Honeysuckle jam for the winter

Honeysuckle jam is an excellent way to process it, but it’s far from the only one. In addition to jam, you can make excellent jam from it, make compote, or simply grind it with sugar and use it as a filling for pies. Everyone will be able to choose a dish to their liking, because there are a lot of recipes for preparing it.

What are the benefits of honeysuckle jam?

The beneficial qualities of jam and other dishes made from honeysuckle are due to the healing properties of the fruits themselves. It’s not for nothing that they are called rejuvenating berries. In addition to vitamins A, C and P, they contain monosaccharides, pectins, and tannins.

They also contain selenium, a unique microelement that prevents cell aging.

Honeysuckle jam has antipyretic properties. Substances contained in fruits have a beneficial effect on the digestive system. In addition, they have the following beneficial properties:

Normalize blood composition, helping to increase hemoglobin levels.
Stabilize blood pressure.
Increases immunity.
They have an anti-inflammatory effect.
They accelerate recovery processes in the body and shorten rehabilitation time after colds and complications.
Helps remove heavy metals, salts, toxins and harmful substances from the body.
They have expectorant properties.
Normalize and improve heart function.

Important! Eating these berries in large quantities is more likely to cause stomach upset than any benefit.

Features of making honeysuckle jam for the winter

The peculiarity of honeysuckle jam is that it well preserves the entire vitamin and mineral complex contained in the fresh berry. During cooking, only vitamin C is partially destroyed. However, due to its high content, even in the finished product its concentration remains high.

Honeysuckle begins to bear fruit one of the very first, already in the last days of May or early June. The ripe berry has a dark blue-black color and a bluish bloom. Unripe fruits are red and cannot be eaten.

Before you start making preparations, the berries must be washed and dried, since excess moisture greatly worsens the taste of the final product. To do this, use paper towels on which the washed fruits are laid.

Important! Even a small number of rotten fruits will greatly reduce the shelf life of the jam, so they must be sorted.

Honeysuckle jam “Pyatiminutka”

The recipe is very popular due to its simplicity. The ingredients for this jam (honeysuckle and sugar) are taken 1:1. Five-minute jam is made as follows:

Wash and sterilize glass jars for storage.
Clear the berries of debris, rinse and dry.
Place the fruits in an enamel bowl and grind with a blender to a porridge.
Add granulated sugar in parts, stirring constantly until dissolved.
Place the dish on the fire and boil, stirring, for 8–10 minutes.
Pour the jam into jars, close, put under a blanket until cool.

After a day, the jam can be consumed.

Simple honeysuckle jam

This recipe has a minimum of ingredients. You will need one kilogram of honeysuckle berries and granulated sugar, as well as one full glass of water.

The berries need to be sorted and cleared of debris and leaves. Then rinse and dry. Let the water heat up, gradually dissolving all the sugar in it. Boil the syrup for 10–12 minutes. Carefully pour the fruits into it and bring to a boil, then stop heating and remove the pan until the next day.

A day later, the jam is boiled again for 15 minutes. Now all that remains is to seal it in jars. The jam is ready for use immediately after cooling.

Thick honeysuckle jam

To prepare it you will need 1 kg of ripe honeysuckle berries and sugar. In addition, you will need citric acid (1/2 teaspoon). This ingredient will not only add sourness to the jam, but will also serve as a good preservative. The procedure for making jam is as follows:

Clear the fruits of debris, rinse well and dry.
Grind half the berries in a blender or using a meat grinder.
Add whole fruits to the crushed berries and place the container on the fire.
After boiling, add sugar and boil for 15 minutes, stirring.
Add citric acid, stir and cook for another 1 minute. The jam is ready.

The finished product can be poured into jars.

Bitter honeysuckle jam

The sourish-bitter taste of honeysuckle indicates that the fruits ripened in conditions of lack of moisture. They can be used for jam, but the amount of sugar will have to be increased to a 2:1 ratio. Sometimes in this case, honeysuckle is “diluted” with a sweeter berry, for example, strawberry.

Honeysuckle jam with gelatin

To make jam you need 1 kg of ripe fresh berries, 1.5 kg of sugar and 10 grams of gelatin. The berries need to be thoroughly chopped, then add the other two ingredients and put on fire. Cook for 20–25 minutes.

After this, all that remains is to pour the hot jam into jars and cool.

Honeysuckle jelly

To prepare jelly, you can use a gelling agent, which is sold in stores under the name “Zhelfix”. This is a completely plant-based component based on pectin. Its use allows you to do without gelatin and greatly speeds up the preparation of jams, jellies or confiture. For the jelly you will need:

honeysuckle – 1 kg;
granulated sugar – 1 kg;
“Zhelfix” – 1 sachet.

First you need to get the juice. To do this, you need to grind the fruits with a blender and squeeze out the resulting mass. The juice is heated by gradually adding sugar and stirring. Along with sugar, you need to add “Zhelfix”. The juice is boiled for 5 minutes and then poured hot into clean jars. After cooling, it will turn into a tasty and beautiful jelly.

How to preserve maximum vitamins

The vitamin and mineral complex contained in fruits is the most valuable thing they contain. Preserving it is very important. Fresh berries have the greatest value. Those dishes that were not subjected to heat treatment are slightly inferior to them in terms of usefulness. When cooked, some of the vitamins are destroyed, and some simply go into syrup.

Honeysuckle jam without cooking

For preparation you will need honeysuckle fruits and sugar in a ratio of 1:1.5. Berries must be selected very carefully, discarding fruits with rot. This will significantly increase the shelf life of such jam.

The fruits need to be washed with water, then allowed to dry. Then they are ground in a blender to a puree, sugar is added and stirred until it is completely dissolved. The jam is laid out in sterilized containers and stored in a cool place.

Honeysuckle in sugar

For this preparation you will need ripe honeysuckle berries and sugar. The recipe itself is simple. Cleanly washed and dried fruits are carefully mixed with sugar, being careful not to damage them. The resulting mass is placed in jars, sprinkled with sugar and closed. You need to keep these jars in the refrigerator.

Honeysuckle, pureed with sugar, for the winter

Wash the fruits, dry them, then grind them in a meat grinder. Add 1.5 kg of sugar per 1 kg of berries to the resulting porridge and stir. Place the finished product in clean glass jars, sprinkle granulated sugar on top and close the lids.

Berry mix, or what you can combine honeysuckle with

Honeysuckle has a savory sweet and sour taste, reminiscent of blueberries. It goes well with many berries. Traditionally it is mixed with strawberries, which appear around the same time. In addition, there are many other berry mixes that include honeysuckle.

Honeysuckle and strawberry jam

It can be prepared in several ways, with different proportions of berries. Traditionally, for such jam you need:

strawberries – 0.7 kg;
honeysuckle – 0.3 kg;
sugar – 1 kg.

Sort out both berries, rinse, and clear of debris. Place them in a cooking pan, add half the amount of sugar and leave for several hours. You can leave them in the refrigerator for about a day. During this time, the berries will give juice. When the sugar has partially melted, place the pan on the stove. In order not to mash the berries with a spatula, you can simply shake the container slightly so that the sugar disperses.

After boiling for five minutes, add the second half of the sugar. After this, you need to cook for about 20 minutes, shaking the pan occasionally. The finished product is poured into small containers and stored in a cool place.

Honeysuckle jam with orange

For such jam you will need 0.5 kg of each fruit, as well as another 1.5 kg of sugar and 1 liter of water. First you need to boil the syrup, granulated sugar is added to boiling water and stirred until completely dissolved. Peel the oranges and cut them into pieces. Then they and the honeysuckle berries need to be added to the syrup and simmered over low heat for 5 minutes. After this, remove the pan from the heat and allow to cool.

After cooling, repeat cooking for five minutes and allow to cool again. Then the procedure is repeated a third time. After this, the finished jam is packaged in jars. It is stored in a cool place.

Recipe for honeysuckle and rhubarb jam

For this jam, take honeysuckle berries, rhubarb petioles and sugar in equal parts. The berries are cleared of debris and washed well. Peel the rhubarb and cut it into small cubes. Then mix everything and sprinkle sugar on top.After this, the pan is left for a while so that the berries and rhubarb release juice.

Then the pan is placed on the stove and the jam is cooked in two stages of 5 minutes each, with a pause between them for cooling. After the second cooking, the product is ready for packaging and storage.

How to make honeysuckle and currant jam

Blackcurrant is one of the leaders in vitamin C content, so this product will be very useful. You will need 0.5 kg of black currants, the same amount of honeysuckle and 1.5 kg of sugar. The fruits must be washed well and minced with a meat grinder, then add sugar on top and set aside for a while.

After this, the container with the berries is placed on the stove, cooked for a maximum of five minutes and placed in jars.

Important! This jam does not need to be cooked, but then it will need to be stored in the refrigerator.

How to make honeysuckle and raspberry jam

You will need honeysuckle, raspberries and sugar in a ratio of 0.5:0.5:1.5. Unlike honeysuckle, raspberries do not need to be washed. The berries are mixed together and covered with granulated sugar to separate the juice. Usually they are left in this form overnight.

The next day, the pan is boiled again for 5–7 minutes. After this, the product can be sealed in jars.

How to properly cook honeysuckle jam with strawberries

The proportions of strawberries and honeysuckle in this recipe may vary depending on taste. The amount of sugar is taken equal to the total weight of the berries. They are placed in a separate container, mixed together and covered with sugar to separate the juice. After a day, everything is mixed with sand and left for a few more hours.

Then the jam is put on the fire, heated to a boil and cooked with continuous stirring for 5-7 minutes. The finished jam is packaged in jars.

Honeysuckle jam in a slow cooker

For this jam, sugar and berries are taken in a 1:1 ratio. The fruits must be thoroughly washed and placed in a multicooker bowl along with granulated sugar. They are usually left like this overnight. Every other day, the berries are mixed, the bowl is placed in the multicooker for 1 hour in the “stew” mode. Then the finished jam can be placed in clean jars.

Terms and conditions of storage of honeysuckle jam

Unheated jam should be stored in the refrigerator. The same applies to preservation stored under a nylon lid. Jam that has been boiled during preparation can be stored at a higher temperature if it is covered with iron lids. The more sugar in the jam, the longer it will be stored.

Conclusion

Honeysuckle jam is not only a delicious dessert, but also a healing product. As you can see from the recipes, preparing it will not cause any difficulties. Honeysuckle can be combined with a wide variety of berries, so don’t be afraid to experiment. How to make the simplest jam from these tasty and healthy fruits can be seen in the video at the link below.