Cornelian jam

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Cornelian jam

Ingredients

Cornelian jam

Note

Another "test of the pen"
I liked making jam! At first it seemed that this is something unattainable, it takes a long time to prepare, and I will never do it, and it is dreary!
Now I have changed my mind - it turns out that you need exactly as much time as for jam in several passes, there is much less sugar, the taste is wonderful, the jam is thick in consistency, you can cut it with a knife!

Bon appetit, everyone!

Tatjanka_1
I haven’t tried to make jam, but having lived for 8 years in Moldova, I know how delicious dogwood compote is.
Cubic
The jam is great!
But I will allow myself to disagree about the jam - maybe it's the dogwood variety, but I got it very thick, that is, if you tilt the jar, nothing will flow .... Maybe the dogwood varieties are different? I try to buy which is larger.
IRR
Quote: Cubic

The jam is great!
But I will allow myself to disagree about the jam - maybe it's the dogwood variety, but I got it very thick, that is, if you tilt the jar, nothing will flow .... Maybe the dogwood varieties are different? I try to buy which is larger.
Cube, expensive! ATP - I also do not flow, otherwise there Khimichka Chuchelka doesn't believe me And how much sugar do you put Cubic, for 1 kg of berries?

Admin! This is a very healthy technology, especially for dogwood - his bones choose a dreary business, everyone went through it
Cubic
IRR So, in general, it is standard: 1: 1 ..
IRR
Quote: Cubic

IRR So, in general, it is standard: 1: 1 ..
ia, ia and the same opinion
Admin
Quote: IRR

Admin! This is a very healthy technology, especially for dogwood - his bones are a chore, everyone went through it

But what kind of technology is this - I immediately thought about it, how long is it and, most importantly, how? pull bones out of such a berry

And tomorrow I will also have apricot jam
Elenka
And I like fresh dogwood ground with sugar 1: 1 (though it’s a hassle to grind it). It turns out thick and aromatic. When I lived in Georgia, they cooked, there is a lot of it! It is especially good to put such fresh jam on the bottom of the pie basket.
IRR
Quote: Admin

What kind of technology is this - I immediately thought about it,
Why have they been silent for so long? All our lives we have grown the dogwood in a thin layer on trays and waited for it * to come *, and then with a crush through a drushlag disfigured
Quote: Admin

And tomorrow I will also have apricot jam
will wait
himichka
Well, fir-trees, and then Ira found me!

I never regret sugar, well, my jam (dogwood) does not gel.

I love jam thicker, I cook in several steps at all times, with a long exposure

between brews.
IRR
Quote: himichka

Well, fir-trees, and then Ira found me!
gee-gee-gee,
Admin
Quote: himichka

I never regret sugar, well, my jam (dogwood) does not gel.

My observations are that the berries gel well and quickly, if you put a little sugar, then moisture comes out of the berries very quickly, water comes out and the jam thickens.
When there is a lot of sugar, the liquid turns into a sweet syrup, it is already problematic to drive water out of it.

I can use the example of apricot to say - it thickens before our eyes, for the second cooking and overnight aging it is already thick! tomorrow I'll boil it again and you can close it (maybe, according to the circumstances).
Apricot jam thickens, but remains soft and plastic all the same!
Summer resident
I have never managed to cook any jam or jam from apricots so that it, bastard, does not burn
NIZA
When my mother was preparing all kinds of jams, she first boiled the berries (apricot, plum, cherry ... whatever), then rubbed it through a sieve and boiled mashed potatoes to the desired consistency and only then added sugar, thus jam, jam is prepared in 1 reception, the liquid quickly evaporates and nothing burns. I also make all the jams using this method, quickly and without unnecessary hassle.
himichka
Quote: NIZA

When my mother was preparing all kinds of jams, she first boiled the berries (apricot, plum, cherry ... whatever), then rubbed it through a sieve and boiled mashed potatoes to the desired consistency and only then added sugar, thus jam, jam is prepared in 1 reception, the liquid quickly evaporates and nothing burns. I also make all the jams using this method, quickly and without unnecessary hassle.
It's our way! Otherwise it will burn.
Crochet
Romchka, what a lovely jam !!! And how have I not seen him before ?!

Today I brought from the market a soooo awesome dogwood, ripe, tasty, sweet ...
I sit, look at him and ... I have no idea where I have so much of him ...
Plans as gritsya huge, I want to make raw jam (without cooking), and I respect the dogwood "five-piece" very much, dogwood marmalade is still delicious, and ... in general, in search of something like that / which I haven’t tried yet, I came across your jam. ..

I went to study the details ...

Thank you very much for sharing your developments with us !!!
Admin

Innul, the jam is delicious, for my taste Keeps very good! Only recently I found a small jar in stock, opened it, the taste is wonderful and the shape is like a jam, strong!
Well, sugar is a matter of taste, I don't like very sweet ones.
Fofochka
Admin thanks a lot for the recipe. I've always cooked with bones. So as berries were a shaft. And now I bought 2 kg and cooked it without bones. Delicious.
Admin

Lena, to your health! Nice to hear that the taste has pleased
This jam, boneless, turns out better than jam - I like it more
-Tatyana-
I understood everything about dogwood jam. I did not understand one thing, cook it in a slow cooker? And still interfere?
Admin
Quote: -Tatiana-

I understood everything about dogwood jam. I did not understand one thing, cook it in a slow cooker? And still interfere?

And where is the multicooker? My recipe does not say a word about a slow cooker
I make jams and jams only in a saucepan with a thick bottom and on a gas (electric) stove Since when cooking in a saucepan, visual control of the cooking process is better and the finished product (jam) is of better quality
-Tatyana-
Clear. Thanks for the fast reply. Dogwood is already boiling slowly. There will be jam according to your recipe. And you measured the weight of dogwood puree on the scales in grams or in jars (for one capacity of mashed potatoes, half the capacity of sugar - I have been making red currant jelly for so long. I did not have scales at that time)
Admin

Sugar and dogwood puree will have different weights when measured in cups in volumes - and you can't guess with sugar.

I measure weight on scales, then you get what is required for the taste Despite the fact that the dogwood is a very sour berry, for jam a lot of sugar (for example 1 to 1) is not required, it can turn out too sweet - but this is a matter of taste
-Tatyana-
Cooked. Aki marmalade turned out! Measured by weight (on scales). Great recipe. Thank you !
Admin

That's good! To your health!
Irina_MP
Tanya, tell me, is it possible to make jam from strawberries according to this principle?
Admin

Ira, you can! This is the only way I make jams, I have a lot of them. The principle is several times, with time keeping and until the liquid evaporates.
Here's the strawberry jam

Strawberry jam with balsamic vinegar. (Admin)

Cornelian jam
Irina_MP
that is, it is balsamic vinegar that thickens, and lemon is just for taste? My child can't have lemons (((
Admin
Why? Not always! Lemon gives flavor if the fruit is bland to taste. And the thickening gives the evaporation of the liquid, boiling the berries.
Instead of lemon, you can use powdered lynic acid, pectin.
Irina_MP
Oh, thank you so much! Strawberry season is coming soon, I will definitely try to cook it! How much citric acid or pectin should you put?
Kokoschka
Quote: Admin
Pour dogwood odes with water, put on fire, let it boil. The berries begin to boil completely, become soft.
- In parts (portions) we shift the berries into a colander, wipe them with a crush, and we get berry, dogwood puree - we throw out the bones.

Tanya, I realized that lingonberries (and I cranberries) do the same ...is the water in which the berry is boiled at the beginning is used in the future?
Admin

Lily, cook cranberries like lingonberries, I gave you the link earlier. Dogwood, this is another berry
Albinka75
Admin, Tatyana, I didn't cook the jam because of the seeds, but the dogwood jam is just that!
In the beginning I thought that it would be troublesome to wipe the boiled berries, but it's not that difficult, it's worth tinkering!
Dogwood, small, with 3 kg of berries 800 gr. waste turned out
While I boiled the jam once, the mass cooled down overnight, the consistency is not liquid. Once again I will bring to a boil and in jars! Tatyana, thank you very much for the recipe! Delight!
Admin

Vika, to your health!
In my opinion and taste, jam is much tastier than jam with seeds

Yes, a lot of waste is obtained, But, you can pour boiling water over them and get a delicious drink, drink at a time.

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