Very tasty and beautiful dogwood jam

It is desirable to prepare such jam from ripe, but not overripe berries - so the dogwood after cooking will remain intact, and the syrup - transparent and beautiful.

If the berries have not ripened a bit, they need to be pierced with a toothpick so that more juice is released during the cooking process.

Wash and sort the dogwood, if necessary - remove the tails. In a large saucepan, boil several liters of clean water, put the cornel in a wide metal sieve or colander. If you cook a large amount of jam at once, it is better to divide the whole berry into small portions of about 300 g. Dip the berry in a sieve in boiling water and hold there for 30-60 seconds. Blanched dogwood will become softer, juice will be easier to stand out from it when cooking jam. Also, blanching will prevent cracking of the skin on the berries.

Pour sugar into a pot or bowl for jam, add water and put on the stove.

Bring to a boil over medium heat, periodically shaking the pan so that the sugar disperses faster in water.

When the syrup becomes completely homogeneous and begins to boil, pour the blanched dogwood into it. After boiling again, cook for about 7 minutes, stirring the jam with a wooden spatula. Turn off the heat and let the jam cool completely.

All you need to do 3 calls (cooking - "rest"). During the second and third cooking time, reduce to 5 minutes.

When foam appears on the surface, it must be removed with a spoon or slotted spoon.

Pour hot jam into cans thoroughly washed and sterilized over steam (in the oven). Cool by covering with lids, and then roll up for the winter. You can store cornel jam at room temperature, but in a dark and well-ventilated room. Best of all, such conservation is stored in the cellar. Do not forget that the shelf life of jam with stones is relatively small - about a year.

Successful preparations and bon appetit!