Honeysuckle jam is a very tasty and simple way to prepare these beautiful berries for the winter. Honeysuckle is one of the first fruit-bearing plants of the year; it produces berries already in early to mid-June, so it is the first one to be prepared for the winter in the form of jam. These berries resemble blueberries in taste and color. To make delicious and healthy honeysuckle preparations for the winter, choose any of 9 recipes.
Five minutes for the winter
Five-minute honeysuckle jam will be a good help during the season of winter vitamin deficiency and the peak of influenza diseases. The berries are rich in vitamins, amino acids, and have pronounced healing properties.
Cooking time: 7 hours.
Servings: 7.
- Honeysuckle 2 (kilograms)
- Granulated sugar 2 (kilograms)
-
How to make simple honeysuckle jam for the winter? Sort the berries, throw away all the garbage, leaves and twigs, tear off the tails. Inspect the raw materials for damaged, overripe or unripe berries; they are not placed in jam. -
Place the honeysuckle in a colander or sieve and wash it several times to remove dust and insects. Let stand until liquid drains.Transfer the dried berries to a plate. -
Pour half the sugar into a saucepan with a thick bottom and walls, add the berries, stir. Leave in the refrigerator for 6 hours so that the berries release their juice and melt the granulated sugar crystals. -
Wash jars and lids with baking soda and rinse. Sterilize the jars in any convenient way, boil the lids and dry them. Remove the pan with honeysuckle from the refrigerator and stir everything well again. Set the pan to low heat and bring to a boil, stirring constantly and skimming off the foam. When the mixture boils, add the remaining granulated sugar. -
Cook for another 5 minutes, stirring and skimming off the foam. Immediately pour the finished treat into prepared jars, pour a little sugar on top of each jar, which will help form a protective film. Roll up the honeysuckle jam with lids, turn it over and leave to cool to room temperature under a warm down scarf. Store in a cool, dark place with a constant temperature. Use honeysuckle jam with cottage cheese, pancakes, cheesecakes and casseroles.
Bon appetit!
Honeysuckle jam without cooking
The so-called cold honeysuckle jam, which does not require cooking, needs to be stored in the refrigerator or cellar at the lowest possible temperature. Also, for preservation, a certain amount of citric acid is added to it.
Cooking time: 8 hours.
Servings: 5.
Ingredients:
- Honeysuckle berries – 1 kg;
- Granulated sugar – 1.5 kg;
- Citric acid – 2 g.
Cooking process:
1. Sort the collected honeysuckle from defective berries, debris in the form of leaves, sand and sticks, and insects. Suppressed, rotten or soggy specimens should also be thrown away.Wash the berries in several bowls of cold water, place in a colander, and let the water drain. Place the berries to dry in the sun on a dry kitchen towel.
2. Transfer the honeysuckle to a saucepan or large bowl and sprinkle with granulated sugar. Place in the refrigerator for several hours so that the berries are saturated with juice and the grains of granulated sugar are dissolved. During this process, remove the pan several times and stir the contents.
3. After 7-7.5 hours, remove the berries with syrup and puree with a submersible blender until a homogeneous puree is obtained. This can also be done using a meat grinder or food processor. Let the berry puree sit for about 10 minutes. and mix again.
4. In the meantime, wash glass jars and metal lids well in a soda solution, otherwise the jam will sour or become moldy if you are careless in handling the container. Rinse the lids with the jars. Next, sterilize the jars in the oven, and pour boiling water over the lids several times and shake off the remaining water. Add citric acid to the berry mass, mix and place in prepared jars, screw on the lids or roll up.
5. Store the prepared dessert in a cold basement, cellar or refrigerator, use within 6 months. This cold jam can be served with tea or baked goods, or can be used to prepare fruit drinks, vitamin teas or compotes.
Bon appetit!
Thick jam with gelatin
To get a thick jam, similar to jelly, when preserving honeysuckle, you need to add a mass of granulated gelatin, soaked for some time in water. This jelly holds its shape perfectly, but begins to melt at high temperatures.
Cooking time: 40 min.
Servings: 4.
Ingredients:
- Honeysuckle berries – 1 kg;
- Granulated sugar – 1 kg;
- Gelatin powder – 21 g.
Cooking process:
1. Inspect honeysuckle berries and discard any that are rotten, unripe or damaged. Remove all foreign debris.
2. Rinse the honeysuckle in several waters and place in a sieve to drain. Place the berries on paper towels to dry completely.
3. Weigh out the required amount of gelatin, fill it with water according to the instructions and leave until completely swollen.
4. Grind the honeysuckle berries using an immersion blender until pureed, squeeze out the juice and pulp, and discard the pulp. Heat the swollen gelatin in the microwave in pulses, but make sure that it does not boil. Add dissolved gelatin and granulated sugar to the slightly warmed juice. Mix everything and cook in a deep saucepan, skimming off the foam, for about 25 minutes.
5. Pour hot jam into pre-sterilized jars and seal with sterile lids. Cool to room temperature without turning over so as not to disturb the consistency. The jelly will thicken as it cools. Place in a closet or basement for storage (up to 1 year). Use as a filling in pies, dumplings, as a decoration for confectionery products.
Bon appetit!
Honeysuckle jam with pectin
Pectin will also help make the jam thicker. It doesn't need to be pre-soaked like gelatin, which makes it easier. Jelly with pectin has a more delicate consistency than without pectin.
Cooking time: 40 min.
Servings: 2.
Ingredients:
- Honeysuckle berries – 900 g;
- Granulated sugar – 450 g;
- Apple or citrus pectin – 12 g.
Cooking process:
1. Prepare the berries for making jam.Remove all twigs, leaves and other debris. Remove green, crushed and insect-damaged berries. Pour water into a basin with honeysuckle, small debris will float up on its own. It can be removed with a fine sieve. Place the berries in a colander and dry.
2. Place honeysuckle and granulated sugar in a bowl (sprinkle 50 g of sugar separately), grind with an immersion blender until pureed. If you wish, you can rub the mass through a sieve to remove any remaining cake.
3. Mix sugar (50 g) with pectin and knead thoroughly so that they mix as well as possible. If this is not done, the pectin will then harden in the hot puree in chunks and will not be dissolved.
4. Pour the honeysuckle puree with sugar into a thick-walled saucepan, start heating over moderate heat, stirring constantly and skimming off the foam. Pour pectin and sugar into the mixture in a thin stream, constantly stirring. Cook after boiling for 10 minutes.
5. Pour honeysuckle jam with pectin into pre-sterilized jars and seal them tightly with screw caps. Wrap the jars upside down with a warm towel and leave overnight until completely cooled. Transfer to refrigerator or basement. This jam can be stored at a constant low temperature for about 1 year. It can be used as a filling in pies, pies and cookies, dumplings and as a layer in cakes.
Bon appetit!
Honeysuckle jam with agar-agar
Agar-agar is a strong gelling agent; jam with it produces a good dense consistency. It is advisable to buy agar-agar for making honeysuckle jam with a strength of at least 900 (gel strength). This product has no taste, so the berries in the delicacy retain their real aroma.
Cooking time: 40 min.
Servings: 4.
Ingredients:
- Honeysuckle berries – 1 kg;
- Granulated sugar – 1.3 kg;
- Agar-agar – 5 g;
- Boiling water – 100 ml.
Cooking process:
1. Sort honeysuckle berries, defective fruits and debris, remove leaves. Rinse the honeysuckle in several waters and place in a sieve to remove the water. Place the berries on a towel and let dry.
2. Transfer the honeysuckle berries to a wide saucepan where the jam will be cooked, and sprinkle with sugar. Place the mixture over medium heat and cook, stirring constantly and skimming off the foam, until the honeysuckle becomes soft. The granulated sugar should be completely dissolved by this point.
3. Agar-agar does not need to be soaked in advance. Weigh the required amount of powder into a bowl and pour boiling water over everything, stir until smooth.
4. Introduce the agar-agar solution into the jam in a thin stream, stirring constantly and passing the spatula along the bottom of the pan. Don't forget to remove the foam, otherwise it will cause mold to appear in the jars. After boiling, cook the honeysuckle jam with the addition of agar-agar for about 7-10 minutes, then carefully pour the hot delicacy into sterile jars and roll up.
5. This dessert is stored for about 1 year in a cold place, deprived of sunlight. A cellar is perfect for these purposes. Jam can be added to baked goods, eaten as a snack with a loaf, or even spread on brown bread.
Bon appetit!
Delicious honeysuckle jam with strawberries
In the strawberry-honeysuckle duet, strawberries add basic sweetness and aroma to the jam, and honeysuckle berries add a slight tartness and rich taste. If desired, all the berries can be processed through a meat grinder to a pulp, but they look better whole.
Cooking time: 9 hours.
Servings: 4.
Ingredients:
- Honeysuckle berries – 300 g;
- Strawberries – 700 g;
- Granulated sugar – 1.2 kg.
Cooking process:
1. Sort strawberries and honeysuckle, remove stalks, beaten, rotten and overripe berries. Pour water into a bowl and wash the berries well. Collect debris that floats to the surface with a sieve. Place the berries in a colander and drain the water.
2. Place the dried strawberries and honeysuckle in a saucepan in which the jam will subsequently be cooked. Add half of the granulated sugar and stir. Place the berries in the refrigerator for 7-8 hours (or overnight). During this time, they should release juice, which will soak and dissolve the sugar.
3. Move the pan with the contents to low heat, shake periodically during cooking so that the sweetened berry syrup envelops the berries. There is no need to stir with a spatula, otherwise the strawberries will lose their shape. If there is too little syrup, you can add 1 tbsp. l. water and make sure that the mixture does not become too liquid. Cook over medium-low heat until boiling, then about 5 minutes more, add the remaining granulated sugar. After this, cook the jam for another 15-20 minutes, shaking the pan and skimming off the foam.
4. The jam turns out to be a beautiful dark red color, which will turn dark purple after cooling. When cooked correctly, it preserves whole strawberries and honeysuckle. Pour the still hot jam into jars that have been processed and sterilized in the oven and seal using a seaming machine.
5. Turn over the jars of treats and cover them with a warm blanket and let them reach room temperature overnight. Then transfer to a cold cellar or pantry. You need to eat the jam within 1 year.
Bon appetit!
Honeysuckle jam with orange
The taste of orange is very refreshing to honeysuckle jam.In addition to the pulp, orange zest also serves as a fragrant component. If desired, you can add a pinch of spices to this jam: cinnamon, dry ground ginger.
Cooking time: 45 min.
Servings: 5.
Ingredients:
- Honeysuckle berries – 1 kg;
- Orange – 1 pc.;
- Water – 180 ml;
- Granulated sugar – 1.5 kg.
Cooking process:
1. Sort freshly picked honeysuckle berries, remove twigs and leaves. Remove dry, damaged or rotten berries. Place the honeysuckle in a sieve or colander and rinse under cold running water. Leave for 10 minutes to allow any remaining water to drain out of the colander. Drain the berries on paper towels.
2. Wash the orange with the hard side of a sponge with soap and pour over boiling water to remove any remaining wax to preserve the fruit. Carefully, without touching the white part, remove the zest from the orange using a special citrus grater. Peel off and discard. Cut the orange pulp into small slices. Combine honeysuckle berries with orange and grind them in a blender or grind through a meat grinder. You will get a homogeneous mass, to which you should add orange zest.
3. Boil sugar syrup. To do this, combine water with sugar in a saucepan, bring to a boil and cook for about 7 minutes. until slightly thickened.
4. Add the orange and honeysuckle mixture to the syrup and stir. After boiling again, cook for about 25 minutes. over medium heat, removing the foam with a spoon and stirring the jam.
5. Pour the hot treat into sterilized jars. Seal tightly with sterile screw caps and cool upside down to room temperature under a blanket. Take it to a cellar or pantry and store there for 1 year.
Bon appetit!
Honeysuckle jam with lemon
Honeysuckle jam with lemon is a real storehouse of pectins and minerals. In addition to the pleasant taste with a slight lemon sourness, it has the ability to maintain the amount of vitamins in the body at the proper level and activates the immune system.
Cooking time: 8 hours.
Servings: 6.
Ingredients:
- Honeysuckle berries – 1 kg;
- Granulated sugar – 1.5 kg;
- Lemon – 1 pc.
Cooking process:
1. Sort the honeysuckle to prevent rotten, broken or unripe berries from getting into the jam.
2. Rinse the berries several times, filling them with clean water each time. All small debris will float to the surface, the water from which must be carefully drained.
3. Sprinkle the honeysuckle with granulated sugar and put it in the refrigerator overnight so that it releases a sufficient amount of juice. Take out the bowl of berries several times and stir them with a spoon.
4. Rinse the lemon with a brush, pour boiling water over it and cut it together with the peel into small segments, removing the seeds along the way.
5. Drain the juice from the berries along with the syrup into a saucepan. Pass the honeysuckle through a meat grinder along with lemon slices.
6. Place the crushed mass in a saucepan with juice and place it on low heat. Bring to a boil, stirring and skimming off the foam with a spoon. After boiling, cook for another 10 minutes.
7. Pour hot honeysuckle jam with lemon into prepared sterile jars and roll up. Use jam to prepare compotes, jelly in winter, and add to confectionery products.
Bon appetit!
Honeysuckle jam in a slow cooker
It is very convenient to cook honeysuckle jam in a slow cooker: it does not burn and excess foam does not form. To reduce the amount of sugar used, the gelling agent Zhelfix is used.
Cooking time: 45 min.
Servings: 3.
Ingredients:
- Honeysuckle berries – 1 kg;
- Granulated sugar – 800 g;
- Zhelfix 2:1 – 25 g.
Cooking process:
1. Sort out the honeysuckle berries, rinse them in cold water and pour them into the multicooker bowl.
2. Pour gelfix into a separate bowl and mix with 2 tbsp. l. granulated sugar. Pour this mixture into the berries and stir.
3. Close the lid of the multicooker and set the “Desserts” program, time – 10-15 minutes.
4. From time to time it is necessary to open the lid and check whether the berries have boiled and mix them carefully. After the honeysuckle boils, the multicooker must be turned off.
5. Add granulated sugar to the bowl and stir the berries. If you have time, you can put the bowl of berries in a cold place for several hours so that all the sugar dissolves.
6. Set the multicooker to dessert cooking mode again and bring the mixture to a boil, stirring it. Cook the boiling jam for another 5 minutes, then turn off.
7. Place the hot delicacy in sterilized glass jars and screw the lids on tightly. Leave the jars of jam in the room until they cool completely, then put them in the cellar or pantry.
Bon appetit!
