How To Make Jam And Cornflower Syrup?

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Dogwood is a type of tree that is among the earliest flowering species. However, its fruits do not ripen until September-October. It can be remembered for blooming first and ripening at the latest.

Most often from the fruits of dogwood is prepared juice. Fresh, they have a sour taste, and their fans are few and far between.

Dogwood juice is best extracted by steam extraction. It is also possible to use pressing or centrifugation. Preparation is very easy. Well-ripened fresh dogwoods are watered with enough to cover them. So they are left for one day - 24 hours. After sitting, their stones are removed and the juice is extracted. Sugar and a few drops of lemon juice can be added to it. Corn juice is consumed chilled.

Another option is cornflower syrup, which can be stored for a longer period of time. It is prepared from well-ripened fruits, flooded with boiling water. A liter of water is needed for a kilo of cornflowers. The cornflowers boil until chopped.

When this happens, strain it. 1 kg of sugar is added to the obtained juice. Bring to the boil again, stirring frequently, until thickened. Finally, add 4-5 g of citric or tartaric acid. The syrup is distributed while still hot in dark, preheated bottles. They are filled to the top and closed tightly. Leave to lie down until cool, then return to a dark and cool place.

Cornflower juice and syrup can be consumed alone and in combination with slightly acidic fruit juices. They increase appetite, raise the tone, lower the temperature and support the metabolism. And most importantly - treat upset stomach.

Cornflowers can also be dried. Then, however, the high levels of vitamin C in the fruit are completely lost. Boiled cornflowers are used in cakes. They are used to make compotes, jams and marmalades.

Cornflower jam

Necessary products: 1 kg of dogwood, 1.2 kg of sugar, 1.5 tsp. water for syrup, 2 liters of water for cooking fruit.

Method of preparation: The water for the syrup is boiled. Add the sugar and cook until a thick solution is obtained.

Boil 2 liters of water, remove from the heat and place the washed dogwoods in them for 15 minutes. Drain and place under running cold water.

Add the cooked cornflowers to the sugar sauce and simmer over medium heat for 15 minutes. Remove from the heat and allow to cool for 20 minutes. Then return to the fire for another quarter of an hour. If the jam is too thick, add more water. When ready, pour into jars and seal well.