Honeysuckle jam - 9 recipes for the winter with a photo step by step

Honeysuckle is one of the first fruiting plants of the year, it gives berries already in early to mid-June, so its first is harvested for the winter in the form of jam. In taste and color, these berries are reminiscent of blueberries. To roll up tasty and healthy honeysuckle blanks for the winter, choose any of 9 recipes.

Five minutes for the winter

Honeysuckle five-minute jam will be a good help in the winter avitaminosis season and the peak of influenza diseases. Berries are rich in vitamins, amino acids, and have pronounced healing properties.

Cooking time: 7 hours.

Servings: 7.

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  Sort out the honeysuckle 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 put in the jam.
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  Place the honeysuckle in a colander or sieve and wash several times to remove dust and insects. Let stand to let the liquid glass. Transfer the dried berries to a plate.
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  In a saucepan with a thick bottom and walls, pour half the sugar and add the berries, mix. Leave in the refrigerator for 6 hours to let the berries start juicing and melt the granulated sugar crystals.
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  Rinse jars and lids with soda, rinse. Sterilize jars in any convenient way, boil and dry the lids. Remove the pot of honeysuckle from the refrigerator, stir it well again. Set the cookware on low heat and bring to a boil, stirring constantly and skimming. When the workpiece boils, add the remaining granulated sugar.
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  Cook for another 5 minutes, stirring and removing the froth. Immediately pour the finished delicacy into the 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 over and leave to cool to room temperature under a warm downy shawl. Remove to a cool, dark place with a constant temperature. Eat honeysuckle jam with cottage cheese, pancakes, cheesecakes and casseroles.

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Honeysuckle jam without cooking

The so-called cold honeysuckle jam, which does not require cooking, needs to be stored in a refrigerator or cellar at the lowest possible temperature. Also, for safety, 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 out the collected honeysuckle from defective berries, debris in the form of leaves, sand and sticks, insects. Throw away depressed, rotten or limp specimens. Rinse the berries in several bowls of cold water, put in a colander, let the water drain. Put 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. Put in the refrigerator for several hours, so that the berries are saturated with juice and the grains of granulated sugar dissolve. In the process, take out the pan several times and mix the contents.
3. After 7-7.5 hours, remove the berries with syrup and punch with an immersion blender until a homogeneous mass is obtained in the form of a puree. You can also do this with a meat grinder or food processor. Let the berry puree stand for about 10 minutes.and mix again.
4. In the meantime, it is good to wash glass jars and metal lids in a soda solution, otherwise the jam will turn sour or moldy if you treat the container handling process carelessly. Rinse jar lids. Sterilize the cans 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 arrange in prepared jars, tighten with lids or roll up.
5. Store the prepared dessert in a cold basement, cellar or refrigerator, use within 6 months. Such cold jam can be served for tea or baked goods, fruit drinks, vitamin teas or compotes can be prepared on its basis.

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Thick jam with gelatin

To get a thick jam, similar to jelly, to the honeysuckle during conservation, you need to add a mass of granulated gelatin, soaked for a while in water. This jelly keeps 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;
• Powdered gelatin - 21 g.

Cooking process:

1. Inspect honeysuckle berries, discard rotten, unripe and damaged ones. Remove all foreign rubbish.
2. Rinse the honeysuckle in several waters and place in a sieve to drain the water. Spread 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 it swells completely.
4. Grind the honeysuckle berries with a submersible blender until puree, squeeze the juice and pulp, discard the cake. Heat the swollen gelatin in the microwave with impulses, but make sure that it does not boil. Add to slightly warmed juice, loose gelatin, and granulated sugar. Mix everything and cook in a deep saucepan, skimming off the foam, about 25 minutes.
5. Pour hot jam into pre-sterilized jars, roll up with sterile lids. Cool to room temperature without turning, so as not to break the consistency. As it cools, the jelly will thicken. Put in a closet or basement for storage (up to 1 year). Use as a filling in pies, dumplings, as a decoration for confectionery.

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Honeysuckle jam with pectin

Pectin will also help make the jam thick. It does not need to be pre-soaked like gelatin, which simplifies the task. Jelly with pectin is more delicate than with 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 berries for making jam. Remove all twigs, leaves and other debris. Remove green, suppressed and insect-damaged berries. Pour water into a basin with honeysuckle, fine litter will float up by itself. It can be removed with a fine sieve. Transfer the berries to a colander and dry.
2. Fold the honeysuckle and granulated sugar in a bowl (pour 50 g of sugar separately), grind with an immersion blender until puree. If you wish, you can rub the mass through a sieve to remove the remnants of the 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 solidify in chunks in the hot puree, and it will not dissolve.
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 with sugar in a thin stream into the mass, without ceasing to actively interfere. Cook after boiling for 10 minutes.
5. Pour honeysuckle jam with pectin into previously sterilized jars, tighten them tightly with screw caps. Wrap the jars upside down with a warm towel, leave overnight until they cool completely. Transfer to refrigerator or basement. Such jam is 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 an interlayer in cakes.

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Honeysuckle jam with agar-agar

Agar-agar is a strong gelling agent; jam with it turns out to be of 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 out the honeysuckle berries, remove defective fruits and debris, remove the leaves. Rinse the honeysuckle in several waters, fold into a sieve to remove the water. Spread the berries on a towel and let dry.
2. Transfer the honeysuckle berries to a wide saucepan, where the jam will be boiled, and sprinkle with sugar. Put the piece on a medium heat and cook, stirring constantly and skimming until the honeysuckle is soft. The granulated sugar should be completely dissolved by this time.
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 with a spatula along the bottom of the pan. Do not forget to remove the foam, otherwise it will cause mold to appear in the cans. After boiling, cook the honeysuckle jam with the addition of agar-agar for about 7-10 minutes, then gently pour the hot delicacy into sterile jars and roll up.
5. Such a dessert is stored for about 1 year in a cold place, devoid of sunlight. A cellar is perfect for these purposes. Jam can be added to baked goods, eaten with a loaf, or even spread on black bread.

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Delicious honeysuckle jam with strawberries

In a duet of strawberry-honeysuckle, strawberry gives the jam a basic sweetness and aroma, and honeysuckle berries - a little astringency and rich taste. If desired, all the berries can be scrolled through a meat grinder to a state of gruel, but they look more advantageous whole.

Cooking time: 9 hours.

Servings: 4.

Ingredients:

• Honeysuckle berries - 300 g;
• Strawberries - 700 g;
• Granulated sugar - 1.2 kg.

Cooking process:

1. Sort the strawberries and honeysuckle, remove the stalks, bruised, rotten and overripe berries. Pour water into a basin and rinse the berries well. Collect the debris that floats to the surface with a sieve. Put the berries in a colander and drain the water.
2. Put the dried strawberries and honeysuckle in a saucepan, in which the jam will be cooked later. Add half the granulated sugar and mix. Put the berries in the refrigerator for 7-8 hours (or overnight). During this time, they must start up the juice, which will saturate and dissolve the sugar.
3. Move the saucepan with the contents to low heat, shake occasionally during cooking so that the sweetened berry syrup envelops the berries. You do not 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 runny. Cook over medium-low heat until simmering, then add the remaining granulated sugar for about 5 minutes more. After that, cook the jam for another 15-20 minutes, shaking the pan and removing the foam.
4. The jam turns out to be a beautiful dark red hue, which after cooling will turn dark purple. When cooked properly, it retains whole strawberries and honeysuckle. Pour the still hot jam into cans processed and sterilized in the oven and roll up with a seaming machine.
5. Turn over the jars with a treat and cover with a warm blanket, let it come to room temperature overnight. Then transfer to a cold cellar or closet. You need to eat jam within 1 year.

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Honeysuckle jam with orange

The orange flavor is very refreshing with honeysuckle jam. In addition to pulp, orange peel also serves as an aromatic component.If desired, you can add a pinch of spices to such a 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, leaves. Remove dry, damaged or rotten berries. Put the honeysuckle in a sieve or colander, rinse under cold running water. Leave for 10 minutes so that the remaining water leaves the colander. Pour the berries to dry on paper towels.
2. Wash the orange with the hard side of a sponge and soap and pour over with boiling water to remove the remaining wax to preserve the fruit. Carefully, without touching the white part, remove the zest from the orange with a special citrus grater. Remove the peel and discard. Cut the orange pulp into small slices. Combine honeysuckle berries with orange and grind them in a blender or scroll 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 in a saucepan with sugar, bring to a boil and cook for about 7 minutes. until slightly thickened.
4. Add the mixture of orange and honeysuckle 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. Tighten hermetically with sterile screw caps and cool upside down to room temperature under a blanket. Take it to the cellar or closet and store there for 1 year.

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Honeysuckle jam with lemon

Honeysuckle jam with lemon is a real storehouse of pectins and minerals. In addition to its pleasant taste with a light 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 out the honeysuckle to prevent rotten, broken, or unripe berries from getting into the jam.
2. Rinse the berries several times, each time pouring clean water over them. All fine litter will float to the surface, the water with which must be carefully drained.
3. Sprinkle the honeysuckle with granulated sugar and refrigerate overnight so that it lets in enough juice. Take out a bowl of berries several times and mix them with a spoon.
4. Rinse the lemon with a brush, pour over with boiling water and cut it together with the peel into small segments, simultaneously taking out the seeds.
5. Drain the juice and syrup from the berries into a saucepan. Pass the honeysuckle through a meat grinder along with the lemon slices.
6. Put the chopped mass in a saucepan with juice, put it on low heat. Bring to a boil, stirring occasionally and skim 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 for preparing compotes, jelly in winter, add to confectionery.

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Honeysuckle jam in a slow cooker

It is very convenient to cook honeysuckle jam in a slow cooker: it does not burn, excess foam does not form. To reduce the amount of sugar used, Jellix gelling agent 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 the honeysuckle berries, rinse in cold water and add to the multicooker bowl.
2. Pour the gelatin 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, stir them gently. After boiling the honeysuckle, the multicooker must be turned off.
5. Add granulated sugar to the bowl to the berries, stir.If you have time, you can remove the bowl of berries for several hours in a cold place so that the sugar is all dissolved.
6. Set the dessert preparation mode in the multicooker again and bring the workpiece to a boil, stirring it. Cook the boiling jam for another 5 minutes, then turn it off.
7. Arrange the hot delicacy in sterilized glass jars, screw them tightly with lids. Leave the jars of jam in the room until it cools completely, then put it in the cellar or pantry.

Bon Appetit!