Dogwood jam in a slow cooker

This recipe for dogwood jam involves the preliminary removal of seeds from berries. It is not difficult to do this. First, the berries need to be sorted out, getting rid of the spoiled ones, then washed in a colander. Pour the clean berries into the bowl of the slow cooker, fill with water so that they are completely covered with it. We set the "Cooking" mode and bring the liquid to a boil, immediately turn off the heating.

Next, pour the contents of the bowl into a colander, wait for all the liquid to drain. We install a colander over a suitable container and use a potato masher to crush the berries. After blanching, the pulp is well separated from the bones and they are easy to extract. We do it directly with our hands.

Put the pulp into the bowl of a slow cooker, fill it with sugar and leave it to stand for 5 hours. When the specified time has passed, pour water into a bowl with berries, place the bowl in a slow cooker, close the lid. We set the "Extinguishing" mode, the time is 1 hour.

While the jam is cooking, you can go about your business. In addition, it is necessary to prepare jars and lids. It is better to take cans of small volume, only about one and a half to two liters of jam are obtained. So, we sterilize cans and lids in any convenient way: in the microwave, oven, over steam.

The jam will be ready after the beep sounds. We return to the slow cooker, open it and put the jam right hot in sterile jars, close the lids. We let the jam cool down at room temperature, you can additionally wrap it with something warm, and turn the filled jars over.

We remove the jam to a permanent storage place.

Done!