Cookery

Preparations - honeysuckle for the winter: the best recipes. Jam, gelatin jam, compote, honeysuckle jelly, mashed honeysuckle with sugar for the winter: recipes. Honeysuckle: recipes for winter preparations with freezing

The article will present you some simple but very tasty recipes for preserving with honeysuckle.

Honeysuckle is a tasty and healthy berry, which is ideal for making jam, fruit jelly on pectin and jam. Experienced housewives strongly recommend preserving the berry in small jars, since the consumption of jam is not large and the small volume will not allow the jam to deteriorate. In addition, cooked jam to avoid bloating cans and spoilage of the product should be stored in a cool place. For this, a refrigerator or even a basement, cellar room is suitable.

How to Cook Honeysuckle Jam: A Simple Recipe

The simplest recipe involves a quick boiling of berries and canning in jars of 250 and 500 ml.

Useful:

  • Fresh honeysuckle - 1 kg. (approximately, it is possible a little less or more).
  • Sugar - 1 kg. (add more or less sugar based on your taste preference).
  • Water - 200-250 ml. (needed to make sugar syrup).
  • Lemon acid - 1-2 pinch (easily replaced with a slice of lemon if possible).

Cooking:

  • Sort each berry, discarding those that are even slightly spoiled - this is the secret of good jam without bloated cans.
  • After selection, rinse the berries with running water, rolling in your hands. So you can wash away all residual dirt that can ruin the conservation.
  • Leave the berry to dry and drain, cook the syrup from water and granulated sugar.
  • In a clean syrup, put clean honeysuckle and wait for the syrup to boil.
  • Boil the berries in syrup for 5-8 minutes and all this time the mass should be thoroughly mixed so that it does not burn.
  • Honeysuckle will drain the juice and the mass will become more liquid.
  • After that, turn off the fire and wait for the berries to cool (it may take up to 7 hours), and then bring to a boil again and begin to preserve.

INTERESTING: Jars for sewing honeysuckle jam can be sterilized in several ways: by conventional heating by steam or in the oven, as well as by washing with soda and keeping in the microwave.

Honeysuckle jam in sugar syrup

Honeysuckle Jam: Five Minute Recipe

INTERESTING: Jam is not in vain called "five-minute". It will take you no more than 5-7 minutes to cook it and as a result you will get a delicious preservation.

You will need this for this:

  • Honeysuckle - 1.5 kg (plus or minus 100-200 gr., you can choose a berry of any size, sour or sweet).
  • Sugar - 1 kg. (note that for acidic honeysuckle you may need up to 1.5 kg of sugar).
  • Cinnamon stick

Cooking:

  • To prepare a delicious jam, you will need to sort the berry so that the jam could not be spoiled, lined and rotten.
  • Berry can be crushed with a crush so that it starts up juice or left whole (to your preferences).
  • Fill the berry with sugar and let it stand (it’s good if you do it for the night, but a few hours is enough).
  • When the honeysuckle gives juice, it can be put on fire in an enameled bowl.
  • Squeeze lemon juice in a bowl or put a whole slice, lower the cinnamon sticks (they may not be added or replaced with ground cinnamon - 0.5-1 tsp).
  • Bring the honeysuckle to a boil and turn on the timer, because you need to cook the berry exactly 5 minutes and then just turn off the fire. Do not forget to interfere with the mass, so that it does not burn.
  • After the cooking process, cinnamon sticks and a lemon slice are taken from the berry mass.
  • After 5 minutes of cooking, the mass is preserved in small jars.
Five Minute Honeysuckle Jam

Honeysuckle grated with sugar: a recipe for the winter

There is one recipe that will allow you to prepare a delicious sweet preservation from honeysuckle without cooking. This is frayed honeysuckle! In this case, you should not worry about the fact that the jam will deteriorate, because you will use a lot of sugar, and it acts as a good preservative that does not allow the product to deteriorate and swell in a jar.

You will need to have:

  • Fresh honeysuckle - 1 kg. (berries of any variety, sour or sweet, but always fresh).
  • Sugar - 1 kg. (the proportions of sugar with the berry should be 1: 1).

Harvesting:

  • Before you begin to grind the honeysuckle, it should be carefully sorted, discarding everything that is spoiled.
  • After that, running water is washed away from traces of dust and dirt with running water. It will not be superfluous to pour boiling water over the berry (to kill pathogenic microbes and bacteria).
  • After drying, dry the berries or towel
  • The berry should be crushed using a meat grinder or a blender (the latter is preferable, since it gives a more pleasant and fine consistency).
  • Add sugar to the mashed berry puree and, if you have interrupted the mass with a blender, turn it on again.
  • Pour the sugar and berry mass into small jars that have previously been sterilized and roll up.
  • Such jam should be stored exclusively in a cool place: refrigerator, cellar, basement, pantry.
Ground honeysuckle

Gelatin Honeysuckle Jam: Recipe

Gelatin will add density and a jelly-like consistency to your sweet preservation, which will turn jam into jam. In order for your honeysuckle jam to be uniform, the berries should be thoroughly beaten several times with a blender. You can do with a sieve, as well as a meat grinder for grinding, but be prepared for the fact that the jam will have small pieces of fruit.

For jam you will need to have:

  • Fresh or frozen honeysuckle - 1 kg. (if the berry is frozen, it should melt completely before cooking).
  • Sugar - 1 kg. (you can adjust the sweetness of jam yourself by adding more or less sugar).
  • Powdered gelatin - 1 small bag in 10 g.

Cooking jam:

  • The berry is sorted very carefully, discard all spoiled berries, rotten and beaten.
  • Wash the honeysuckle with running water, removing any dust and dirt.
  • Dry the berry and then chop it for the required consistency.
  • Soak gelatin in advance in a small amount of cold water.
  • Put the berry puree on a fire and bring to a boil, add sugar and start cooking, carefully stirring and discarding the emerging foam.
  • Cooking jam - no more than 3-5 minutes.
  • After that, pour gelatin into the jam in a thin stream (you should mix it with a spoon in advance to such a state in a steam bath).
  • Mix the jam thoroughly and roll it into small and pre-prepared jars.
Honeysuckle Jelly

Honeysuckle compote in jars: recipes for the winter

Honeysuckle compote is not only a tasty drink, but also very useful, because this berry has a huge supply of vitamins.

You will need to have:

  • Fresh honeysuckle - 2 tbsp. (you get one big can of drink).
  • Sugar - 1 tbsp. (its amount depends on your preference).
  • Water - 2 l (about)

Cooking:

  • Sort the berries, wash them, let them dry. If this is not done, the compote can deteriorate or quickly ferment, which will ruin your entire conservation.
  • Pour the honeysuckle into a cleaned glass jar and boil water.
  • Pour sugar on the berries and pour boiling water (very cool) on top.
  • Let stand for about 10 minutes, then drain the infused water and boil again.
  • Refill the honeysuckle with boiling water and close the jar with the lid, put it upside down, wrap it with a blanket and only after cooling, put it in storage.
Honeysuckle compote

Honeysuckle jelly: a winter recipe

Jelly and thick jam is obtained due to the large amount of sugar in the recipe.

For jelly, you will need to have:

  • Honeysuckle -1 kg. (if the berry is frozen, it needs to melt).
  • Sugar -1.5-2 kg. (it will help the workpiece to be thick and jelly).

Cooking jam:

  • Sort the honeysuckle, discard all the "spoiled" berries, rotten and beaten.
  • Wash the honeysuckle with running water, removing any dust and dirt.
  • Grind the honeysuckle for the required consistency.
  • The berry should be boiled, add sugar and cook, carefully stirring and discarding the emerging foam.
  • Cooking jam - no more than 5-6 minutes.
  • Mix the jam thoroughly and roll it into small and pre-prepared jars.
Honeysuckle Jelly

Honeysuckle: recipes for winter preparations with freezing

You can freeze the honeysuckle in the freezer in several ways:

  • The whole berry. For ease of storage, you should wash, dry and pour 0.5-1 kg in plastic bags.
  • Grated berry. You can chop the berry with a blender or a meat grinder. The mass is perfect for making stewed fruit, jam and jam in the winter.
  • Grated Berry with Sugar. It is best to grind the mass with a blender and pour into 0.5 liter plastic bottles.

Watch the video: Watermelon JELLY canning recipe! (November 2019).

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