Dogwood jam with a stone for winter

This wonderful jam with a slight sourness can't help but like it! Dogwood is a very useful berry, has a number of medicinal properties that are necessary in all respects. Only when cooking, ascorbic acid and other vitamins are destroyed in it. The reason for this is prolonged heat treatment. Therefore, jam is delicious food, but that's all. By the way, jam is our national product. Foreign countries are not fond of it. But who will stop this information? We loved and love delicious jam, we will share recipes and prepare in huge quantities. And other countries ... why should we look up to someone, we will cultivate patriotism in ourselves. Another culinary recipe is in front of you, today it's the turn of dogwood jam.

Anahit

Recipe author

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 55 g

221 kcal

GI: 7 / 0 / 93

Step-by-step cooking

Cooking time: 1 d 12 h

Step 1:
How to cook dogwood jam with a stone for the winter? Ingredients
Step 2:
Rinse the dogwood
Step 3:
Sort the berries
Step 4:
Prepare the syrup
Step 5:
Prick the berries
Step 6:
Boil the syrup
Step 7:
Fill in the dogwood
Step 8:
Catch the berries
Step 9:
Boil the syrup
Step 10:
Put the berries
Step 11:
Also for the 3rd time
Step 12:
Finish
Step 13:
Drop Check
Step 14:
Pour into jars
Step 15:
Clog
Step 16:

The berry is beautiful and tender, but on a par with everyone, requiring preparation. Therefore, we wash, sort and prick each berry with a wooden toothpick. We will apply multi-stage cooking, so be patient.

By definition, jam is fruit cooked in syrup. Our syrup is brewed only from white granulated sugar, the other varieties are not suitable. We put dogwood in the hot syrup and leave it for a day for impregnation. We catch the berries, boil the sugar syrup again for 15 minutes and again immerse the berries for a day. The third day is the final one, we finally boil the berries in syrup until ready and sigh with relief. The jam is ready.
Packaging cans should be dry, because we don't want the taste of mold.
We seal the hot jam and turn it over.
Treat yourself to sweets!