Honeysuckle compote for the winter is a rich drink with a unique sweet and sour taste that anyone can prepare at home. There are several culinary options for preparing such compote. We have collected the best ideas for you in our ready-made selection of five recipes with step-by-step photographs.
Honeysuckle compote for the winter in a 3-liter jar
Honeysuckle compote for the winter in a 3-liter jar is a simple and bright preparation for your home. The finished product will delight you with its rich taste and attractive appearance. To prepare for long-term storage, use our proven recipe.
- Honeysuckle 1 (kilograms)
- Granulated sugar 550 (grams)
- Water 2.5 (liters)
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To prepare honeysuckle compote for the winter, wash the berries and cut off the tails. Place the honeysuckle in a colander and let it dry. -
Boil the specified amount of water. -
Pour sugar into the water. Stir and simmer for a couple more minutes until a homogeneous syrup forms. -
We wash and sterilize the jars. Pour in the prepared berries, pour in syrup and cover with lids. -
Place the filled jars into a large saucepan of boiling water. Be sure to line the bottom with a towel. In this way, we sterilize the workpieces for about 15 minutes. -
We close the blanks with lids and wrap them in a blanket for several hours until they cool completely. -
Honeysuckle compote for the winter in a 3-liter jar is ready. Store in a cool place.
Compote of honeysuckle and apples for the winter
Compote of honeysuckle and apples for the winter is a bright and rich-tasting treat that will definitely diversify your homemade preparations. The finished product will serve as an excellent alternative to store-bought drinks. Serve it with aromatic pastries or other desserts.
Cooking time – 30 minutes
Cooking time – 10 minutes
Portions – 3 l.
Ingredients:
- Honeysuckle – 0.5 kg.
- Apple – 0.5 kg.
- Sugar – 0.5 kg.
- Water – 2 l.
Cooking process:
Step 1. Wash the apples, divide them into halves and core them. Next, we cut the fruits into small pieces.
Step 2. Measure out the required amount of honeysuckle and sort it out.
Step 3. Next, carefully wash the berries, trying not to crush them.
Step 4. Wash and sterilize the three-liter jar. You can leave it on the steam for about 15 minutes. Place apples and honeysuckle in a jar.
Step 5. In a saucepan, combine sugar and water. Boil and cook a homogeneous syrup. Fill it with the contents of the jar.
Step 6. Close the filled jar with a lid and roll it up. Turn it upside down, wrap it in a blanket and leave until completely cool.
Step 7. Compote of honeysuckle and apples is ready for the winter. Put it away for storage!
Honeysuckle and strawberry compote
Compote of honeysuckle and strawberries will delight you with an amazing aroma and interesting taste. If you want to diversify the menu of your preparations, then be sure to take note of our proven recipe with step-by-step photographs. Delight your family with a bright product.
Cooking time – 30 minutes
Cooking time – 10 minutes
Portions – 3 l.
Ingredients:
- Honeysuckle – 150 gr.
- Strawberries – 450 gr.
- Sugar – 250 gr.
- Water – 2.4 l.
Cooking process:
Step 1. First you need to prepare the jar. We thoroughly wash the three-liter jar and sterilize it in any convenient way. You can hold it over steam for 15-20 minutes or in the oven. If you use the second option, put the jar in a cold oven. Turn on the temperature to 110 degrees and sterilize for 20 minutes. Then let the jar dry.
Step 2. Wash the strawberries well. We remove the stalks and place the prepared fruits in a sterilized jar.
Step 3. Measure out the required amount of honeysuckle and sort it out.
Step 4. Rinse the berries under water and add them to the strawberries.
Step 5. In a saucepan, combine sugar and water. Boil and cook a homogeneous syrup. Fill it with the contents of the jar.
Step 6. Roll up the workpiece, turn it upside down, wrap it in a blanket and leave it to cool slowly overnight.
Step 7. Honeysuckle and strawberry compote is ready. Store it in a cellar or other cool, dry place.
Honeysuckle compote with orange
Honeysuckle compote with orange is an incredibly fragrant and bright preparation for your home. The finished drink will delight you with its rich taste and attractive appearance. To prepare for long-term storage, use our proven recipe with step-by-step photographs.
Cooking time – 30 minutes
Cooking time – 10 minutes
Portions – 3 l.
Ingredients:
- Honeysuckle – 0.5 kg.
- Orange – 1/3 pcs.
- Sugar – 400 gr.
- Water – 2.7 l.
Cooking process:
Step 1. Measure out the required amount of honeysuckle and sort it out.
Step 2. We wash the berries carefully so as not to crush them.
Step 3. Wash the orange and cut it into thin slices. The seeds can be removed.
Step 4. We wash and sterilize a three-liter jar in any convenient way.Place honeysuckle and orange slices here. Pour boiling water over it, cover with a lid and leave for 15 minutes.
Step 5. Drain the liquid into the pan. Add sugar. Boil the syrup and pour it back into the jar with the contents.
Step 6. Roll up the workpiece, turn it upside down, cover with a warm blanket and leave to cool slowly overnight.
Step 7. Honeysuckle compote with orange is ready. Store the workpiece in a cool, dry place.
Honeysuckle compote for the winter with lemon
Winter honeysuckle compote with lemon is an original preparation for your home table. This drink turns out to be very rich and aromatic; it will serve as an excellent and healthier alternative to store-bought juices. Be sure to try our recipe.
Cooking time – 25 minutes
Cooking time – 10 minutes
Portions – 1.5 l.
Ingredients:
- Honeysuckle – 200 gr.
- Sugar – 150 gr.
- Lemon – 0.5 pcs.
- Water – 1 l.
Cooking process:
Step 1. Measure out the required amount of honeysuckle, sort it out from leaves and other specks.
Step 2. We wash the berries carefully so as not to crush them.
Step 3. Wash the lemon and squeeze the juice out of it using any convenient method.
Step 4. Place the berries in a clean and sterilized glass jar.
Step 5. Boil water and mix sugar in it. At the end add lemon juice. Pour this syrup over the berries in the jar.
Step 6. Roll up the workpiece, turn it upside down, cover with a warm blanket and leave to cool slowly overnight.
Step 7. Honeysuckle compote for the winter with lemon is ready. Store it in a cool, dry place.
