How to cook: Cornelian Cherry Jam
This cornel jam, despite the fact that the season I cook like virtually all available fruits and berries, my one of the favorite. And all because the berries themselves are obtained very dense (I try to take a medium-sized, well-ripe dogwood), and the liquid part - thick and viscous. Therefore, in order not to tell how tasty, fragrant and beautiful turns cornel jam, just cook it today. And you'll see how easy it is.
The first thing you need to wash and sort out dogwood. But not from spoiled berries, although they also come across, and from green tails. Are you still there never will be, but in the Cornel jam they certainly give an unpleasant bitterness.
Fall asleep two ... two and a half kilograms of berries in a container for cooking. It can be any shape, but not necessarily enamel. Dogwood has a very rich and distinct color when cooking and trying to paint all around him. So I have for this purpose is an ancient bronze bowl, and you choose what you will be the most handy for cooking cornel jam.
Berries pour a glass (250 ... 300 mL) of water,
The next day, put the container on fire and after boiling pinpoint exactly five minutes. And do not forget to stir, especially from the bottom (can Priest), and skim. Her forms abound, but two of my son, if present at cooking cornel jam, do not give it at least as much as to gather up something, because all at once her eat.
Five minutes passed? Turn off the heat, and for a day "forget" about the semi-cornel jam.
That's all wisdom, enjoy your appetite. And though it is ready immediately (then do not unpack it on the banks, but just pour in a bowl), I prefer to wait a few months. Because then cornel jam becomes much thicker, and the taste - much richer. And in the harvest season dogwood it just did not feel like it.