Honeysuckle jelly: recipes for the winter

Among all types of sweet preparations for the winter, honeysuckle jelly occupies a special place. This amazing berry has sweet and sour, sometimes with bitter notes, pulp. A dessert made from such fruits will surprise household members and guests with its taste. And thanks to the high content of vitamin C, it will be useful during the winter cold.

How to make honeysuckle jelly for the winter

Honeysuckle bears fruit earlier than other garden shrubs; harvesting begins in mid-June. For preparations, it is better to choose ripe, dense berries. This is important, otherwise the taste of the finished product will be spoiled. The collected fruits are cleared of debris and washed well under running water. Drain the clean berries in a colander and wait until the excess liquid is gone.

Honeysuckle jelly recipes

There are many different ways to make honeysuckle jelly; everyone will find a suitable option. You can boil the berry juice on the stove or not heat it, use various thickeners: pectin, gelatin and agar-agar. The use of different jelly bases will not affect the taste or appearance of the dessert.

Honeysuckle jelly without cooking

Making honeysuckle jelly without cooking is not difficult. This requires only two ingredients - berries and sugar. The proportions of the products must be calculated independently during cooking.

Cooking process:

1. Squeeze juice from peeled and washed fruits using a juicer or crush the berries in a mortar, and then strain the mixture through several layers of gauze.
2. Add sugar to the prepared juice. For every 200 ml of honeysuckle juice you will need 250 g of sugar.
3. Stir the sugar until completely dissolved.
4. Pre-sterilize jars for preparations.
5. Pour the juice into jars, close them tightly with lids and put them in the refrigerator.

To make honeysuckle jelly you only need 2 ingredients - berries and sugar.

Honeysuckle jelly with gelatin

Gelatin is a well-known and inexpensive thickener. The structure of the dish depends on the amount of powder used. Very little is added to berry jams, and for strong jelly its amount is increased.

To prepare a honeysuckle dessert with gelatin, you need the following ingredients:

• 1 kg honeysuckle;
• 1 kg sugar;
• 20 g gelatin.

The structure of the dish depends on the amount of gelatin

Cooking method:

1. Dissolve gelatin powder in warm water. If sheet gelatin is used, then it must be filled with water for 5 minutes, then squeezed out and melted in a water bath.
2. Squeeze the juice from the berries and filter using a colander.
3. Combine juice with sugar and gelatin.
4. Cook honeysuckle syrup over low heat, stirring constantly.
5. After the sugar has dissolved, do not remove the pan from the stove for another 15 minutes until it thickens.
6. Place the finished product in sterilized jars. Cool the jelly at room temperature, then put the pieces in the refrigerator or cellar.

Honeysuckle jelly with agar

A vegetable substitute for gelatin is agar-agar. It works more effectively than other thickeners, and does not at all affect the taste of the finished dish.

For honeysuckle jelly with agar-agar you will need:

• honeysuckle - 1 kg;
• granulated sugar - 1 kg;
• agar-agar - 1 tsp. for 250 ml of berry syrup.

Agar-agar works more effectively than other natural thickeners and does not affect the taste of the dish

Jelly making process:

1. Squeeze the juice from the washed fruits and add sugar.
2. Bring the container with syrup to a boil over medium heat, cook for 15-20 minutes.
3. Cool the finished syrup to room temperature.
4. Dissolve the required amount of agar in cool water and mix with the cooled juice.
5. Return the pan to the stove, bring the mixture to a boil, then simmer for 5 minutes.
6. Place the hot dessert into jars and close tightly.

Honeysuckle jelly with pectin

The recipe for honeysuckle jelly with pectin is different in that the berry mass practically does not need to be boiled. Thanks to this, most of the vitamins are retained in the preparations.

List of ingredients:

• 1.25 kg – honeysuckle;
• 1 kg – sugar;
• 20 g – pectin.

Pectin helps preserve most of the vitamins in the product

Preparation of honeysuckle jelly:

1. Wash the berries well under water, then place them in a colander to drain excess water.
2. Grind the honeysuckle in a mortar and beat with a blender.
3. Combine the berry mass with sugar, place on low heat and stir constantly. A little heat is needed to quickly dissolve the sugar.
4. Mix pectin with one tablespoon of granulated sugar, add to warm syrup and mix thoroughly.
5. Transfer the sweet honeysuckle mixture into clean, sterilized jars.
6. The finished dessert should be wrapped in a blanket and cooled slowly, after which the preparations should be stored in the refrigerator.

Honeysuckle jelly in a slow cooker

A multicooker is a multifunctional device that will help save time and effort when preparing jelly. For the recipe you will need granulated sugar and honeysuckle.

Honeysuckle can be stored for up to 1 year

Cooking process:

1. Wash the berries thoroughly and mash them a little with a masher, then put them in the slow cooker and turn on the “Stew” mode. When heated, the berry mass will settle and release juice. As soon as bubbles appear and the honeysuckle begins to boil, you need to immediately turn off the heat.
2. Let the berries cool slightly and squeeze out the juice using gauze.
3. Measure the amount of juice obtained and add sugar in a 1:1 ratio. After this, put the mixture back into the multicooker on “Stew” and bring to a boil.
4. When boiling, remove the resulting foam and distribute the hot jelly into jars.

Terms and conditions of storage

The shelf life of honeysuckle jelly directly depends on the technology and conditions under which the dessert was made. During cooking, you must follow the recipe exactly and maintain the specified proportions. It is also not recommended to use metal utensils. The metal may react with the thickeners and acid contained in honeysuckle, which will negatively affect the color and taste of the jelly.

The longest shelf life is honeysuckle jelly prepared for the winter, which is hermetically packaged in a closed container made of glass or thermoplastic. It is important that the lid of the jar is not metal. If the dish is pasteurized, its shelf life ranges from 9 to 12 months. An unpasteurized product will retain its freshness for 4 to 6 months.

The storage temperature for jelly according to GOST is from 0 to +25 degrees, but for preparations it is better to choose a dark place with a constant temperature. A refrigerator or an insulated cellar is ideal for this.

Ready honeysuckle jelly without sealed packaging will remain fresh for 2-3 days at room temperature. However, it must be protected from direct sunlight, otherwise the product will lose its shape and spread.

If necessary, honeysuckle dessert can be frozen, but only if pectin was used as a thickener. In such conditions, the shelf life of the jelly is from one and a half to two months.

Conclusion

Preparing honeysuckle jelly for the winter is quite simple, and the effort spent will easily pay off with the unusual taste and benefits of the dessert. And in the correct packaging and subject to storage conditions, you can extend the freshness of this delicacy for many months.

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