Five-minute honeysuckle jam for the winter - 8 recipes with a photo step by step

The five-minute honeysuckle jam is prepared very quickly (the whole process of active participation usually does not take more than half an hour), only few ingredients are used. The result is a very useful workpiece that retains all its valuable natural properties.

A simple and delicious recipe for the winter

Only freezing can be simpler than a five-minute honeysuckle jam, but you cannot serve frozen berries with pancakes or pancakes. Therefore, it is always good to have a couple of cans of ready-made honeysuckle berry fragrant jam in stock.

Cooking time: 25 min.

Servings: 1.

• 
  Process the ripe honeysuckle berries: choose from them all the litter, dry leaves, cuttings and twigs, throw out the suppressed, pecked and dried berries, as well as overripe and green ones, if any.
• 
  Weigh out the required amount of berries and transfer to a colander. Rinse the honeysuckle gently under running water. For a larger number of blanks, you can take several times more berries and sugar, while observing the proportion of 2 to 1. However, it is not recommended to cook more than 1.5 kg of berries in one saucepan at a time.
• 
  Put the honeysuckle berries in a saucepan or a thick-walled saucepan (the heat from the stove is better distributed in it), add granulated sugar.
• 
  Place the saucepan on the stove, on low heat and, stirring gently, remove the foam with a spoon, bring to a boil. It is imperative to run a wooden spatula along the bottom of the pan, removing the mixture of sugar and berry juice so that it does not burn.
• 
  After boiling, cook the honeysuckle jam for another 5 minutes. Rinse jars and lids in a soda solution in advance, rinse. Sterilize the jars over steam or in a multicooker, boil the lids for 5 minutes. and let the water drain. Arrange the boiling jam in glass containers, roll up the jars or tighten as tightly as possible with the screw caps. Turn the jars with the treats upside down, wrap them in an old blanket and let them come to room temperature.
• 
  Transfer the finished product to the pantry or cellar, leave to store for about 1 year at a low temperature. Use honeysuckle jam-five minutes as a filling for dumplings, pies, as an additive to confectionery.

Bon Appetit!

Thick jam with gelatin

The recipe will allow you to prepare a delicious thick jam without boiling the berries for an hour, because from this they 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;
• Powdered gelatin - 10 g.

Cooking process:

1. Collect or purchase honeysuckle berries, make sure that broken or spoiled ones do not get to healthy berries. Remove all rubbish.
2. Pour the honeysuckle into a wide colander and rinse well under running water. Leave on for 10 minutes. stand in a colander to get rid of excess water. You can sprinkle the berries on a dry towel to absorb any remaining moisture. Put the prepared honeysuckle in a saucepan, add granulated sugar there and leave to stand in the refrigerator overnight to let the juice out. Open the refrigerator several times and stir the contents of the pan.
3. In the morning, put a saucepan with berries, sugar and juice on a low heat, cook, stirring and skimming until the sugar crystals are completely dissolved.
4. Pre-pour the granulated gelatin with water, mix and allow time to swell well.
5. After swelling, add the gelatinous mass to the mass in a saucepan, stir thoroughly until dissolved and cook for another 5 minutes.
6. Wash glass jars and lids with soda, 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 min. and dry. Pour hot jelly into jars.
7. Tightly screw the jars with dessert with sterile lids and turn upside down, leave to cool.
8. Spread the ready-made jelly on a loaf, add to cottage cheese or use as a filling for pancakes.

Bon Appetit!

Five-minute honeysuckle with agar-agar

Using agar-agar, you can make not only elastic homemade marshmallows, but also whip up delicious honeysuckle jam. Agar agar is an almost universal gelling agent that will prevent your workpiece from flowing.

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 the honeysuckle. Rinse the raw materials by placing them in a colander in cold water. Let stand for 5-10 minutes so that excess moisture gets off.
2. Pour the honeysuckle berries into a saucepan with a thick bottom and walls, in which the workpiece will subsequently be cooked. Add sugar, stir. Put the saucepan with the preparation in the refrigerator for 3-4 hours so that the honeysuckle will let out the juice, which will melt all the sugar crystals.
3. After the specified time has elapsed, beat the mass in a saucepan with an immersion blender until smooth, and then rub through a sieve to get rid of the cake.
4. Pour agar-agar into a saucepan, pour boiling water over it and mix well until dissolved. Put a saucepan with berry puree over medium heat, bring to a boil, constantly skimming off the foam. Reduce heat to low and, continuously stirring the mass, introduce a mixture of water and agar-agar into the jam in a thin stream. Cook for 5 minutes.
5. Pour the finished hot five-minute jam into sterile jars and roll up the lids, which must be boiled beforehand. Cool the blanks and store them in a cellar or refrigerator, use them as needed.

Bon Appetit!

Thick honeysuckle jam with pectin

Honeysuckle itself is a pectin-rich berry. However, in order not to subject the raw materials to prolonged heat treatment, it is necessary to add thickening agents from the outside, for example, pectin. Pectin jam has a soft jelly consistency. 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 out the honeysuckle from debris and leaves, throw out the beaten, rotten and dry berries. Rinse the raw materials under running cool water, fold them onto a sieve and let the liquid drain.
2. Put the prepared berries in a thick-walled saucepan and sprinkle generously with granulated sugar, leaving 2 tbsp. l. to add to pectin. Remove the pan with honeysuckle in a cold place for 4 hours, wait for the berries to let the juice out. Do not forget to stir periodically, so that the berries are evenly covered with syrup.
3. Measure the pectin in a separate bowl, add sugar and mix well, so that later in the hot mass it does not solidify in a continuous sticky lump.
4. Put the saucepan with berries on low heat and wait for the mass to heat up. It shouldn't boil. Pour in, stirring continuously with a spoon, a mixture of pectin and sugar, let it boil. Add citric acid and stir to remove foam. After boiling, cook the treat for another 5 minutes.
5. Immediately pour another hot five-minute jam into prepared and sterilized glass jars. Close the jars tightly with sterile lids. After cooling, remove the blanks for storage on the shelves of the cellar.
6. Eat ready-made jam with cottage cheese, pancakes, pancakes or cheese cakes.

Bon Appetit!

Honeysuckle five-minute jam with strawberries

The classic five-minute honeysuckle jam can be diluted with strawberries. It is very good to add such a blank to small children in cereals and curds 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 litter, remove the sepals from the strawberries. Remove rotten, crushed and unripe berries.
2. Rinse the berries in several waters until the water runs clear. Place strawberries and honeysuckle in a colander.
3. Transfer the berries to a bowl or saucepan, sprinkle with sugar and refrigerate for 5 hours. During this time, mix the berries 5 times. You can additionally mash them with a potato crush. After 5 hours, put a bowl of berry mass on the stove.
4. Set the heat to low, cook the berries, stirring constantly, until they boil. During this time, sterilize the 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 into prepared glass jars.
6. Roll up cans or tighten with screw caps. Leave the workpieces to cool upside down under a blanket for about 1 day, then move to a place of long-term storage. The jam is stored for about 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 because of its taste, which dilutes the tart sweetness of the berries. And also because of its properties to extend the shelf life of jam and serve as a good preservative. If you add to this jam a small piece of ginger root grated on a fine grater, it will become an excellent preparation for the season of colds.

Cooking time: 4 hours.

Servings: 5.

Ingredients:

• Honeysuckle berries - 1 kg;
• Granulated sugar - 1.5 kg;
• Lemon - 0.5 pcs.

Cooking process:

1. Honeysuckle harvested in sunny weather (these berries cannot be picked in the rain) should be examined for damage by insects and birds, and unripe or dry berries should be discarded. Rinse the honeysuckle by placing it in a colander under running water. Let stand in a colander for a while to remove moisture.
2. Cover the honeysuckle berries with granulated sugar, leave at room temperature for 2-3 hours, so that the berries let out juice, which will soak all the sugar. Stir the mixture several times during this time.
3. Peel the lemon with a stiff brush and rinse with boiling water. Grate half of the lemon along with the zest and rind on a coarse grater. If not, the rind and zest can be cut into thin cubes.
4. Set the bowl with berries in syrup over low heat, bring to a boil with constant stirring. Remove the foam that occurs in this case so that it does not spoil the taste of the finished product. Add the pulp of the lemon along with the peel, cook after boiling for exactly 5 minutes.
5. Pour the jam into sterilized jars and roll up with metal sterile lids. Cool the jam upside down under a warm blanket to room temperature. Store in the basement. Eat a bite with tea, add to baked goods, cook compotes.

Bon Appetit!

Honeysuckle five-minute jam with orange

Such jam will not leave anyone in your family indifferent: it has a charming, slightly oriental aroma, pleasant consistency (individual berries and orange pieces are slightly felt on the tongue). For the 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 is good to sort out the honeysuckle, select the strongest and most beautiful berries, sort out garbage and waste. Wash the berries in multiple waters until the water is crystal clear.
2. Cover the honeysuckle with granulated sugar, stir and send to the refrigerator overnight. During this time, under the influence of sugar, the berries will juice up, and you get a syrup. Be sure to stir the honeysuckle in the syrup at least 3 times a night.
3. Rinse the orange, pour over with boiling water and rub. Carefully, without touching the white part of the peel, shave off the top layer of the peel from the orange.
4. Disassemble the pulp itself into slices, peel each slice from the skin. Remove seeds.
5. Pour the honeysuckle together with the berry syrup into a thick-walled saucepan, add the orange zest and its pulp, chopped very, very finely. Set the pot on low heat, stirring occasionally, cook until boiling. The foam must be removed. After boiling, cook the jam for 5 minutes, then remove from the stove. At this point, the treat can be flavored with cinnamon and vanilla.
6. Pour the finished product into sterile glass jars, screw tightly with screw caps. Wait for the jam to cool completely in the container, send the delicacy to the cellar shelves. Consume within 1 year.

Bon Appetit!

A quick recipe in a slow cooker

Cooking jam in a multicooker 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 out honeysuckle from rotten, broken and overripe berries, discard trash and leaves.
2. Rinse the berries by hand under running water especially thoroughly. Then 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 let the juice in for 8 hours. During this time, mix the workpiece several times.
4. After 8 hours of infusion, put the berry mass in 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 warms up evenly.
5. Pour the ready-made hot five-minute honeysuckle jam into pre-sterilized glass jars, roll up with sterile lids. Cool the workpiece and put it in a cold cellar or basement, store there for about 1 year.

Bon Appetit!