Cornel from the Turkic language is translated as “red”, which corresponds to its bright color, due to the content in the fruits of the plant P-active substances. The exclusivity and usefulness of cornel jam does not require additional advertising.
Such a dessert is more and more often found on the tables of compatriots who value it for its exceptional taste and healthy properties. On cold winter evenings, this dish is perfect as a dessert or as a sweet-sour filling for buns, puffs, pies, cakes, cottage cheese “tiramisu”. We are happy to share some secrets and cooking options..
Useful properties of cornel jam
Dogwood jam is a dish that has not only a memorable flavoring bouquet, but also a casket of healthy vitamins. For many years, this fortified preparation has been used to treat headaches, fevers, intestinal diseases..
In the autumn-spring season and the epidemic period, doctors recommend taking dessert in the mornings as prevention of respiratory diseases. Cornel jam has practically no contraindications, it is often prescribed to treat children for sore throat, scarlet fever, measles.
The fruit contains a large amount of vitamins, essential for the stable functioning of the body. For example, dogwood contains much more vitamin C in the cornel than in currant fruit..
Due to the content of bioflavonoids P-vitamin activity, moderate, dosed use of cornel jam can stabilize blood pressure, eliminate puffiness, strengthen the heart muscle, eliminate inflammation and even slow down the aging process of the body, which indicates the exceptional usefulness of this product.
|dogwood berries –||1 kg|
|water –||2.5 glasses|
|Sahara –||6 glasses|
|citric acid –||0.5 tsp.|
|Time for preparing: 360 minutes||Calories per 100 grams: 214 Kcal|
The classic version of making jam from cornel with stones is considered the most common. It requires a minimum of costs and is easy to prepare. Even a novice hostess can make such a treat..
The fruits are sorted from leaves, rot and bruise, remove the stalk. Thoroughly wash several times under running water in a colander. Leave to drain the water.
Prepare the syrup: take a not very high, but a wide stainless steel pan (enameled basins and pans will not work). We pour out sugar, we fill in water boiled previously boiled in an electric kettle, set on fire. With continuous stirring, bring the syrup to a boil, remove the foam, boil for three minutes.
If the syrup turns out to be cloudy, strain it through several layers of gauze, then you must continue to boil for another three minutes over medium heat. At the end of the preparation, we add citric acid so that the billet during long-term storage does not sugar and does not undergo crystallization.
We shift the fruit into a deep, dry dish, pour syrup, close the lid and leave for five hours.
After the time of “overexposure”, we shift the future dessert to the pan in which the syrup was prepared. Put the dishes on medium heat, bring to a boil and hold for another ten minutes, stirring occasionally.
We shift the billet to pre-prepared, dry, pre-sterilized jars. Roll up or close the lid for long-term storage.
Dogwood jam with stone without cooking
The advantage of jam without cooking is that the prolonged heat treatment of the product as much as possible retains its beneficial properties and sour taste. Syrup can be used to treat angina, as well as a febrifuge..
- 1 kg of dogwood;
- 2 kg of sugar.
Cooking time – 2 days.
Caloric content: about 280 Kcal / 100 gr.
My dogwood, tearing off leaves, removing stale fruits, piercing each berry with a needle or toothpick. Mix with a glass of sugar, put it on a baking sheet, covered with parchment paper, for a day so that the berries become softer.
After a day, we shift the berry into a colander and put it into boiling water for 10 minutes..
After balanshivka in a bowl with a lid, shift the berries and mix with sugar. Leave on the table, stirring until the sugar is completely crystallized.
When the sugar has dissolved, put the jam in jars and close the capron lid for short storage in the refrigerator. In the event that long storage is planned, it is recommended to fill a thick layer of sugar over jam to prevent the formation of mold on the surface..
How to make jam from dogwood “Five minutes”
Sometimes it happens that you are lucky enough to become the owner of a magic dogwood. I don’t feel like waiting for 5-8 hours of exposure, or there is absolutely no extra time to prepare billets for the winter for hours.
It is for these occasions, we have prepared a quick dessert dessert for tea. In addition, with this method of preparation, the billet loses less vitamins, is stored longer, becomes cooler after cooling.
- 1 kg of dogwood;
- 1 kg of sugar;
- half a glass of water.
Cooking time – thirty minutes.
Caloric content: about 221 Kcal / 100 gr.
It is necessary to sort the berry, rinse it several times with cold water in a colander.
Prepare sterile jars for conservation:
- wash the jars well, wipe them dry with a towel;
- warm them in the oven for fifteen minutes at a maximum heating temperature of one hundred and fifty degrees.
While the banks are heated, proceed to the main stage:
In a stainless steel saucepan, mix sugar and water thoroughly, add the fruit, and very carefully – with a wooden spatula – mix the ingredients.
Put the pot on medium heat, bring to a boil, remove the foam if necessary.
After boiling, reduce the heat, and continue cooking for another five minutes, remembering to remove the foam..
After time, remove the pan from the stove, arrange the jam in a hot jar. Roll up the cans with tin lids or seal the nylon caps tightly.
Turn the jars, cover with a warm cloth and leave in this form for a day. Then turn over the cans and remove them for storage..
There are many options for the preparation of cornel billet. Boneless version with the addition of wine can rightly be called the most elegant and fragrant. Such a preparation is perfect as a dessert for fragrant herbal tea, as a topping for ice cream or cake..
- 1 kg of boneless dogwood;
- 5 glasses of sugar;
- 2 glasses of semi-dry red wine.
Cooking time – 1 hour.
Caloric value: about 212 Kcal / 100 gr.
Berry we touch, remove the leaves. Culinary needle or toothpick gently squeeze the bones from each berry. Carefully wash with boiled cold water, leave to drain in a colander.
We shift the fruit into the cooking basin, pour in the sand, gently mix with a spatula so as not to damage the integrity of the berries. Then add wine, mix thoroughly..
Put the pan on the stove, bring the mixture to a boil. We continue to cook for about twenty minutes until fully cooked..
After the mixture thickens, pour it into pre-pasteurized glass jars. Cover with lids and set each jar in a boiling water bath for five minutes..
This process is troublesome, but extremely necessary. Carry out this procedure is necessary in order to neutralize the bacteria, and the workpiece is not fermented, not covered with mold during prolonged storage..
After an important stage of additional sterilization, we roll up the cans with tin lids, turn them over, cover with a warm woolen cloth or blanket until completely cool..
Cornel jam in a slow cooker
Preparations from the multicooker are very useful – they preserve the natural taste and aroma of the product, as well as useful properties. The indisputable advantage of this type of cooking is saving time and the fact that jam is easy to gel. Ingredients Required:
- 1 kg of cornel, without stones;
- 1.5 kg of sugar;
- 2 glasses of water;
- 1 teaspoon citric acid.
Cooking time – 60 minutes.
Caloric value: about 214 Kcal / 100 gr.
- We clean the seeds from the seed with a toothpick, sort out and wash with water;
- We put a small amount of berry in gauze and drop it into boiling water for 3 minutes in order to neutralize pectin, therefore, the billet is better healed. After balancing, dip the fruit for a short time in cold water. The process is repeated twice..
- Prepare syrup: pre-mix the sugar with water in a bowl, mix thoroughly;
- Put the berry in a multicooker pan, pour syrup over, set the mode “Cooking soup” or “Stewing” for thirty minutes.
It is important that the number of ingredients does not exceed one third of the multi-cooker bowl, for the reason that jam has a peculiarity when cooking to rise into the foam, which with a large amount of berries can “run out”;
- While the jam is boiling, it is necessary to wash the jars for preservation, wipe them thoroughly with a dry towel, sterilize in a oven or microwave;
- A few minutes before the end of cooking, you must add citric acid in order to keep the mixture longer.
The final stage: pour the jam into hot cans, close with tin or nylon covers (also must be sterilized beforehand), wrapped until completely cooled.
In order for the product to turn out to be a tasty, regular, jelly-like, transparent consistency, it is important to follow simple rules:
- Cornel, like other berries, is afraid of long heat treatment. It is recommended to cook the mixture in several stages;
- In order for the berries to remain whole, even, and the jam is transparent, it is necessary: dilute a teaspoon of soda in a liter of water and then hold the cornel in the resulting solution;
- If the fruit is firm, but you want juicy, beautiful jam, you should pierce the berries before cooking with a cooking needle or a toothpick in order to get better juice;
- When cooking jam in a multicooker, so that the consistency of the jam is jelly, viscous, remove the valve before cooking so that the moisture evaporates;
- For boneless jam, the berry is recommended to be rubbed through a coarse grater or colander..