Honeysuckle jam: recipes for the winter

Honeysuckle is a berry rich in vitamins and beneficial acids. Honeysuckle jam on cold winter days will help not only invigorate the body, but also boost immunity and cure colds. The recipes do not require much expense or a lot of time, and the preparations will be stored for a long time and delight household members with a delicious delicacy at any time of the year.

Honeysuckle boosts immunity and helps treat colds

How to make honeysuckle jam

To make honeysuckle jam, you need to carefully prepare the fruit for cooking. The cooking process can be carried out both on the stove and in a slow cooker. For bottling and storing the finished product, it is better to select small glass jars up to 700 or 800 milliliters. They are easier to store and place in the refrigerator. In addition, the finished delicacy will not have time to sugar.

Since for cooking the fruits will need to be crushed to form a puree, not only dense ripened, but also overripe berries are suitable. During selection, it is important to remove unripe hard, rotten and moldy fruits.

If the fruits taste sour, the amount of sugar can be increased. It is recommended to first prepare the sugar syrup in advance and only then add the berries crushed to a puree to it. When cooking, you must constantly stir the delicacy and skim off the foam on top.

The finished treat is poured into sterilized, clean jars. It is better to wash the container in advance with a soda solution to kill all pathogens. The lids also need to be sterilized; just boil them in water for 5 minutes.

It is advisable to pour the finished product into jars while hot so that it does not have time to thicken too much. The containers are rolled up with lids and left to cool at room temperature. Then they are put away for permanent storage in a dark and cool place.

Recipes for honeysuckle jam for the winter

There are many variations of making honeysuckle jam. You can make the consistency of the finished product thicker by adding thickeners to the ingredients, or you can make the taste richer by adding various berries.

Five-minute recipe for honeysuckle jam

To make honeysuckle jam for the winter using a five-minute recipe, you will need:

• 800 g honeysuckle;
• 1 kg granulated sugar.

The jam turns out delicious from ripe fleshy berries of sweet and sour varieties

Step-by-step preparation:

1. Mix the berries and sugar together and grind in a blender to a paste.
2. Cook over low heat until the sugar dissolves.

Honeysuckle jam with gelatin

The following products are required:

• 1 kg of honeysuckle fruits;
• 1 kg sugar;
• 30 g gelatin.

Jam differs from jam in its jelly-like consistency.

How to cook:

1. Grind clean and dried berries in a blender or meat grinder.
2. Dilute gelatin in 50 milliliters of water and wait for it to swell.
3. Add the gelatin mixture to the berry pulp and stir.
4. Add sugar and put on fire.
5. When the mixture boils, reduce the heat and, stirring, cook for about 7 minutes.

Honeysuckle jam with agar-agar

For a denser and thicker consistency, housewives sometimes add agar-agar instead of gelatin. It does not have a pronounced aroma and will not spoil the finished treat.

To prepare agar-agar preparation, you need the following ingredients:

• 1 kg honeysuckle;
• 1 kg sugar;
• 4 tbsp. l. agar-agar.

Agar-agar is added for thickness

Preparation:

1. Squeeze all the juice out of the berries and filter through cheesecloth or a fine sieve so that no debris remains.
2. Pour the juice into an enamel pan and add granulated sugar there. Mix the solution well and bring it to a boil over medium heat.
3. Then reduce the temperature and cook for another 15 minutes, stirring constantly and, if necessary, removing the foam that has formed on top.
4. Set the pan aside and let the mixture cool.
5. While the berry syrup is cooling, you need to dilute the agar-agar in cool water. Then add the resulting mixture to the pan and stir.
6. Place the pot back on the stove and bring the solution to a boil, reduce the heat and simmer the mixture for another 7 minutes until it thickens.

Honeysuckle jam with strawberries

It is especially common to prepare honeysuckle delicacies together with garden berries.To prepare strawberry treats you need:

• 500 g of washed and dried honeysuckle fruits;
• 500 g ripe strawberries;
• 1.3 kg sugar.

Strawberries add sweetness and unique aroma to the jam.

Step-by-step preparation:

1. Pass washed and dried berries through a meat grinder or beat in a blender.
2. Pour granulated sugar into the prepared berry puree and mix.
3. Leave the mixture on the table overnight, covered with a towel.
4. Then cook the mixture over low heat for 13 minutes.

Honeysuckle jam with raspberries

To cook a honeysuckle and raspberry preparation, you need to take the following products:

• 600 g of ripe honeysuckle fruits;
• 500 g raspberries;
• 1.5 kg granulated sugar.

Berries contain natural pectin and organic acids

How to cook:

1. Raspberries are not washed so that they do not lose their shape and begin to flow. Grind honeysuckle in a meat grinder and combine with raspberries.
2. Sprinkle all the sugar on top and let stand overnight at room temperature.
3. In the morning you need to mix the ingredients and put it on the stove.
4. When the mixture boils, cook it for another 6 minutes.
5. Remove the pan from the stove and allow the delicacy to cool completely. Then it is brought to a boil again and the heat is immediately turned off.

Honeysuckle jam with orange

With orange you get an unusual jam taste.

For cooking you will need the following products:

• 1 kg of honeysuckle fruits;
• 1.5 kg granulated sugar;
• 2 medium oranges;
• 1 glass of drinking clean water.

Orange gives the jam a piquant taste

Making honeysuckle jam with orange:

1. For this recipe, you first need to prepare the sugar syrup. Pour sugar into 1 glass of drinking water and place on low heat.
2. Grind the ripe fruits through a sieve or grind in a blender.
3. When all the granulated sugar has melted, add berry puree to the resulting syrup.
4. Peel the oranges and cut them into small slices.
5. Add the orange slices to the pan as well.
6. Simmer over low heat for about 5 minutes, then turn off the heat.
7. When the semi-finished treat has cooled, bring the mixture to a boil again and hold for 3 minutes.
8. After cooling, repeat the procedure one more time.

Honeysuckle jam in a slow cooker

The preparation can be prepared not only on the stove, but also in a slow cooker. The process is simple and does not require any special knowledge. There are two ways to prepare jam in a slow cooker.

To prepare honeysuckle delicacies in this way, you will need the following products:

• 1 kg of ripe honeysuckle;
• 1.4 kg granulated sugar.

Jam prepared in a slow cooker has a consistency similar to marmalade

Step-by-step preparation:

1. The berries need to be ripe and firm. It is allowed to use a slightly overripe product, since the presence of whole berries is not required in the jam. Grind the fruits in a blender until smooth.
2. Add sugar to the berries and stir.
3. The finished mixture must be left at room temperature overnight. This method is used specifically so that the berries give up all their juice. It is necessary to stir the sugar and berry puree periodically.

1 way:

• the next morning, pour the mixture into the multicooker container and set it to “Stew” mode. Cook for about an hour.

Method 2:

• place the berry mixture steeped overnight in a multicooker bowl;
• close the lid and set the “Desserts” mode. Cooking time: 15 minutes. It is important to constantly open the lid and check that the puree is not boiling;
• After the required time has passed, you should wait for the jam to cool completely.You can taste it and, if necessary, add granulated sugar while the mixture is hot;
• then turn on the “Desserts” mode again for 10 minutes;
• After it boils, you need to stir it periodically until it is completely cooked.

The delicacy prepared using the second method is very similar in consistency to marmalade. However, both methods are more suitable for preparing small portions.

Terms and conditions of storage

Jam in sterilized jars with iron lids can be stored for up to 2 years. If sterilized containers were used for the preparation and closed with plastic lids, then the product will be stored for up to one year. If it was placed in an unsterilized or plastic container, the shelf life will be no more than 6 months.

If the delicacy is prepared for the winter or for a long period of 3 months or more, then it is necessary to screw it with iron lids. Both storage containers and lids must be clean. That is why the preparations are poured into jars while hot, this is additional sterilization and increases shelf life.

Such products must be stored at a temperature well below room temperature, but not at zero. In addition, the storage area should be dark and well ventilated so that the lids do not begin to rust and deteriorate. Direct sunlight hitting the jar will shorten the shelf life.

If little sugar was added during cooking, it is better to store such a product in the refrigerator. The more sugar was added to the jam, the more it thickens and the longer it is stored. However, too much sugar can spoil both the texture and berry taste of the treat. Another recommended storage room is a cellar or balcony.

Conclusion

Honeysuckle jam is a unique product that contains all the beneficial vitamins and substances. Few ingredients are required for its preparation, since the healthy berry contains pectin, so the finished product has a good jelly-like consistency without additional additives.

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