Dogwood is one of those berries that is best suited for cooking jelly, because it thickens well. But due to the fact that it is dense, and because of its bones, working with it is a little different from working, for example, with currants. I'm telling you more!
Ingredients
- Dogwood - 1.5 kg
- Water - 1.5 glasses
- Sugar - 1 kg
Step-by-step cooking recipe
Fill the dogwood with water and boil for 20 minutes after boiling.
Rub it through a sieve and add sugar to the puree.
Bring to a boil again and cook for another 30-40 minutes on low heat until thick.
Pour the jelly into sterile jars.
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