, with a cooking time - an hour. If necessary, the time can be increased - the finished jam should have time to thicken. In the process of cooking, several times you need to carefully, without damaging the delicate berries, mix the contents of the bowl. For multicookers with a large volume, it is possible to increase the amount of ingredients in equal proportions, however, the jam should fill the container by about ¼ part. At the end of the regime, pour the jam into a clean container. We keep cold.

Recipe 5. Dogwood jam with wine

Ingredients: 600 g dogwood, 600 g sugar, 225 ml dry wine, water.

We wash the dogwood, remove the branches. We put the berries in a saucepan, pour boiling water. Blanch the dogwood for 1 minute. In a wide container, heat the wine, sprinkle with sugar. Cook until it dissolves, stirring. We fall asleep dogwood. Boil for 7 minutes, removing the foam in the process. Refrigerate for several hours. We heat the contents of the container to a boil. We chill again. Then cook for a few minutes until the jam thickens. Transfer to prepared sterilized jars. We keep cold.

Recipe 6. Caucasian dogwood jam

Ingredients: 1950 g dogwood, 2380 g sugar, 2380-2500 ml water, 12 g soda.

We wash the dogwood, leaving only ripe unspoiled berries for canning. In a deep container, mix soda with two liters of water. We place the prepared dogwood there. We stand it in a soda solution for a couple of hours. Then carefully wash off the remaining liquid from the surface of the berries. Pour water into a wide saucepan in such an amount that it covers the bottom a couple of centimeters in height. We fall asleep dogwood. We cover with a lid. Steam the berries for about 10 minutes. Add sugar, stir. We boil quickly. Set aside the container for 12 hours. Then we warm up again. Boil until thick. We pack in clean jars, roll up.

Recipe 7. Thick jam from grated dogwood

Ingredients: 550 g of ripe dogwood, 450 g of sugar, 220 ml of water.

We wash the dogwood, select the berries suitable for cooking. We warm the water, pour the dogwood. Cook for 3 minutes. We cool. We filter the broth into a container for cooking jam. We wipe the boiled berries through a metal sieve using a wooden crusher. Boil cornel puree to the desired density over low heat. We mix constantly. Pour in the sugar. Boil, stirring, 3 minutes. Packed in sterilized glass jars. We clog. Cool slowly, covering the filled container with a towel.

Recipe 8. Dogwood jam with apples

Ingredients: 1460 g dogwood, 680 g apples, 1380 g sugar, 345 ml water.

My dogwood, sort it out. We clean the seeds by laying clean berries on a flat surface and pressing them with the bottom of a glass. Mix water with sugar. Boil until the last dissolves. We clean the apples from the peel, take out the core. We cut in thin layers. Transfer to a saucepan, pour hot syrup in the amount of 2/3 of its total mass. Cook until fruits soften. Pour the prepared dogwood with the second part of the syrup in a separate container. We warm up, slowly boil for 10 minutes, stirring. Add apple cider. Cook until thick, stirring gently. We remove the foam. Pour hot jam into sterile jars. Cover with lids. We maintain the filled container in water at a temperature of about 90 degrees for 15 minutes. Seal hermetically.

How to cook delicious dogwood jam

Dogwood jam, the recipe of which includes whole or grated berries, is a unique vitamin dessert. The following tips will help you prepare it correctly:

1. Dogwood jam is prepared during the period of full ripening of this berry: from August to October.
2. If you cook this berry delicacy with seeds, you can soak the dogwood in a soda solution. It is prepared at the rate of a dessert spoon of soda for every liter of water. We stand the berries in it immediately before cooking for about two hours and rinse well. This will preserve the integrity of the dogwood in the finished dish.
3. So that the dogwood does not become rigid, it is necessary to apply a short heat treatment.
4. Often, in this type of preparation for the winter, instead of water, dry wine is added - red or white.
5. When cooking pitted dogwood jam, rub the dogwood through a sieve or press on the berry and remove the insides.

In addition to tangible health benefits, it has an interesting extraordinary taste. It goes great with any home. sweet pastries, where it is often used as a filling. They are complemented by some meat dishes - this gives the latter unusual spicy notes. For therapeutic, as well as for preventive purposes, dogwood jam is best consumed in its pure form or with tea. When cooking this type of preservation, the high tonic properties of dogwood should be taken into account, which may be a contraindication for its use during pregnancy, as well as for people with a highly excitable nervous system.

Dogwood is a tree or shrub that grows berries that have a sweet and sour taste, with a pleasant, slightly astringent effect, it is possible to benefit from the dogwood components: leaves, berries, bark, roots and seeds. His healing properties are widely used in folk medicine, and are also widely used in cooking. Compotes, wines, jams, liqueurs, sauces, soups - and this is not a complete list of what can be prepared from this fruit. In this article we will tell you how dogwood jam is useful and its properties.

The benefits and harms of dogwood jam

The correct preparation affects the safety of useful properties: vitamins and minerals. They have a beneficial effect on human health. The shelf life of raw berries is only twelve days, after this time they become dangerous for consumption.

So, what is the benefit of dogwood jam:

1. Anti-inflammatory and cleansing action for the body.
2. Increased immunity, strengthening and tonic properties.
3. Regular use helps protect against infectious colds.
4. It has a positive effect on cardiovascular diseases, indigestion and intestines.
5. Clears the bronchi.
6. Antipyretic effect.

Dogwood is saturated with various useful properties, the jam from which contains high level ascorbic acid, vitamins E, C and P, provitamin A (carotene). Among the minerals included in the composition stand out such as iron, calcium, potassium, sulfur and magnesium. Dogwood is rich in biologically active components: glucose, essential oils, tannins and organic acids.

Thanks to their effective medicinal properties, dogwood jam is effective in the prevention of sclerosis, liver disease, stomach infections and skin diseases. It has an antibacterial effect, normalizes blood pressure, strengthens the walls of blood vessels, increases the level of hemoglobin in the blood. Helps bring down body temperature during fever.

These features are widely used in the treatment of many diseases, for example:

• avitaminosis;
• anemia;
• hypertension;
• influenza and acute respiratory infections;
• gout;
• stomatitis;
• eczema, etc.

Benefits of dogwood jam with pits

The benefits of dogwood jam with pits are the high content of pectin, which helps to remove harmful toxins from the body. Since the bones are less susceptible to loss of useful qualities during heat treatment, such a delicacy will bring maximum benefit. It is also useful for improving the gastrointestinal tract.

Unfortunately, some of the valuable properties of berries are lost during cooking. In order to minimize losses, it is necessary to reduce the heat treatment time.

But at the same time, one should not forget about the harmfulness of the fetus. It is contraindicated in pregnant and lactating women, with individual intolerance, excitable nervous system, gastritis, diabetes, increased blood clotting, as well as people suffering from insomnia, as they excite the body, giving it a boost of energy. Excessive consumption of dogwood jam leads to flatulence, diarrhea, kidney disease and weight gain. Any food with the addition of dogwood is not compatible with the simultaneous use of drugs.

When using jam as a traditional treatment, it is recommended to avoid Jamaican dogwood, as it is potentially highly toxic and contraindicated in food. It is prescribed exclusively in extreme cases of acute diseases and only under the strict supervision of a doctor in exact dosages.