Pouring with apricot without vodka. Apricot liqueur: cooking recipes

This is a low tree with a spreading crown in August-September, everything is covered with small oblong red berries. These sweet and sour fruits with a pleasant aroma are well known in the Caucasus, Crimea, Far East, in Japan, China, Asian countries.

Dogwood harmoniously combines excellent taste and medicinal properties. Its fruits contain glucose, fructose, malic, citric, succinic acids, dyes and tannins. It found essential oils, vitamins C, E, rutin, phytoncides.

Dogwood fruits have antimicrobial, analgesic, tonic, antiscorbutic properties. Thanks to tannins, dogwood has an astringent effect in case of diarrhea.

Dogwood jam for colds has the same effect as raspberries. It has antipyretic, antimalarial and anti-febrile properties.

Compotes, jam, jelly are cooked from dogwood. It is added as a condiment to various dishes. In the Caucasus, lavash is made from the gruel of cornelian fruit.

Dogwood jam: the subtleties of cooking

Preparation of berries for jam comes down to the fact that they are sorted out, removing unripe and spoiled fruits, tearing off the stalks. Then the berries are washed well.
Before cooking, it is recommended to blanch them in hot water 5 minutes so that they do not wrinkle during subsequent heat treatment.
The amount of sugar must be at least 1 kg per 1 kg of berries. If the fruits are sour, then you need to take more sugar - 1.5 kg.
So that the berries in the jam do not boil soft and remain intact, some housewives soak them before cooking in a soda solution (1 dessert spoon is taken for 1 liter of water). baking soda). Then rinse well in clean water.

Dogwood jam with pits: the first recipe

Ingredients:

dogwood - 1 kg;
sugar - 1 kg;
water - 300 ml.

Cooking method

Sort the berries, remove the stalks. Wash in several waters.
Using a colander, dip the dogwood in small batches into a pot of boiling water and blanch for five minutes at 80°. Let the liquid drain.
Pour sugar into the cooking basin, pour water. Boil the syrup. If it turns cloudy, filter through several layers of gauze. Bring to a boil again.
Dip the berries in the syrup. Bring them to a boil over moderate heat, skimming off the copious foam.
Remove the basin from the stove and soak for 15 minutes. Return to heat and bring to a boil again. Repeat this procedure two more times. Check the readiness of the jam by dropping the syrup on a cold plate. If it does not spread at the same time, then the jam can be considered cooked.
Cool it down.
Transfer to clean dry jars. Close with parchment.

Dogwood jam with pits: the second recipe

Ingredients:

dogwood - 1 kg;
sugar - 1.5 kg;
water - 200 ml.

Cooking method

Sort the dogwood, remove unripe or spoiled berries. Cut off the stems. Wash in cold water.
Prepare a syrup from one kilogram of sugar and the entire norm of water.
Pour the berries into the boiling syrup. Bring to a boil, removing copious foam. Cook over moderate heat for 20 minutes.
Remove the jam from the stove and stand for 8 hours.
Put another pound of sugar, mix gently. Place over moderate heat and bring back to a boil, skimming off the foam.
Cook for another 20 minutes.
Cool completely. Spread cold dogwood jam in clean dry jars. Close with parchment.

Dogwood jam with pits: the third recipe

Ingredients:

dogwood - 1 kg;
sugar - 1 kg;
water - 100-120 ml.

Cooking method

Sort the berries, remove unripe or wrinkled fruits. Cut off the stems. Wash in cold water.
Place the berries in the cooking bowl. Sprinkle with sugar. Stir gently with a wooden spatula, being careful not to damage the fruit. Leave for 8 hours for the berries to give juice.
Put the basin on a small fire. Add water to berries. Bring the jam to a boil, removing the foam that appears. Once the sugar is completely dissolved, note the time and cook for 15 minutes, stirring gently so that the berries do not stick to the bottom.
Remove the basin from the stove and leave to infuse for 8 hours. During this time, the jam will cool down, and the dogwood will be saturated with syrup.
Put the bowl of jam on the stove again and, from the moment of boiling, simmer for another 15 minutes.
Remove jam from heat and let cool. If it has acquired the density you need, then at this stage it can be considered cooked. Otherwise, the basin with jam must be put on fire again and, at a very low boil, boil until tender.
Pour the cooled jam into clean, dry jars. Close with parchment.

Dogwood jam with pits: recipe four

Ingredients:

dogwood - 1 kg;
sugar - 1.2 kg;
water - 500 ml;
soda - 1 tsp for 1 liter of water.

Cooking method

Sort the berries, remove wrinkled and green fruits. Cut off the stems. Wash the dogwood in cold water.
Pour the berries into a bowl. Pour water into a bowl and dissolve baking soda in it. Pour the solution over the berries and leave for 3 hours. Then rinse thoroughly under running water.
Pour sugar into the cooking basin, pour water. Boil the sugar syrup by boiling it for 5 minutes.
Pour the berries into the boiling syrup, remove from the stove. Let the jam brew for 4 hours. During this time, it will cool down, and the berries will be fed with syrup.
Put the jam back on the heat and bring to a boil over moderate heat. Boil 10 minutes.
Let it cool down a bit. Pack in clean dry jars. Roll up with tin lids or close with threaded lids.
Turn upside down, wrap with a blanket and cool in this position.

Dogwood jam with pits: the fifth recipe

Ingredients:

dogwood - 1 kg;
water - 250 ml;
sugar - 1.2 kg.

Cooking method

Sort out the berries. Remove rotten, green or, conversely, overripe fruits. Cut off the stems. Wash the berries, let the water drain.
If you want the berries not to boil during cooking, arm yourself with a toothpick or a needle and prick each fruit in 2-3 places.
Pour sugar into the cooking basin, pour water. Boil the syrup by boiling it until the sugar is completely dissolved.
Remove from stove. Pour the berries into the syrup. Leave to soak for 8 hours.
Carefully pour the syrup into another bowl, put on fire and bring to a boil, removing the foam. Pour the syrup over the dogwood. Leave for another 8 hours.
Put the bowl of jam back on the stove. Boil after boiling for 10 minutes.
Pour hot into clean, dry jars and roll up with clean lids.

Note: if you want to get a thicker jam, after you pour the syrup into another bowl, boil it a little longer, boiling it down to the density you need. Then fill them with berries, bring to a boil, cook for 5-10 minutes, and then remove from the stove.

Dogwood jam "Five minutes"

Ingredients:

dogwood - 1 kg;
sugar - 1 kg;
water - 100 ml.

Cooking method

Sort out the berries. Remove the stems. Wash in cold water.
Place in a cooking bowl. Sprinkle with sugar. Pour water. Mix gently with a spatula.
Put on the stove, bring to a boil over moderate heat, skimming off the foam.
Turn off the fire. Cook the jam at a low boil for 5 minutes, continuing to remove the foam.
Prepare sterile jars. Warm them up in the oven. They must be completely dry, otherwise the jam may turn sour. Remove the jam from the stove and pack hot in jars. Close immediately with sterile lids and seal tightly.
Turn the jars upside down, cover with a blanket. Leave in this position until completely cooled.

Pitted dogwood jam: the first recipe

Ingredients:

dogwood - 1 kg;
sugar - 1 kg;
water - 300 ml.

Cooking method

Sort through the berries, leaving only ripe and soft ones. Remove the stems.
Wash fruits in cold water. Wait until she drains.
Remove the bones from the dogwood. This can be done manually by pressing on the berry with your fingers. Or place a few berries on a tray and, pressing on each with the bottom of a glass, remove the seeds. Rather, the bone itself will pop out. Pour the juice that is released into the cooking basin. Send berries there.
Sprinkle the dogwood with sugar. Leave in a basin for 3 hours so that the berry gives juice and the sugar partially dissolves. Add water.
Place on the stove and bring to a boil over moderate heat, skimming off the foam that appears. Boil 5 minutes.
Put the basin in a cool place and let the berry brew for 12 hours.
Bring the jam back to a boil. Again insist 12 hours.
After 5 minutes of cooking over moderate heat, place the jam in dry sterilized jars and seal immediately. If you do not want to close the lids, then first cool the jam in a basin, and then transfer it to clean, dry jars. Close with parchment paper.

Seedless dogwood jam: recipe two

Ingredients:

dogwood - 1 kg;
sugar - 1.2 kg.

Cooking method

For jam, take ripe, soft berries. Remove the stems.
Wash the berries in cold water. Put on a sieve and dry.
Take out the seeds from the berries. To do this, put them in a few pieces on a sieve mounted on a pan, and crush with a culinary pestle.
Transfer the dogwood, freed from stones, to the cooking basin. Sprinkle with sugar. Pour juice over here. Leave for 8 hours.
Place the berries over moderate heat and bring to a boil. Be sure to remove the abundant foam. Boil 5 minutes. Set the bowl aside and let the jam cool. Repeat this procedure three times.
Arrange hot jam in sterile jars, seal tightly.
Turn upside down and cool in this position.

Note to the owner

White wine can be used instead of water to give the jam a spicy taste.

Dogwood jam is stored in a cool place without access to light.

If the jam turned out to be liquid, this is easy to fix. It is enough to separate the juice from the berries and boil it to the desired density. Then combine the berries with syrup and boil everything together.

It is only known how to properly cook dogwood jam with a bone. experienced housewives who like to experiment in the kitchen and delight their loved ones with unusual preservation. Until recently, these fragrant tasty fruits were popular only in Asia and the Middle East, but gradually spread to warm regions. Rich crops are harvested in the Caucasus, in the Crimea. The berries contain many useful substances that have a beneficial effect on the human body and are able to cope with diseases of the heart, blood vessels, and help with colds.

It is recommended to use for conservation domestic or wild fruits - according to the content of nutrients and palatability they are practically the same. The secret of making jam is in the ripeness of the berries. It is better to cook the workpiece from a slightly unripe dogwood - it will not boil soft and will retain its shape even during heat treatment.

It is not recommended to cook jam long time- hot temperature will significantly reduce the amount of useful elements. Be sure to adhere to the requirements contained in the recipe - this will prevent mistakes, the results of which may be damage to the finished product in the shortest possible time.

How to prepare dogwood

Experienced housewives, who have been preparing an appetizing treat for many years, advise - first sort through the berries, only after that you can wash them. You need to eliminate spoiled fruits, remove the stalks from a good dogwood at the same time. In jam, they do not soften and can spoil the taste.

So that during the cooking process the berries retain their shape and do not become wrinkled, it is recommended to blanch the dogwood after washing. To do this, put the berries in a colander in boiling water for 3-5 minutes. After blanching, cool and dry the fruit on a napkin.

Dogwood jam, recipes for the winter

It is not necessary to engage in labor-intensive processes and immediately start conservation, which consists of several ingredients. It is recommended to try your hand at the simplest recipes, in which dogwood is the main component. If everything worked out, move on to more complex compositions - the experience gained will allow you to adequately cope with the processes.

Dogwood goes well with many ingredients, but most often they make jam without additives or use apples in it.

simple recipe

For cooking plain jam at home, it will take quite a bit of time. The only thing to consider is that the process takes place in several stages, so you will have to be patient.
Cooking:

Cook sweet molasses (combine 1 kg of sugar and 250 ml of water).

Pour pre-blanched dogwood (1 kg) with boiling syrup.

Boil the mass for a quarter of an hour.

Remove the container from the fire, send it to a cool room, after covering it with a lid.

Continue next day heat treatment conservation, gently stirring the composition (boil for a quarter of an hour).

Finish cooking on the third day (cook until tender - about half an hour).

Recipe "five minutes"

The five-minute recipe, which has repeatedly helped housewives in the hot season of harvesting, will help you quickly prepare an unusual delicacy from dogwood fruits.
Cooking:

Prepare sweet molasses (boil 300 ml of water and 1 kg of sugar).

Pour the berries with boiling liquid, mix.

After a quarter of an hour, drain the syrup, send to the stove, bring to a boil again.

Again, pour the fruits, boil over high heat for five minutes.

Arrange the jam in a pre-sterilized container, carry out a hermetic closure. Cool upside down, under a warm blanket.

Caucasian jam recipe with seeds

The Caucasian jam combines dogwood and barberry, which turns a simple preparation into a delicious delicacy. It is important to take into account the acidity of the fruit - it is better not to experiment with sugar and add strictly according to the recipe. If the berries are unripe, it is recommended to make jam by slightly increasing the amount of sugar.
Cooking:

In one container, combine barberry (1 kg) and sugar (1 kg).

Pour dogwood (1 kg) and sugar (900 g) into another container.

Wait for the fruits to release juice.

You should start cooking with dogwood - boil it for a quarter of an hour, cool it.

At the next cooking, combine both masses, cook for half an hour.

After packaging the finished product, seal the jars hermetically, send to the basement or refrigerate.

seedless jam recipe

Not everyone likes the workpiece, in which there are bones, therefore, in such cases, it is correct to use a recipe that requires their removal.

Cooking:
Send berries (700 g) in a colander to boiling water, boil for a quarter of an hour.

Take out, wait until it cools down a bit, rub through a colander.

Add sugar (600 g) to the prepared mass, mix.

Put a container with dogwood puree on the fire, cook until fully cooked (a quarter of an hour).

Be sure to stir and remove the foam during the cooking process.

Cool under a blanket after unpacking and sealing - it will successfully replace the sterilization process. Send to storage after the workpiece has completely cooled down.

Dogwood jam in a slow cooker

If there is no time for a long idle time at the stove and cooking in several steps, you can use a recipe in which the main role allotted to the multicooker. A useful kitchen appliance will greatly facilitate the life of the hostess and successfully cope with cooking jam.

Cooking:
In a multicooker bowl, mix sugar (1.2 kg) and fruits (1.1 kg).

Stir, leave for 5 hours, during this time, mix a few more times.

Turn on the “Extinguishing” mode for an hour, then send the finished treat to glass containers.

Dogwood jam grated

The grated billet does not require long cooking and retains almost all useful material for which the fruits are so famous. Use fully ripe berries.

Cooking:

Boil a mixture of sugar (1 kg) and water (350 ml).

Boil the fruits until half cooked in a small amount of water (do not add sugar).

Drain the liquid, grind the berries (it is recommended to use a sieve).

Combine the fruit mass with syrup, send to cook on a small fire.

Do not forget about stirring - it will prevent burning.

Cooking time is only 5 minutes.

Spread the mixture in containers, after capping, turn over and place on a flat surface. Do not wrap, allow to cool and send to storage.

Dogwood jam with apples

The ripening dates of berries coincide with the ripening of apples, which is often used by housewives, combining these wonderful fruits in jam. It's tasty, healthy and takes a little time.

Cooking:

Peel apples (500 g), free from the core with seeds, cut into thin slices.

Boil with the addition of sugar (1 kg) berries (700 g) for half an hour.

Cook apple slices separately for a quarter of an hour, adding 500 g of sugar.

Combine both masses, boil for 10 minutes, stirring often and removing foam from the surface.

Send to a cold place immediately after unfolding in containers and capping.

Storage methods

A feature of dogwood blanks is that they are perfectly stored even without corking with metal lids. If you ask a resident warm countries than to replace them, the answer will be quite predictable - close the jars with parchment, this will protect against dust, but will not affect the shelf life in any way, the jam will not deteriorate for a long time and will not lose its taste.

The main rule for the successful storage of jam, in which dogwood is the main ingredient, is to use a cool place for this. In the basement or cellar, conservation will feel great. If not possible, use a refrigerator for this purpose.

Do you have dogwood, but you do not know what to cook from it? We suggest making pitted dogwood jam. This delicacy always turns out tasty and fragrant, no matter what recipe you choose.

Ingredients

Dogwood 1 kg

Servings: 4
Time for preparing: 25 minutes

Simple dogwood jam

Required Ingredients:

1 kg dogwood;
250 ml of water;
350 g sugar.

Select only good berries and wash them under running water. It must be cold. Pour prepared water into a saucepan and pour clean dogwood. Put on a slow fire and cook for 10 minutes under a closed lid. During this time, the berries will soften and release the juice. They should be transferred to a metal sieve and grind. We only need the pulp, and the bones can be thrown away.

Combine the still warm mashed mass with sugar and wait until it is completely dissolved. Transfer the sweetened puree to a saucepan and place over low heat. Cook for 25 minutes, stirring constantly the jam. Pour the dogwood jam into clean and sterilized jars, close with a metal lid. From this amount of ingredients, approximately 400 ml of tasty and fragrant jam should be obtained. It should be stored in a dark place, and an already opened jar should be put in the refrigerator.

Unusual dogwood jam

For jam, you need to prepare the following ingredients:

1 kg dogwood;
1 kg of sugar;
vanilla sugar;
cinnamon.

Rinse the chives and transfer them to a bowl. Add water to the berries so that it completely covers them. Put on a slow fire and wait until the skin on the berries begins to burst. This takes approximately 10-15 minutes. The main thing is to ensure that the dogwood does not completely disintegrate, turning into gruel. Throw the berries into a metal colander and grind with your hands or a spoon. Combine the resulting puree with 1 kg of sugar, pour into a saucepan and put on a slow fire. Cook for 35-40 minutes and leave overnight to set. The next day, put the pan back on the fire and boil the jam again for 25-30 minutes. Add a bag of vanilla sugar and 1 tsp. cinnamon, mix. Let the jam boil for 5-7 minutes and pour into jars.

Dogwood jam, the recipe of which you can choose to your taste, will be a great addition to pancakes or pancakes. Pies with such jam turn out not only tasty, but also beautiful. After all, the color of the jam is bright and saturated. When the cake has cooled, the filling will turn into a solid mass that will not spread anywhere, but will look like jelly.