Dogwood jam without water

We start cooking by sorting the berries. We throw out all the bad, much over-ripe and crumpled, darkened ones. The sorted dogwood is washed in a colander, after which we transfer it to a saucepan. To preserve the beautiful color of the dogwood and make sure that the pulp is well separated from the bone in the jam, and does not stick, we will blanch the berries.

To do this, pour water into a large saucepan (so that you can lower a colander into it and the water completely covers its contents). Bring the water to a boil over high heat. We immerse a colander filled to half with dogwood in boiling water. We keep the berries in boiling water for a couple of seconds, after which we remove the colander, let the water drain and put the berries in an enameled saucepan. Repeat the procedure until all the berries are blanched.

Fill the cornel with sugar and put the pan on low heat, heat the future jam, mix in the process. Do not add water - the juice will stand out from the dogwood, which is enough to make delicious jam. When the sugar is completely dissolved, remove the pan from the heat and set to cool and infuse for 12 hours.

When the specified time has passed, return the pan to the stove, heating medium. We bring the jam to a boil, after which we immediately spread it out in pre-prepared sterile jars, close them with sterile lids, roll them up. Let the finished jam cool at room temperature in an inverted form. You can additionally wrap the jars with a blanket.

In total, it turns out about 1.5 liters of jam, respectively, it is worth preparing 3 half-liter cans. Jam can be stored both in a cool place and in an apartment at room temperature.

Delicious jam!