Dogwood jam

[KIZILA]

Yesterday I made jam from berries KIZILA.
This is such a small dark red berry in the shape of a pear or a light bulb, sweet and sour taste, a little tart.

We put 2 kg. dogwood in a saucepan, add 1 glass of cold water, let it boil and cook until the berries are boiled - 10-15 minutes.
Then we rub the berries well through a sieve.
Weigh the resulting puree, return it to the pan, and add granulated sugar by weight of the puree - 1: 1 or 1: 1.5 if someone likes it sweeter.
Stir sugar with berry puree, let it boil, and cook over low heat until cooked for 1.5 hours, stirring constantly and skimming.
Pour the finished jam into jars and close it tightly with lids, put on the lids until it cools.

Ready hot jam is very liquid, after cooling it becomes very thick, you can't just throw it off a spoon. It goes well for sandwiches and as a filling for pies.
The taste is sweet and sour, with a slightly tart aftertaste.

It is not necessary to cook for more than 1.5 hours, it begins to change color to dark, and it thickens even so, in a jar. Earlier I tried to cook jam from dogwood, I did not like it, it did not work for us. But the jam was approved by everyone, delicious.

Although everyone has different tastes ...

Using the same principle, I made jam from THERNA , which turned out to be even cooler, closer to the marmalade, froze in the jar tightly, even if you cut it with a knife. Although she poured into jars hot and still liquid.

Thank you, Tatyana, for making jam out of dogwood. I usually make jam from it. And I somehow made a blank out of a turner without heat treatment. The berries were rubbed through a sieve, the puree was mixed with sugar 1: 2. It turned out to be practically marmalade. I was busy for a long time, but I remember to this day, I haven't eaten anything tastier!