Five-minute honeysuckle jam for the winter is prepared very quickly (the whole process of active participation usually does not take more than half an hour), few ingredients are used. The result is a very useful product that retains all its valuable natural properties.
A simple and tasty recipe for the winter
The only thing easier than making five-minute honeysuckle jam is freezing it, but frozen berries cannot be served with pancakes or pancakes. Therefore, it is always good to have a couple of jars of ready-made fragrant jam from honeysuckle berries in stock.
Cooking time: 25 min.
Servings: 1.
- Honeysuckle 200 (grams)
- Granulated sugar 100 (grams)
-
How to make five-minute honeysuckle jam for the winter? Process ripe honeysuckle berries: select all the debris, dry leaves, cuttings and twigs from them, throw away crushed, pecked and dried berries, as well as overripe and green ones, if any. -
Weigh out the required amount of berries and place in a colander. Gently rinse the honeysuckle under running water.For a larger number of preparations, you can take several times more berries and sugar, while maintaining the proportion of 2 to 1. However, it is not recommended to cook more than 1.5 kg of berries in one pan at a time. -
Place the honeysuckle berries in a saucepan or thick-walled pan (the heat from the stove is better distributed in it), add granulated sugar. -
Place the pan on the stove over low heat and, stirring gently, removing the foam with a spoon, bring to a boil. Be sure to run a wooden spatula along the bottom of the pan, skimming off the mixture of sugar and berry juice so that it does not burn. -
After boiling, cook the honeysuckle jam for another 5 minutes. Wash the jars and lids in a soda solution in advance and rinse. Sterilize the jars over steam or in a slow cooker, boil the lids for 5 minutes. and let the water drain. Place the boiling jam in a glass container, roll up the jars or screw them on as tightly as possible using screw caps. Turn the cans of treats upside down, wrap them in an old blanket and let them come to room temperature. -
Transfer the finished product to a pantry or cellar and leave it to be stored for about 1 year at low temperature. Use five-minute honeysuckle jam as a filling for dumplings, pies, and as an additive to confectionery products.
Bon appetit!
Thick jam with gelatin
The recipe will allow you to prepare delicious thick jam without boiling the berries for hours, because this will cause them to lose their natural aroma, color and taste. In addition, gelatin cannot be boiled for a long time, it begins to lose its properties.
Cooking time: 8 hours.
Servings: 1.
Ingredients:
- Honeysuckle berries – 0.5 kg;
- Granulated sugar – 350 g;
- Water – 70 g;
- Gelatin powder – 10 g.
Cooking process:
1.Collect or purchase honeysuckle berries, making sure that the healthy berries do not include broken or spoiled ones. Remove all trash.
2. Pour the honeysuckle into a wide colander and rinse well under running water. Leave for 10 minutes. stand in a colander to get rid of excess water. You can scatter the berries on a dry towel so that it absorbs any remaining moisture. Place the prepared honeysuckle in a saucepan, add granulated sugar and leave to stand in the refrigerator overnight so that it releases the juice. Open the refrigerator several times and stir the contents of the pan.
3. In the morning, place a saucepan with berries, sugar and juice on low heat, cook, stirring and skimming, until the sugar crystals are completely dissolved.
4. First fill the granulated gelatin with water, mix and allow time to swell well.
5. After swelling, add the gelatin mass to the mass in the pan, stir thoroughly until dissolved and cook for another 5 minutes.
6. Wash glass jars and lids with soda and rinse. Place the jars in a cold oven upside down and set the temperature to 120 degrees. Leave the container there for 15 minutes. Boil the lids for 1 minute. and dry. Pour hot jelly into jars.
7. Seal the jars with dessert with sterile lids and turn them upside down and leave until cool.
8. Spread the finished jelly on a loaf, add to cottage cheese or use as a filling for pancakes.
Bon appetit!
Five minutes of honeysuckle with agar-agar
Using agar-agar, you can prepare not only elastic homemade marshmallows, but also whip up delicious honeysuckle jam.Agar-agar is an almost universal gelling agent, thanks to which your workpiece will not spread.
Cooking time: 4 hours.
Servings: 6.
Ingredients:
- Honeysuckle berries – 1.5 kg;
- Granulated sugar – 1.5 kg;
- Agar-agar – 2 tsp;
- Water – 50 ml.
Cooking process:
1. Remove twigs and leaves, dried, rotten and broken berries from honeysuckle. Rinse the raw materials by placing them in a colander in cold water. Let stand for 5-10 minutes to remove excess moisture.
2. Pour honeysuckle berries into a pan with a thick bottom and walls, in which the workpiece will subsequently be cooked. Add sugar, mix. Place the pan with the preparation in the refrigerator for 3-4 hours so that the honeysuckle releases juice, which will melt all the sugar crystals.
3. After the specified time has passed, beat the mixture in the pan with an immersion blender until smooth, and then rub through a sieve to get rid of the pulp.
4. Pour agar-agar into a saucepan, pour boiling water over it and mix well until dissolved. Place the pan with the berry puree over medium heat and bring to a boil, constantly skimming off the foam. Reduce the heat to low and, continuously stirring the mixture, add a mixture of water and agar-agar into the jam in a thin stream. Cook for 5 minutes.
5. Pour the prepared hot jam for five minutes into sterile jars and roll up the lids, which have been boiled beforehand. Cool the preparations and store them in the cellar or refrigerator, use as needed.
Bon appetit!
Thick honeysuckle jam with pectin
Honeysuckle itself is a berry rich in pectin. However, in order not to subject the raw materials to long-term heat treatment, it is necessary to add thickening substances from the outside, for example pectin.Pectin-based jam has the consistency of soft jelly. Pectin works better in an acidic environment, so add a little citric acid to the jam.
Cooking time: 5 hours.
Servings: 5.
Ingredients:
- Honeysuckle – 1 kg;
- Granulated sugar – 1.4 kg;
- Pectin – 20 g;
- Citric acid – 0.3 tsp.
Cooking process:
1. Sort honeysuckle from debris and leaves, throw away broken, rotten and dry berries. Rinse the raw materials under running cool water, place on a sieve and allow the liquid to drain.
2. Place the prepared berries in a thick-walled pan and generously sprinkle with granulated sugar, leaving 2 tbsp. l. for addition to pectin. Place the pan with honeysuckle in a cool place for 4 hours, wait until the berries release their juice. Don’t forget to stir periodically so that the berries are evenly covered with syrup.
3. Measure the pectin into a separate bowl, add sugar and mix well so that later in the hot mass it does not freeze into a solid sticky lump.
4. Place the pan with the berries on low heat and wait for the mass to heat up. It shouldn't boil. Add the mixture of pectin and sugar, stirring continuously with a spoon, and let it boil. Add citric acid and stir, removing foam. After boiling, cook the delicacy for another 5 minutes.
5. Immediately pour the still hot five-minute jam into pre-prepared and sterilized glass jars. Seal the jars tightly with sterile lids. After cooling, remove the preparations for storage on the shelves of the cellar.
6. Use ready-made jam with cottage cheese, pancakes, pancakes or cheesecakes.
Bon appetit!
Five-minute honeysuckle jam with strawberries
Classic five-minute honeysuckle jam can be diluted by adding strawberries.This preparation is very good to add to small children’s porridges and cottage cheeses as a natural, healthy filler.
Cooking time: 6 hours.
Servings: 9.
Ingredients:
- Honeysuckle berries – 1 kg;
- Strawberries – 1 kg;
- Granulated sugar – 2.5 kg.
Cooking process:
1. Sort the strawberries and honeysuckle, throw away the rubbish, remove the sepals from the strawberries. Remove rotten, depressed and unripe berries.
2. Rinse the berries in several waters until the water runs clear. Drain the strawberries and honeysuckle in a colander.
3. Place the berries in a bowl or pan, sprinkle with sugar and put in the refrigerator for 5 hours. During this time, stir the berries 5 times. You can additionally mash them with a potato masher. After 5 hours, place the bowl with the berry mixture on the stove.
4. Set the heat to low and cook the berries, stirring constantly, until they boil. During this time, sterilize jars with lids. After boiling, boil the berry mass for another 5 minutes.
5. At the end of cooking, you can punch the hot mass with a blender and immediately pour it into prepared glass jars.
6. Roll up the jars or screw on the lids. Leave the workpieces to cool upside down under a blanket for about 1 day, then move them to a place for long-term storage. The jam can be stored for approximately 1 year. Alternatively, it can also be used as a sauce for pancakes, cottage cheese casseroles or homemade ice cream.
Bon appetit!
Honeysuckle jam with lemon
Lemon is added to honeysuckle jam for its flavor, which dilutes the tart sweetness of the berries. And also because of its property to extend the shelf life of jam and serve as a good preservative.If you add a small piece of ginger root grated on a fine grater to this jam, it will become an excellent preparation for the cold season.
Cooking time: 4 hours.
Servings: 5.
Ingredients:
- Honeysuckle berries – 1 kg;
- Granulated sugar – 1.5 kg;
- Lemon – 0.5 pcs.
Cooking process:
1. Inspect honeysuckle collected in sunny weather (these berries should not be collected in rain) for damage by insects and birds, and discard unripe or dry berries. Rinse the honeysuckle by placing it in a colander under running water. Let sit in a colander for a while to allow the moisture to drain.
2. Cover the honeysuckle berries with granulated sugar and leave at room temperature for 2-3 hours so that the berries release juice, which soaks up all the sugar. Stir the mixture several times during this time.
3. Peel the lemon with a stiff brush and pour boiling water over it. Grate half the lemon along with the zest and peel on a coarse grater. If that doesn’t work, the peel and zest can be cut into thin slices.
4. Set the bowl with berries in syrup over low heat and bring to a boil with constant stirring. Remove the foam that arises so that it does not spoil the taste of the finished product. Add the lemon pulp along with the peel, cook after boiling for exactly 5 minutes.
5. Pour the jam into sterilized jars and seal with sterile metal lids. Cool the jam upside down under a warm blanket to room temperature. Take it to the basement for storage. Eat as a snack with tea, add to baked goods, prepare compotes.
Bon appetit!
Five-minute honeysuckle jam with orange
This jam will not leave anyone in your family indifferent: it has a charming, slightly oriental aroma and a pleasant consistency (individual berries and pieces of orange are slightly felt on the tongue). For scent, you can additionally add 1 pinch of vanilla and cinnamon.
Cooking time: 9 hours.
Servings: 2.
Ingredients:
- Honeysuckle berries – 1 kg;
- Orange – 1 pc.;
- Granulated sugar – 1.2 kg.
Cooking process:
1. It’s good to sort out the honeysuckle, select the strongest and most beautiful berries, sort out the garbage and defects. Wash the berries in several waters until the water is crystal clear.
2. Cover the honeysuckle with granulated sugar, mix and leave to infuse in the refrigerator overnight. During this time, under the influence of sugar, the berries will release juice and syrup will be obtained. Be sure to stir the honeysuckle in the syrup at least 3 times overnight.
3. Rinse the orange, pour boiling water over it and wipe. Carefully, without touching the white part of the peel, trim off the top layer of zest from the orange.
4. Disassemble the pulp itself into slices, remove the skin from each slice. Remove seeds.
5. Pour the honeysuckle along with the berry syrup into a thick-walled saucepan, add the orange zest and its pulp, chopped very, very finely. Place the pan over low heat, stirring, and cook until boiling. Foam must be removed. After boiling, cook the jam for 5 minutes, then remove from the stove. At this stage, the treat can be flavored with cinnamon and vanilla.
6. Pour the finished product into sterile glass jars and tighten the lids tightly. Wait for the jam to cool completely in the container, then send the delicacy to the shelves of the cellar. Use within 1 year.
Bon appetit!
Quick recipe in a slow cooker
Preparing jam in a slow cooker does not take much time - only about half an hour of active actions. The rest of the time the berries are infused to make the jam juicy.
Cooking time: 9 hours.
Servings: 5.
Ingredients:
- Honeysuckle berries – 1 kg;
- Granulated sugar – 1.5 kg.
Cooking process:
1. Sort honeysuckle from rotten, broken and overripe berries, throw away debris and leaves.
2. Rinse the berries by hand under running water, especially thoroughly. After that, put them in a colander and let the water drain.
3. Pour the dried honeysuckle berries into a bowl, sprinkle them with granulated sugar and leave to infuse at room temperature and release the juice for 8 hours. During this time, stir the mixture several times.
4. After 8 hours of infusion, place the berry mass into the multicooker bowl, set the jam cooking mode and cook with the lid open for about 5 minutes. Be sure to stir the jam so that it heats evenly.
5. Pour the finished hot five-minute honeysuckle jam into pre-sterilized glass jars and seal with sterile lids. Cool the workpiece and put it in a cold cellar or basement, store there for about 1 year.
Bon appetit!
