Dogwood jam
10 servings
120 minutes
Cornel jam is a fragrant treat with a slight tartness that evokes warm summer days. Cornel, long used in Russian cuisine, has a rich flavor and beneficial properties. Its tartness pairs wonderfully with sweet syrup, creating a unique harmony of tastes. Traditionally, the jam is cooked in several stages, allowing the berries to soak up the syrup and reveal their full potential. The finished jam takes on a deep ruby color and thick consistency. It perfectly complements tea time, enhancing the flavor of black or herbal tea and is also used as a filling for pastries. Additionally, due to its high vitamin C content, cornel jam can be a healthy winter treat that supports immunity during the cold season.
1
Prepare all the ingredients. Sterilize the jars for jam over steam for 15 minutes.
2
Sort the cornelian cherries and remove the twigs.
3
Wash it thoroughly and dry it.
4
Blanch the cornelian cherry in boiling water for 1 minute.
5
Pour sugar into a clean pot, add water, turn on the heat, and bring to a boil.
- Sugar: 1.5 kg
- Water: 300 ml
6
Put cornel in the syrup.
- Cornelian cherry (dogwood): 1 kg
7
Boil for 7 minutes, skimming off the foam. Then let the jam cool.
- Sugar: 1.5 kg
8
Bring to a boil again, stirring the contents of the pot constantly. Cool down again.
- Sugar: 1.5 kg
9
For the last, third time, bring the jam to a boil and pour it into sterilized jars.
- Sugar: 1.5 kg
10
Serve cherry jam with tea.
