Honeysuckle jam is a great way to process, but not the only one. In addition to jam, you can make an excellent jam from it, cook compote or just mash with sugar and use it as a filling for pies. Everyone can choose a dish to their liking, because there are a lot of recipes for cooking from it.
How useful honeysuckle jam
Useful qualities of jam and other dishes from honeysuckle are caused by the healing properties of the fruits themselves. No wonder they are called rejuvenating berries. In their composition, in addition to vitamins A, C and P, contains monosaccharides, pectins, tannins.
And also they contain selenium - a unique trace element that prevents cell aging.
Honeysuckle preserves have antipyretic properties. Substances contained in the fruits have a beneficial effect on the digestive organs. In addition, they have the following useful properties:
- Normalize the composition of the blood, contributing to an increase in hemoglobin levels.
- Stabilize pressure.
- Increase immunity.
- Possess anti-inflammatory effect.
- Accelerate the recovery processes in the body and reduce the time of rehabilitation after colds and complications.
- Promote the excretion of heavy metals, salts, toxins and harmful substances.
- They have expectorant properties.
- Normalize and improve the functioning of the heart.
Features of making honeysuckle jam for the winter
The peculiarity of honeysuckle jam is that it well preserves the entire vitamin and mineral complex contained in the fresh berry. When cooking, only vitamin C is partially destroyed. However, due to the high content even in the finished product, its concentration remains high.
Honeysuckle begins to bear fruit one of the first, already in the last days of May or at the beginning of June. The ripened berry has a dark blue-black color and a bluish bloom. Immature fruits are red, they can not be eaten.
Before you start making blanks, you must rinse and dry the berries, as excessive moisture greatly affects the taste of the final product. To do this, use paper towels, which lay out the washed fruit.Important! Even a small amount of fruits with rot will greatly reduce the shelf life of jam, so they must be sorted.
Jam from the honeysuckle "Five minutes"
The recipe is very popular because of its simplicity. Ingredients for this jam (honeysuckle and sugar) are taken 1: 1. Five minute jam is done as follows:
- Glass jars for storage cleanly washed, sterilized.
- Berries cleaned of garbage, rinse and dry.
- Put the fruit in an enamel bowl, chop the blender to the state of porridge.
- Add portions of granulated sugar, stirring constantly until dissolved.
- Put the dishes on the fire and boil, stirring for 8-10 minutes.
- Pour the jam over the jars, close, remove under the blanket until it cools.
A day later, jam can be consumed.
Simple honeysuckle jam
This recipe has a minimum of ingredients. You will need one kilogram of honeysuckle berries and granulated sugar, as well as one full glass of water.
Berries need to sort, clean from debris and leaves. Then rinse and dry. Water supply to heat up, gradually dissolving all the sugar in it. Boil the syrup for 10-12 minutes. Gently pour the fruit into it and bring to a boil, then stop heating, and remove the pan until the next day.
A day later, the jam is re-cooked for 15 minutes. Now it remains only to close it in the banks. To use the jam is ready immediately after cooling.
Honeysuckle thick jam
For its preparation will require 1 kg of ripe honeysuckle berries and sugar. In addition, citric acid (1/2 tsp) is required. This ingredient will not only add sourness to the jam, but will also serve as a good preservative. The procedure for making jam is as follows:
- Fruits clear of debris, rinse well, dry.
- Chop half of the berries with a blender or with a meat grinder.
- Add whole fruits to crushed berries and put the container on fire.
- After boiling add sugar and boil for 15 minutes, stirring.
- Add citric acid, stir and boil for another 1 minute. Jam is ready.
The finished product can be poured into the banks.
Bitter Honeysuckle Jam
The bitter sour taste of honeysuckle suggests that the fruit ripened in conditions of lack of moisture. They can be used for jam, but the amount of sugar at the same time will have to be increased to a 2: 1 ratio. Sometimes in this case the honeysuckle is “diluted” with a sweeter berry, for example, strawberries.
Honeysuckle Jelly with Gelatin
To make jam you need 1 kg of ripe fresh berries, 1.5 kg of sugar and 10 grams of gelatin. Berries need to chop thoroughly, then add the other two components and put on fire. Boil for 20-25 minutes.
After that, it remains only to pour hot jam over the banks and cool it.
For the preparation of jelly, you can use the gelling agent, which is sold in stores called "Zhelfiks". This is a fully vegetable component based on pectin. Its use allows you to do without gelatin and greatly speeds up the preparation of jams, jelly or confiture. For jelly will need:
- honeysuckle - 1 kg;
- sugar sand - 1 kg;
- "Zhelfiks" - 1 bag.
First you need to get the juice. To do this, you need to grind the fruit with a blender and squeeze the resulting mass. The juice is heated, gradually adding sugar to it and stirring it. Along with sugar, you need to add "Zhelfiks". Juice is boiled for 5 minutes and then poured hot over clean cans. After cooling, it will turn into a tasty and beautiful jelly.
How to keep a maximum of vitamins
The vitamin-mineral complex contained in the fruit is the most valuable thing in them. Save it is very important. The most valuable are fresh berries. A little inferior to them in terms of the usefulness of those dishes that are not subjected to heat treatment. When cooking, some of the vitamins are destroyed, and a certain amount simply goes into syrup.
Honeysuckle jam without cooking
For the preparation will need the fruits of honeysuckle and sugar in a ratio of 1: 1.5. Berries need to be selected very carefully, discarding the fruit with rot. This will significantly increase the shelf life of such jam.
Fruits should be washed with water, then let them dry. Then they are ground by a blender to a puree, sugar is added and stirred until it is completely dissolved. Jam laid out in sterilized containers and clean in a cold place.
Honeysuckle in sugar
For such harvesting you will need ripe honeysuckle berries and sugar. The recipe itself is simple. Pure washed and dried fruit gently mixed with sugar, trying not to damage. The resulting mass is laid out on the banks, pour sugar and close. It is necessary to keep such banks in the refrigerator.
Honeysuckle rubbed with sugar for the winter
Wash fruits, dry, then grind in a meat grinder. In the resulting porridge add sugar 1.5 kg per 1 kg of berries, stir. Spread the finished product in clean glass jars, sprinkle with sugar on top and close the lids.
Berry mix, or with which you can combine honeysuckle
Honeysuckle has a savory sweet-sour taste, reminiscent of blueberries. It goes well with many berries. Traditionally, it is mixed with strawberries, which appears around the same time. In addition, there are many other berry mixes, which include honeysuckle.
Honeysuckle and strawberry jam
It can be prepared in several ways, with different proportions of berries. Traditionally for such a jam is necessary:
- strawberries - 0.7 kg;
- honeysuckle - 0.3 kg;
- sugar - 1 kg.
And those, and other berries to sort, wash, clean up debris. Put them in the pan for boiling, fill up with half the norm of sugar and leave for a few hours. You can leave them in the refrigerator for about a day. During this time, the berries will give juice. When the sugar is partially melted, put the pan on the stove. In order not to crush the berries with a spatula, the container can be simply shaken slightly so that the sugar is sold.
After five minutes of boiling add the second half of the sugar. After that you should cook for about 20 minutes, periodically shaking the pan. The finished product is poured into small containers and cleaned in a cold place.
Honeysuckle Jam with Orange
And those and other fruits for such a jam will require 0.5 kg of each, and another 1.5 kg of sugar and 1 liter of water. First you need to cook the syrup, sugar is added to boiling water and stirred until dissolved. From the oranges to remove the peel and cut into pieces. Then they and honeysuckle berries should be added to the syrup and cook on low heat for 5 minutes. After that, remove the pan from the heat and allow to cool.
After cooling, they re-cook for five minutes and allow to cool again. Then the procedure is repeated a third time. After that, the finished jam is packaged in jars. It is stored in a cold place.
Honeysuckle and Rhubarb Jam Recipe
For such preserves, honeysuckle berries, rhubarb stalks and sugar are taken in equal shares. The berries are cleaned of debris and washed well. In rhubarb peel and cut into small cubes. Then everything is mixed and sprinkled on top with sugar. After that, leave the pan for a while to give the juice and rhubarb juice.
Then the pot is placed on the stove and the jam is cooked in two stages for 5 minutes, keeping between them a pause for cooling. After the second cooking, the product is ready for packaging and storage.
How to cook jam from honeysuckle and currants
Black currant - one of the leaders in the content of vitamin C, so this product will be very useful. It will take 0.5 kg of black currant, the same honeysuckle and 1.5 kg of sugar. Fruits should be well washed and twisted with a meat grinder, then add sugar on top and set aside for a while.
After that, a container of berries is put on the stove, cooked for a maximum of five minutes and laid out on the banks.Important! This jam can not cook, but then store it will need to be in the refrigerator.
How to cook honeysuckle jam with raspberries
It will take honeysuckle, raspberry and sugar in a ratio of 0.5: 0.5: 1.5. Unlike honeysuckle raspberries do not need to be washed. The berries are mixed together and covered with sugar to separate the juice. Usually in this form they are left overnight.
The next day, the pot is re-boiled for 5-7 minutes. After that, the product can be closed in banks.
How to cook honeysuckle jam with strawberries
The proportions of strawberries and honeysuckle in this recipe may vary depending on taste. The amount of sugar is taken equal to the total weight of the berries. They are placed in a separate container, mixed together and covered with sugar to separate the juice. After a day, everything is mixed with sand and left for another few hours.
Then the jam is put on the fire, heated to boiling and cooked with continuous stirring for 5-7 minutes. Ready jam is packaged in jars.
Honeysuckle jam in the crock-pot
For this jam, sugar and berries are taken in a ratio of 1: 1. Fruits should be thoroughly washed, put in a bowl of the slow cooker with sugar. Usually they are left in this form overnight. A day later, the berries are mixed, the bowl is placed in a slow cooker for 1 hour in the "quenching" mode. Then the finished jam can be laid out on clean cans.
Terms and conditions of storage of honeysuckle jam
Untreated jam must be stored in the refrigerator. The same applies to the preservation stored under the capron cover. Jam, which was boiled during cooking, can be stored at a higher temperature if it is covered with iron lids. The more sugar in jam, the longer it is stored.
Honeysuckle jam is not only a delicious dessert, but also a healing product. As can be seen from the recipes, cooking it will not cause difficulties. Honeysuckle can be combined with a variety of berries, so do not be afraid to experiment. How to cook the simplest jam of these tasty and healthy fruits, you can see on the video link below.